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The Study of Gelatin-based Antimicrobial Edible Coatings

Author: ZhangXiBin
Tutor: LuoXin
School: Shandong Agricultural University
Course: Of Food Science
Keywords: Gelatin coating Nisin Potassium sorbate EDTA-2Na Chicken breast
CLC: TS251.1
Type: Master's thesis
Year: 2010
Downloads: 183
Quote: 0
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Abstract


The chicken cooking meat is a class of ingredients fresh chicken and conditioning materials with new characteristics of convenient, fresh, nutritious, low-fat meat products. Chicken food is prone to corruption, and prone to microbiological spoilage and juice loss during storage, these two adverse factors will shorten its shelf life and serious damage to the economic value of the product, the impact on the development of chicken conditioning products . Therefore reduce sap loss and to extend the shelf life of the product conditioning chicken chicken conditioning products processing industry are faced with the important task. This experimental study add bacteriostatic antibacterial ingredients the edible gelatin antibacterial coating antimicrobial preservative effect of cooling chicken products and reduce chicken conditioning products, the sap loss of effect, aimed at the development of a suitable for cooling chicken conditioning products, edible The bacteriostatic packaging. The purpose of this study is to: (1) Nisin (Nisin), and potassium sorbate in gelatin antibacterial coating of fresh chicken breast preservation and screening suitable as quantitative indicators of response surface equation response; (2 verify) (3) through the establishment of the quadratic response surface equation to optimize the three antibacterial ingredients (Nisin, potassium sorbate and EDTA-2Na) Add gelatin coating ratio; Add gelatin edible optimize antibacterial formulations suppression antimicrobial preservative effect of bacteria coating chicken conditioning products (Chuanxiangyou chicken fillets). The results of the present study are as follows: (1) of Nisin-gelatin coating which significantly inhibited the growth of the total number of colonies cooled chicken breast (p lt; 0.05), and enhanced antibacterial effect of the coating with Nisin concentration increases; Nisin- gelatin coating treatment on the center of the chicken breast group pH significantly (p gt; 0.05); treatment of Nisin-gelatin coating the chicken breast to improve the color of chicken (p lt; 0.05) significantly early in storage; gelatin - gelatin edible coating significantly reduce the chicken breasts juice loss (p lt; 0.01). The experimental results show that, of Nisin-gelatin coating has a significant the bacteriostatic capacity and water-holding capacity, chicken breast total number of colonies can respond to value as a quadratic response surface equation. (2) potassium sorbate - gelatin coating treatment significantly inhibited the growth of the total number of colonies of chicken breast surface (p lt; 0.05), and the inhibitory effect of the coating is enhanced with increasing concentration of potassium sorbate; potassium sorbate - the gelatin coating of the cooled chicken volatile basic nitrogen (TVB-N) level is not significant (p gt; 0.05); of potassium sorbate Gelatin fresh coating on the chicken breast in the center of pH and color difference had no significant effect (p gt ; 0.05). The experimental results show that potassium sorbate - gelatin coating has a significant inhibitory effect, can be volatile basic nitrogen level is not suitable for quantitative indicators of freshness as chicken. (3) as a response to the value of the total number of colonies to store four days chicken breast quadratic response surface equations and response surface analysis results show that memory the three antibacterial component in the experimental level range in the stability of the optimal combination, the combination formula the total number of colonies to get the minimum, to play to the best level in the inhibitory effect of optimization formulations under three antibacterial ingredients. Nisin, potassium sorbate and EDTA-2Na BEST inhibitory add formulations were 936mg / L, 23g / L, and 7.99 g / L,. (4) the use of add gelatin antibacterial coating processing chicken breast and Chuanxiangyou chicken fillet optimize antibacterial formulations. Experimental results show that: gelatin mold with antibacterial coating significantly inhibited the the chicken fillet the cold fresh chicken breast and Chuanxiangyou total number of colonies (p lt; 0.01) were significantly extend the shelf life of chicken fillet meat of the cooling chicken breast and Chuanxiangyou 100% and 75 %; gelatin antibacterial coating is very significantly reduced juice loss of the product (p LT; 0.01), and the cooled chicken breast meat juice loss decreased from 7.5% to 0.8%; gelatin edible coating significantly improved the cold fresh chicken breast the color quality (p lt; 0.05). The experimental results indicate that the gelatin edible antibacterial coating has a significant antibacterial capacity and water-holding capacity, edible gelatin the antibacterial coating can as chicken conditioning products packaging.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Basic science
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