罗晨,董铮,庄松娟,李振兴,林洪.纳米银抗菌包装对虾仁冷藏过程中品质的影响[J].包装工程,2018,39(7):60-64.
LUO Chen,DONG Zheng,ZHUANG Song-juan,LI Zhen-xing,LIN Hong.The Effect of Nano-silver Antibacterial Package on the Quality of Shrimp Meat during Cold Storage[J].Packaging Engineering,2018,39(7):60-64.
纳米银抗菌包装对虾仁冷藏过程中品质的影响
The Effect of Nano-silver Antibacterial Package on the Quality of Shrimp Meat during Cold Storage
投稿时间:2017-10-17  修订日期:2018-04-10
DOI:10.19554/j.cnki.1001-3563.2018.07.012
中文关键词:  纳米银  虾仁  包装  保鲜
英文关键词:nano-silver  shrimp meat  packaging  preservation
基金项目:山东省重点研发计划(2016CYJS04A01);水产品(甲壳类)高效保鲜技术模式建立与示范(2015ZDZX05003)
作者单位
罗晨 中国海洋大学,青岛 266003 
董铮 中国海洋大学,青岛 266003 
庄松娟 青岛市食品药品检验研究院,青岛 266071 
李振兴 中国海洋大学,青岛 266003 
林洪 中国海洋大学,青岛 266003 
AuthorInstitution
LUO Chen Ocean University of China, Qingdao 266003, China 
DONG Zheng Ocean University of China, Qingdao 266003, China 
ZHUANG Song-juan Qingdao Institute for Food and Drug Control, Qingdao 266071, China 
LI Zhen-xing Ocean University of China, Qingdao 266003, China 
LIN Hong Ocean University of China, Qingdao 266003, China 
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中文摘要:
      目的 制备一种可用于水产品冷藏保鲜包装的纳米银抗菌薄膜,并测定其保鲜性能。方法 将纳米银母粒与低密度聚乙烯颗粒混合,并通过吹膜机生产纳米银质量分数为1%,2% 的抗菌活性薄膜,通过测定pH值、TBARS值、TVB-N值、菌落总数等指标来分析纳米银抗菌活性薄膜对虾仁贮藏的效果。结果 随着薄膜中纳米银含量的提高,抗氧化能力和抑菌能力也相应提高。与低密度聚乙烯薄膜相比,该薄膜的抑菌能力和抗脂质氧化能力可提高50%左右,冷藏虾仁的货架期可延长2 d。结论 纳米银抗菌薄膜具有抗菌和抗氧化的作用,并可延长虾仁在冷藏过程中的保质期,有望成为一种新型的虾仁包装材料。
英文摘要:
      The work aims to prepare a kind of nano-silver antibacterial film used in preservation of aquatic products and evaluate its preservation capability. Nano-silver masterbatch and low-density polyethylene particles were mixed and the film blowing machine was used to produce the antibacterial film with nano-silver mass fractions of 1% and 2%. Based on the determination of pH, TBARS, TVB-N, the total number of bacterial colonies and other indicators, the effect of nano-silver active antibacterial film on the preservation capability of shrimp meat was analyzed. The antioxidant capacity and antibacterial activity of nano-silver antibacterial film were improved accordingly with the increase of nano- silver content. Compared with low density polyethylene film, the antibacterial activity and lipid antioxidant capacity of the film could be increased by about 50% and the shelf life of frozen shrimp meat could be extended for about 2 days. Featured by antibacterial activity and antioxidant capability and being able to extend the shelf life of shrimp meat during cold storage, the nano-silver antibacterial film has the potential of becoming a new packaging material of shrimp meat.
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