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肉桂醛-大豆分离蛋白可食膜的抑菌及其对冷鲜猪肉的保鲜张 彬1* 江 娟2（1上海应用技术学院 香料香精技术与工程学院 上海 2002352上海海洋大学 食品学院 上海 201306）摘 要：本文研究了添加0%，1%，2%，3%，4%，5%和6%肉桂醛含量的大豆分离蛋白膜的水溶性、水蒸气透过系数、抗拉强度和断裂伸长率的变化以及上述膜对大肠杆菌、金黄色葡萄球菌、气假单胞菌和酵母菌的抑菌活性。
并研究了添加6%肉桂醛的大豆分离蛋白可食膜在冷藏温度为4 ℃时对冷鲜猪肉的保鲜效果。
结果表明：肉桂醛含量对大豆分离蛋白膜的水溶性、水蒸气透过系数、抗拉强度和断裂伸长率均有一定影响；当大豆分离蛋白膜中肉桂醛含量为3%时能完全抑制大肠杆菌的生长，4%时能完全抑制金黄色葡萄球菌和气假单胞菌的生长，2%时即能抑制酵母菌的生长；且添加肉桂醛含量为6%的大豆分离蛋白可食膜能明显提高冷鲜猪肉的保鲜效果。
关键词：肉桂醛；大豆分离蛋白；可食膜；抑菌；保鲜。
Antimicrobial and Preservation of Chilled Pork of Cinnamaldehyde-Soy Protein Isolate Edible FilmsYunbin Zhang 1* Juan Jiang2（1.Shanghai Institute of Technology College of Fragrance and Flavor Shanghai 2002352.Shanghai Ocean University College of Food Science and Technology Shanghai 201036）Abstract: In this paper, water-soluble, water vapor permeability, tensile strength and breaking elongation changed with soy protein isolate edible film which incorporated with 0, 1, 2, 3, 4, 5 and 6% cinnamaldehyde was studied. Antibacterial activity of soy protein edible films incorporated with 0, 1, 2, 3, 4, 5 and 6% cinnamaldehyde was evaluated against E. coli, Staphylococcus aureus, Pseudomonas and yeast. And the preservation of chilled pork which packaged by 6% cinnamaldehyde edible soy protein isolate films at refrigeration temperature of 4 ℃ was researched. The results showed that: Cinnamaldehyde content of soy protein isolate films has some influence on water-soluble, water vapor permeability, tensile strength and breaking elongation of films. It completely inhibited E. coli growth when isolated soy protein edible films incorporated with 3% cinnamaldehyde, Staphylococcus aureus and Pseudomonas when isolated soy protein edible films incorporated with 4% cinnamaldehyde, and yeast when isolated soy protein edible films incorporated with 2% cinnamaldehyde. And isolated soy protein edible films incorporated with 6% cinnamaldehyde can significantly improve the effect of preservation of chilled pork.Key Word: Cinnamaldehyde, soy protein isolate, edible film, antibacterial, preservation.中图分类号：TS2 文献标识码：A 文章编号：1002-6630(2011)增刊1-0106-07可食膜作为一种新型的包装材料，其研究和应用已经受到广泛关注[1]。
天然保鲜剂在冷鲜肉保鲜中的研究进展作者：王亚松王泽张红娇尹博洋李敬来源：《食品安全导刊》2021年第12期摘要：冷鲜肉属于常见的市场流通肉类食品，指的是屠宰后经过冷却处理且温度在24 h 之内降至0～4 ℃的肉类食品，并且此肉类食品在后续加工、流通、销售过程中的温度始终需要保持在0～4 ℃范围内，因此，冷鲜肉对于保鲜的要求相对较高。
天然保鲜剂在冷鲜肉储存中的应用便能够起到良好的保鲜效果。
基于此，本文首先分析了天然保鲜剂对于冷鲜肉保鲜品质的影响，其次总结了天然保鲜剂在冷鲜肉保鲜中的应用进展，以期为冷鲜肉保鲜提供参考，从而提高冷鲜肉保鲜效果。
关键词：天然保鲜剂;冷鲜肉;营养成分;壳聚糖;藿香提取物质Research Progress of Natural Preservative in Cold Fresh Meat PreservationWANG Yasong， WANG Ze， ZHANG Hongjiao， YIN Boyang， LI Jing（Hebei University of Economics and Business， Shijiazhuang 050061， China）Abstract： Chilled meat is a common market-circulated meat food， which refers to meat food that has been cooled after slaughter and the temperature drops to 0～4 ℃ within 24 hours， and this meat food is processed， circulated， and sold in the subsequent process. The temperature during the process always needs to be kept within the range of 0 ℃ to 4 ℃， therefore， the requirement for freshness preservation of chilled meat is relatively high. The application of natural preservative in fresh meat storage can play a good preservation effect. Based on this，This article first analyzes the influence of natural antistaling agents on the preservation quality of cold fresh meat， and then summarizes the application progress of natural antistaling agents in the preservation of cold fresh meat， hoping to provide a reference for the preservation of cold fresh meat， so as to improve the preservation effect of cold fresh meat.Keywords： natural preservative; chilled meat; nutrients; chitosan; patchouli extract肉类食品是人体所需蛋白质的重要来源，我国肉类食品产量在逐渐提高，冷鲜肉产量也随之提高，与此同时，消费者对于冷鲜肉的保鲜质量提出了更高要求，例如，肉类食品生产、加工、运输、销售企业需要从卫生、品质、营养价值等方面，不断提高冷鲜肉保鲜质量，这便涉及到了保鲜剂的应用。
