魔芋胶-生姜油薄膜对鱼糜制品的防腐保鲜效果研究 摘要：鱼糜制品由于自身蛋白质含量丰富难以保藏，传统的保藏方式能耗高且存在安全隐患。植物精油是一种低能耗的绿色抑菌剂，本实验采用以魔芋胶为载体，以姜精油为抑菌剂，制成魔芋胶-姜精油薄膜，对鱼糜制品进行薄膜保鲜，考察薄膜的表观特征以及鱼糜制品贮藏期间的pH、重量损失、总菌落数、肠杆菌数和乳酸杆菌数。主要研究结果如下：（1）姜精油在浓度为1.25‰有一定的抑菌效果，并且在实验中，采用浓度分别为0.625‰、1.250‰、2.500‰的精油制备魔芋胶-姜精油薄膜。（2）用数显游标卡尺测量薄膜的厚度,得到:随着精油浓度的增加,魔芋胶薄膜的厚度呈不明显的先上升后下降的趋势。在魔芋胶-姜精油薄膜的透光率实验中得出，在同一波长下，魔芋胶-姜精油薄膜的透光率随着精油浓度的增加而明显减小；同一种姜精油浓度的魔芋胶薄膜随着波长的增加而增加。（3）在魔芋胶-姜精油薄膜的透光率实验中得出:各浓度的薄膜的水分活度没有显著差异。（4）在考察储藏期间薄膜对鱼肉pH、损失的实验中，均能得出魔芋胶-姜精油薄膜能抑制微生物的生长。（5）微生物实验结果表明，在保藏期间鱼糜制品上总菌落数、肠杆菌数、乳酸杆菌数均受到精油浓度的影响，而且在一定范围内，精油浓度越高小抑菌效果越明显。本文来自优/文(论*文?网，毕业论文 www.youerw.com 加7位QQ324~9114找原文
关键词：薄膜保鲜；魔芋胶；精油；抑菌 我国农田污染治理资金来源困境及美国经验借鉴
Effects of KGM-ginger films incorporated with essential oils on surimi products during refrigerated storage
Abstract: Because of its rich in protein, preservation is very difficulty. There are high energy consumption and the existence of security risks in traditional reservation . The plant essential oils is a green antibacterial agent with low energy consumption. Using konjac gum as a carrier, with ginger essential oil as bacteriostat, this experiment made konjac gum - ginger essential oil film. The film was used to preserve surimi,for studing the film surface character ,pH, weight loss, TVC,the number of E.coli and bacteria and the number of lactic acid bacillusduring the storag. The main results are as follows: (1) The concentration of 1.25 ‰ had some inhibitory effect, and in the next experiment, the concentration of 0.625 ‰, 1.250 ‰, 2.500 ‰ will be used to prepare konjac gum - ginger essential oil film. （2）Using digital vernier caliper to measurefilm thickness,with the increase of oil concentration, the thickness of konjac glucomannan film was not significantly increasing.Light of konjac gum - ginger essential oil film came from the experiment: at the same wavelength, light konjac gum - ginger essential oil film rate along with the increase of oil concentration decreased significantly; konjac glucomannan film with a ginger essential oil concentration increases with increasing wavelength. (3) There was no significant difference in the concentration of the water activity of the film. (4) Experimental film in the study of fish during storage, loss of pH, can be obtained konjac gum - ginger essential oil film can inhibit microbial growth. (5) Microbial experimental results show that, in the storage period of surimi products on the TVC, E.coli, lactobacillus were affected by the oil concentration, but also in a certain range, higher oil concentration is more obvious.
Keywords: film preservation; konjac glucomannan; essential oils; bacteriostasis
目录
1绪论 1
1.1 国内外鱼糜制品的发展现状 1
1.2 鱼糜制品的腐败与保鲜 1
1.2.1 鱼糜制品的特点 1
1.2.2 鱼糜制品的腐败 2
1.2.3 鱼糜制品保鲜技术简介 2
1.3 魔芋胶的特点及功效 3
1.3.1 魔芋胶的特点 3
1.3.2 魔芋胶的功效及应用 4
1.4 植物精油的特点及功效 4
1.4.1 植物精油简介 4
1.4.2 植物精油的功效 4
1.4.3 国内外对植物精油的研究情况 5
1.4.4 姜精油简介 5
1.5 天然防腐保鲜与可食性薄膜 5
1.6 本课题的研究目的和意义 6
2．材料与方法 6
2.1 实验材料 6
2.1.1 主要仪器 6
2.1.2 鱼肉 7
2.1.3 植物精油 7
2.1.4 实验试剂 7
2.1.5 微生物菌种 7
2.2 实验方法 7
2.2.1 姜精油离体（in vitro）抑菌试验 7
2.2.2 魔芋胶-姜精油薄膜的构建 7
2.2.3 不同浓度的姜精油对魔芋胶-姜精油薄膜厚度（film thickness）的影响 8
2.2.4 不同浓度的姜精油对魔芋胶-姜精油薄膜透光率(film transmittancy)的影响 8
2.2.5 不同浓度的姜精油对魔芋胶-姜精油薄膜水分活度（Aw）的影响 8
2.2.6 不同浓度的魔芋胶-姜精油薄膜对鱼糜pH的影响 8
2.2.7 不同浓度的魔芋胶-姜精油薄膜对鱼糜贮藏损失的影响 8
2.2.8 不同浓度的魔芋胶-姜精油薄膜对鱼糜中总菌落数的影响 8
2.2.9 不同浓度的魔芋胶-姜精油薄膜对鱼糜中大肠菌群数的影响 9
2.2.10 不同浓度的魔芋胶-姜精油薄膜对鱼糜中乳酸杆菌数的影响 9
3 结果与讨论 9
3.1姜精油浓度筛选 9
3.2魔芋胶-姜精油薄膜的构建 9
3.3不同浓度的姜精油对魔芋胶-姜精油薄膜厚度的影响 10
3.4不同浓度的姜精油对魔芋胶-姜精油薄膜透光率(film transmittancy)的影响 11
3.5不同浓度的姜精油对魔芋胶-姜精油薄膜水分活度（Aw）的影响 12
3.6不同浓度的魔芋胶-姜精油薄膜对鱼糜pH的影响 12
3.7不同浓度的魔芋胶-姜精油薄膜对鱼糜贮藏损失的影响 13
3.8不同浓度的魔芋胶-姜精油薄膜对鱼糜中总菌落数的影响 14
3.9不同浓度的魔芋胶-姜精油薄膜对鱼糜中大肠菌群数的影响 15
3.10不同浓度的魔芋胶-姜精油薄膜对鱼糜中乳酸杆菌数的影响 16
4．结论 17
致 谢 19
参考文献 20，3607