散沫花提取物复合明胶膜对冷链运输及放置过程中牛肉品质的影响

本研究调查了以墨鱼皮明胶和散沫花提取物（HAE）作为天然保鲜剂制备出的功能性涂膜对模仿冷链运输及零售1、3、6和8 d牛肉贮藏损失、颜色、菌落总数、脂质氧化以及高铁血红蛋白、血红素铁和游离氨基酸含量的影响，综合评价了散沫花提取物复合明胶膜对牛肉冷藏保鲜效果的的影响。结果表明，与未涂膜样品相比，涂膜处理有效防止了水分的流失和高铁肌红蛋白的形成，保持了肉样的持水性和颜色特性（P<0.05）。随着放置期的延长，HAE+明胶膜通过在贮藏期减少脂质氧化程度、菌落总数和嗜冷菌数，显著延长了肉的货架期（P<0.05）。此外，根据游离氨基酸含量，涂膜处理可以显著降低蛋白水解过程的速率，而未涂膜处理的样品水解速率更快（P<0.05）。主成分分析表明，样品颜色的变化与pH、血红素铁含量、脂质氧化以及微生物繁殖存在高度相关性，而HAE+明胶涂膜良好地抑制了这些因素的发展。因此，HAE+明胶涂膜可以作为有效的活性保鲜方式，用于肉类的冷藏保鲜。

Effects of Henna Extract Composite Gelatin Film on the Quality of Beef during Cold Chain Transport and Placement

In this study, the effects of functional coated films prepared with cuttlefish skin gelatine and henna extract (HAE) as natural preservation agents on the storage loss, colour, colony count, lipid oxidation and the content of haemoglobin, haemoglobin iron and free amino acids in beef mimicking cold chain transportation and retailing for 1, 3, 6 and 8 days were investigated, and the effect of scattered flowers extract composite gelatine films on beef cold storage preservation was comprehensively evaluated. The results showed that the coating treatment effectively prevented water loss and the formation of high iron myoglobin and maintained the water-holding and colour characteristics of the meat samples compared to the uncoated samples (P<0.05). As storage time increased, the HAE+gelatin film significantly extended the shelf life of the meat by reducing the degree of lipid oxidation, the total number of colonies and the number of cold-loving bacteria during storage (P<0.05). Furthermore, depending on the content of free amino acids, the coating treatment significantly reduced the rate of the protein hydrolysis process, while the uncoated samples were hydrolysed faster (P<0.05). Principal component analysis (PCA) showed a high correlation between changes in sample colour and pH, haemoglobin iron content, the occurrence of lipid oxidation and microbial reproduction, which were well inhibited by the HAE+gelatin coating. Therefore, HAE+gelatin coated films can be used as an effective active preservation method for the refrigerated fresh meat.