关键词: 可食性酪蛋白膜, 保鲜, 草莓, 马铃薯, 鸡胸肉

Abstract: Taking strawberry, potatoes, chicken breast as material, this paper studied the effects of different edible casein membrane treatments on food protein content, soluble sugar content, ascorbic acid content, peroxide value, TBA value and hex anal concentration. The results indicated that in strawberry coating group, the contents of protein, soluble sugar, and ascorbic acid were the highest, followed by fat soluble capsule group. Those contents in water soluble capsule group were slightly higher than not coated. Potato coating film group had lower oxidation degree than the group without coating film. Chicken breast coated or not coated samples provided entirely different senses, antioxidant effect was obvious. Thus, casein coating liquid was superior to the preservation of coated on food, fat soluble capsule was better than water soluble capsule. Coating food preservation technology has better antioxidant ability and antimicrobial effect, to a certain extent, it can prolong food shelf life.

Key words: edible casein film, fresh preservation, strawberry, potato, chicken breast