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

摘要： 为研究可食性酪蛋白膜对食品贮藏过程中油脂氧化和抗氧化能力的影响，以草莓、马铃薯、鸡胸肉为材料，研究不同可食性酪蛋白膜处理对其蛋白质含量、可溶性糖含量、抗坏血酸含量、过氧化值、TBA值和正己醛浓度的影响。结果表明，草莓涂膜组的蛋白质、可溶性糖、抗坏血酸含量最高，脂溶性涂膜组次之，水溶性涂膜组稍高于对照组；马铃薯涂膜组比对照组的氧化程度低；鸡胸肉涂膜与未涂膜样品感官明显不同，抗氧化作用明显。由此可知，酪蛋白涂膜液优于涂膜对食品的保鲜效果，脂溶性涂膜效果优于水溶性涂膜，涂膜食品保鲜技术具有较佳的抗氧化能力和抑菌效果，在一定程度上可延长货架期。

关键词: 可食性酪蛋白膜, 保鲜, 草莓, 马铃薯, 鸡胸肉