后鹏飞¹ ，黄 静^1* ，唐人杰¹ ，杨春梅² ，高 山¹ ，

孙 涵² ，游敬刚¹ ，陈 涛² ，史 辉¹ ，罗 丹1^* 

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

2.成都产品质量检验研究院有限责任公司，四川成都 610100）

摘要：通过溶液浇筑法制备以明胶为成膜基材，以噬菌体为抗菌剂的抗菌膜，考察不同噬菌体添加量（2%、5%、10%）对明胶膜的影响。结果显示随着噬菌体添加量的增加，明胶膜抗拉伸强度逐渐降低，断裂伸长率先增加后降低，而水分含量、溶胀指数、水蒸气透过率则无显著变化（P＞0.05），加入噬菌体后明胶膜透光率增加。明胶膜中添加的噬菌体在水中具有较高的释放率，10%噬菌体-明胶膜释放率最高达到5.66%。噬菌体-明胶膜在4 ℃时活性较稳定，在25 ℃贮藏6周后2%、5%、10%噬菌体-明胶膜中噬菌体效价分别降低了1.62、1.32、1.14 Log₁₀ PFU/mL。经2%、5%、10%噬菌体-明胶膜处理的模拟污染沙门氏菌的预制牛肉在 4 ℃贮藏 7 d 后，沙门氏菌菌落数比对照分别降低0.84、0.97、1.25 Log₁₀ CFU/g。总体来说，添加5%和10%噬菌体的明胶膜具有作为抗菌食品包装材料的应用潜力。

关键词：明胶膜；噬菌体；沙门氏菌；保鲜

中图分类号：TS206.4      文献标识码：A      文章编号：1674-506X（2023）02-0012-0007

Preparation of Phage-gelatin Antibacterial Film and Its Application in Prepared Beef Preservation

HOU Pengfei¹，HUANG Jing^1*，TANG Renjie¹，YANG Chunmei²，GAO Shan¹，SUN Han²，YOU Jinggang¹，CHEN Tao²，SHI Hui¹，LUO Dan^1*

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

2.Chengdu Institute of Product Quality Inspection Co., Ltd., Chengdu Sichuan 610100, China）

Abstract: Prepare an antibacterial film used gelatin as the film- forming substrate and phages as antibacterial agents by solution pouring method. The effect of added amount of phages （2%, 5%, 10%） on the gelatin films was investigated. The results showed that the tensile strength of gelatin films decreased with the increased of the amount of phages, and the elongation at break first increased and then decreased, however, the water content, swelling index and water vapor permeability had not significant changed （P＞0.05）. After added phages, the transparency of gelatin films was increased. The phages added in the gelatin films had a high release rate inwater, and the release rate of 10% phage- gelatin films was up to 5.66%. The activity of phage- gelatin films was stable at 4 ℃, and the titer of 2%, 5% and 10% phage-gelatin films decreased by 1.62, 1.32 and 1.14 Log₁₀ PFU/mL, respectively, after storage at 25 ℃ for 6 weeks. Moreover, after storage at 4 ℃ for 7 days, Salmonella counts were 0.84, 0.97 and 1.25 Log₁₀ CFU/g lower in prepared beef packed with 2%, 5% and 10% phage-gelatin films, compared with the control, respectively. On the whole, 5% and 10% phage-gelatin films had the potential to be used as antibacterial food packaging materials.

Keywords：gelatin film; phage; Salmonella; preservation

doi：10.3969/j.issn.1674-506X.2023.02-002

收稿日期：2023-02-15

基金项目：四川省科技计划项目“基于噬菌体的高效抑菌剂在特色川式预调菜肴中的应用研究”（2023JDRC0036）；四川省科技计划项目“速冻预调理肉制品工业化关键技术研究及产品应用推广”（2022ZHCG0062）；四川省科技计划项目“基于流通环节的短保预制菜关键安全指标在线高效检测技术研究与运用”（面上项目）（2023YFN0059）

作者简介：后鹏飞（1995-），男，硕士，助理工程师。研究方向：畜产品加工与安全。

*通信作者：黄静（1985-），女，硕士，高级工程师。研究方向：畜产品加工；罗丹（1990-），男，硕士，工程师。研究方向：畜产品加工。

引用格式：后鹏飞,黄静,唐人杰,等.噬菌体-明胶抗菌膜的制备及其在预制牛肉保鲜中的应用[J].食品与发酵科技,2023,59(2):12-17,27.