长春工业大学本科毕业论文摘要用不同浓度的醋酸溶液混合不同质量的壳聚糖，加入不同质量的甘油，Span40匀浆后作为涂膜剂，均匀涂敷在PE保鲜膜上，干燥后制备PE-壳聚糖双层膜。根据抑菌效力、成膜效果和弹性模量的单因素实验确定了壳聚糖浓度、醋酸浓度、甘油和Span浓度的范围，并通过正交实验，以双层膜的弹性模量为评价指标，确定了双层膜的最佳配方为：壳聚糖1.5%，醋酸0.6%，甘油0.5%，Span401%。对新鲜猪肉进行包装处理，分别在室温，4℃下贮藏保鲜。以感官评定作为鲜度指标，并与未经包装的样品进行对比，以分析PE-壳聚糖双层保鲜膜对延长肉类货架期的可行性及其效果。实验结果表明：PE-壳聚糖双层保鲜膜保鲜效果明显优于未经包装和普通PE包装的对照组，其感官评价的各项指标均较对照组有明显差异，能延长保质期1-2d。关键词：双层膜；壳聚糖；保鲜；鲜猪肉PE-chitosanBi-layerFilmAbstractWithdifferentconcentrationofaceticacidsolutionmixedofdifferentqualitychitosan,addadifferentqualityofglycerin,span.Afterhomogenatedusedforcoating,coatitonPEfilm,whentheyaredrytotallythePE-chitosandoublefilmformed,Packagethefreshpork,putthemintheroomofnormaltemperatureand4℃.Tosensoryevaluation,thetotalbacterialcountasafreshdegreeindex,inthestorageperiodwemeasurethedeterminationofthefreshnessindex,andcomparedwiththesampleswithoutthepackagingtotestPE-chitosandoubleplasticwrapandextendtheshelflifeofmeattothefeasibilityanditseffect.Andaccordingtothedifferentconcentrationoffilmeffect,todeterminetheoptimalconcentrationofchitosanfilm.TheexperimentalresultsshowthatthePE-chitosandoublefilmpreservationeffectobviouslybetterthanthecontrolgroupwithoutpackaging,itsalltheindexesthanthecontrolgrouphaveobviousdifference,canextendtheshelflifeof3-4d.Andthebestformulaforeachconcentration:chitosan1.5%,aceticacid0.6%,0.5%glycerin,span1%.Keywords:bi-layerfilm;chitosan;preservation;freshpork目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc524976933"摘要PAGEREF_Toc524976933\h1HYPERLINK\l"_Toc524976935"AbstractPAGEREF_Toc524976935\h2HYPERLINK\l"_Toc524976936"目录PAGEREF_Toc524976936\h3HYPERLINK\l"_Toc524976937"第一章前言PAGEREF_Toc524976937\h5HYPERLINK\l"_Toc524976938"第二章文献综述PAGEREF_Toc524976938\h6HYPERLINK\l"_Toc524976939"2.1肉及肉制品PAGEREF_Toc524976939\h6HYPERLINK\l"_Toc524976940"2.2肉制品腐败原因PAGEREF_Toc524976940\h6HYPERLINK\l"_Toc524976941"2.3肉制品常用保鲜方法PAGEREF_Toc524976941\h6HYPERLINK\l"_Toc524976942"2.3.1低温储藏法PAGEREF_Toc52