155results about "Meat/fish preservation by coating" patented technology

The invention relates to the technical field of food fresh-keeping materials, in particular to a chitosan-curcumin nano-composite fresh-keeping agent and a preparation method thereof.The chitosan-curcumin nano-composite fresh-keeping agent comprises nano-particles of a chitosan-sodium alginate-oxidized sodium alginate interpenetrating network structure, according to the nanoparticles, protonated amino groups of chitosan and carboxyl groups of sodium alginate form a polyelectrolyte compound core, aldehyde groups of oxidized sodium alginate and amino groups of chitosan are subjected to a Schiff base reaction to form a chemical cross-linked network, and zinc ions, amino groups of chitosan, carboxyl groups of sodium alginate and carboxyl groups of oxidized sodium alginate form coordination cross-linking; curcumin and epigallocatechin gallate form a compound through a hydrogen bond and a hydrophobic effect, the compound is embedded in an interpenetrating network structure, beta-diketone groups of curcumin and zinc ions form chelating coordination, a chitosan-sodium alginate-oxidized sodium alginate ternary interpenetrating network is constructed, and the chitosan-sodium alginate-oxidized sodium alginate ternary interpenetrating network structure is formed. The stability is improved by utilizing the synergistic effect of triple mechanisms of electrostatic interaction, Schiff base chemical bonds and zinc ion coordination.

The invention discloses a chitosan-based preservative film with a pH colorimetric function as well as a preparation method and application of the chitosan-based preservative film. The chitosan-based preservative film is prepared from the following preparation raw materials: chitosan, cellulose nanofibers, a deep eutectic solvent and a beet red-zinc ion complex. Wherein the chitosan enables the film to have antibacterial property; the cellulose nanofiber can enhance the tensile strength and toughness and reduce the water vapor / oxygen permeation coefficient; the beet red-zinc ion complex has the characteristic of more stable color development, and the color difference response delta E to pH 2-12 is greater than or equal to 8. The chitosan-based preservative film disclosed by the invention can be applied to food fresh-keeping packaging and food freshness monitoring; the preservative film disclosed by the invention can be used for effectively prolonging the service life of fruits and vegetables while ensuring the food safety; in food freshness monitoring application, the preservative film changes from low-pH-value orange to high-pH-value yellow according to the change of acid-base conditions, and the preservative film can be used as a pH colorimetric sensing film for freshness monitoring.

The invention discloses a bacteriophage-loaded gelatin hydrogel membrane as well as a preparation method and application thereof. The hydrogel film comprises the following raw materials: gelatin, glycerol and bacteriophage, the mass ratio of the gelatin to the glycerol is 1: (0.05-0.3), and the content of the bacteriophage in the hydrogel film is 106-107 PFU / g. Through physical encapsulation of the gelatin hydrogel film, the activity of the bacteriophage is effectively protected, the survival time of the bacteriophage in the storage process is prolonged, controllable slow release of the bacteriophage is achieved, and the continuous antibacterial effect of the bacteriophage on the surface of food is ensured.

The invention relates to the technical field of aquatic product preservation, and discloses a natural eutectic solvent for maintaining the quality of frozen penaeus vannamei boone and application, the natural eutectic solvent is composed of choline chloride, sorbitol and water, the molar ratio of choline chloride to sorbitol is (1-5): (1-5), and the mass of water is 15-25% of the total mass of choline chloride and sorbitol. The invention also provides an application of the solvent, and the application comprises the following steps: soaking the penaeus vannamei meat in the solvent, and then freezing and storing the penaeus vannamei meat. A supramolecular network system is constructed through hydrogen-bond interaction between choline chloride and sorbitol, growth of ice crystals in the freezing storage process is inhibited, a protein structure is stabilized, and loss of unfrozen juice is reduced, so that the quality of the penaeus vannamei, such as texture, color and flavor, is maintained. The natural deep-eutectic solvent is natural and safe in component, low in heat, simple to prepare and convenient to apply, the application limitation of a traditional anti-freezing agent is solved, and the natural deep-eutectic solvent has a good industrial prospect.

The invention discloses a probiotic double-layer coating film applied to aquatic products and a preparation method of the probiotic double-layer coating film, and relates to the field of aquatic product processing and preservation. The method comprises the following specific steps: preparing a film coating solution A and a film coating solution B, soaking an aquatic product in the film coating solution A containing lactobacillus rhamnosus and lactobacillus plantarum for primary film coating, drying, and soaking the aquatic product in the film coating solution B containing zein for secondary film coating. Wherein the coating solution A is prepared by mixing a lactobacillus rhamnosus culture solution and a lactobacillus plantarum culture solution, dissolving sodium alginate in a pre-fermented mixed culture solution, uniformly stirring, adding sterile glycerol, and fully and uniformly mixing; the film coating solution B is prepared by dissolving zein in ethanol, stirring at 50-60 DEG C for 1-2 hours, then adding sterile glycerol, fully and uniformly mixing, and cooling to room temperature. The aquatic products are treated by adopting a probiotic double-layer coating film, so that the aquatic products have a fresh-keeping effect and a probiotic effect, water loss of the aquatic products can be delayed, flavor substances in the aquatic products can be prevented from volatilizing, microorganism growth and protein oxidation in the storage period can be inhibited, and odor and taste deterioration in the storage process of the aquatic products can be delayed; the storage quality of aquatic products is effectively improved and the shelf life is prolonged.

The invention discloses preparation and application of bacteriophage-loaded sericin microgel, and belongs to the technical field of food preservation. The sericin microgel capable of loading the bacteriophage is prepared from a sericin solution extracted by using 1-ethyl-(3-dimethylaminopropyl) carbodiimide (EDC) in combination with a mechanical shearing method and a high-temperature and high-pressure method. The sericin protein microgel loaded with bacteriophage, which is obtained by soaking the microgel into bacteriophage proliferation liquid after freeze-drying, can significantly improve the storage stability of the bacteriophage and can effectively prolong the shelf life of beef, and the preparation method is green, simple and safe, has a wide application prospect, and is suitable for industrial production. Meanwhile, a new field is opened up for efficient application of the bacteriophage.

The invention relates to the technical field of food processing, in particular to a chicken quality preservation treatment method based on sectional regulation, which is characterized in that chicken is pretreated by a composite biological preservative solution, and ice storage treatment and staged storage are combined, so that microbial growth and enzymatic activity of the chicken are effectively inhibited; fat oxidation and protein degradation are delayed, so that the chicken still keeps excellent quality in long-term storage; in the staged storage process, key indexes are monitored in real time or periodically, a threshold value comparison and stage switching mechanism is established, and accurate dynamic regulation and control of the staged modified atmosphere packaging environment under the condition of dynamic deterioration of the chicken quality are achieved. Through segmented regulation and control, juice loss, color deterioration and decay of the chicken in the storage process can be effectively prevented, so that the sensory quality and the nutritional quality of the chicken are maintained, and meanwhile, the gas utilization efficiency in the storage environment is also remarkably improved.

The invention provides a calcium salt improver which comprises the following components in parts by mass: 15-25 parts of calcium chloride, 40-50 parts of trehalose, 30-40 parts of sodium bicarbonate and 3-6 parts of glycine. The invention further provides a method for improving the quality of the aquatic products by the bubbling pickling process in cooperation with the calcium salt, the calcium salt modifier and ice water are added into the pickling container, air is compressed for bubbling, so that the calcium salt modifier is fully dispersed in the ice water, and pickling liquid is obtained; placing the aquatic products in the pickling liquid, bubbling and pickling the aquatic products by compressed air, and cleaning the aquatic products after the pickling is finished, so as to obtain the pickled aquatic products. According to the invention, a bubbling pickling process is utilized to cooperate with the calcium salt modifier, so that the friction force on the raw materials is smaller, the problem that calcium salt is easy to precipitate can be solved, and the phenomenon of uneven local accumulation is avoided. The method is improved from physical and chemical levels, the original taste of the aquatic products is kept, the texture of the aquatic products is improved, and the overall quality and the fresh-keeping effect of the products are improved.

The invention belongs to the technical field of fillet freezing, and particularly relates to a freezing method for improving the meat quality of tuna sashimi. The compound fresh-keeping liquid containing the mint extract and the citric acid is used for soaking the fillets, so that an anti-oxidation and antibacterial protection layer is formed on the surfaces of the fillets; through high-pressure freezing, first-time low-temperature freezing, green tea soaking and second-time low-temperature freezing, inhibition of microorganism and enzyme activity is facilitated, formation of ice crystals is reduced, the situation that in the freezing and unfreezing process of fish meat, due to the fact that cell walls are punctured by the ice crystals, the texture of the fish meat becomes poor is avoided, the elasticity and juiciness of the fish meat are kept, and the meat quality of the fish slices is improved. Therefore, according to the technical scheme, the quality guarantee period of the tuna sashimi can be prolonged, and the meat quality of the tuna sashimi can be improved.

The invention provides a meat preservation method with self-assembled nanoparticles cooperating with a three-layer controlled release film. The method comprises the following steps: S1, selecting fresh meat, removing impurities, cleaning, detecting the muscle fiber density and the total number of initial bacterial colonies, classifying the meat into I / II / III classes according to the standard, and pre-cooling and discharging acid for 18-24 hours under the conditions that the temperature is 0-2 DEG C, the air speed is 0.3-0.5 m / s and the humidity is 85-90%; s2.2, graded loading of dormant-state self-assembled nanoparticles at the temperature of 2-4 DEG C, I-type dip coating, II-type ultrasonic-assisted dip coating, III-type high-pressure atomization spraying and air drying in a blast environment after loading; s3, filling three layers of controlled release films, vacuumizing to-0.095 to-0.09 MPa, keeping for 20 seconds, filling customized controlled atmosphere according to grades, and then performing heat sealing; and S4.0, refrigerating at 0-4 DEG C. By constructing a synergistic mechanism that the self-assembled nano-particle adsorption layer recognizes a decay signal in a close range and the three layers of controlled release films release drugs in a linkage mode and strengthen barrier, the limitation that traditional preservation is passively inhibited and active ingredients are lost quickly is broken through, and the technical problems that bacteriostasis is not lasting, the water-retaining property is poor and sensory quality is prone to deterioration are fundamentally solved; and the fresh-keeping efficiency and the meat quality are both improved.

The invention relates to a preparation method and application of an edible coating preservation material with an IPN network structure. The preparation method comprises the following steps: cooking gelatin particles and acid-base under high pressure, stirring the modified ISF under a water bath condition until the modified ISF is completely dissolved, and adding glycerol as a plasticizer to obtain a solution A for later use; stirring gelatin particles and ultrasonic-assisted laccase modified ISF under a water bath condition until the gelatin particles and the ISF are completely dissolved, and adding glycerol as a plasticizer to obtain a solution B for later use; and mixing the solution A with the cinnamon essential oil under the action of a shearing machine to form the uniform and stable edible coating fresh-keeping material. The raw materials of the prepared edible coating emulsion are food-grade raw materials and have the characteristics of being edible, green and safe, the gelatin raw materials and ISF are derived from bioprocessing by-products and are wide in source and low in price, the application field and research direction of the gelatin and ISF are widened, and the edible coating has a wider application prospect.

The invention relates to the technical field of food processing, and particularly discloses a preparation method of antioxidant edible coating liquid and a storage method applied to roasted suckling pigs. The preparation method comprises the following steps: firstly, preparing a matrix I by using chitosan CS and a glacial acetic acid solution; then, pullulan polysaccharide PUL and distilled water are used for preparing a second substrate; mixing the substrate I and the substrate II, adding 1% by volume of glycerol, and stirring at room temperature for 1 hour; finally, adding 8% dihydromyricetin DMY to prepare a composite film coating solution; the CS-PUL composite film coating liquid of the dihydromyricetin DMY antioxidant with the concentration of 8% is adopted, so that a film is formed on the surface of the roasted suckling pig, fat oxidation and proteolysis in the storage process of the roasted suckling pig can be reduced, color change can be reduced, and a safe, simple and novel fresh-keeping technology is provided for storage, transportation and sale of prefabricated vegetables.

The invention discloses a modified starch composition as well as a preparation method and application thereof, and relates to the technical field of new materials. Comprising the following steps: adding oxidized amylopectin, modified chitosan and kappa-carrageenan into deionized water, heating to 70-90 DEG C while stirring, continuously stirring, sequentially adding anthocyanin, epsilon-polylysine, catechin, ferulic acid, composite zinc nanoparticles, modified montmorillonite, a sodium alginate compound and synergistic particles, uniformly stirring, and carrying out ultrasonic treatment, so as to obtain a finished product. The modified starch composition is obtained. The tea tree essential oil is introduced into the synergistic particles, so that the fresh-keeping capability of the modified starch composition is effectively improved; and by adding the components such as the composite zinc nanoparticles and the sodium alginate compound, the thermal stability and the mechanical property of the material are further improved. Therefore, the modified starch composition disclosed by the invention has a wider application prospect in the fresh-keeping aspect of fruits, vegetables and fresh meat.

The invention belongs to the technical field of resveratrol synthesis, and particularly relates to a preparation method of resveratrol and application of resveratrol in meat preservation. The method comprises the following steps: taking 3, 5-dimethoxybenzoic acid as a raw material, and carrying out acylation reaction to obtain 3, 5-dimethoxybenzoyl chloride. Then reacting with p-acetoxystyrene to generate 3, 3 '-dihydroxy-3, 3'-dihydroxy-3 The preparation method comprises the following steps: taking 1, 5-dimethoxy-4 '-acetoxystilbene as a raw material, hydrolyzing and demethylating to obtain resveratrol, and preparing resveratrol lipid nanoparticle suspension by taking resveratrol, a ZIF-8 / chitosan compound, compound lipid, cholesterol, epsilon-polylysine, ascorbyl palmitate and phosphate buffer saline as raw materials. High load and controlled release of resveratrol are achieved, and the problems that resveratrol is poor in water solubility and prone to oxidation are solved.

The application relates to the field of food preservation, in particular to a natural bacteriostatic material and a preparation method and application thereof, and a preparation method of the natural bacteriostatic material, which comprises the following steps: mixing natural gelatin and dextran with deionized water, stirring, and freeze-drying to obtain a gelatin-dextran mixture powder, wherein the mass ratio of the natural gelatin to the dextran is 1-2:1-4, and the molecular weight of the dextran is 150-200 kDa; performing a glycosylation reaction on the gelatin-dextran mixture powder to obtain a gelatin-dextran conjugate; dissolving the gelatin-dextran conjugate in a buffer solution to obtain an emulsifier; and homogenizing edible essential oil, the emulsifier and deionized water, and performing ultrasonic emulsification to obtain the natural bacteriostatic material. The preparation method is simple, the conditions are simple, the prepared natural bacteriostatic material has good stability, and the shelf life of food can be prolonged.

The invention discloses stable nisin based on electrostatic layer-by-layer self-assembly and a preparation method and application thereof, and the preparation method comprises the following steps: (1) dissolving nisin in an HCl solution, and stirring to obtain a nisin solution; (2) mixing the completely oxidized curdlan polysaccharide solution and the nisin solution in proportion, adding a NaOH solution to adjust the pH value to be alkaline, then adding an HCl solution to adjust the pH value to be acidic, and stirring to obtain a mixed system A; and (3) uniformly mixing the mixed system A and the quaternized curdlan polysaccharide solution, adding a NaOH solution to adjust the pH value to be alkaline, adding an HCl solution to adjust the pH value to be acidic, and stirring to obtain the nisin compound. The compound disclosed by the invention can form a stable and uniform antibacterial barrier on the surface of meat through direct soaking, so that not only can the quality of the meat be effectively maintained, but also the growth of pathogenic microorganisms can be effectively inhibited, and the shelf life of the meat is prolonged.

The invention discloses a method for preparing a biological fresh-keeping agent by using squid processing wastes, which comprises the following steps: drying and crushing the wastes such as squid heads and skins, and performing enzymolysis with papain to obtain a polypeptide mixture; and then grafting with 3-O-ferulic acid quinic acid and 2, 5-dimethoxy cinnamic acid, dialyzing and freeze-drying to obtain the biological fresh-keeping agent. The sleeve-fish processing waste is used as a raw material, the antioxidant and antibacterial properties of the polypeptide are enhanced through a grafting reaction, the cost is low, the process is green, and the sleeve-fish preservative is suitable for coating preservation of aquatic products such as sleeve-fish and shrimps and has the advantages of efficient corrosion prevention and resource recycling.

The invention relates to the technical field of marine food preparation, and discloses minced Antarctic krill with a high astaxanthin retention rate and a preparation method thereof.The preparation method comprises the steps that Antarctic krill is pretreated and then soaked in composite antioxidant liquid for composite antioxidant treatment, and then enzyme inhibition liquid is atomized and sprayed for low-temperature enzyme inhibition treatment; grinding at low temperature to obtain minced shrimps; and mixing the minced shrimps with the anti-oxidation emulsion, carrying out secondary anti-oxidation treatment, and then carrying out freezing and shaping. The euphausia superba is subjected to anti-oxidation treatment through the composite anti-oxidation liquid and the anti-oxidation emulsion, and the problem that the retention rate of astaxanthin is low due to the fact that the astaxanthin is sensitive to oxygen and metal ions and prone to oxidation is solved; meanwhile, the low-temperature enzyme inhibition treatment improves the elasticity and the viscosity of the minced shrimps and also reduces the loss of protease-mediated astaxanthin; the low-temperature grinding treatment not only protects the molecular structure integrity of astaxanthin, but also improves the separation rate of crustacean fragments.

The invention relates to the technical field of food preservation, in particular to hydrogel containing an electric field response antibacterial material as well as a preparation method and application of the hydrogel. The hydrogel is prepared from the following raw materials in parts by weight: 0.1 to 0.2 part of an electric field response antibacterial material; 2-5 parts by weight of polyvinyl alcohol; 0.5-3 parts by weight of amyloid protein fiber; 30-40 parts by weight of glycerin; and 0.3-0.5 part by weight of sodium chloride. The electric field response antibacterial hydrogel prepared by the invention has the capability of generating active oxygen such as superoxide anions, singlet oxygen and hydroxyl radicals, and has a good in-vitro antibacterial effect on aquatic product putrefying bacteria (shewanella putrefaciens).

The present invention provides a gallic acid-mediated photodynamic antibacterial preservative solution and its preservation method, belonging to the technical field of preservation materials. The photodynamic antibacterial preservative solution includes three components: a gallic acid microcapsule suspension treated with ultraviolet light, a chitosan quaternary ammonium salt-glycerol solution, and a carboxymethyl cellulose solution. In the present invention, biodegradable chitosan quaternary ammonium salt and carboxymethyl cellulose are used as the coating matrix, and the gallic acid microcapsule suspension treated with ultraviolet light is used as the active part of the coating. The present invention is fully biodegradable, easy to operate with less dosage, has excellent water vapor and oxygen barrier properties, good antioxidant and antibacterial properties, and can extend the shelf life of aquatic products.

A frozen battered fish product, method and apparatus for production. The product comprises a fried batter coating with a pre-defined pattern of ridges and troughs which create a textured batter surface. A frozen aqueous protective layer is disposed over a part of the batter coating to protect textured features including the pattern of ridges and troughs. The aqueous protective layer is designed particularly to provide protection when a more brittle frying batter is used, as a result of using a frying medium with lower saturated fat content.

The invention discloses a processing method of high-quality quick-frozen leiocassis longirostris fillets, which comprises the following steps: (1) selecting fresh leiocassis longirostris, slaughtering, cutting into fillets, cleaning and draining; (2) precooling the leiocassis longirostris slices in a dipping freezing liquid; and (3) putting the precooled fish slices into a mixed protective solution of quince seed mucus, fishing out the fish slices, immediately feeding the fish slices into a liquid nitrogen quick-freezing cabinet to freeze the fish slices, and then putting the fish slices into a refrigeration house to be frozen. According to the preparation method disclosed by the invention, a layer of gel coating which takes quince seed mucus as a base material and is added with citrus essential oil is constructed on the surface of the fillet, and the coating is used as a macroscopic physical barrier, so that juice loss of the fillet can be effectively reduced, lipid oxidation can be inhibited, microbial invasion can be blocked, and mechanical support can be provided to prevent freeze cracking. By adopting a dipping pre-cooling mode, the fish meat quality can be well maintained, and meanwhile, the consumption of liquid nitrogen during freezing is reduced.

A method for maintaining freshness of fresh food is provided that includes coating fresh food with a seaweed-containing composition including seaweed. The seaweed-containing composition includes an insoluble dietary fiber derived from the seaweed.

The utility model discloses a meat product preservative and fresh-keeping device which comprises a normal juice glue solution layer and a preservative and fresh-keeping glue solution layer, and the normal juice glue solution layer covers the outer surface of a meat product; the preservative and fresh-keeping glue solution layer covers the outer side of the original juice glue solution layer; according to the utility model, the surface of the meat product is sequentially covered with the normal juice glue solution layer and the preservative and fresh-keeping glue solution layer, the fresh-keeping effect of the meat product is improved and the quality guarantee period is prolonged through the synergistic effect of the contained probiotics and the natural plant extract, and meanwhile, a placing box is provided, so that the meat product can be conveniently placed in a classified manner.

The invention discloses a hairtail body surface silver film fresh-keeping spraying machine and belongs to the technical field of aquatic product treatment.The spraying machine comprises a spraying plate, a spraying assembly is arranged above the spraying plate, the spraying plate is obliquely arranged, a filtering assembly is arranged below the spraying plate, the filtering assembly comprises a collecting box with an opening in the upper portion, and a filtering box is arranged below the collecting box; an outlet of the collecting box is connected with a feeding pipe on the filtering box through a first conveying pipe, one end of the feeding pipe is arranged in the filtering box, the other end of the feeding pipe is arranged outside the filtering box, an inner barrel with filtering holes is arranged in the filtering box, an outlet of the feeding pipe is located on the inner side of the inner barrel, and a driving motor connected with the inner barrel is arranged outside the filtering box. The spraying machine can adapt to the slender body shape of the hairtail, lossless protection of a silver film is achieved, the preservative is evenly sprayed at low cost, and the fresh keeping processing cost of the hairtail is reduced.

The invention provides a gelatin-based hydrogel food packaging material and a preparation method thereof, and belongs to the technical field of food packaging materials. The preparation method comprises the following steps: (1) dissolving gelatin in deionized water to prepare a 3-8wt% gelatin aqueous solution; (2) liquid grease and the gelatin aqueous solution in the step (1) are mixed and emulsified to form a primary emulsion, and the addition amount of the liquid grease is 0-30 wt% of the total mass of the hydrogel; (3) dispersing the primary emulsion in the step (2) into an additionally prepared gelatin aqueous solution, and cooling to form emulsion-filled hydrogel; and (4) soaking the emulsion-filled hydrogel in a sugar alcohol solution for solvent replacement for 0.5-2 hours to obtain the binary solvent reinforced gelatin-based emulsion-filled hydrogel, the volume of the sugar alcohol solution is 5-10 times of the mass of the hydrogel, and the volume of the sugar alcohol solution is 5-10 times of the mass of the hydrogel. The degradable gelatin hydrogel with high strength, self-repairing property, antibacterial function and bipolar active component controlled release capability is prepared, and the problems of poor mechanical property, single function and the like of a traditional food packaging material are solved.

The utility model relates to the field of beef processing, in particular to a beef pickling device for yak meat processing, which comprises a body, a motor is fixedly mounted at the top end of the body, a sealing door is arranged on the left side of the body, and a smearing cylinder is arranged at the bottom end of the inner wall of the body. A rotating assembly is arranged on the inner wall of the body and comprises a second positioning ring, a rotating rod penetrates through and is rotationally connected to the top end of the body, the top end of the rotating rod is fixedly connected to the bottom end of an output shaft of a motor, and a positioning block is fixedly connected to the left side of the bottom end of the outer wall of the rotating rod. According to the utility model, the rotating rod positioning disc is rotationally matched with the positioning ring I, so that the gear I and the supporting rod rotate and rotate at the same time, and the supporting rod rotates to drive the gears II on the plurality of groups of hanging rods to be matched with the positioning ring II, so that the hanging hooks rotate and rotate at the same time; and meanwhile, each side of the yak meat on the hanging hooks can be smeared after being in contact with the brush, so that the smearing effect is better, and the pickling quality is improved.

The invention discloses a preparation method and application of a potassium ion surface engineered quercetin-hyaluronic acid compound, and relates to the technical field of food processing. The preparation method comprises the following steps: dissolving hyaluronic acid in water, then adding quercetin, then adjusting the pH value of the solution to 10-12, stirring and dissolving, and then neutralizing the pH value of the solution to 7 to obtain a quercetin-hyaluronic acid compound solution; and adding potassium salt into the quercetin-hyaluronic acid compound solution, uniformly stirring, and dialyzing to obtain the potassium ion surface engineered quercetin-hyaluronic acid compound. The potassium ion surface engineering technology is adopted to enable the surface of the quercetin-hyaluronic acid compound to be densified and crosslinked, so that the loading capacity of the quercetin and the stability of the compound are effectively improved. The prepared potassium ion cross-linked quercetin-hyaluronic acid compound is used as a preservative, so that the eating quality of fish during storage can be effectively improved, and the shelf life of the fish can be prolonged.

Gelatin and K-carrageenan are used as raw materials, glycerin and hawthorn flavone microcapsules are added at the same time, the hydrogel loaded with the hawthorn flavone microcapsules is formed through a solution polymerization method, and the hydrogel loaded with the hawthorn flavone microcapsules is used for preparing a film to wrap chilled fresh meat, so that the fresh keeping effect of the chilled fresh meat is improved. The storage quality guarantee period of the chilled fresh meat is prolonged; the hawthorn flavone microcapsule is a casein-hawthorn flavone microcapsule prepared by embedding hawthorn flavone with wall material casein. Chilled fresh meat wrapped by the hydrogel loaded with the hawthorn flavone microcapsules is stored at 4 DEG C, so that the chilled fresh meat shows more favorable color, texture and physicochemical indexes, the spoilage of the chilled fresh meat is effectively delayed, and the hydrogel loaded with the hawthorn flavone microcapsules is a promising antibacterial packaging material and is widely applied to the field of chilled fresh meat preservation.

The application belongs to the field of food preservation technology, and relates to a chitosan-gelatin composite preservative solution based on plasma-activated water modification and a preparation method and application thereof. First, PAW is used to prepare chitosan solution and gelatin solution respectively, and the composite preservative solution is obtained after mixing and homogenizing. The coating is dehydrated to form a preservative film. The PAW is prepared by treating deionized water with low-temperature plasma, and is rich in active ingredients such as hydroxyl radicals and hydrogen peroxide, which can effectively modify chitosan and gelatin, enhance intermolecular crosslinking, and form a composite film with a dense network structure. The composite film can be applied to fish preservation through coating or immersion, can effectively inhibit the growth of microorganisms, and can improve the color of fish fillets. In addition, the composite film has the function of delaying protein degradation by inhibiting endogenous protease activity, thereby maintaining the muscle tissue structure and prolonging the shelf life of chilled fish fillets. The application has the advantages of simple process, green safety, remarkable preservation effect, and wide market application prospect.