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Method for preparing freshness-retaining film through Maillard reaction of collagen and chitosan

A technology of Maillard reaction and collagen, which is applied in the field of food preservation and processing, can solve the problems of short shelf life, rapid development, corruption, etc., and achieve the effect of maintaining the freshness of meat, easy to control, and excellent film-forming properties

Inactive Publication Date: 2014-08-06
ZHAOQING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chilled meat is rich in fat and protein, which is easily used by microorganisms to cause spoilage, resulting in short shelf life and becoming the main bottleneck restricting its rapid development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preparation of fresh-keeping coating film: Weigh 0.6g collagen and 2.0g chitosan with a balance and dissolve them in 100mL of pH 6.0 aqueous solution. hours to obtain the Maillard reaction product. Pour the Maillard reaction product into a beaker, cool to room temperature, add 10 mL of glycerin, stir evenly, and ultrasonically remove air bubbles for 3 minutes to obtain a fresh-keeping coating.

[0026] (2) Coating: remove the scales and viscera of the fresh tilapia, wash it, slice it, put it in the above-mentioned fresh-keeping coating film for 2 minutes, take it out and drain it for 1 minute, at this time a layer of fresh-keeping film is formed on the surface of the fish fillet .

[0027] (3) Refrigeration treatment: Take two high-temperature and high-pressure sterilized petri dishes that have been cooled to room temperature, one large and one small, put the above-mentioned fish fillets coated with the film into the small petri dishes, and then use the large petri...

Embodiment 2

[0030] (1) Preparation of fresh-keeping coating film: Weigh 2.0g collagen and 0.6g chitosan with a balance and dissolve them in 100mL of pH 4.0 aqueous solution. hours to obtain the Maillard reaction product. Pour the Maillard reaction product into a beaker, cool to room temperature, add 6 mL of glycerin, stir evenly, and ultrasonically remove air bubbles for 8 minutes to obtain a fresh-keeping coating.

[0031] (2) Coating: remove the scales and viscera of the fresh tilapia, wash it, slice it, put it in the above-mentioned fresh-keeping coating film for 2 minutes, take it out and drain it for 1 minute, at this time a layer of fresh-keeping film is formed on the surface of the fish fillet .

[0032] (3) Refrigeration treatment: Take two high-temperature and high-pressure sterilized petri dishes that have been cooled to room temperature, one large and one small, put the above-mentioned fish fillets coated with the film into the small petri dishes, and then use the large petri ...

Embodiment 3

[0035] (1) Preparation of fresh-keeping coating film: Weigh 1.3g collagen and 1.3g chitosan with a balance and dissolve them in 100mL of pH 5.0 aqueous solution, mix well and then reflux the mixture in a round bottom flask at 90°C hours to obtain the Maillard reaction product. Pour the Maillard reaction product into a beaker, cool to room temperature, add 8 mL of glycerin, stir evenly, and ultrasonically remove air bubbles for 5 minutes to obtain a fresh-keeping coating.

[0036] (2) Coating: remove the scales and viscera of the fresh tilapia, wash it, slice it, put it in the above-mentioned fresh-keeping coating film for 2 minutes, take it out and drain it for 1 minute, at this time a layer of fresh-keeping film is formed on the surface of the fish fillet .

[0037] (3) Refrigeration treatment: Take two high-temperature and high-pressure sterilized petri dishes that have been cooled to room temperature, one large and one small, put the above-mentioned fish fillets coated wit...

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Abstract

The invention belongs to the technical field of food freshness-retaining processing and provides a method for preparing a freshness-retaining film through Maillard reaction of collagen and chitosan. The method comprises the following steps of: (1), dissolving the collagen and chitosan in an acid aqueous solution, and carrying out reflux reaction in a round-bottom flask to obtain a Maillard reaction product; and (2), cooling the Maillard reaction product to 20 DEG C to 25 DEG C, adding glycerol to the Maillard reaction product for uniformly stirring, and removing air bubbles by ultrasonically treating for 3 minutes to 8 minutes to obtain the freshness-retaining film. The freshness-retaining film prepared by the method disclosed by the invention is safe, healthy, edible and is capable of forming a film layer on the surface of fish and meat to keep the meat fresh and remarkably prolong the shelf life of the meat and fish after being coated on the fish and meat. Besides, the method is simple to operate, easy to control, strong in operability and suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping processing, and relates to a method for preparing a fresh-keeping coating film, in particular to a method for preparing a fresh-keeping coating film through Maillard reaction of collagen and chitosan. Background technique [0002] Meat food is the main source of high-quality protein needed by the human body, and it is an indispensable food in people's daily life. At present, my country's meat consumption mainly includes hot fresh meat, frozen meat and chilled meat. Hot fresh meat has problems such as serious pollution, safety and hygiene; frozen meat is less and less popular with consumers because its flavor and nutrition are greatly affected by freezing and thawing; chilled meat has undergone a process of natural defrosting and maturation, and its texture Soft and elastic, compared with hot fresh meat and frozen meat, chilled meat has the advantages of safety and hygiene, delicious ta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L89/06C08L89/00C08L5/08C08J5/18A23B4/10
Inventor 刘永韦寿莲廖妙婵刘会松陈洁静
Owner ZHAOQING UNIV
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