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Nanofiber material for pork preservation

A technology of nanofiber and pork, which is applied in the field of nanofiber materials for pork preservation, to achieve the effects of reducing pollution, keeping fresh and extending shelf life

Active Publication Date: 2014-04-30
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently, catechin-Cu Ⅱ / Polyvinylpyrrolidone nanofiber material used in pork preservation has not been reported

Method used

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  • Nanofiber material for pork preservation
  • Nanofiber material for pork preservation
  • Nanofiber material for pork preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The pork materials used in the experiment were fresh tenderloins slaughtered on the same day. Before the test, 80 lumpy meat samples with a size of 3cm×3cm×2cm were cut, and 40 samples were randomly taken out and sprayed with nanofiber material solution, hung and drained for 1 hour, packed in fresh-keeping bags, and stored in a refrigerator at 4°C. Samples were taken out at different storage days, and the changes of pork TVB-N and total bacterial TVC content in the treatment group and the control group were determined. The result is as figure 1 , 2 shown. from figure 1 , 2 It can be seen that, whether it is TVB-N or TVC, the value of the treatment group is significantly lower than the value of the control group, which proves that the nanofiber material in the invention can keep pork fresh from the macroscopic physical and chemical indicators of pork freshness. There is a significant effect.

[0019] In order to further verify the fresh-keeping effect of the nanofi...

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PUM

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Abstract

The invention discloses a nanofiber material for pork preservation, belonging to the technical field of food engineering and biological nano materials. The nanofiber material is prepared from catechin, copper nitrate and polyvinylpyrrolidone as raw materials. By adopting the nanofiber material disclosed by the invention, the problem that catechin is easily oxidized in practical antibacterial application is solved, and an excellent antibacterial property of the nano material is obtained. The nanofiber material disclosed by the invention has a remarkable inhibitory effect on the putrefying bacteria in the pork. The nanofiber is nontoxic, the raw materials are cheap and easily available, the preservation effect on the pork is obvious, and the nanofiber material has broad application prospects in the fields of food corrosion prevention, food packaging and biological materials.

Description

technical field [0001] The invention relates to the technical fields of food engineering and biological nanometer materials, in particular to a nanofiber material used for keeping pork fresh. Background technique [0002] Pork has the advantages of fresh meat, tender and delicious taste, high nutritional value, safety and hygiene, and has become the mainstream of fresh meat consumption in western developed countries and large and medium-sized cities in my country. However, the microbial contamination and large-scale reproduction of pork during storage will cause pork to spoil. Therefore, developing a new type of efficient and non-toxic pork preservative is a major hot topic with both social and economic significance. [0003] Nanofiber materials are a new class of materials with antibacterial properties. Due to the special effects of high specific surface area and high reactivity of nano-antibacterial agents in materials, the overall antibacterial effect is greatly improved....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D01F1/10D01F8/10D01D5/00A23B7/154
Inventor 陈全胜李欢欢赵杰文欧阳琴
Owner JIANGSU UNIV
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