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Compound bacteriostatic packaging film for meat product preservation and preparation method thereof

A meat product and packaging film technology, applied in the field of meat product preservation composite antibacterial packaging film and its preparation, can solve problems such as lack of practical applicability, achieve good meat color retention, be suitable for industrial production, improve bacteriostatic effect and fresh-keeping effect of effect

Pending Publication Date: 2018-05-08
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, considering the cost input of supermarkets and the operability of supermarket staff, the above-mentioned patented methods all lack practical applicability in the market.

Method used

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  • Compound bacteriostatic packaging film for meat product preservation and preparation method thereof
  • Compound bacteriostatic packaging film for meat product preservation and preparation method thereof
  • Compound bacteriostatic packaging film for meat product preservation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Dissolve 5g of chitosan in 100mL of 70% acetic acid solution, magnetically stir until it is completely dissolved, add 1.0g of LAE to the chitosan acetic acid solution, stir evenly, and ultrasonically remove the foam to obtain a spinning solution; The spinning device is used for spinning, and the specification of the electrospinning syringe is 2.5mL, and the needle is flat, 20G. The voltage is 15kV, the flow rate is 0.3mL / h, and the distance is 10cm. It is received by a drum, and a layer of PE film is covered on the drum receiving device. After completion, a composite electrospun nanofiber membrane is obtained.

Embodiment 2

[0034] Dissolve 5g of chitosan in 100mL of 80% acetic acid solution, magnetically stir until it is completely dissolved, add 2.5g of LAE to the chitosan acetic acid solution, stir evenly, and ultrasonically remove the foam to obtain a spinning solution; The spinning device is used for spinning, and the specification of the electrospinning syringe is 2.5mL, and the needle is flat, 20G. The voltage is 15kV, the flow rate is 0.3mL / h, and the distance is 10cm. It is received by a drum, and a layer of PE film is covered on the drum receiving device. After completion, a composite electrospun nanofiber membrane is obtained.

Embodiment 3

[0036] Dissolve 5g of chitosan in 100mL of 70% acetic acid solution, magnetically stir until completely dissolved, add 5.0g of LAE to the chitosan acetic acid solution, stir evenly, and ultrasonically remove the foam to obtain a spinning solution; The spinning device is used for spinning, and the specification of the electrospinning syringe is 2.5mL, and the needle is flat, 20G. The voltage is 15kV, the flow rate is 0.3mL / h, and the distance is 10cm. It is received by a drum, and a layer of PE film is covered on the drum receiving device. After completion, a composite electrospun nanofiber membrane is obtained.

[0037] The scanning electron microscope images of the prepared composite electrospun nanofibrous membranes are as follows: figure 1 shown.

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PUM

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Abstract

The invention discloses a compound bacteriostatic packaging film for meat product preservation. The compound bacteriostatic packaging film comprises mutually fit a PE film layer and a chitosan / lauramide arginine ethyl ester monohydrochloride compound nanofibrous layer; and in the chitosan / lauramide arginine ethyl ester monohydrochloride compound nanofibrous layer, the mass ratio of the chitosan tothe lauramide arginine ethyl ester monohydrochloride is (1-5):1. The compound bacteriostatic packaging film is especially suitable for packaging chilled fresh meat and has better antibacterial and color-protective effects on the chilled fresh meat. The invention also discloses a preparation method of the compound bacteriostatic packaging film for meat product preservation.

Description

technical field [0001] The invention relates to the field of fresh-keeping meat products, in particular to a composite antibacterial packaging film for fresh-keeping meat products and a preparation method thereof. Background technique [0002] Chilled fresh meat, also known as chilled meat, refers to the strict implementation of the veterinary quarantine system, and the rapid cooling of the slaughtered animal carcasses, so that the temperature of the carcass (the center of the hind leg meat is the measurement point) drops to 0-4°C within 24 hours , and always keep fresh meat within the range of 0-4°C during subsequent processing, distribution and sales. However, the refrigerated temperature of 0-4°C for chilled fresh meat cannot completely inhibit the growth and reproduction of some psychrophilic microorganisms, so the shelf life of chilled fresh meat is short, and the surface browning and juice loss are more serious. [0003] The packaging of chilled fresh meat can slow do...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20
CPCA23B4/10A23B4/20
Inventor 张辉邓伶俐冯凤琴韦何雯徐广伟吴韶铭郭跃平董晓尉
Owner ZHEJIANG UNIV
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