A preservation method that effectively reduces the migration of plasticizers in pvc cling film to chilled fresh meat
A preservation method and technology for chilling fresh meat, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of increasing the molecular weight of plasticizers, cumbersome methods, and increasing the obstacles of plasticizers, so as to maintain edible quality and reduce The effect of migration amount and simple operation
Active Publication Date: 2021-12-24
SHANDONG AGRICULTURAL UNIVERSITY
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Problems solved by technology
Therefore, there are three main ways to inhibit the migration of plasticizers: (1) use plasticizers with higher molecular weight and better migration resistance; (2) increase the interaction between plasticizers and PVC matrix, or increase the plasticizer (3) Surface treatment or coating of soft PVC by physical or chemical methods, so that the plasticizer cannot pass through the surface of the product
However, increasing the molecular weight of the plasticizer and inhibiting its migration, while limiting the migration of the plasticizer, also greatly reduces the plasticizing efficiency; although the surface crosslinking of the product, the surface coating of the product and other methods can reduce the migration of the plasticizer, but The method is cumbersome and only suitable for some specific applications
Method used
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Embodiment 1
[0034] 1. Cut the chilled pork to be stored into appropriate sizes, and place the chilled pork and purified water in a low-temperature environment for pre-cooling.
[0035] 2. Immerse the cooled fresh meat in pure water for 10 seconds, take it out, and quickly place it in a freezer at -18°C for 4 minutes, so that an ice layer of 1 to 3 mm is formed on the surface of the meat.
[0036] 3. The chilled meat with ice layer in step 2 is packed in trays with PVC plastic wrap, and the packed chilled meat is placed in an environment of 0°C for fresh-keeping storage.
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The invention discloses a storage method for effectively reducing the migration of plasticizers in PVC cling film to chilled fresh meat, which comprises the following steps: (1) immersing the chilled fresh meat in pure water for 5-60 seconds, taking it out, quick freezing for 4-20 minutes, Uniformly form a 1-3mm thick ice layer on the surface of the chilled meat; (2) pack the chilled meat covered with the ice layer in a tray with a PVC plastic wrap, and store under slightly frozen conditions. The invention combines slight freezing and ice layer to preserve the freshness of chilled fresh meat, effectively reduces the migration amount of plasticizer in the PVC fresh-keeping film, and simultaneously effectively maintains the eating quality of chilled fresh meat.
Description
technical field [0001] The invention relates to the technical field of application of food contact materials, in particular to a preservation method for effectively reducing the migration of plasticizers in PVC cling film to chilled fresh meat. Background technique [0002] Polyvinyl chloride polymer (PVC for short) is a thermoplastic resin polymerized by vinyl chloride monomer under the action of an initiator, and its molecular formula is -[CH 2 -CHCl]- n . Due to the characteristics of good flexibility, high transparency, cold resistance and low price, PVC food preservation film is widely used in the tray packaging of fruits, vegetables and fresh meat products in supermarkets. However, the force between PVC molecular chains is strong, and PVC products are hard, so a large amount of plasticizer has to be added to improve the toughness and softness of PVC cling film. Most of the plasticizers currently used have been reported to cause damage to the liver, urinary system, a...
Claims
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IPC IPC(8): A23B4/06
CPCA23B4/06
Inventor 徐志祥赵鹏徐龙华焦逊
Owner SHANDONG AGRICULTURAL UNIVERSITY
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