Antiseptic, anti-oxidation multi-effect active nano fresh-keeping film for cold fresh meat and preparation method thereof

Abstract

The invention discloses an antiseptic, anti-oxidation multi-effect active nano fresh-keeping film for cold fresh meat and a preparation method thereof. The raw materials of the fresh-keeping film comprise, in parts by weight, 1.00-20.00 parts of chitosan, 1.00-10.00 parts of sulfobutyl-beta-cyclodextrin, 0.50-10 parts of epsilon-polylysine, 1.00-25.00 parts of compound catechin, 100-300 parts of edible gelatin, 10-80 parts of glycerin, and 1-10 parts of transglutaminase. The provided compound catechin-epsilon-polylysine active nano fresh-keeping film for cold fresh meat is natural, safe and non-toxic, and environment-friendly, antioxidant properties of catechin and antibacterial properties of epsilon-polylysine are combined, good antioxidant and antibacterial properties are obtained, and sustained release of active substances is realized to maintain the properties of the film for a relatively long period of time. The fresh-keeping film is used for fresh-keeping of cold fresh meat, the problem that a fresh-keeping film containing a catechin substance brings bad color performance to a meat sample is solved, and further the shelf life of cold fresh meat is prolonged.

Description

technical field [0001] The invention relates to the technical field of meat preservation, in particular to an antiseptic and anti-oxidation multi-effect active nano-preservation film for cold fresh meat and a preparation method thereof. Background technique [0002] Chilled fresh meat has undergone sufficient deacidification and maturity. Its meat is more tender than freshly slaughtered meat, and its taste is more delicious. It is rich in nutrients and easily absorbed by the body, which can provide essential amino acids. However, it is prone to spoilage during storage. The general shelf life is only 2-3 days. [0003] Chilled meat has gradually become the mainstream trend of my country's meat market, but due to the constraints of our country's economy, the cold chain technology required for chilled meat is backward, so plastic wrap is often used to improve this problem. The common meat plastic wrap in the market is mainly Including low-density polyethylene, polyvinyl dichlor...

AI Technical Summary

Problems solved by technology

[0007] The second purpose of the present invention is to address the existing membranes prepared by adding active substances directly to the film matrix, which is likely to cause the short-term exposure and release of active substances, resulting in the reduction of antibacterial and anti-oxidative properties, resulting in poor fresh-keeping effects. ;Provide a preparation method of anti-corrosion and anti-oxidation multi-effect active nano-preservation film for chilled fresh meat; the method is to use nanotechnology to realize the encapsulation and formation of fresh-keeping active substances (composite catechin and ε-polylysine) Nanoparticles make the active substances not easy to be exposed and released suddenly, realize the protection and slow release of the active substances, and can better maintain their antioxidative or antibacterial effects; improve their antioxidative or antibacterial stability. The nano-embedding of theophylline and ε-polylysine not only protects the active substance and prolongs the effectiveness of its action, but also combines the strong antioxidant properties of catechin and the strong antibacterial properties of polylysine, Developed green nano-preservation film for cold fresh meat

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