Carrageenan-chitosan blending composite membrane, and preparation method and application thereof

A technology of chitosan and composite film, which is applied in the preservation of meat/fish with chemicals, food science, etc., can solve the problems of unsatisfactory bacteriostatic effect, poor sensory evaluation of chilled meat, and low utilization rate of urban waste, etc. Achieve the effects of multiple utilization, high comprehensive sensory evaluation, and delaying corruption and deterioration.
CN110506785AInactive Publication Date: 2019-11-29江苏第二师范学院
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
江苏第二师范学院
Publication Date
2019-11-29
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a carrageenan-chitosan blending composite membrane used for keeping fresh, a preparation method thereof and the application of the carrageenan-chitosan blending composite membrane in chilled fresh meats, and belongs to the research field of a food processing technology. The composite membrane consists of the following raw materials in parts by weight: 3-5 parts of carrageenan, 1-3 parts of chitosan and 0.5-1.5 parts of glycerol. The preparation method for the carrageenan-chitosan blending composite membrane comprises the following steps of: S1, preprocessing lobster shells; S2, processing de-ashing ingredients; S3, extracting chitin; S4: extracting the chitosan; and S5, manufacturing the carrageenan-chitosan blending composite membrane used for keeping fresh. The carrageenan-chitosan blending composite membrane used for keeping fresh is applied to the preservation of the chilled fresh meats, has a powerful fresh-keeping capability, has a certain bacteria inhibition function, and also has a function of maintaining the characters, including color, odor and the like, of an article which is kept fresh by the composite membrane, the problem that meat foods are high in decaying and deterioration speed can be solved to a great extent, in addition, the use ratio of municipal wastes, including lobster shells, can be improved, and the multiple utilization of lobster resources is realized.
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Description

[0001] The invention relates to a preparation method of a carrageenan-chitosan blended composite film for fresh-keeping and its application in cold-fresh meat preservation, belonging to the field of food processing technology research. Background technique

[0002] At present, food preservation film is widely used in the food field and is in the initial stage of development. For example, in 2019, Xi Zewen et al. reported the study of the edible film of lemon essential oil emulsion on fresh-keeping braised duck neck. In 2019, Zhang Han et al. reported that the comprehensive packaging method of polylysine composite film and vacuum packaging was used to study golden pomfret, and found that it could significantly improve the freshness preservation effect of chilled meat products.

[0003] Chitosan is the only positively charged polymer substance in natural polysaccharides. It has good stability, hygroscopicity, biological functionality, and antibacterial properties. Therefore, it...

Claims

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