Unlock instant, AI-driven research and patent intelligence for your innovation.

Antibacterial preservative film and application thereof in duck meat preservation

A kind of fresh-keeping film and liquid film technology, which can be used in chemical preservation of meat/fish, rot-proof containers, flexible coverings, etc. The effect of inhibiting growth and reproduction and prolonging the shelf life of products

Pending Publication Date: 2020-02-25
WUHAN POLYTECHNIC UNIVERSITY
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high perishability of duck meat itself, its storage conditions are harsh and its shelf life is short, so it is a necessary condition for its commercialization to adopt necessary fresh-keeping methods to maintain the quality of duck meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Antibacterial preservative film and application thereof in duck meat preservation
  • Antibacterial preservative film and application thereof in duck meat preservation
  • Antibacterial preservative film and application thereof in duck meat preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment provides a kind of antibacterial fresh-keeping film, and this antibacterial fresh-keeping film is made by the preparation method comprising the following steps:

[0038] 1) Weigh sodium alginate and dissolve it in distilled water to prepare a sodium alginate solution with a concentration of 1% (when dissolving sodium alginate, slowly add sodium alginate to distilled water under the action of a magnetic stirrer), Stir magnetically for 30 minutes, then let stand for 20 minutes;

[0039] 2) Add kojic acid to the sodium alginate solution, and magnetically stir for 30 minutes, so that the concentration of kojic acid in the sodium alginate solution is 0.8wt%;

[0040] 3) adding glycerin, stirring magnetically for 20 minutes to obtain a sodium alginate solution with a volume fraction of glycerin of 2%;

[0041] 4) heating the sodium alginate solution obtained in step 3) in a water bath at 50° C. for 30 minutes;

[0042] 5) Ultrasonic degassing at 40HZ ...

Embodiment 2

[0047] The difference from Example 1 is that in step 1), the concentration of the sodium alginate solution is 1.5wt%.

[0048] The preservative film that obtains is applied in the fresh-keeping experiment of cold fresh duck meat, makes the shelf life of cold fresh duck meat reach 11 days, prolongs 7 days than blank control group ( figure 2 ).

Embodiment 3

[0050] The difference from Example 1 is that in step 1), the concentration of the sodium alginate solution is 0.5wt%.

[0051] The fresh-keeping film that obtains is applied in the fresh-keeping experiment of cold fresh duck meat, makes the shelf life of cold fresh duck meat reach 7 days, prolongs 3 days than blank control group ( figure 2 ).

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of preservative films and particularly relates to an antibacterial preservative film and application thereof in duck meat preservation. The antibacterial preservative film is prepared by a preparation method comprising the following steps: 1) adding kojic acid into a sodium alginate solution, and stirring; 2) adding glycerol, and stirring to obtain a sodium alginate solution containing the glycerol; 3) heating the sodium alginate solution obtained in the step 2) in a water bath at the temperature of 40-60 DEG C; 4) degassing to obtain film liquid; 5) pouringthe film liquid, and carrying out first drying to obtain a liquid film; and 6) immersing the dried liquid film into a CaCl2 solution for crosslinking, carrying out second drying and cooling to obtainthe antibacterial preservative film. Food active packaging is realized by combination of a preservative and a packaging material, the preservative is added into a packaging system, the preservative isdirectly in contact with the surface of the product, and is slowly released in a storage process, the growth and propagation of surface microorganisms are inhibited, and the shelf life of the productis better prolonged.

Description

technical field [0001] The invention belongs to the field of fresh-keeping film and more specifically, relates to an antibacterial fresh-keeping film and its application in duck meat preservation. Background technique [0002] At present, the preservation of duck meat is mainly realized by preservatives, packaging and low-temperature storage. Among them, preservatives and packaging materials have always been the hot spots of people's research. Preservatives are generally treated by solution immersion. Solution immersion causes most of the preservatives to enter the product, and microorganisms often start to breed from the surface of the product. The antibacterial effect of the preservatives has not been fully utilized. Most of the ordinary packaging films currently used in the market, although they can isolate the air, reduce water evaporation, prevent dust pollution, etc., have some basic functions for keeping the packaged products fresh, but the independent microscopic ga...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B4/20B65D65/38B65D81/28C08L5/04C08K5/053C08K5/1545C08J5/18C08J7/14
CPCA23B4/20B65D65/38B65D81/28C08J5/18C08J7/14C08J2305/04C08K5/053C08K5/1545
Inventor 王宏勋杨萍萍侯温甫闵婷艾有伟韩千慧
Owner WUHAN POLYTECHNIC UNIVERSITY