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Antibacterial fresh-keeping composite freeze-thawed edible film for chilled fresh meat and preparation method thereof

A chilled meat, freeze-thaw technology is applied in the field of chilled meat antibacterial and fresh-keeping composite freeze-thawed edible film and its preparation, so as to achieve the effects of maintaining edible quality, improving mechanical properties, and delaying the process of quality deterioration.

Active Publication Date: 2020-11-13
GANSU AGRI UNIV +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, hyaluronic acid and sodium alginate are hydrophilic polymers with good compatibility and gel performance. Freeze-thaw treatment is a physical method to improve the mechanical properties of sodium alginate membranes, but about freeze-thaw treatment The method used in the study of edible film has not been reported so far

Method used

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  • Antibacterial fresh-keeping composite freeze-thawed edible film for chilled fresh meat and preparation method thereof
  • Antibacterial fresh-keeping composite freeze-thawed edible film for chilled fresh meat and preparation method thereof
  • Antibacterial fresh-keeping composite freeze-thawed edible film for chilled fresh meat and preparation method thereof

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Embodiment Construction

[0032] A preparation method for antibacterial and fresh-keeping composite freeze-thaw edible film of cold fresh meat, comprising the following steps

[0033] A. Preparation of hyaluronic acid solution: weigh hyaluronic acid powder and add it to distilled water, add every 1.00 g of hyaluronic acid powder to 100 mL of distilled water, heat to 60°C and use an electric stirrer to continuously stir at 300 rpm / s until It dissolves completely, let it stand for 10-15 minutes to remove air bubbles, and obtain a hyaluronic acid solution with a solid-to-liquid ratio of 1%;

[0034]B. Preparation of sodium alginate solution: Weigh sodium alginate powder and add it to distilled water, add every 1.50 g of sodium alginate powder to 100 mL of distilled water, heat to 60°C and use an electric stirrer to continuously stir at 300 rpm / s until It dissolves completely, let it stand for 10-15 minutes to remove air bubbles, and obtain a sodium alginate solution with a solid-to-liquid ratio of 1.5%; ...

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Abstract

The invention relates to the technical field of food active packaging films, in particular to an antibacterial fresh-keeping composite freeze-thawed edible film for chilled fresh meat, a preparation method of the antibacterial fresh-keeping composite freeze-thawed edible film and an application method of the antibacterial fresh-keeping composite freeze-thawed edible film in chilled fresh meat fresh keeping and color protection. The main process parameters are as follows: freezing and thawing is performed for three times, the concentration of calcium lactate is 3%, calcification is performed for 6 minutes, sodium alginate addition amount is 60%, and the tensile strength of the sodium alginate / hyaluronic acid composite film obtained under the condition is 10.41 MPa. The main technical purposes are that excellent renewable natural macromolecular sodium alginate and hyaluronic acid are used as film-forming base materials, the cross-linking agent calcium lactate with a color protection effect is added to produce an active packaging film, the mechanical property of the film is improved through physical treatment of freeze thawing, a green, safe and degradable composite edible film is prepared, the quality deterioration process of the chilled meat in the cold storage process can be effectively delayed, and the edible quality of the chilled meat is kept.

Description

technical field [0001] The invention relates to the technical field of food active packaging films, in particular to an antibacterial and fresh-keeping composite freeze-thaw edible film for chilled fresh meat and a preparation method thereof. Background technique [0002] At home and abroad, most of the research on the freshness of chilled meat is based on tray packaging, vacuum packaging, modified atmosphere packaging and active packaging. Vacuum packaging can keep the muscle bright red for a long time, reduce the storage loss caused by the dehydration of the meat surface, and delay the rate of fresh meat spoilage and fat oxidation. However, the shrinkage and extrusion of vacuum treatment can easily cause the deformation of fresh meat, and the juice will flow out, which will affect sales. Modified atmosphere packaging can better maintain the sensory quality and pH value of meat samples, and at the same time delay the rise of TVB-N value and TBARS value. However, modified ...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08J3/075C08L5/04C08L5/08C08K5/098B65D65/46
CPCC08J5/18C08J3/075B65D65/463C08J2305/04C08J2405/08C08K5/098Y02W90/10Y02A40/90
Inventor 张玉斌韩鋆王友玲张珍
Owner GANSU AGRI UNIV
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