58 results about "Fat oxidation" patented technology

The invention provides a fat-reducing composition based on an agaricus bisporus extract as well as a preparation method and application of the fat-reducing composition, and belongs to the technical field of nutrition and health care. The fat-reducing composition comprises the following raw materials in parts by weight: 10-30 parts of an agaricus bisporus extract, 5-15 parts of a green tea extract, 5-15 parts of bitter gourd peptide, 3-10 parts of seaweed meal and 10-30 parts of resistant dextrin. The agaricus bisporus extract disclosed by the invention can regulate intestinal flora and promote fat metabolism; tea polyphenol in the green tea extract can inhibit fat synthesis and promote fat oxidation; momordica charantia peptide has an obvious hypoglycemic effect; the seaweed meal (containing fucoxanthin) has the effects of burning fat cells and eliminating fat accumulation; the resistant dextrin is used as dietary fiber, so that satiety is increased, and caloric intake is reduced. The raw materials cooperate with each other, so that the composition has better fat-reducing and weight-reducing effects, and the total cholesterol and triglyceride levels are reduced.

The invention discloses a low-temperature preservation method of a prepared meat product, and belongs to the technical field of food processing. In order to solve the technical problems that in the low-temperature storage process of the conditioned meat product, microorganism control is not thorough, secondary pollution and fat oxidation aggravation are caused by accumulation of high-oxygen conditioned packaging condensate water, and texture damage is caused by ultrahigh-pressure treatment, metal ion catalysis is blocked through phytic acid pretreatment, oxidation is inhibited through composite antioxidant vacuum rolling and kneading, and the quality of the conditioned meat product is improved. Gradient ultrahigh pressure destroys microbial structures in stages, citric acid and a D-ribose buffer solution block damaged thalli from repairing, a composite packaging bag is lined with a hygroscopic film and filled with high-oxygen mixed gas to maintain meat color and adsorb condensate water, and finally, the composite packaging bag is deeply frozen to form a microcrystalline structure and then transferred to an ice-temperature environment for storage. The method realizes microbial safety control under the condition of no chemical preservative, effectively maintains the cell integrity of meat products, reduces juice loss and fat oxidation, prolongs the shelf life and maintains the eating quality.

The invention discloses a rapid marinating soup quality parameter acquisition method and a marinating time optimization method in a sauced product cooling process, and belongs to the technical field of sauced product production processes, and the method comprises the following steps: S1, acquiring near infrared spectrum data of a meat sample by adopting a near infrared spectrum technology; performing two-dimensional correlation analysis on the near infrared spectrum data, converting the one-dimensional spectrum data into two-dimensional correlation spectrum data, and improving the resolution of the one-dimensional spectrum data and the separation degree of overlapping peaks to obtain a two-dimensional correlation analysis result; s2, processing the two-dimensional correlation spectrum data by using a moving window technology, observing a time period in which a functional group changes along with external interference, and converting static detection of a substance into dynamic analysis to obtain a moving window technology processing result; and S3, acquiring nuclear magnetic resonance data of the meat sample by adopting a nuclear magnetic resonance technology, and reflecting the motion state of hydrogen protons. According to the invention, the meat moisture migration and fat oxidation degree can be accurately identified.

The invention relates to the technical field of food processing, in particular to a chicken quality preservation treatment method based on sectional regulation, which is characterized in that chicken is pretreated by a composite biological preservative solution, and ice storage treatment and staged storage are combined, so that microbial growth and enzymatic activity of the chicken are effectively inhibited; fat oxidation and protein degradation are delayed, so that the chicken still keeps excellent quality in long-term storage; in the staged storage process, key indexes are monitored in real time or periodically, a threshold value comparison and stage switching mechanism is established, and accurate dynamic regulation and control of the staged modified atmosphere packaging environment under the condition of dynamic deterioration of the chicken quality are achieved. Through segmented regulation and control, juice loss, color deterioration and decay of the chicken in the storage process can be effectively prevented, so that the sensory quality and the nutritional quality of the chicken are maintained, and meanwhile, the gas utilization efficiency in the storage environment is also remarkably improved.

The application discloses a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and application thereof. The preservative comprises Lactobacillus pentosus R3, the Lactobacillus pentosus R3 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No. 26346, and the preservation date is December 27, 2022. The preservative is inoculated on the surface of the meat product, the growth of spoilage microorganisms can be inhibited, fat oxidation of the meat product is delayed, the shelf life of the smoked meat product is prolonged, the content of polycyclic aromatic hydrocarbons in the smoked meat product can be significantly reduced, and the food safety is improved.

The application provides a clinical marker screening method and system after metabolic response typing and application. Specifically, according to the change of metabolic indexes of normal weight people and overweight / obese people before and after meals, three clusters based on respiratory quotient (RQ) are found; the fasting fat oxidation capacity, postprandial metabolic response and postprandial blood glucose response of people belonging to different clusters also have different dynamic change patterns. In addition, key biomarkers distinguishing the three clusters are also found; the prediction model constructed by using the key biomarkers can accurately divide the subjects into three RQ clusters and can be used for predicting the results of weight loss intervention and life intervention guidance. The system constructed according to the clinical markers of the application has high sensitivity and accuracy, the indexes used are easy to obtain, and has good clinical application prospect.

The invention belongs to the technical field of food processing, particularly relates to a tall milk skin solid dairy product and a preparation method thereof, and aims to introduce an octenyl succinic acid tamarind polysaccharide ester and ferulic acid chitosan whey protein conjugate aiming at the problems that a traditional milk skin product is low in structural strength and easy to oxidize and deteriorate. The preparation method comprises the following key steps: premixing the two compounds with raw milk according to a specific ratio, heating, adding fried tall milk, staged temperature control standing, cooling and the like to finally obtain the finished product. In the two modified compounds, the former is prepared through an esterification reaction of polysaccharide and anhydride, and the latter is prepared through an enzymatic grafting and protein conjugation reaction. Through the synergistic effect of the components, the mechanical strength and lifting completeness of the milk skin layer can be remarkably enhanced, fat oxidation is effectively inhibited, the shelf life is prolonged, and the fusion degree of taste and flavor is improved. The method is reliable in process, and the obtained product has both traditional flavor and stable quality of modern food, and has good application prospects.

The present application relates to food preservation technology field, propose a kind of additive influence analysis method on goose meat storage quality, steps include: after pretreatment, goose meat is placed in pickling liquid containing additive and pickled;After pickling, halogenation, vacuum packaging and secondary boiling water sterilization are carried out, and stored in cold storage condition;During storage, total number of colonies, pH value, TVBN value, TBARS value, color difference, texture characteristics, sensory evaluation score and volatile flavor substances are detected periodically.The present application evaluates the influence of different additives on the storage quality of marinated goose through multi-dimensional index system, and the results show that: composite natural preservative can significantly inhibit microbial growth and fat oxidation, extend the shelf life to more than 35 days, and improve texture and color;Fresh spices and hot reaction goose meat essence give marinated goose rich layered flavor and prominent spicy characteristics respectively.The present application provides experimental basis for the application of natural composite additives in marinated goose preservation and flavor control, and can guide industrial production.

The invention relates to the technical field of dairy product detection, in particular to a method for detecting the stability of normal-temperature milk, which comprises the following steps of: detecting the stability of the normal-temperature milk according to the sample appearance, the grain diameter and pitch diameter change rate and the centrifugal precipitation rate under the conditions of temperature and humidity sufficient to induce protein denaturation or fat oxidation, the method is simple to operate, does not need complex instruments and equipment, greatly shortens the detection time, and is rapid and efficient.

This utility model discloses a sealing device for pre-processed meat, belonging to the technical field of sealing equipment. The technical solution includes a base plate, a sealing barrel, and a lid fitted over the sealing barrel. The sealing barrel is located on top of the base plate, and the lid and sealing barrel are connected by a snap-fit. A through groove is provided on one side of the lid. A vacuum pump is located on the top of the base plate. A pipe is fixedly embedded on one side of the sealing barrel, passing through the through groove. A one-way valve is installed on the pipe, and a flexible hose is fixedly connected to the vacuum pump. The beneficial effects of this utility model are: the design of the vacuum pump, and the connection between the vacuum pump and the sealing barrel via the pipe and flexible hose, allows for vacuuming of the sealing barrel by controlling the vacuum pump during use, reducing the oxygen concentration within the sealing barrel. This enables vacuum preservation of the meat, maximizing the inhibition of aerobic microbial growth and effectively delaying fat oxidation and meat discoloration.

The invention discloses a method for extracting fish oil from viscera of freshwater fish, which comprises the following steps: removing gall bladder, swim bladder and intestinal digests in the viscera of freshwater fish, cleaning, draining, and crushing to obtain viscera paste; putting the minced viscera into deionized water, carrying out microwave treatment, then adjusting the pH value to 6.5-7.5, and then adding neutral protease and an antioxidant to carry out enzymolysis reaction, so as to obtain an enzymolysis mixture; and performing centrifugal layering on the enzymolysis mixture, collecting a fish oil layer, and performing distillation purification to obtain the fish oil. According to the extraction method disclosed by the invention, a microwave-assisted enzymolysis technology is adopted to accelerate a reaction process, an oil-soluble natural antioxidant in-situ antioxidant technology is combined to inhibit fat oxidation, and the fish oil is purified by a molecular distillation technology, so that the product quality is improved; the technology can improve the fish oil extraction efficiency, reduce the production cost, reduce the environmental pollution, and ensure the high quality and high purity of the fish oil.

The invention discloses a staphylococcus mimicus SMP6, a microbial agent and application of the staphylococcus mimicus SMP6 and the microbial agent, and belongs to the technical field of microbial food fermentation, and the preservation number of the staphylococcus mimicus SMP6 is CGMCC (China General Microbiological Culture Collection Center) NO.34714. The strain is high in safety, good in salt resistance, acid resistance and nitrite resistance, good in amino acid decarboxylation capacity and nitrate reduction capacity, low in arginine ammonia production capacity and high in extracellular protease activity and extracellular lipase activity, meanwhile, the sausage fat oxidation level can be effectively inhibited when the strain is used for preparing the fermented sausage, and the sausage quality is improved. The fermented product has better appearance, color, fragrance, taste and viscoelasticity indexes.

The invention relates to the field of food, in particular to an antioxidant and application thereof in food preparation. The invention provides application of N-[2-(3, 4-dimethoxyphenyl) ethyl]-3, 4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazine-5-yl) oxygen]-2, 2-dimethyl-N-propyl propionamide in any of the following items: N-[2-(3, 4-dimethoxyphenyl) ethyl]-3, 4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazine-5-yl) oxygen]-2, 2-dimethyl-N-propyl propionamide. Oxidation resistance; and / or preparing an antioxidant. The antioxidant composition disclosed by the invention has a remarkable protection effect on food containing fat and other photosensitive components, can prevent fat oxidation and attenuation of nutritional components, and keeps fresh sensory experience and nutritional and healthy properties of the food.

The invention discloses a method and device for preparing bone soup through low-temperature cold extraction, and belongs to the technical field of food processing. According to the technical scheme, the method comprises the following steps: 1) extraction: crushing fresh big bone bars, mixing the crushed fresh big bone bars with water at 0-4 DEG C, adding green onion, ginger and cooking wine, and performing low-temperature pickling for 60-70 minutes; (2) performing low-temperature decoction: fishing out bone residues from the extraction solution, performing boiling with big fire, adding amino acid, probiotics and vitamins, and performing decoction with slow fire at 75-85 DEG C for 4-4.5 h; and 3) cooling: placing the boiled bone soup at an environment temperature of 0-4 DEG C, and cooling to a central temperature of 0-4 DEG C to obtain the low-temperature cold-extracted bone soup. According to the low-temperature cold-extracted bone soup disclosed by the invention, a low-temperature environment is adopted to reduce the damage of heat-sensitive components such as vitamins, amino acids and the like and improve the nutritional value of the bone soup, and cold extraction is adopted to reduce fat oxidation and generation of foreign flavor substances, so that the soup body is more fresh and delicious.

The invention relates to chicken meal type micropterus salmoides feed and a preparation method thereof, and belongs to the technical field of aquatic feed. The feed comprises the following components in percentage by weight: 15-40% of chicken meal; 5-15% of fish meal; 10-30% of a plant protein source; 20-40% of an energy source; 0.3 to 1.5 percent of crystalline amino acid; 0.01%-0.5% of a composite antioxidant; and 1.5 to 5.5% of a functional additive. The core of the invention is to successfully solve the two technical bottlenecks of poor palatability and amino acid imbalance caused by high-proportion replacement of fish meal by chicken meal through systematic compatibility. Specifically, basic food calling performance is provided by retaining a specific proportion of fish meal; an ideal amino acid spectrum is remodeled by adding crystalline amino acids of specific types and proportions; fat oxidation and peculiar smell generation of the chicken powder are effectively inhibited by adopting a composite antioxidant system consisting of natural vitamin E, rosemary extract and medium-chain fatty glyceride.

Compositions and methods for administering ketone bodies to a subject include a ketone body or ketone body precursor complexed with or coupled to at least one amino acid. The compositions and methods cause one or more of: weight loss, weight maintenance, reduced blood glucose level, maintenance of blood glucose level, increased muscle and physical performance, enhanced metabolic and cellular repair, improved detoxification and gut health, targeted bioavailability, sustained release and controlled absorption, increased metabolic efficiency, enhanced cellular uptake, minimized side effects, multifunctional therapeutics, improved focus, improved energy, improved cognitive function, improved mental acuity, treatment of traumatic brain injury, treatment of diabetes, treatment of neurological disorder, treatment of cancer, treatment of inflammatory condition, appetite suppression, anti-aging effects, anti-glycation effects, treatment of epilepsy, treatment of depression, improved performance, improved muscle mass, improved motor function, increased strength, increased metabolism, increased fat loss, increased fat oxidation, improved body composition, and improved mood.

The invention provides a weight-losing and lipid-lowering preparation as well as a preparation method and application thereof, and belongs to the technical field of weight-losing preparations. Comprising the following raw materials in parts by weight: 150-250 parts of cortex phellodendri, 5-15 parts of linoleic acid, 1-5 parts of L-carnitine, 50-90 parts of semen cassiae, 51-89 parts of lotus leaves, 50-80 parts of radix polygoni multiflori preparata, 40-60 parts of haws, 40-60 parts of black sesames, 20-40 parts of licorice roots, 20-40 parts of dark green tea, 5-10 parts of an additive and 20-40 parts of a hydrogel sustained-release material. The composition has the advantages of clearing heat, eliminating dampness, reducing lipid, dissolving turbidity, accelerating fat oxidation, regulating spleen and stomach, reducing energy intake, reducing fat sources, accelerating fat path, improving insulin sensitivity and intestinal environment, being suitable for damp-heat type, phlegm-dampness type and spleen deficiency type obesity people and increasing satiety, and having wide application prospects.

The present application relates to the technical field of milk powder processing, and provides functional sheep milk powder and a preparation method thereof.The preparation steps of the functional sheep milk powder include: adding an iron nutritional fortifier and functional factors into sheep milk, uniformly mixing, and then preparing concentrated milk with a solid content of 45% to 52% through concentration; and obtaining the functional sheep milk powder through spray drying of the concentrated milk, wherein the sheep milk is full-fat sheep milk or skimmed sheep milk, and the functional factors include at least one of functional oil, prebiotics and Vc.The functional sheep milk powder prepared by the present application can effectively delay the increase of the fatty acid value and TBA value of the iron-fortified sheep milk powder, delay the fatty acid oxidation, is more conducive to long-term storage and preservation, and improves the utilization of the iron nutritional fortifier in the sheep milk, thereby improving the content of absorbable divalent iron and the proportion of absorbable divalent iron in absorbable iron.

The invention provides calendering type brewing wide noodles and an anti-sticking preparation method thereof.The anti-sticking preparation method comprises the steps that 1, cereal flour, starch, a crosslinking promoting component, a gel medium and water are mixed according to the formula amount, then dough kneading treatment, dough standing treatment and calendering treatment are conducted in sequence, and dough strips are obtained; and (2) cooking and shredding the dough strips obtained in the step (1) to obtain noodles, then carrying out anti-sticking treatment by adopting an induced cross-linking agent, carrying out pre-drying treatment, and then sequentially carrying out cutting treatment and drying treatment to obtain the calendering type brewing wide noodles. The calendering type brewing wide noodles provided by the invention are not sticky when being brewed and rehydrated, and the noodles have no unpleasant smell and no fat oxidation risk when being placed at normal temperature; meanwhile, due to the existence of a gelation network, the taste of the noodle body is enhanced, and the noodles are chewy and chewy and have better elasticity. Compared with existing solutions in the market, the method is safer, the appearance is easier to accept, and the process is easy to implement.

The invention relates to the field of food processing, discloses a dried multi-taste ice cream and a preparation process thereof, and belongs to the technical field of food processing. The ice cream is prepared from whole milk powder, cane sugar, a composite stable emulsifier, purified water, single cream and pasteurized whole egg liquid. Wherein the composite stable emulsifier consists of gelatin, konjac glucomannan and glyceryl monostearate. The manufacturing process comprises the steps of base material preparation and forming, crystal structure reconstruction, pressure pulsation main drying, desorption drying and vacuumizing. A stable framework is constructed by combining a composite stable system with high-pressure homogenization; ostwald ripening is induced through variable-temperature annealing to optimize the pore structure, and sublimation resistance is reduced; internal mass transfer is enhanced through pressure pulsation circulation. According to the scheme, the problems of structural collapse, non-uniform drying and fat oxidation of a high-fat and high-sugar system in the freeze-drying process are effectively solved, and the obtained product is good in rehydration property, fine and smooth in texture and long in shelf life.

This invention discloses a method for simultaneously enhancing the degradation of amines and aldehydes using multiple physical fields and its application in the preparation of liver pâté. The method includes the following steps: adding 1-5 vt% of Rhodotorula glutinis (CGMCC NO.35011) to liver paste for fermentation, followed by adding 1-5 vt% of Bacillus plantarum (CGMCC NO.35012) for further fermentation to obtain fermented liver paste; subjecting the fermented liver paste to high-intensity ultrasonic disruption, followed by high-voltage pulsed electric field treatment, and maintaining the mixture in a 35-40℃ constant temperature incubator for 30-120 min to complete the degradation of amines and aldehydes. The invention also provides the application of the liver product prepared by the above method in the preparation of lamb liver pâté. The advantages are that it simultaneously achieves the transformation of key odorous substances in the liver and maintains or improves its physicochemical quality during the post-fermentation process, maintaining the color, texture, acidity, and degree of fat oxidation of the fermented liver pâté product unchanged.

The present application relates to a kind of fish slice fresh-keeping toughening deployment method, which is sequentially prepared by fish slice pretreatment, composite fresh-keeping toughening deployment liquid, ultrasonic assisted infiltration, gradient wet heat protein shaping and vacuum deep cold storage process. The deployment liquid is compounded by edible salt, white granulated sugar, trehalose, composite phosphate, composite toughening regulator, crosslinking accelerator, natural antioxidant and bacteriostatic agent. After low-temperature ultrasonic infiltration of fish slice, wet heat pre-hardening, gradient cooling rearrangement, ice water quenching and repeated shaping are used in a step-by-step process, and protein structure solidification is completed under constant pressure. Through the synergistic effect of functional components and multiple processes, the present application can significantly reduce the thawing juice loss rate of fish slice, improve water holding capacity and texture toughness, inhibit fat oxidation and microbial reproduction, and keep the fish meat elastic and tough without being dry and tasteless. The present application effectively solves the technical defects of existing fish slice fresh-keeping and toughening.

The application belongs to the technical field of food processing, and particularly relates to a fat-reducing emulsified intestine containing natural plant extract okra powder and a preparation method thereof. The fat-reducing emulsified intestine contains 0.25-1% of the okra powder in terms of the total mass of raw materials; the raw materials of the fat-reducing emulsified intestine include 53% of pig hind leg meat, 1% of salt, 0.4% of composite phosphate, 22.8% of pig back fat and 22.8% of ice water in terms of mass fraction. Experimental results show that the cooking loss of the fat-reducing emulsified intestine with the added okra powder is significantly reduced, the ability of bound water is enhanced, the hardness of the emulsified intestine is improved, fat oxidation and protein oxidation can be effectively reduced, and the total number of colonies is lower.

This invention relates to the field of food processing technology, specifically to a processed cheese and its preparation method. The processed cheese provided by this invention is prepared from the following raw materials in parts by weight: 14-30 parts of virgin cheese, 2-4 parts of dairy raw material, 1-3 parts of emulsifier, 30-55 parts of tea extract, and 20-35 parts of oil. This processed cheese contains tea extract, possesses a good flavor, and exhibits good antioxidant and antibacterial properties, significantly delaying fat oxidation and microbial growth. Furthermore, the processed cheese has stable texture, produces less protein clumping and oil-water separation, and demonstrates excellent stability. This is beneficial for extending the shelf life of the processed cheese product and ensuring its flavor and quality during the shelf life, thus possessing significant application value.

The invention discloses a meat quality grading evaluation method based on image features, and relates to the technical field of meat evaluation, and the method comprises the following steps: marking an evaluation object meat image based on maximum blood exudation feature data to obtain a first group of point locations; marking the evaluation object meat image based on the maximum fat oxidation characteristic data to obtain a second group of point locations; the first group of point locations and the second group of point locations are combined into mark point locations; based on a preset feature change boundary threshold value, judging whether the image feature change of the evaluation object meat and the reference quality meat of the same category is in the same trend change state or not; if the evaluation object meat image is in the same trend change state, analyzing an active characteristic segment and an inert characteristic segment of a mark point location in the evaluation object meat image to obtain a quality weight ratio, and obtaining a first quality correlation coefficient according to the quality weight ratio and the quality condition of the evaluation object meat; the method has the effect that the quality grading result can better reflect the real condition of meat.

The invention relates to the technical field of seasoning preparation, in particular to a pickling material for flavored marinated livestock and poultry meat products and a preparation method of the pickling material, and the preparation method comprises the following steps: S101, mixing maltodextrin, a triggering agent and tea polyphenol powder with deionized water, and adjusting the pH value of the solution to 5.0-6.0 through food-grade citric acid to prepare a water phase; s102, spice essential oil is mixed with lecithin and medium chain triglyceride, and an oil phase is prepared; and S103, adding the oil phase into the water phase, mixing, and sequentially carrying out high-speed shearing, high-pressure homogenization and spray drying technical treatment to obtain the pickling material. According to the prepared pickling material for the flavored marinated livestock and poultry meat product, through the synergistic effect of the tea polyphenol, the spice essential oil and the triggering agent, the rising of the pH value of the meat product is effectively delayed, the sensory quality of the meat product is improved, and the fat oxidation process is remarkably inhibited, so that the storage life of the pickled meat product is prolonged.

The invention discloses a method for improving eating and safety quality of salt roasted chicken based on low-temperature plasma and EGCG (epigallocatechin gallate) treatment. The preparation method comprises the following steps: by taking fresh chicken as a raw material, cleaning, removing hair, removing fat and fascia, pickling with salt and cooking wine, soaking in prepared marinating soup for marinating, treating with dielectric barrier discharge type low-temperature plasma equipment and soaking with an EGCG (epigallocatechin gallate) solution, and carrying out vacuum packaging and cold storage. The electric field discharge frequency of the dielectric barrier discharge type low-temperature plasma equipment is controlled to be 25-35 kHz, and the discharge voltage is controlled to be 40-60 kV; an EGCG aqueous solution with the mass concentration of 0.05-0.15% is controlled to be adopted in the EGCG soaking treatment, and the soaking time is 10-15 min. According to the invention, the shelf life of the salt-roasted chicken can be prolonged by 14 days, fat oxidation and volatile basic nitrogen accumulation of the salt-roasted chicken are delayed, the color and texture of the salt-roasted chicken are maintained, and the comprehensive commodity value of the salt-roasted chicken is improved.

The invention discloses a caffeic acid carbon dot / pullulan-chitosan nano composite film for fresh keeping of fresh poultry meat and a preparation method of the caffeic acid carbon dot / pullulan-chitosan nano composite film, and belongs to the technical field of food packaging materials. According to the invention, pullulan and chitosan are used as a composite matrix, and caffeic acid derived carbon dots are used as a nano functional filler to be compounded to form the film. According to the invention, natural caffeic acid is converted into nano carbon dots, and the nano carbon dots are uniformly dispersed in a polysaccharide matrix, so that the problems of easy migration and single function of active components in a traditional active package are solved. The obtained nano composite film not only has high mechanical strength and good moisture resistance, but also has excellent and lasting antioxidant and antibacterial activity. When being applied to packaging of fresh meat products, the preservative can effectively inhibit microbial growth and fat oxidation, significantly delay spoilage and prolong shelf life. The invention provides a new strategy for developing high-performance and environment-friendly active food packaging materials.

This invention belongs to the field of packaging material technology. More specifically, this invention provides a composition, by weight, comprising the following components: 3-7 parts polyvinyl alcohol, 0.1-0.3 parts polyacrylic acid, 1.25-2.5 parts glutaraldehyde, 0.5-1.5 parts citric acid, 4-10 parts glycerol, and 2-4 parts magnesium chloride. The packaging film prepared using this composition exhibits excellent thermal stability and low water vapor permeability, preventing moisture loss from meat products and better maintaining the texture and flavor of the meat. Furthermore, the CO2 permeability of the packaging film is significantly higher than the O2 permeability, which can inhibit aerobic microorganisms and reduce fat oxidation. The packaging film of this invention has excellent antibacterial and antioxidant properties, showing excellent performance in meat preservation, maintaining meat color, elasticity, and chewiness, and has great application prospects and value in the field of meat product packaging and preservation.

The invention discloses a dynamic low-temperature plasma sterilization and preservation method, and relates to the technical field of preservation, the dynamic low-temperature plasma sterilization and preservation method comprises the following steps: S1, material loading: putting uncooked seafood to be treated in a treatment bin of a modular low-temperature plasma generation device; s2, non-contact detection: scanning the surface of the uncooked seafood through a multi-spectral imaging unit integrated in the bin, and estimating the initial microbial colony count of the uncooked seafood in a non-contact manner based on image data; s3, self-adaptive plasma sterilization: calling a dynamic power regulation algorithm by a central controller, and based on the type and thickness of the uncooked seafood obtained in the S2 and the estimated initial colony number data, performing sterilization and fresh-keeping on the seafood by virtue of a synergistic effect of the dynamic power regulation algorithm and an ozone concentration closed-loop control system, protein denaturation, fat oxidation and flavor deterioration caused by excessive treatment can be avoided to the greatest extent, and the original color, taste and nutritional value of the uncooked seafood are perfectly reserved.