AU2021101023A4

AU2021101023A4 - A kind of multi-functional preservation film for meat products and its application

Info

Publication number: AU2021101023A4
Application number: AU2021101023A
Authority: AU
Inventors: Wenming CUI; Miaoyun Li; Yanxia Liu; Yangyang MA; Xiaoyu YUAN; Gaiming Zhao; Lijun Zhao; Chaozhi Zhu; Yaodi ZHU
Original assignee: Henan Agricultural University
Current assignee: Henan Agricultural University
Priority date: 2021-02-24
Filing date: 2021-02-24
Publication date: 2021-05-06
Anticipated expiration: 2029-02-24

Abstract

The present invention discloses a multi-functional preservation film for meat products, which is prepared by using nanofiber film as the substrate and acidic polysaccharide-based ovalbumin loaded on the surface, and its preparation method is to obtain nanofiber film by using sodium alginate, carboxymethyl chitosan, polyethylene glycol, nano bamboo fiber, bamboo leaf flavonoid, curcumin, poly lysine and calcium gluconate as raw materials by electrostatic spinning technology, and then using layer self assembly technology to The nano-fiber membrane is obtained by loading acidic polysaccharide-based ovalbumin onto the nano-fiber membrane; it can maintain the effective active ingredients in the membrane and release the active ingredients slowly, which prolongs the shelf life of the membrane; the membrane is yellow in color, which has good antiseptic and antioxidant properties and is used for preserving meat products, which prolongs the shelf life of meat products; at the same time, it has the function of indicating the spoilage of meat products, which realizes that the membrane has The film has good anticorrosive and antioxidant properties, which can be used for meat preservation and prolong the shelf life of meat products. FIGURES 1/1 Sape TVB-N (mg/100g) TO nW onb-f d- m eolonies TB3AR S (mge00g) 3 (?d 9d 12dJ 3d d 9d 12 3d 6J d 9d '12d "I' 1i 6-36o 17,56 19.65 20.58 7,31 7,52 HA.5 9,314 il71 0175 0,83 0.915 PF-1 7.11 8.56 10.23 14 68 4.99 5,09 5.22 5A44 431 0,44 0.53 0.63 PF-2 7.01 8.42 10.11 14.56 4.95 5,03 5.16 5A3 4130 0A3 051 0.58 PF-3 6.9 8.24 10.03 1443 433 5.01 5,10 5,33 4129 1,40 041 0.5,5 NF-1 9.73 1 0.8 13.78 17.73 5,13 523 548 7.56 4 35 A 063 0.80 NF-2 9.59 1048 13.56 17.68 5.11 5.19 5.38 7.36 4.33 4.45 062 0178 NF-3 9.42 10.31 13.39 17.56 5.09 5.15 5.33 7.28 0.33 .45 0.58 175 XLfLM 7.34 8.78 11.03 15.03 498 5A7 5.18 5.43 0.38 0.49 058 075 ITLtN 3 7.12 8.32 10.52 14.64 4.96 5.03 5.14 5.32 4.33 0.45 0.50 0.65 Xf[t1t 4 7.09 8.38 10.15 14.50 4.95 5.01 5-11 5.34 )128 0.40 048 0.55 XNLt N6 7.63 9.86 12.67 17.63 4.% 5.11 5.43 7.23 0.30 0.42 0.58 0.70 Figure 1

Description

FIGURES

1/1

Sape TVB-N (mg/100g) TO nW onb-f d- m eolonies TB3AR S (mge00g)

3 (?d 9d 12dJ 3d d 9d 12 3d 6Jd 9d '12d

"I' 1i 6-36o 17,56 19.65 20.58 7,31 7,52 HA.5 9,314 il71 0175 0,83 0.915

PF-1 7.11 8.56 10.23 14 68 4.99 5,09 5.22 5A44 431 0,44 0.53 0.63

PF-2 7.01 8.42 10.11 14.56 4.95 5,03 5.16 5A3 4130 0A3 051 0.58 PF-3 6.9 8.24 10.03 1443 433 5.01 5,10 5,33 4129 1,40 041 0.5,5

NF-1 9.73 1 0.8 13.78 17.73 5,13 523 548 7.56 4 35 A 063 0.80

NF-2 9.59 1048 13.56 17.68 5.11 5.19 5.38 7.36 4.33 4.45 062 0178

NF-3 9.42 10.31 13.39 17.56 5.09 5.15 5.33 7.28 0.33 .45 0.58 175

XLfLM 7.34 8.78 11.03 15.03 498 5A7 5.18 5.43 0.38 0.49 058 075

ITLtN 3 7.12 8.32 10.52 14.64 4.96 5.03 5.14 5.32 4.33 0.45 0.50 0.65

Xf[t1t 4 7.09 8.38 10.15 14.50 4.95 5.01 5-11 5.34 )128 0.40 048 0.55

XNLt N6 7.63 9.86 12.67 17.63 4.% 5.11 5.43 7.23 0.30 0.42 0.58 0.70

Figure 1

A kind of multi-functional preservation film for meat products and its application

TECHNICAL FIELD The present invention relates to the field of meat preservation technology, specifically to a multi-functional preservation film for meat products and its application.

BACKGROUND Meat and meat products contain moisture, protein, lipids and other nutrients required for the survival of microorganisms, which are susceptible to microbial contamination during storage, causing spoilage and deterioration of meat products, and even producing toxic and harmful substances that cannot be consumed by humans; in recent years, with the improvement of living standards, people's demand for fresh meat products is increasing, and the requirements for freshness of meat products are getting higher and higher. Microorganisms in meat products mainly come from the external environment, and cling film mainly plays the role of blocking the influence of external dust, air and other environmental factors. However, meat products are inevitably contaminated by microorganisms during processing, which affects the shelf life of meat products; at present, meat products are generally judged by the change of color and luster, but it is difficult to judge the deterioration of meat products by observing the color or odor of meat products when they are covered with cling film. Nanofiber film is gradually used in the field of cling film because of its huge specific surface area and porous structure. The existing nanofiber cling film is usually used to control the spoilage of meat products by adding active factors directly to the nanofiber film, but the added active factors are directly exposed to the external environment and are released at a fast rate, which reduces the cling performance of the cling film.

SUMMARY In response to the shortcomings of the current technology, the purpose of the present invention is to provide a multi-functional preservation film for meat products, which is composed of nano-fiber film and acidic polysaccharide-based ovalbumin film; the ovalbumin film effectively controls the release of active substances in the nano fiber layer, extending the freshness length of the preservation film; the preservation film presents yellow color, which has good antiseptic and antioxidant properties, and is used for preserving meat products, extending the The film has a yellow color, which has good antiseptic and antioxidant properties and is used for preserving meat products, extending the shelf life of meat products; at the same time, it has the effect of indicating the spoilage of meat products, achieving the effect of judging the spoilage of meat products from the change of color of the film. The technical solution of the present invention to solve the above technical problems is. a multi-functional preservation film for meat products, which is obtained by preparing a nanofiber film as a substrate with a surface loading of ovalbumin film; mentioned preservation film is yellow; mentioned ovalbumin film is loaded by layer self assembly; mentioned ovalbumin is acidic polysaccharide-based ovalbumin; mentioned nanofiber film is obtained by electrostatic spinning technology. Preferably, mentioned acidic polysaccharide-based ovalbumin is Ulva polysaccharide-basedovalbumin. Preferably, mentioned preparation method of Ulva polysaccharide-based ovalbumin is: taking Ulva cuta and cleaned and dried and then ultra-micro crushing to obtain Ulva fine powder, obtaining Ulva polysaccharide extract by high pressure synergistic microwave water extraction method, the extract is concentrated and reacted with ovalbumin liquid under ultrasonic conditions to obtain Ulva polysaccharide-basedovalbumin. Mentioned method of preparing the preservation film for meat products, specifically comprising the steps of. S 1 Dissolve 30-35 parts of sodium alginate, 15-18 parts of carboxymethyl chitosan, 10-13 parts of polyethylene glycol, 9-10 parts of nano bamboo fiber, 2-4 parts of bamboo leaf flavonoid in deionized water to obtain a homogeneous solution, add 0.1-0.5 times the weight of curcumin and poly-lysine mixture to it to obtain the basic spinning solution.

S 2 add calcium gluconate to the basic spinning solution, stir it thoroughly until it dissolves, leave it until the foam disappears, and place the spinning solution on an electrostatic spinning machine to spin to obtain a nanofiber film. S 3 place the nanofiber film in acidic polysaccharide-based ovalbumin solution for -30min, remove and dry, and repeat the operation 2-3 times to obtain multifunctional cling film. Preferably, the polyethylene glycol described in step S 1 is food grade PEG4000 or PEG6000. Preferably, the diameter of the bamboo nanofiber as described in step S 1 is 25 nm. Preferably, the mass percent concentration of curcumin in the mixture of curcumin and poly-lysine as described in step S 1 is 20 wt%; the mass percent concentration of poly-lysine is 20 wt%. Preferably, the spinning conditions described in step S 2 are: a voltage of 15-20kv; a receiving distance of 10-15cm; and an inner diameter of the syringe nozzle of 0.4mm. Preferably, the addition of calcium gluconate in step S 2 is 0.1%-0.5% of the weight of the base spinning solution. Application of multi-functional meat preservation film for preserving cold meat. The multi-functional preservation film of the present invention uses nanofiber film as the substrate and adopts layer-by-layer self-assembly technology to load acidic polysaccharide-based ovalbumin on its surface. The nanofiber film and polysaccharide-based ovalbumin film are combined by hydrogen bonding, chemical bonding and electrostatic interaction, and the nanofiber film provides an attachment carrier for the ovalbumin film, which improves the stability of the film structure; the ovalbumin film effectively controls the release of active antibacterial and The nano-fiber film and ovalbumin film have good water permeability and air permeability, and have a barrier effect on dust and bacterial molecules; the pore structures of nano-fiber film and ovalbumin film cross or overlap each other, which improves the air permeability of the film. The pore structure of the nanofiber film and the oval protein film cross or overlap each other, improving the air permeability of the preservation film, and the composite of the two forming the meat preservation film has a synergistic effect in preventing the spoilage of meat products and can significantly improve the shelf life of meat products. The nanofiber film prepared by the present invention has large specific surface area and rich pore structure of micro and nano, which has good water permeability and air permeability as cling film; the nano bamboo fiber added to the nanofiber film of the present invention not only improves the mechanical strength of the nanofiber, but also improves the antibacterial performance of the nanofiber film, and has synergistic antibacterial effect with bamboo leaf flavonoid, carboxymethyl chitosan, poly lysine and curcumin effects. In the preparation of the nanofiber membrane, the addition of poly-lysine promoted the dispersion performance of curcumin, improved the stability of curcumin as well as antioxidant properties; the addition of curcumin had a promotional effect on the antibacterial effect of poly-lysine. The addition of appropriate amount of calcium gluconate in the preparation of nanofiber film in the present invention effectively improves the electrical conductivity of the spinning solution, which in turn reduces the spinning voltage, and makes the formed nanofibers have stronger mechanical strength. The acidic polysaccharide loading in the acidic polysaccharide-based ovalbumin membrane of the present invention improves the film-forming and mechanical properties of the ovalbumin on the one hand, and increases the activity and activity retention time of the bactericidal lysozyme in the ovalbumin membrane on the other hand. Beneficial effects 1. The cling film of the present invention has good freshness preservation effect. The nanofiber film and ovalbumin film have synergistic effect in preserving meat products; prolonging the shelf life of meat products; the TVB-N content and TBARS value in cold pork treated with the preservation film of the present invention are still lower than the limit value after 12 d; the active antibacterial and antioxidant components of bamboo fiber, carboxymethyl chitosan, bamboo leaf flavonoids, as well as poly-lysine and curcumin in the nanofiber film have synergistic antibacterial and antioxidant effects, and curcumin has the role of promoting the antibacterial properties of poly-lysine. The acidic polysaccharide in the acidic polysaccharide-based ovalbumin film has the effect of activating lysozyme activity as well as extending the retention time of lysozyme activity. 2. the preservation film of the present invention has the effect of pH indication: the preservation film of the present invention is yellow, and when the meat products are oxidized and corruption occurs, the color of the preservation film changes from yellow to orange red, which has the effect of intuitively indicating the deterioration of meat products. 3. The preservation film of the invention is environmentally friendly and pollution free; the raw materials of the preservation film are all from biological materials, which are degradable and do not cause pollution to the environment and reduce the post processing cost of the preservation film.

BRIEF DESCRIPTION OF THE FIGURES Figure 1 TVB-N content, total number of colonies and TBARS value of chilled meat samples in different preservation time

DESCRIPTION OF THE INVENTION The technical solutions of the present invention are further described below in conjunction with specific embodiments; the raw materials used in the present invention are all food grades. Example 1 Preparation of Ulva polysaccharide-based ovalbumin solution (1) Take fresh Ulva lactuca cut off, cleaned and dried, and obtain Ulva lactuca coarse powder by primary crushing to 40-100 mesh, and then by ultra-micro crushing to 500-600 mesh fine powder. (2) Take 10Og of fine powder of Ulva lactuca and add 10-20 times the weight of deionized water to it, and microwave the extract at 100°C, 0.1Mpa under high pressure and 150w power for 1h to obtain the extract.

(3) The extract was concentrated under reduced pressure to obtain a volume of -35% of the original volume concentration of acidic polysaccharide concentrate, to be used. (4) Take fresh eggs, separate the egg white from the egg yolk, take 500g of egg white liquid and stir well, add 500mL of Ulva polysaccharide concentrate from step (3) to it, and obtain acidic polysaccharide-based egg white liquid by ultrasonic dispersion

at 50-60 0C for 30-60min.7ZMJ2

Preparation of multifunctional meat preservation film S 1. Dissolve 30 g of sodium alginate, 15 g of carboxymethyl chitosan, 10 g of PEG4000, 9 g of nano bamboo fibers (25-50 nm in diameter), 2 g of bamboo leaf flavonoids in 2 L of deionized water to obtain a homogeneous dispersion, add 0.1 times the weight of curcumin and polylysine mixed solution (20 wt% polylysine and 20 wt% curcumin) to it and stir well to obtain a base spinning solution. S 2. Add 5g of calcium gluconate to 1000g of basic spinning solution, stir thoroughly until dissolved, and leave until the foam disappears; place the spinning solution on an electrostatic spinning machine to obtain nanofiber film (noted as NF-1); spinning conditions: spinning voltage of 15kv, spinning distance of 10-15cm; syringe nozzle inner diameter of 0.4mm. S 3. The nanofiber film was removed and placed in the acidic polysaccharide based ovalbumin solution obtained in Example 1 and soaked for 15-30 min and then removed and dried, and the multifunctional preservation film (PF-1) was obtained after repeated soaking and drying for 2-3 times. Example 3 Preparation of multifunctional meat preservation film S 1. Dissolve 32.5 g of sodium alginate, 16.5 g of carboxymethyl chitosan, 11.5 g of PEG4000, 9.5 g of nano bamboo fibers (25-50 nm in diameter), and 3 g of bamboo leaf flavonoid in 1 L of deionized water to obtain a homogeneous dispersion, add 0.3 times the weight of curcumin and polylysine mixed solution (20 wt% polylysine and 20 wt% curcumin) to it and stir well to obtain a base spinning solution. S 2. Add 3g of calcium gluconate to the basic spinning solution, stir thoroughly until dissolved, and leave until the foam disappears; place the spinning solution on the electrostatic spinning machine to obtain the nanofiber film (noted as NF-2); spinning conditions are: spinning voltage of 18kv, spinning distance of 10-15cm; syringe nozzle inner diameter of 0.4mm. S 3. The nanofiber film was removed and placed in the acidic polysaccharide based ovalbumin solution obtained in Example 1 for 15-30 min and then removed and dried, and the multifunctional cling film (noted as PF-2) was obtained by repeating 2-3 times. Example 4 Preparation of multifunctional meat preservation film S 1. Dissolve 35 g of sodium alginate, 18 g of carboxymethyl chitosan, 13 g of PEG6000, 10 g of nano bamboo fibers (25-50 nm in diameter), and 4 g of bamboo leaf flavonoids in deionized water to obtain a homogeneous solution, to which 0.5 times the weight of curcumin and polylysine mixture (20 wt% polylysine and 20 wt% curcumin) was added to obtain a base spinning solution. S 2. Add 1g of calcium gluconate to the basic spinning solution, stir thoroughly until dissolved, and leave until the foam disappears; place the spinning solution on an electrostatic spinning machine to obtain a nanofiber film (noted as NF-3); spinning conditions are voltage of 20kv; receiving distance of 10-15cm; syringe nozzle inner diameter of 0.4mm. S 3. The nanofiber film was removed and placed in the acidic polysaccharide based ovalbumin solution obtained in Example 1 and soaked for 15-30 min, then removed and dried, and the operation was repeated 2-3 times to obtain the multifunctional cling film (noted as PF-3). Proportion 1 Proportion 1 is essentially the same as the method for preparing the multifunctional cling film in Example 4, except that in step S 1 an equal amount of deionized water is used instead of the mixture of curcumin and polylysine. Proportion 2 Proportion 2 is basically the same as the method of preparing multifunctional cling film in Example 4, with the difference that the mixture of curcumin and polylysine is replaced by an equal amount of 40 wt% of curcumin dispersion in step S 1; and curcumin is poorly dispersed in the spinning solution, and the spinning solution cannot be spun. Proportion 3 Proportion 3 is basically the same as the method for preparing multifunctional cling film in Example 4, with the difference that the mixture of curcumin and polylysine is replaced by an equal amount of 40 wt% polylysine dispersion in step S 1 Proportion 4 Proportion 4 is basically the same as the method of preparing multi-functional cling film in Example 4, except that 0.5g of calcium gluconate is added in Step S 2; the required spinning conditions are: spinning voltage of 25kv, spinning distance of 10 cm; the inner diameter of the syringe nozzle is 0.4mm. Proportion 5 Proportion 5 is basically the same as the method of preparing multifunctional cling film in Example 4, with the difference that 5.5g of calcium gluconate is added in step S 2; the viscosity of the spinning solution is too large for spinning to form uniform nanofibers. Proportion 6 Proportion 6 is basically the same as the method of preparing multifunctional cling film in Example 4, except that the acidic polysaccharide-based ovalbumin solution is replaced by an equal amount of ovalbumin solution in Step S 3. Example 5 Evaluation of freshness preservation effect of cling film on cold pork The multifunctional cling films PF-1, PF-2, PF-3, NF-1, NF-2, NF-3, and the cling films obtained from Example 2-4, as well as the cling films obtained from Proportion 1, Proportion 3, Proportion 4, and Proportion 6, were used to preserve the cold meat, and the control group was the cold pork samples not treated with cling films. The volatile amino nitrogen (TVB-N), total bacterial colony, and lipid peroxidation (TBARS) values were measured in the treated cold meat at different preservation times; the results are shown in Table 1. Determination of volatile amino nitrogen in cold meat samples

The content of TVB-N in the samples was determined according to the method of GB5009.228-2016, using the semi-micro titration method; the specific methods were. Take 20g of cold meat samples, stir well, add 100mL of 2% trichloroacetic acid to them, shake well, macerate for 30min, centrifuge and filter the filtrate; take 10mL of filtrate into the reaction chamber, add 5mL of 1% magnesium oxide suspension to it; use 2% boric acid as the TVB-N absorber in the filtrate, methyl red ethanol and methylene blue ethanol as the mixed The unit of TVB-N calculation result is mg/100g. Detection of bacteriological colonies in cold meat samples. The total number of colonies in the samples was determined according to the method of GB 4789.2-2016, as follows. (1) Sample dilution. Weigh 25g of cold pork samples in a sterile homogenization bag, add 225mL of physiological saline to it and homogenize it with a homogenizer for 2min to make a 1:10 sample homogenate. Prepare a 10-fold series of diluted sample homogenate: aspirate 1mL of sample into a sterile test tube containing 9mL of sterile saline with a sterile customary pipette and mix well to make 1:100 sample homogenate. (2) Colony culture. Using a sterile gun to draw 1mL of sample homogenate in a flat dish, then 15 mL of 46 0C±1 0C sterile plate counting agar medium then injected into the flat dish, 0 C±10 C thermostat for 48h and rotate the dish to make it mixed evenly, and put it into 36 after the agar solidified. Select 3 dilutions of each sample for the experiment, and make 2 parallel for each dilution, while aspirate 1mL of blank dilution into two sterile dishes as blank control respectively. (3) Colony counting Choose the colony count between 30 CFU - 300 CFU, no spreading colony growth of the plate to count the total number of colonies; each colony count using the average of two plates; by calculating the number of colonies obtained, the final colony count recorded in log CFU/g. Evaluation of the degree of lipid oxidation in cold meat samples

The TBARS values in the samples were determined by UV spectrophotometric method as follows. 10g of cold meat samples were stirred, 25mL of 15% trichloroacetic acid (containing 0.1% EDTA) was added, shaken for 30min and then centrifuged to obtain the supernatant; 2mL of the supernatant was taken, 2mL of 0.02mol-L -1 TBA solution was added, held in a boiling water bath for 40min, cooled, centrifuged, 2mL of chloroform was added to the supernatant and shaken well, and the supernatant was taken after standing and stratified at The absorbance values of A 532 and A 600 were recorded at 532 nm and 600 nm, and the TBARS values were calculated using the following formula. TBARS value (mg-1OOg -1 )=(A 532 -A 600 )/155x(1/10)x72.6x100 Table 1 Content of TVB-N, total number of colonies and TBARS values in chilled meat samples at different holding times Changes in the color of cling film. The color of cling film treated with cold meat was observed and recorded, and it was found that the color of cling film of PF-1, PF-2, PF-3, and Contrast 4 began to change after 12 d of storage; from yellow-orange-orange-red; the color of cling film of Contrast 1 and Contrast 3 basically did not change; the color of cling film of NF-1, NF 2, NF-3, and Contrast 6 began to change after 10 days, and color gradually deepened from yellow-orange-red; the color of cling film of NF-1, NF-2, NF-3, and contrast ratio 6 changed color faster than that of PF-1, PF-2, and PF-3, and the color was darker after the color change. From Table 1, it can be seen that the cold pork in the control group had spoiled after 3 days of storage, while the cold pork preserved by different cling films in the present invention had good preservation effect, and the TVB-N, total bacterial colony, and TBARS values in the cold pork treated by PF-1, PF-2, and PF-3 showed an increasing trend with the extension of time, but the colony number increased slowly, and the refrigerated time reached 12 days, in which the TVB-N content as well as TBARS values still met the TVB-N and TBARS limits in cold pork. The TVB-N, colony count and TBARS values in the cold pork treated with NF-1, NF-2 and NF-3 all increased; and the increase increased with the extension of the refrigerated time; their preservation effects compared with those of PF-1, PF-2 and PF 3, respectively, showed increasing differences with the extension of time; it indicated that the nanofiber membrane and acidic polysaccharide-based ovalbumin membrane had synergistic antibacterial and antioxidant effects, and the acidic polysaccharide based ovalbumin membrane effectively controlled the release of antibacterial active ingredients in the nanofiber membrane and prolonged the preservation time. Compared with PF-3, the method of preparing PF-3 in Proportion 6 was the same as that in Example 4, with the difference that acidic polysaccharide was not added in Example 6; from the data in Table 1, it can be seen that the content of TVB-N in the samples treated with Proportion 6 and PF-3 cling film did not differ significantly after 3 d of refrigeration, while the content of TVB-N increased significantly with the extension of time; after 12 d of refrigeration, the samples The content of TVB-N in the samples reached the level of NF-1, NF-2 and NF-3 (respectively, the nanofibrous membranes were obtained by using the preparation of Examples 2-4); it indicates that the lysozyme in the ovalbumin has a good bactericidal effect at the initial stage, but with the extension of time and the release of the alkaline substance TVB-N, the activity of the lysozyme decreased, and after 6 d of refrigeration, the lysozyme in the ovalbumin had basically After 6 d of refrigeration, the lysozyme in ovalbumin was largely inactivated and lost its bactericidal effect; this indicates that the addition of acidic polysaccharide has the effect of stabilizing and increasing the activity of lysozyme in ovalbumin, which in turn increases the shelf life of the cling film. (b) The method of preparing PF-3 in Proportion 1 and Proportion 3 is the same as that in Example 4, the difference is that in Proportion 1, equal amount of distilled water is used instead of the mixture of curcumin and polylysine, and in Proportion 3, equal amount of lysine solution is used instead of the mixture of curcumin and polylysine. From the data in Table 1, it can be seen that the TVB-N content and the total number of colonies of meat products treated in the same preservation time were slightly higher than those in PF-3, while the TBARS value increased significantly compared with PF-3, and the TVB-N content, the total number of colonies and the TBARS value were all higher in proportion 1 than in proportion 3; this indicates that curcumin and polylysine not only have a synergistic antibacterial effect, but also curcumin also has an important role in anti-lipid oxidation of meat products. In summary, the multifunctional meat preservation film prepared by the present invention has a reasonable formulation and stable structure; it has a good preservation effect and indicates the spoilage of cold meat; the nanofiber film and acidic polysaccharide-based ovalbumin film in the preservation film have a synergistic antibacterial and preservation effect; the loading of acidic polysaccharide effectively improves the activity and activity retention time of lysozyme in ovalbumin; it extends the antibacterial and antioxidant preservation time of the preservation film, and thus extends the antibacterial and antioxidant preservation time of the preservation film. preservation time, which in turn extends the shelf life of the meat products. Finally, it is stated that the above embodiments are only used to illustrate the technical solution of the present invention and not to limit it, and other modifications or equivalent substitutions made to the technical solution of the present invention by a person of ordinary skill in the art shall be covered by the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solution of the present invention.

Claims

THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS: 1. a multi-functional preservation film for meat products, characterized in that it is obtained by preparing a nanofiber film as a substrate with surface loading of ovalbumin film; mentioned preservation film is yellow; mentioned ovalbumin film is loaded by layer self-assembly; mentioned ovalbumin is acidic polysaccharide-based ovalbumin; mentioned nanofiber film is obtained by electrostatic spinning technology.
2. The multifunctional preservation film for meat products as claimed in claim 1, characterized in that mentioned acidic polysaccharide-based ovalbumin is Ulva polysaccharide-based ovalbumin.
3. The multi-functional preservation film for meat products as claimed in claim 1, characterized in that the preparation method of mentioned Ulva polysaccharide-based ovalbumin is: taking Ulva cuta and cleaned and dried and then ultra-micro crushed to obtain Ulva fine powder, obtaining Ulva polysaccharide extract by high pressure synergistic microwave water extraction method, the extract is concentrated and mixed with ovalbumin under ultrasonic conditions to obtain Ulva polysaccharide-based ovalbumin.
4. a method for the preparation of multifunctional cling film for meat products as claimed in claim 1, characterized in that it specifically comprises the following steps. S 1 dissolving 30-35 parts of sodium alginate, 15-18 parts of carboxymethyl chitosan, 10-13 parts of polyethylene glycol, 9-10 parts of nano bamboo fiber, 2-4 parts of bamboo leaf flavonoid in deionized water to obtain a homogeneous solution, to which a mixture of 0.1-0.5 times the weight of curcumin and polylysine is added to obtain a base spinning solution. S 2 add calcium gluconate to the basic spinning solution, stir it thoroughly until it dissolves and leave it until the foam disappears; place the spinning solution on an electrostatic spinning machine to spin to obtain a nanofiber film.

S 3 Take off the nanofiber film and put it in acidic polysaccharide-based ovalbumin solution for 15-30min, take it out and dry it, and repeat the operation 2-3 times to obtain multifunctional cling film.
5. The method of preparing multi-functional preservation film for meat products as claimed in claim 4, characterized in that the polyethylene glycol described in step S 1 is food grade PEG4000 or PEG6000.
6. The method of preparing the multi-functional preservation film for meat products as claimed in claim 4, characterized in that the diameter of the nano bamboo fiber as described in step S 1 is 25-50 nm.
7. The method of preparing the multi-functional preservation film for meat products as claimed in claim 4, characterized in that the mass percent concentration of curcumin in the mixture of curcumin and polylysine in step S 1 is 20 wt%; the mass percent concentration of polylysine is 20 wt%.
8. The method of preparing the multifunctional preservation film for meat products as claimed in claim 4, characterized in that the addition of calcium gluconate as described in step S 2 is 0.1%-0.5% of the weight of the base spinning solution.
9. The method of preparing multifunctional preservation film for meat products as claimed in claim 4, characterized in that the spinning conditions described in step S 2 are: voltage of 15-20 kv; receiving distance of 10-15 cm; syringe nozzle inner diameter of 0.4 mm.
10. Application of the multifunctional preservation film for meat products as described in claim 1 for preserving cold meat.

FIGURES

1/1

Figure 1