CN102369974B - Method for retaining freshness of mutton through membrane coating - Google Patents
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Abstract
The invention discloses a method for retaining the freshness of mutton through membrane coating, which comprises the following steps: selecting a compound of corn stigma flavonoid and seabuckthorn polyphenol as a natural preservative, and selecting zein as a membrane-forming agent, wherein in the membrane-forming agent, the ratio of zein to ethanol (80%) is 1:9; then, adding 0.1% of corn stigma flavonoid and 0.2% of seabuckthorn polyphenol in the membrane-forming agent solution, and uniformly mixing to obtain a compound preservative membrane coating solution; rapidly cooling fresh mutton to 4 DEG C, and removing tendons and fat of the mutton by using a disinfected cutter, then cutting the mutton into slices or small pieces with a weight of 200g; uniformly coating the prepared compound preservative membrane coating solution on the surface of the mutton, wherein the membrane-forming time is 5 minutes; then putting the membrane-coated mutton in a plastic bag, and placing the obtained product in a refrigerator to store at 4 DEG C. In the invention, because fresh mutton is stored at 4 DEG C, the length for preservation can reach 25 days, thereby achieving a good freshness-retaining effect.
Description
Invention field
The invention belongs to food processing technology field, particularly, the present invention relates to a kind of meat products coating fresh-keeping technology field.
Background technology
Traditional cold fresh mutton shelf-life is short, long-distance supply bottleneck.In the prior art report, the preservation method of fresh meat has: add anticorrisive agent, packing technique (vacuum packaging, controlled atmospheric packing, pallet packing), UV radiation technology for sterilization, active packing technology, radiation preservation technology, coating fresh-keeping technology, high pressure and microwave treatment technology etc., the coating-film fresh-keeping method is one of them.The coating-film fresh-keeping method is meat is smeared or to be soaked special antistaling agent, forms the film of protective on the surface of meat, to prevent the intrusion of external microbe.
As everyone knows, coating-film fresh-keeping is that meat be impregnated in the coating liquid, or coating liquid is sprayed at meat surface, the meat appearance forms a skim, thereby changed the appearance gaseous environment, effectively prevented juice loss, and can affect intracellular matter, permeability, damaging cells, thus growth of microorganism suppressed, to reach the anti-corrosive fresh-keeping order, use morely, film forming matter has the refrigerating refrigerators such as shitosan, sodium alginate, shuttle methylcellulose, starch and propolis.In the coating fresh-keeping technology and material of using in the meat products of reporting in the prior art, shitosan is to obtain a kind of polysaccharide organic polymer by chitin through taking off the reaction of second phthalidyl, and occurring in nature exists unique, the alkaline polysaccharide vertical freezer.Stable performance, nontoxic, have fine, film forming, to the cooling meat obvious bacteriostasis is arranged.The solubility in acid shitosan, fresh-keeping effect is better than water soluble chitosan.Duan Jing rue etc. the people at shitosan in chilled fresh pork is fresh-keeping, draw in the application study, shitosan has in fresh pork obviously, preservation, and deacetylation is higher, shitosan, fresh-keeping effect is better; 2.5% water soluble chitosan can make the cooling meat shelf-life reach about 5d, and 1.5% chitosan-acetic acid solution (acetate concentration 1.5% can make the shelf-life reach 6d but the solubility in acid shitosan can make meat sample generation tart flavour, affect sense organ, and the water soluble chitosan fresh-keeping liquid is without this defective.Sodium alginate itself also is a kind of food fiber, has fat-reducing, reduces blood fat, removes in the body noxious material and the physiological hygiene function such as antitumor.Propolis has inhibition and killing bacteria, fungi, virus, and protozoa strengthens immunologic function, and effect has neutralization to some bacterial exotoxin, and propolis also has antioxidation and can form in the product appearance films, nontoxic to human body.It is composite as crude antistaling agent to have no employing Maize silk flavones and Leaves of Hippophae L polyphenol both at home and abroad, the report of the mutton coating-film fresh-keeping take zeins as film forming agent.
Summary of the invention
The present invention is directed to prior art about the state of the art of mutton coating-film fresh-keeping, the present invention adopts Maize silk flavones and Leaves of Hippophae L polyphenol composite as crude antistaling agent, take zeins as film forming agent, a kind of method of mutton coating-film fresh-keeping is provided, obtain good fresh-keeping effect.
Particularly, the invention provides a kind of method of mutton coating-film fresh-keeping, concrete preservation method step is as follows:
(1) extraction of zeins: adopt decolouring degreasing corn protein powder to pass through 80 mesh sieves and pulverize, adding is according to 1: 10 (g: 80% ethanol mL) of solid-liquid ratio, behind 50 ℃ of water-bath lixiviate 4h, process through the centrifugal 15min of 3500r/min, get supernatant, through isoelectric precipitation, for subsequent use by freeze drying or heated-air drying acquisition zeins;
(2) extraction of Leaves of Hippophae L polyphenol: take by weighing the Leaves of Hippophae L sample, according to 1: 30 solid-liquid ratio (g: mL) add 60% ethanol, through stirring, behind 30 ℃ of ultrasonic 20min, at 65 ℃ of backflow lixiviate 35min, for subsequent use through obtaining the Leaves of Hippophae L polyphenol after suction filtration, reduction vaporization and the freeze drying;
(3) extraction of Maize silk flavones: corn stigma is pulverized, according to 1: 20 solid-liquid ratio (g: mL) add 60% ethanol, through stirring, behind 60 ℃ of backflow lixiviate 2h, repeat again lixiviate two times, merging filtrate is got supernatant at the centrifugal 15min of 3500r/min, and it is for subsequent use to obtain Maize silk flavones after reduction vaporization and freeze drying;
(4) composite fresh-keeping coating liquid preparation: be made into first film, the film forming agent proportioning is zeins: 80% ethanol=1: 9, then 0.1% (percentage by weight) Maize silk flavones, 0.2% (percentage by weight) Leaves of Hippophae L polyphenol are joined in the film forming agent solution, mixing is stand-by;
(5) mutton coating-film fresh-keeping: new fresh mutton is quickly cooled to 4 ℃, remove muscle tendon and fat with the cutter of having sterilized, then be cut into 200g sheet or fritter, then the composite fresh-keeping coating liquid with preparation in the step (4) evenly is applied to the mutton surface, film formation time is 5min, the plastic packaging bag of afterwards mutton of filming being packed into, 4 ℃ of storages of refrigerator.
Among the present invention, the compelx coating antistaling process single-factor influence factor is with VBN (TVBN value), pH value, total plate count, value of chromatism Δ E
AbFor investigating index.Wherein, the mensuration of total plate count is measured according to GB/T4789.2 2003 prescriptive procedures, one-level fresh meat TVBN≤15.0mg/100g total number of bacteria≤10
6Secondary fresh meat 15.0mg/100g＜TVBN value≤20mg/100g, 10
6＜total number of bacteria≤10
8Corrupt meat TVBN value＞25mg/100g, total number of bacteria＞10
8The mensuration of pH value is measured according to GB 9695.51998 prescriptive procedures; The mensuration of VBN is measured according to the GB500945-85 prescriptive procedure; These assay methods all are this area technology assay methods commonly used, all are well known to those of ordinary skill in the art.
By implementing the concrete summary of the invention of the present invention, can reach following effect:
The present invention takes full advantage of the Leaves of Hippophae L polyphenol and has non-oxidizability, Maize silk flavones has biocidal property, adopt Maize silk flavones and Leaves of Hippophae L polyphenol composite as crude antistaling agent, take zeins as film forming agent, it is fresh-keeping to have realized that technology for coating is applied to mutton, fresh mutton is deposited under 4 ℃ of conditions, and freshness date can reach 25d, obtains good fresh-keeping effect.
Description of drawings:
Fig. 1 is shown as mutton coating-film fresh-keeping process chart.
Fig. 2 is shown as the Maize silk flavones addition to the figure that affects of mutton TVBN value and clump count.
Fig. 3 is shown as the Maize silk flavones addition to the figure that affects of mutton pH value and value of chromatism.
Fig. 4 is shown as the film forming agent proportioning to the figure that affects of mutton TVBN value and clump count.
Fig. 5 is shown as the film forming agent proportioning to the figure that affects of mutton pH value and value of chromatism.
Fig. 6 is shown as Leaves of Hippophae L polyphenol addition to the figure that affects of mutton TVBN value and clump count.
Fig. 7 is shown as Leaves of Hippophae L polyphenol addition to the figure that affects of mutton pH value and value of chromatism.
Fig. 8 is shown as film formation time to the figure that affects of mutton TVBN value and clump count.
Fig. 9 is shown as film formation time to the figure that affects of mutton pH value and value of chromatism.
Figure 10 is shown as the variation diagram of mutton TVBN value.
Figure 11 is shown as the variation diagram of mutton aberration.
Figure 12 is shown as the variation diagram of mutton pH value.
Figure 13 is shown as the variation diagram of mutton total plate count.
The specific embodiment
Below, for embodiment the present invention is described, still, the present invention is not limited to following embodiment.In addition, in following explanation, if no special instructions, % all refers to the m/m mass percent.
Equipment and material have among the present invention:
Freeze-dryer FD-1-50, rotary evaporator RE-52AA, FW-100 high speed Universalpulverizer, TDL-5-A Series Centrifugal machine, color difference meter D-25/DP-9000, micro-diffusion boat claim again Kang Wei (Conway) ware, PYX-DHS-X type water isolation type electro-heating standing-temperature cultivator, the DHG-9140A electric heating constant-temperature blowing drying box, clean operating desk: Medical Equipment Plant of Shanghai Boxun Industrial Co., Ltd., GMSX-280 hand pressure steam sterilizer.
Zeins, Maize silk flavones and Leaves of Hippophae L polyphenol need self-control, and the self-control ways and means all is well known, and wherein, zeins purity is 88.20%; Maize silk flavones purity is 31.41%; Leaves of Hippophae L polyphenol purity is 56.08%.
All reagent of selecting among the present invention and instrument all are well known selecting, but do not limit enforcement of the present invention, and other reagent more well known in the art and equipment are all applicable to the enforcement of the following embodiment of the present invention.
Embodiment one: mutton coating-film fresh-keeping technique
Referring to accompanying drawing 1, adopt the method for mutton coating-film fresh-keeping, concrete extraction step is as follows:
(1) extraction of zeins: adopt decolouring degreasing corn protein powder to pass through 80 mesh sieves and pulverize, adding is according to 1: 10 80% ethanol of solid-liquid ratio, behind 50 ℃ of water-bath lixiviate 4h, process through the centrifugal 15min of 3500r/min, get supernatant, through isoelectric precipitation, for subsequent use by freeze drying or heated-air drying acquisition zeins;
(2) extraction of Leaves of Hippophae L polyphenol: take by weighing the Leaves of Hippophae L sample, add 60% ethanol according to 1: 30 solid-liquid ratio, through stirring, behind 30 ℃ of ultrasonic 20min, at 65 ℃ of backflow lixiviate 35min, for subsequent use through obtaining the Leaves of Hippophae L polyphenol after suction filtration, reduction vaporization and the freeze drying;
(3) extraction of Maize silk flavones: corn stigma is pulverized, add 60% ethanol according to 1: 20 solid-liquid ratio, through stirring, behind 60 ℃ of backflow lixiviate 2h, repeat again lixiviate two times, merging filtrate is got supernatant at the centrifugal 15min of 3500r/min, and it is for subsequent use to obtain Maize silk flavones after reduction vaporization and freeze drying;
(4) composite fresh-keeping coating liquid preparation: be made into first film, the film forming agent proportioning is according to w/v (g: mL) be zeins: 80% ethanol=1: 9, then 0.1% (percentage by weight) Maize silk flavones, 0.2% (percentage by weight) Leaves of Hippophae L polyphenol are joined in the film forming agent solution, mixing is stand-by;
(5) mutton coating-film fresh-keeping: new fresh mutton is quickly cooled to 4 ℃, remove muscle tendon and fat with the cutter of having sterilized, then be cut into 200g sheet or fritter, then the composite fresh-keeping coating liquid with preparation in the step (4) evenly is applied to the mutton surface, film formation time is 5min, the plastic packaging bag of afterwards mutton of filming being packed into, 4 ℃ of storages of refrigerator.
Embodiment two: the determining of the suitableeest Maize silk flavones addition
Maize silk flavones joins so that corn alcohol is molten by 0.1%, 0.2%, 0.3%, 0.4% and constantly be stirred to fully dissolving, set aside for use in the fresh-keeping liquid of film forming agent.The surperficial situation of change of observing afterwards each index in 7 days of the new fresh mutton of filming
Referring to accompanying drawing 2,3 as can be known, TVBN value and clump count were minimum when the Maize silk flavones addition was 0.10%, and namely the meat freshness is good, and fungistatic effect is best; Fresh meat Δ Eab value is 56.40, and the Δ Eab of meat is near the aberration of fresh meat when the Maize silk flavones addition is 0.10%, and when the Maize silk flavones addition was 0.3%, the pH value was near the pH value of fresh meat.So selecting Maize silk flavones concentration is 0.1%, this moment, the pH value of meat was 5.48, within fresh meat normal ph scope.
Embodiment three: the determining of the suitableeest Leaves of Hippophae L polyphenol addition
The Leaves of Hippophae L polyphenol joins so that corn alcohol is molten by 0.1%, 0.2%, 0.3%, 0.4% and constantly be stirred to fully dissolving, set aside for use in the fresh-keeping liquid of film forming agent.The surperficial situation of change of observing afterwards each index in 7 days of the new fresh mutton of filming
Shown in accompanying drawing 6,7, Leaves of Hippophae L polyphenol addition is 0.20%～0.30% the time, and the TVBN value is minimum; When Leaves of Hippophae L polyphenol addition was 0.10%, the pH value was near fresh meat pH value; Sea-buckthorn liquid polyphenol addition clump count 0.30% time obviously reduces, and the Δ Eab value of meat is near fresh meat Δ Eab value.So selecting Leaves of Hippophae L polyphenol concentration is 0.30%, this moment, the pH value was 5.44, within fresh meat normal ph scope.
Embodiment four: the suitableeest film formation time determines
Be constantly to be stirred to fully dissolving, set aside for use in the fresh-keeping liquid of film forming agent with the zeins of certain solid-liquid ratio.Be respectively 1min, 3min, 5min, the 7min new fresh mutton surface of filming by the film forming time and observed afterwards the situation of change of each index in 7 days.
Shown in accompanying drawing 8,9, during film formation time 3min, the TVBN value is minimum; During film formation time 5min, clump count is minimum; During film formation time 3min, the pH value is near fresh meat pH value; During film formation time 3min, Δ Eab value is near fresh meat Δ Eab value.So the selection film formation time is 3min, this moment, clump count was 36100cfu/g, met one-level fresh meat standard.
Embodiment five: the film forming agent proportioning is on the impact of mutton fresh-keeping effect
Shown in accompanying drawing 4,5, (80% ethanol: zeins) be at 9: 1 o'clock, TVBN value and clump count are less, and namely the meat freshness is good, and fungistatic effect is best for the film forming agent proportioning; The film forming agent proportioning is 9: 1 o'clock, and the pH value is near fresh meat pH value.Film forming agent fits over 12: 1 o'clock mutton Δ Eab values near fresh meat, and this is because the used zeins of experiment is faint yellow, when 80% ethanol large usage quantity it is had diluting effect.It is 9: 1 so be chosen to the film proportioning.
Embodiment six: the experiment of compelx coating antistaling process orthogonal optimization
Zeins), Maize silk flavones addition, Leaves of Hippophae L polyphenol addition, film formation time design four factors, three horizontal L for independent variable with film forming agent proportioning X: 1 (80% ethanol:
9(3
4) the orthogonal optimization experiment.
Table 1:L
9(3
4) mutton composite coating preservative prescription orthogonal experiment factor level design table
Table 2: the compelx coating antistaling process is optimized [L
9(3
4)] the Orthogonal experiment results table
From TVBN value (mg/100g), the influence factor primary and secondary sequentially is: A＞D＞B＞C, and the most remarkable with the Maize silk flavones impact, secondly film formation time impact is the zeins liquid ratio again, minimum is the Leaves of Hippophae L polyphenol.Optimum combination is A
2B
2C
1D
3(the Maize silk flavones addition is 0.1%, and the film forming agent proportioning is 9: 1, and Leaves of Hippophae L polyphenol addition is 0.2%, and film formation time is 5min) and A
2B
2C
2D
3(the Maize silk flavones addition is 0.1%, and the film forming agent proportioning is 9: 1, and Leaves of Hippophae L polyphenol addition is 0.3%, and film formation time is 5min); From clump count (cfu/g), A＞B＞C＞D, the most remarkable with the Maize silk flavones influence factor, be the zeins liquid ratio secondly, be the Leaves of Hippophae L polyphenol again, the film formation time impact is minimum.Optimum combination is A
3B
2C
3D
2(the Maize silk flavones addition is 0.2%, and the film forming agent proportioning is 9: 1, and Leaves of Hippophae L polyphenol addition is 0.4%, and film formation time is 3min)
Because Maize silk flavones and zeins extract color and luster have interference, Δ E to the colour measurement of meat
AbValue can not accurately reflect the mutton fresh-keeping effect, thus when selecting optimum process not with its result as judgment criteria; And the mutton pH value is normal meat in 5.4～6.2 scopes, does not have definite value, and therefore also reduction considers that pH value is on the impact of mutton fresh-keeping effect.
Table 3: the analysis of variance table take the TVBN value as index
Can find out that by above analysis of variance table Maize silk flavones addition and film forming agent proportioning and film formation time all have appreciable impact to mutton VBN value.
Table 4: the analysis of variance table take clump count as index
Can find out that by above analysis of variance table 4 Maize silk flavones addition and film forming agent proportioning all have appreciable impact to the mutton clump count
Confirmatory experiment
Obtaining optimum combination by above-mentioned steps is A
2B
2C
1D
3, A
2B
2C
2D
3, A
3B
2C
3D
2, 3 parallel laboratory tests are done respectively in every group of combination, with TVBN value (mg/100g), Δ E
AbValue, pH value, clump count are for investigating index, and preservation 25d under 4 ℃ of lower holding conditions finally selects that best group combination of fresh-keeping effect as optimum process.A
2B
2C
1D
3(the Maize silk flavones addition is 0.1%, film forming agent proportioning 9: 1, and Leaves of Hippophae L polyphenol addition is 0.2%, film formation time is 5min) and be experimental group 1, A
2B
2C
2D
3(the Maize silk flavones addition is 0.1%, film forming agent proportioning 9: 1, and Leaves of Hippophae L polyphenol addition is 0.3%, film formation time is 5min) and be experimental group 2, A
3B
2C
3D
2(the Maize silk flavones addition is 0.2%, film forming agent proportioning 9: 1, and Leaves of Hippophae L polyphenol addition is 0.4%, film formation time is 3min) be experimental group 3.
The variation of TVBN value:
The TVBN value situation of change of duration of storage processed group and control group, the YVBN value is near 25mg/100g when the 10d can to find out control group referring to accompanying drawing 10, and the TVBN value has just just reached 15mg/100g during the sample meat 25d of three processed group; Enter the secondary freshness behind the control group 5d, and the processed group of filming has prolonged the 20d time with the one-level freshness; Corruption occurs behind the control group 10d, and also occurs corrupt behind the processed group 28d that films.As seen, three processed group fresh-keeping effects obviously are better than control group.Wherein experimental group 1 change than experimental group 2, experimental group 3 more slow, and 25 days the time TVBN value still less than 15.So, from the variation of mutton duration of storage TVBN value, make up 1 best results, namely the Maize silk flavones addition is 0.1%, film forming agent proportioning 9: 1, Leaves of Hippophae L polyphenol addition is 0.2%, film formation time is 5min.
The mutton value of chromatism changes:
Can find out control group Δ E after 10d referring to accompanying drawing 11
AbValue is significantly less than fresh meat.The meat color obviously shades after visually observing 10d, and meat surface is covering with mould during 15d, and three groups of processed group do not have significant change at 25d color distortion and fresh meat.And the Δ E of experimental group 2
AbValue is more near the Δ E of fresh meat
AbValue.So, from Δ E
AbValue relatively, combination 2 is optimised process, namely the Maize silk flavones addition is 0.1%, film forming agent proportioning 9: 1, Leaves of Hippophae L polyphenol addition is 0.3%, film formation time is 5min.
The variation of mutton pH value:
Learn that according to prior art the pH of sick meat and corrupt meat is greater than 6.3.The pH value of normal fresh meat is 5.8～6.2.Referring to accompanying drawing 12 as can be known, pH namely reaches 6.3 behind the control sample storage 10d, and the processed group of filming surpasses all obvious excellent control group of fresh-keeping effect of the chilled mutton of 6.2, three groups of processed group not yet behind 25d.And the pH value changes more mild during the processed group 2.So, changing from the pH value of meat, combination 2 is optimum process, namely the Maize silk flavones addition is 0.1%, film forming agent proportioning 9: 1, Leaves of Hippophae L polyphenol addition is 0.3%, film formation time is 5min.
The variation of mutton total plate count:
Referring to finding out in the accompanying drawing 13, the logarithm value of the total plate count of control group and processed group all prolongs in time and progressively rises, and different is that control group bacterium colony growth rate is obviously faster than three processed group.And the growth of experimental group 1 clump count is more slow.So, to analyze from the variation of clump count, combination 1 is optimum process, namely the Maize silk flavones addition is 0.1%, film forming agent proportioning 9: 1, Leaves of Hippophae L polyphenol addition is 0.2%, film formation time is 5min.
The summary of confirmatory experiment acquired results is gathered, see Table 5.
Table 5: confirmatory experiment comparative analysis table
Annotate: A
1B
2C
1D
3Be experimental group 1, A
2B
2C
2D
3Be experimental group 2, A
3B
2C
3D
2Be experimental group 3.
Δ E
AbValue and the impact of pH value put aside that reason is with 2.2.Take TVB-N value and clump count as investigating index, the confirmatory experiment result shows that experimental group 1 is that the Maize silk flavones addition is 0.1% for optimum process, film forming agent proportioning 9: 1, and Leaves of Hippophae L polyphenol addition is 0.2%, film formation time is 5min.
The best coating-film fresh-keeping technique of mutton is 0.1% Maize silk flavones, 0.2% Leaves of Hippophae L polyphenol, film forming agent proportioning (zeins: 80% ethanol) be 9: 1, film formation time 5min, deposit that freshness date can reach 25d under 4 ℃ of conditions.
Claims (1)
1. the method for a mutton coating-film fresh-keeping is characterized in that, described concrete preservation method step is as follows:
(1) extraction of zeins: adopt decolouring degreasing corn protein powder to pulverize through 80 mesh sieves, add 80% ethanol behind 50 ℃ of water-bath lixiviate 4h according to the solid-liquid ratio of 1g: 10mL, process through the centrifugal 15min of 3500r/min, get supernatant, through isoelectric precipitation, for subsequent use by freeze drying or heated-air drying acquisition zeins;
(2) extraction of Leaves of Hippophae L polyphenol: take by weighing the Leaves of Hippophae L sample, add 60% ethanol according to the solid-liquid ratio of 1g: 30mL, through stirring, behind 30 ℃ of ultrasonic 20min, at 65 ℃ of backflow lixiviate 35min, for subsequent use through obtaining the Leaves of Hippophae L polyphenol after suction filtration, reduction vaporization and the freeze drying;
(3) extraction of Maize silk flavones: corn stigma is pulverized, add 60% ethanol according to the solid-liquid ratio of 1g: 20mL, through stirring, behind 60 ℃ of backflow lixiviate 2h, repeat again lixiviate two times, merging filtrate is got supernatant at the centrifugal 15min of 3500r/min, and it is for subsequent use to obtain Maize silk flavones after reduction vaporization and freeze drying;
(4) composite fresh-keeping coating liquid preparation: be made into first film, film forming agent is pressed 1g according to zeins and 80% ethanol: the configuration of 9mL proportioning, then the Maize silk flavones of percentage by weight 0.1%, the Leaves of Hippophae L polyphenol of percentage by weight 0.2% are joined in the film forming agent solution, mixing is stand-by;
(5) mutton coating-film fresh-keeping: new fresh mutton is quickly cooled to 4 ℃, remove muscle tendon and fat with the cutter of having sterilized, then be cut into 200g sheet or fritter, then the composite fresh-keeping coating liquid with preparation in the step (4) evenly is applied to the mutton surface, film formation time is 5min, the plastic packaging bag of afterwards mutton of filming being packed into, 4 ℃ of storages of refrigerator.
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| CN109090208A (en) * | 2018-09-06 | 2018-12-28 | 辽宁石油化工大学 | A kind of preparation method of the natural coating antistaling agent of cold fresh meat |
| CN110915883A (en) * | 2019-12-20 | 2020-03-27 | 河南科技大学 | Preparation and preservation method of coating preservative for cold fresh mutton |
| CN113678880A (en) * | 2021-08-09 | 2021-11-23 | 蚌埠学院 | Meat product preservative film, preparation method and application thereof |
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