CN102977414A - Edible composite preservative film applied to preservation of fresh pork in supermarket - Google Patents
Edible composite preservative film applied to preservation of fresh pork in supermarket Download PDFInfo
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- CN102977414A CN102977414A CN2012105081684A CN201210508168A CN102977414A CN 102977414 A CN102977414 A CN 102977414A CN 2012105081684 A CN2012105081684 A CN 2012105081684A CN 201210508168 A CN201210508168 A CN 201210508168A CN 102977414 A CN102977414 A CN 102977414A
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Abstract
The invention discloses an edible composite preservative film applied to preservation of fresh pork in a supermarket. The edible composite preservative film contains lactic acid of which the volume concentration is 0.1%, ascorbic acid of which the mass concentration is 1%, Nisin of which the mass concentration is 0.25%, chitosan of which the mass concentration is 0.5%, sodium alginate of which the mass concentration is 1%, and glycerol of which the volume concentration is 1%, wherein the pH value is 3.5-4.0. The edible composite preservative film disclosed by the invention is effective, safe and innocuous, economical and suitable for practical application of the supermarket, and the shelf life of the fresh pork packaged on a supermarket tray stored at 5-8 DEG C can be prolonged to over 7days from 1-3days.
Description
Technical field
The invention belongs to the meat preservation technical field, a kind of fresh-keeping Compound Edible Coating for Preservation of supermarket live fresh pork that is applied to is provided.
Background technology
In recent years, edible film has been obtained certain effect in food fresh keeping, is subject to people and more and more pays close attention to.Edible film is fresh-keeping to be a kind of novel preservation technique that gets up take coating-film fresh-keeping as base growth, refer to cover on the food or place the film that is formed by the edibility material between the food component by modes such as parcel, coating, dipping or sprinklings, because edible film itself can be used as wrapping material and has certain bacteriostatic action, so have the function that prolongs the food fresh keeping phase.The film forming material of edible film can be divided into the three major types such as polysaccharide (chitosan, starch and sodium alginate etc.), protein (collagen protein, soybean protein etc.) and lipid (unit molecule glyceryl ester) by composition; And can be divided into host (polyose, protein), softening agent (polyvalent alcohol, lipid) and hydrophobizing agent (wax, lipid acid etc.) take functional performance as standard.Edible film have easily be biodegradable, the harmless and plurality of advantages such as carrier that can be used as flavour of food products agent, nutrition-fortifying agent, antioxidant and antiseptic-germicide, application in food service industry and packaging industry is more and more extensive, has become a focus of food product pack industry research.
Chitosan is one of film forming material of widely used edible film.Chitosan is a kind of linear polysaccharide molecule, is formed by connecting by (1-4)-2-amino-B-D-dextran, is the derivative behind the acetyl of taking off of chitin.Chitin is a kind of polysaccharide, is only second to Mierocrystalline cellulose in natural storage capacity, is a kind of reproducible resource.Chitosan has nontoxicity, degradability, biocompatibility and the strong advantages such as bacteriostatic activity, and therefore, prospect is widely used.Studies show that, chitosan has widely biocidal property, the biocidal property power of chitosan mainly is subjected to impact, particularly pH, ionic strength and the soluble substance of different sorts, deacetylation, molecular weight, target microorganism kind and medium component of chitosan and the susceptibility of chitosan reaction.
The present invention adopts safety non-toxic, easily be biodegradable and biomacromolecule with good fungistatic effect is material, and the preservation agent with good fresh-keeping effect of research and development is composite with early stage, preparation edible fresh-keeping film, and be applied to the fresh-keeping of supermarket live fresh pork.
Summary of the invention
The object of the present invention is to provide a kind of fresh-keeping Compound Edible Coating for Preservation of supermarket live fresh pork that is applied to, Compound Edible Coating for Preservation of the present invention effectively, safety non-toxic, economic and be fit to the supermarket practical application, pallet packing live fresh pork in supermarket can be extended to more than the 7d from 1 ~ 3d at 5 ~ 8 ℃ of lower shelf-livess that store.
For achieving the above object, the present invention adopts following technical scheme:
A kind of Compound Edible Coating for Preservation contains volumetric concentration and is 0.1% lactic acid, mass concentration and be 1% xitix, mass concentration and be 0.25% Nisin, mass concentration and be 0.5% chitosan, mass concentration and be 1% sodium alginate and volumetric concentration and be 1% glycerine; The pH value is 3.5 ~ 4.0, and it is fresh-keeping to be applied to the supermarket live fresh pork.
Beneficial effect of the present invention is: the present invention adopts safety non-toxic, easily be biodegradable and biomacromolecule with good fungistatic effect is that material prepares the edible fresh-keeping film, and composite with the composite preservative with good fresh-keeping effect, develop a kind of safety non-toxic, economy, can effectively prolong live fresh pork at the natural complex fresh-keeping film of 5 ~ 8 ℃ of lower shelf-livess that store, also suitable supermarket pallet packing mode.
Description of drawings
Fig. 1 is that the natural complex fresh-keeping film parcel is processed the impact on live fresh pork coliform sum.
Fig. 2 is that the natural complex fresh-keeping film parcel is processed the impact on the live fresh pork total number of bacterial colony.
Fig. 3 is that the natural complex fresh-keeping film parcel is processed the impact on live fresh pork pH value.
Fig. 4 is that the natural complex fresh-keeping film parcel is processed the impact on live fresh pork TVB-N content.
Embodiment
The present invention take early stage the composite preservative with good fresh-keeping effect developed as the basis, the preparation Compound Edible Coating for Preservation, its prescription is: 0.1%(v/v) lactic acid, 1%(w/v) xitix, 0.25%(w/v) Nisin, 0.5%(w/v) chitosan, 1% sodium alginate (w/v), 1% glycerine (v/v), pH3.5 ~ 4.0.
Forever provided and butchered the same day and the live fresh pork of well cutting in the brightness supermarket by Foochow, about every 100g, the natural complex fresh-keeping film with the different ingredients for preparing wraps up processing respectively, then in the placement tray, packs with the PE film; Control group does not carry out Preservation Treatment, directly in the placement tray, packs with the covering of PE film.Packaged fresh pork placed in 5 ~ 8 ℃ of refrigerators store, and in the 1st, 3,5, the 7d timing sampling, carry out the mensuration of subjective appreciation and coliform sum, total number of bacterial colony, pH value and total volatile basic nitrogen etc.Each sample (100g pork) arrange three parallel, every batch of experiment reappears twice.Detect natural complex fresh-keeping film to the fresh-keeping effect of live fresh pork with this.
The preparation of preservative film
According to the good film-forming soln of table 1 formulated, after fully dissolving at normal temperatures, leave standstill 12h to get rid of bubble, be poured on the plastic pallet of specific size, and place 45 ℃ of drying in oven, after the taking-up, be cooled to room temperature, take off film, and be kept in 5 ~ 8 ℃ of refrigerators film for subsequent use.
Wherein F represents the composite preservative with good fresh-keeping effect developed in early stage, and its prescription is: 0.1%(v/v) lactic acid, 1%(w/v) xitix, 0.25%(w/v) Nisin, pH2.5 ~ 3.0.
The preparation of table 1 natural complex fresh-keeping film
The mensuration of film thickness and the comparison of apparent state thereof
(1) experimental technique
Get at random five points on the preservative film of preparation, the employing screw micrometer is measured the thickness of film and is averaged, and unit is mm, and the apparent states such as snappiness, intensity, uniformity coefficient, color and luster and smell of film are compared.
(2) experimental result
The comparison of table 2 preservative film thickness and apparent state
By comparing M
1, M
2And M
3Apparent status discovery, there are the defectives such as flexibility shortcoming, insufficient strength in the preservative film that uses F and chitosan to be prepared into.Glycerine can be used as a kind of softening agent of chitosan film, and the plasticity-that can be used to improve the snappiness of film and improve film is added to 1% glycerine natural complex fresh-keeping film liquid and makes film M
4, M
5And M
6, found that, although natural complex fresh-keeping film M
4, M
5And M
6Snappiness be greatly improved, but still exist the inadequate defective of film toughness.The usage quantity that increases chitosan can strengthen film strength, but consider price and the problems such as solubleness in the fresh-keeping liquid system thereof of chitosan, other one-tenth membrane matrix that the employing price is more cheap substitutes, in order to the usage quantity that reduces chitosan and the solubleness of avoiding needing to use the secondary solvent increase chitosans such as acetic acid.Adopt some common filmogens such as W-Gum, gelatin and sodium alginate, found that, although W-Gum and gelatin can make the thickness of film increase, and improved to a certain extent film strength, but W-Gum exists the inadequate and uniform not defective of film forming of the flexibility of film; It is excessive that gelatin then exists viscosity, is difficult for tearing up, and the problems such as specific peculiar smell are arranged, and all should not adopt; And sodium alginate adds rear natural complex fresh-keeping film not only thickness increase and intensity enhancing, and easily tears up, and unique shortcoming is to make film with slight extra large fishy smell, but refrigerate 24h in refrigerator after, this extra large fishy smell will thin out even disappearance.
Therefore, consider indices, adopt glycerine as softening agent, chitosan and sodium alginate are as becoming membrane matrix, preparation natural complex fresh-keeping film M
7, M
8And M
9And study its fresh-keeping effect.
Oranoleptic indicator's evaluation
(1) experimental technique
With reference to GB GB2707-94 to the people's such as the hygienic requirements of fresh pork and Nattress standards of grading and slightly improve, subjective appreciation and marking are carried out in the aspects such as fresh pig meat color, elasticity, smell and viscosity, specific standards is divided into 3 intervals, one-level fresh meat scope: 40 ~ 50 minutes; Secondary fresh meat scope; 20 ~ 40 minutes, unacceptable fresh meat scope: 0 ~ 20 minute.Concrete standards of grading are with reference to table 3.
The standards of grading of table 3 subjective appreciation
(2) experimental result
Oranoleptic indicator's variation within the different shelf liveves sees Table 4 through the pork after the preservative film processing.
Table 4 natural complex fresh-keeping film parcel is processed rear results of sensory evaluation to pork
With regard to whole cold storage procedure, O group (contrast) is when the refrigeration phase reaches 5d, and sharply descending appears in its sense organ state, the color and luster obfuscation serious and with little green, serious peculiar smell is arranged and phenomenons occur seeping water in a large number, this has reached unacceptable sense organ scope; When the refrigeration phase was 7d, the pork of control group was fully corrupt.M
7, M
8And M
9Organize (contrast) with O for three groups and compare, played on the whole the effect that effectively delays the decline of live fresh pork organoleptic quality, wherein, M
7The effect of group is better than M
8, M
9Group.
The mensuration of coliform sum
With reference to GB 4789.3-2010 coliform sum measuring method---the method for plate culture count.
To process and without the pork of Preservation Treatment, all be placed on storage in 5 ~ 8 ℃ of refrigerators through natural complex fresh-keeping film parcel, respectively the 1st, 3,5,7d sampling and measuring coliform sum regularly in the time, the result represents and drafting pattern 1 with logarithmic value.
As shown in Figure 1, compare M with O group (contrast)
7, M
8And M
9The total number average of three groups coliform has minimizing in various degree, and this shows that three kinds of natural complex fresh-keeping films are all inhibited to coliform.And M
7, M
8And M
9Three groups comparatively speaking, M
7Group minimizing amplitude is maximum, and this difference shows particularly evidently behind 3d, M
8And M
9Then be more or less the same between the group, therefore, natural complex fresh-keeping film M
7Inhibition to coliform is better than natural complex fresh-keeping film M
8And M
9
The mensuration of total number of bacterial colony
With reference to GB 4789.2-2010 total number of bacterial colony measuring method---the method for plate culture count.
To process and without the pork of Preservation Treatment, all be placed on storage in 5 ~ 8 ℃ of refrigerators through natural complex fresh-keeping film parcel, respectively the 1st, 3,5,7d sampling and measuring total number of bacterial colony regularly in the time, the result represents and drafting pattern 2 with logarithmic value.
The initial bacterium number of the fresh pork that this experiment is used is higher, be 5.08 lg (cfu/g), but natural complex fresh-keeping film has still shown good fungistatic effect.As shown in Figure 2, M during 7d
7, M
8And M
9Three groups of total number of bacterial colony than O group (contrast) have reduced respectively by 1.49,1.33,0.98 logarithmic value, this show three kinds of natural complex fresh-keeping films all to the microorganisms in the pork restraining effect preferably.And with regard to M
7, M
8And M
9Three groups comparatively speaking, natural complex fresh-keeping film M
7Fungistatic effect be better than natural complex fresh-keeping film M
8And M
9
The mensuration of pH value
With reference to GB 9695.5-2008 " meat and meat product pH measuring method "; Evaluation criteria: the one-level fresh meat is pH5.8 ~ pH6.2, and the secondary fresh meat is pH6.2 ~ pH6.6, rotten meat＞pH 6.6.
To process and without the pork of Preservation Treatment, all be placed on storage in 5 ~ 8 ℃ of refrigerators through natural complex fresh-keeping film parcel, respectively the 1st, 3,5, the 7d timing sampling measures the pH value of cooling meat, and with measurement result drafting pattern 3.
As can be seen from Figure 3, O group (contrast) pH within the refrigeration phase presents the trend of continuous rising, and reaches 6.75 at 7d, has belonged to the scope of rotten meat; And M
7, M
8And M
9These three groups at interim change in the less scope (one-level fresh meat), the M of all maintaining of whole 7d refrigeration
7Between pH5.07 ~ pH5.48, fluctuate M
8Group fluctuates between pH5.44 ~ pH5.57, M
9Between pH5.58 ~ pH5.79, fluctuate.The reason that causes this result is natural complex fresh-keeping film M
7, M
8And M
9(pH3.7 ~ pH4.5), acid strong and weak order is M itself to be acidity
7M
8M
9, after the parcel pork, along with the prolongation small part film component of time can dissolve in the surface of pork gradually, and then cause the pH of meat to reduce; Moreover these three kinds of natural complex fresh-keeping films are all inhibited to the microorganism in the live fresh pork, can reduce the oxidation that alkaline metabolite produced and delayed the materials such as fat, thereby the pH that further slows down live fresh pork rises.
The mensuration of total volatile basic nitrogen (TVB-N) content
With reference to GB/T 5009.44-2003 determination of total volatile basic nitrogen---semimicro nitriding; Evaluation criteria: one-level fresh meat≤15 (mg/100g), secondary fresh meat≤20 (mg/100g), rotten meat＞20 (mg/100g).
To process and without the pork of Preservation Treatment, all be placed on storage in 5 ~ 8 ℃ of refrigerators through natural complex fresh-keeping film parcel, respectively the 1st, 3,5, the 7d timing sampling measures the TVB-N content of cooling meat, and with measurement result drafting pattern 4.
Fig. 4 shows, O group (contrast) has exceeded one-level fresh meat scope at 5d, 7d reached the meat scope that goes bad (〉=20mg/100g); Compare M with O group (contrast)
7, M
8And M
9Three groups TVB-N content all reduces significantly, and this species diversity shows particularly evidently behind 3d, has reduced respectively 7.31,4.97,3.43 (mg/100g) when 7d.This shows three kinds of natural complex fresh-keeping films, and all generation has significant restraining effect to the TVB-N in the live fresh pork, the major cause that causes this result is that natural complex fresh-keeping film can suppress the microorganism growth breeding preferably, reduce the generation of alkaline metabolite, because film itself presents acidity, may have to the TVB-N on live fresh pork surface certain sorption simultaneously.And M wherein
7The TVB-N content of group is starkly lower than M
8And M
9Group, within the 7d refrigeration phase, TVB-N content maintain in the one-level fresh meat scope always (≤15mg/100g).
Conclusion: three kinds of natural complex fresh-keeping film parcels that utilize the present invention to research and develop are processed live fresh pork, have all obtained good fresh-keeping effect.The comprehensive relatively performance of Oranoleptic indicator, microbiological indicator, physical and chemical index and the film of live fresh pork itself, natural complex fresh-keeping film M
7Its prescription is for 0.1%(v/v) lactic acid, 1%(w/v) xitix, 0.25%(w/v) Nisin, 0.5%(w/v) chitosan, 1% sodium alginate (w/v), 1% glycerine (v/v), pH3.5 ~ 4.0, fresh-keeping effect is best, can be under the higher condition of initial bacterium number, the shelf-lives of supermarket pallet packing live fresh pork is extended to more than the 7d from 1 ~ 3d.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (2)
1. Compound Edible Coating for Preservation is characterized in that: it is that 0.1% lactic acid, mass concentration are that 1% xitix, mass concentration are that 0.25% Nisin, mass concentration are that 0.5% chitosan, mass concentration are that 1% sodium alginate and volumetric concentration are 1% glycerine that described Compound Edible Coating for Preservation contains volumetric concentration; The pH value is 3.5 ~ 4.0.
2. the application of a Compound Edible Coating for Preservation as claimed in claim 1 is characterized in that: it is fresh-keeping that described Compound Edible Coating for Preservation is applied to the supermarket live fresh pork.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262884A (en) * | 2013-06-04 | 2013-08-28 | 山西大学 | Preservative for beancurd sheets |
| CN104073000A (en) * | 2014-06-10 | 2014-10-01 | 浙江省农业科学院 | Edible fluid sericin fresh-keeping film and preparation process |
| CN105831230A (en) * | 2016-04-22 | 2016-08-10 | 柳州蓓蒂芬科技有限公司 | Meat product preservative |
| CN106279730A (en) * | 2016-08-08 | 2017-01-04 | 惠州学院 | A kind of raw meat preservative film and using method thereof |
| CN107980888A (en) * | 2017-12-21 | 2018-05-04 | 汪东风 | A kind of edible fresh-keeping material and its application in dried marine products shelf life is extended |
| CN109252293A (en) * | 2018-09-03 | 2019-01-22 | 内蒙古农业大学 | A kind of nano polymer fibers film and preparation method thereof and purposes |
| CN110655687A (en) * | 2019-09-26 | 2020-01-07 | 河南工业大学 | A soluble dietary fiber plastic wrap extracted from brown algae and its preparation method |
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| CN101177494A (en) * | 2007-10-26 | 2008-05-14 | 天津商业大学 | Method for preparing chitosan complex film using glycerin and stearic acid as plasticizer |
| CN102499276A (en) * | 2011-12-28 | 2012-06-20 | 华南理工大学 | Complex preservation method of cold fresh chicken |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101177494A (en) * | 2007-10-26 | 2008-05-14 | 天津商业大学 | Method for preparing chitosan complex film using glycerin and stearic acid as plasticizer |
| CN102499276A (en) * | 2011-12-28 | 2012-06-20 | 华南理工大学 | Complex preservation method of cold fresh chicken |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262884A (en) * | 2013-06-04 | 2013-08-28 | 山西大学 | Preservative for beancurd sheets |
| CN103262884B (en) * | 2013-06-04 | 2014-10-22 | 山西大学 | Preservative for beancurd sheets |
| CN104073000A (en) * | 2014-06-10 | 2014-10-01 | 浙江省农业科学院 | Edible fluid sericin fresh-keeping film and preparation process |
| CN105831230A (en) * | 2016-04-22 | 2016-08-10 | 柳州蓓蒂芬科技有限公司 | Meat product preservative |
| CN106279730A (en) * | 2016-08-08 | 2017-01-04 | 惠州学院 | A kind of raw meat preservative film and using method thereof |
| CN107980888A (en) * | 2017-12-21 | 2018-05-04 | 汪东风 | A kind of edible fresh-keeping material and its application in dried marine products shelf life is extended |
| CN109252293A (en) * | 2018-09-03 | 2019-01-22 | 内蒙古农业大学 | A kind of nano polymer fibers film and preparation method thereof and purposes |
| CN110655687A (en) * | 2019-09-26 | 2020-01-07 | 河南工业大学 | A soluble dietary fiber plastic wrap extracted from brown algae and its preparation method |
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| CN102977414B (en) | 2015-02-04 |
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