CN103053670A - Composited sodium alga acid antibacterial film and application thereof in preservation of livestock meat carcass - Google Patents
Composited sodium alga acid antibacterial film and application thereof in preservation of livestock meat carcass Download PDFInfo
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Abstract
A composited sodium alga acid antibacterial film and an application thereof in the preservation of livestock meat carcass relate to an antibacterial film and an application of the antibacterial film. The composited sodium alga acid antibacterial film is prepared according to the following steps: dissolving sodium alga acid in distilled water, adding glycerol, and mixing uniformly to obtain a sodium alga acid film formation solution; adding sodium carboxymethylcellulose and mixing uniformly to obtain a composited film formation solution; and adding potassium sorbate and mixing uniformly to obtain a composited antibacterial film formation solution. The composited sodium alga acid antibacterial film is applied to the preservation of the livestock meat carcass, as a result, the shelf life of cooled beef is prolonged by 6 days, and at the moment, the total bacterial count is 6.55 cfu/g, the TBV-N value is 25.7 mg/100g, the drip loss is 9.1%, the color value is 25.7 and the pH value is 6.57. The thickness of the composited antibacterial film is 45-47 micrometers, the transparency is 79-81%, the water absorption is 8.21-8.53%, the tensile strength is 1.45-1.48 kg/cm<2>, the elongation at break is 19.98-23.21%, and the water vapor permeability is 8.89-9.06%.
Description
Technical field
The present invention relates to a kind of antibacterial film and application thereof, be specifically related to a kind of sodium alginate composite antibacterial film and raiseeing the fresh-keeping middle application of meat trunk.
Background technology
Sodium alginate be from brown alga, extract, by the linear polymeric polysaccharide of uronic acid monomer composition, be widely used in the meat product coating-film fresh-keeping because having good film forming, biological degradability and biocompatibility.But membranous crisp, the poor water resistance of single sodium alginate, fungistatic effect are not obvious, limit its application aspect food fresh keeping.Prepared compound blend film in order to have addressed this problem many scholar's research.Blend film is to improve the effective ways of edible film performance, not only improves the physicochemical property of single sodium alginate film, also improves antibacterial, the resistance oxygen of sodium alginate film, damp proof performance.Film forming base-material normal and that sodium alginate is compound has gelatin, Carboxyl Methyl Glucomannan, carboxymethyl cellulose, carragheen etc.Wherein carboxymethyl cellulose has film forming characteristics and is developed coating-film fresh-keeping for meat product, egg, fruit, vegetables etc.Zhang Liangying studies show that the material that contains carboxymethyl group not only has good compatibility with sodium alginate, and can improve the performance of film.The carboxymethyl cellulose film has the migration that stops moisture, grease and liquid, the loss of anti-block and carbon dioxide, the flavor substance of retaining food product, improves mechanical strength, keeps food configuration and carries the effect such as additive.Antibacterial film mainly adds antiseptic in the edible film liquid, be applied to food surface in the mode of filming or flood, the film material just both can intercept airborne oxidation, the diffusion of food internal moisture, was again the carrier of antiseptic, at the slow delivery of antimicrobials of storage process, thereby prolong Food Shelf-life.
Antibacterial film has much in the application study of cooling meat in fresh-keeping: Nan Qingxian etc. add 0.05～0.2% Tea Polyphenols in the shitosan liquid to, are sprayed on the meat products surface, have played certain antibacterial, anticorrosion and prevent the effect of oxidative rancidity; Wang Xuerong adds or does not add acetic acid and be used for the meat coating-film fresh-keeping take shitosan as the film forming major ingredient, has all shown preferably fresh-keeping effect; Zhang Xibin etc. have studied the bacteriostasis, preservation effect of bacteriostatic agent in gelatin edibility coating, and by optimizing the collaborative bacteriostasis of the proportioning raising bacteriostatic agent between the bacteriostatic agent, have prolonged the shelf life of cold meat products; Durango etc. once were reported in and added the growth that antiseptic can suppress spoilage organisms and pathogenic bacteria in the edible film.
And take sodium alginate as base-material, add anticorrisive agent and form the edibility antibacterial film, and the research of the application in cooling meat is fresh-keeping has no report.
Summary of the invention
The purpose of this invention is to provide a kind ofly take sodium alginate as base-material, add that anticorrisive agent forms the sodium alginate composite antibacterial film of edibility and in the fresh-keeping middle application of poultry meat trunk.
Sodium alginate composite antibacterial film of the present invention is prepared from accordance with the following steps:
(1) preparation sodium alginate film forming liquid: sodium alginate is dissolved in the distilled water, adds glycerine as thickener, mix to get the sodium alginate film forming solution, wherein sodium alginate concentration is 0.5-2.5g/mL, and glycerol concentration is 0-2.5g/mL;
(2) preparation sodium alginate and sodium carboxymethylcellulose composite membrane-forming liquid: get 50-100mL sodium alginate film forming liquid, adding 0-50mL, concentration are the carboxymethylcellulose sodium solution of 1.0-2.5g/mL, mix to get composite membrane-forming liquid;
(3) preparation composite antibacterial film film forming liquid: add potassium sorbate in the composite membrane-forming liquid as anticorrisive agent, mix to get composite antibacterial film film forming liquid, wherein the concentration of potassium sorbate is 3.0-8.0g/mL.
The sodium alginate composite antibacterial film is applied to raise in meat trunk fresh-keeping, make the shelf life extension 6d of chilled beef, this moment, total number of bacteria was that 6.55cfu/g, TVB-N value 25.7mg/100g, juice loss rate 9.1%, color (red scale value) 25.7, pH are 6.57, met national fresh meat secondary freshness standard.
The fundamental characteristics of composite antibacterial film of the present invention is: thickness is that 45-47 μ m, transparency are that 79-81%, water absorption rate are that 8.21-8.53%, tensile strength are 1.45-1.48kg/cm
2, elongation at break is that 19.98-23.21%, moisture-vapor transmission are 8.89-9.06%.
Description of drawings
Fig. 1 is that carboxymethyl cellulose is on the impact of blend film tensile strength and elongation at break;
Fig. 2 is that carboxymethyl cellulose is on the impact of blend film water vapour permeability and water absorption rate;
Fig. 3 is the variation of sample duration of storage total number of bacteria, and wherein: Blank represents the blank group, and PtSr represents the potassium sorbate processed group, and PtSr+NaAgl represents the composite antibacterial film processed group; The blank group is fully rotten in 12d, can't continue storage;
Fig. 4 is the variation of sample duration of storage pH, and wherein: Blank represents the blank group, and PtSr represents the potassium sorbate processed group, and PtSr+NaAgl represents the composite antibacterial film processed group; The blank group is fully rotten in 12d, can't continue storage;
Fig. 5 is the variation of sample duration of storage juice loss rate, and wherein: Blank represents the blank group, and PtSr represents the potassium sorbate processed group, and PtSr+NaAgl represents the composite antibacterial film processed group; The blank group is fully rotten in 12d, can't continue storage;
Fig. 6 is sample duration of storage a
*The variation of value, wherein: Blank represents the blank group, and PtSr represents the potassium sorbate processed group, and PtSr+NaAgl represents the composite antibacterial film processed group; The blank group is fully rotten in 12d, can't continue storage;
Fig. 7 is the variation of sample duration of storage VBN, and wherein: Blank represents the blank group, and PtSr represents the potassium sorbate processed group, and PtSr+NaAgl represents the composite antibacterial film processed group; The blank group is fully rotten in 12d, can't continue storage.
The specific embodiment
The specific embodiment one: present embodiment is take sodium alginate as the film forming base-material, sodium carboxymethylcellulose is the raw material of blend film, and plasticizer glycerine and potassium sorbate preservative have been added, the indexs such as the transparency by measuring film, thickness, mechanical property, determined that the best group of composite antibacterial film becomes:
(1) sodium alginate film forming liquid:
1. determining of sodium alginate concentration: respectively with 1,2,3,4, the sodium alginate of 5g is dissolved in distilled water, be stirred to abundant swelling with electric mixer under 60 ℃ of water bath condition and make the film forming liquid that concentration is 0.5g/mL, 1g/mL, 1.5g/mL, 2g/mL, 2.5g/mL, according to indexs such as the thickness of measuring film, transparency, water absorption rate, water vapor transmission, tensile strength, elongation at breaks, filtering out only sodium alginate concentration is 1.5g/mL.
2. glycerol concentration is definite: in the film liquid of fixed sodium alginate concentration, add respectively 0, the glycerine of 0.5g/mL, 1g/mL, 1.5g/mL, 2g/mL, 2.5g/mL, according to indexs such as the thickness of measuring film, transparency, water absorption rate, water vapor transmission, tensile strength, elongation at breaks, filtering out only glycerol concentration is 1g/mL.
(2) sodium alginate and sodium carboxymethylcellulose composite membrane-forming liquid:
1. carboxymethylcellulose sodium solution preparation: sodium carboxymethylcellulose is dissolved in the distilled water, be prepared into the solution that concentration is respectively 1.0g/mL, 1.5g/mL, 2.0g/mL, 2.5g/mL, according to indexs such as the thickness of measuring film, transparency, water absorption rate, water vapor transmission, tensile strength, elongation at breaks, filtering out only carboxymethylcellulose sodium solution concentration is 1.5g/mL.
2. get the sodium alginate film forming liquid in the 85mL step (1), add the above-mentioned carboxymethylcellulose sodium solution of 15mL, mix to get composite membrane-forming liquid;
(3) composite antibacterial film film forming liquid: add potassium sorbate in the composite membrane-forming liquid as anticorrisive agent, mix to get composite antibacterial film film forming liquid, wherein the concentration of potassium sorbate is 3.0-8.0g/mL, according to indexs such as the thickness of measuring film, transparency, water absorption rate, water vapor transmission, tensile strength, elongation at breaks, filtering out only potassium sorbate concentration is 3g/mL.
The fundamental characteristics of the composite antibacterial film of present embodiment is: thickness is that 46 μ m, transparency are 80%, water absorption rate is 8.21%, tensile strength is 1.48kg/cm
2, elongation at break is 22.91%, moisture-vapor transmission is 8.99%.
The specific embodiment two: what present embodiment and the specific embodiment one were different is, in described sodium alginate and the sodium carboxymethylcellulose composite membrane-forming liquid, the volume ratio of sodium alginate film forming liquid and carboxymethylcellulose sodium solution was respectively 10: 0,9: 1,8: 2,7: 3,6: 4,5: 5.
The specific embodiment three: present embodiment is further explained explanation in connection with accompanying drawing to technical scheme of the present invention.
One, the preparation of sodium alginate edible film
1, sodium alginate concentration is on the impact of membrane property
Table 1 sodium alginate concentration is on the impact of membrane property
As can be seen from Table 1, along with the rising of sodium alginate film forming solution concentration, the thickness of film constantly increases, the light transmittance of film constantly reduces, and significant difference (p＜0.05).When sodium alginate film forming liquid concentration was 0.5g/mL, the film that the thin preparation film of film forming liquid drying forms afterwards is thin and difficult to form complete film, but transparency reaches 96%.When concentration increased to 2g/mL, film liquid became that viscosity is large, color and luster is yellow, and the salivation film forming is inhomogeneous.
Water vapo(u)r transmission is one of important indicator of weighing film properties, and along with the increase of sodium alginate concentration, its moisture-vapor transmission reduces (p＜0.05) gradually, and low moisture-vapor transmission is the primary condition that prolongs Food Shelf-life.
The tensile strength of film and elongation at break are the embodiments of the mechanical property of film, and it has shown the ability that the intensity of material under various service conditions and opposing destroy.Along with the increase of sodium alginate concentration, the tensile strength of film increases (p＜0.05), and this is because sodium alginate concentration is larger, molecular number in the unit volume is more, interaction force during film forming between macromolecular chain is stronger, and intermolecular cross-linking is tightr, and film strength also increases thereupon.The elongation at break of film presents the trend of first increases and then decreases with the increase of sodium alginate concentration, when concentration is 2.5g/mL, reaches maximum.This is that film ductility reduces when being increased to a certain degree because of sodium alginate concentration, strength increase, thereby causes percentage elongation to reduce.The performance of comprehensive sodium alginate film in order to reach the high grade of transparency, low moisture-vapor transmission, high-tensile, and reduces cost consideration, and the concentration of determining sodium alginate film forming liquid is 1.5g/mL.
2, glycerol concentration is on the impact of sodium alginate membrane property
The quality of single use sodium alginate film is more crisp, toughness is relatively poor, and Applications in food is subject to significant restrictions.Can make its effect of between the macro-molecular protein polymeric chain, playing plasticising by adding micromolecular plasticizer, avoid film to produce large hole and crack, strengthen membrane integrity, and improve the mechanical performance of film.The cardinal principle of elasticizer plasticizing effect is that plasticizer molecule and polymer interaction weaken the interaction force between the large molecule, so that the intramolecule hydrogen bond action weakens.Have research to find, the adding of plasticizer changes the microstructure of film, reduces the crystal region of film and the ratio of amorphous region, thereby improves the water vapor permeable transmitance of film.
Table 2 glycerine is on the impact of membrane property
As can be seen from Table 2, in the sodium alginate film forming liquid of 1.5g/mL, increase along with the glycerine addition, the sodium alginate film thickness, transparency and tensile strength descend gradually, the moisture-vapor transmission of film presents significant ascendant trend, and difference is (p＜0.05) obviously, particularly when glycerol concentration is increased to 2g/mL from 0.5g/mL, the moisture-vapor transmission of film is increased to 34.66% from 15.88%, this is because glycerol molecule and sodium alginate interact, make the intramolecular reaction force attenuation of sodium alginate, make the arrangement of molecule loose, cause that the moisture-vapor transmission of sodium alginate film increases.Along with the increase of glycerol concentration, the elongation of film takes the lead in increasing rear reduction, and the elongation at break increase shows that its flexibility increases, and reaches maximum (52.16%) when concentration is 1.5g/mL.For making film that certain pliability and higher intensity be arranged, and guarantee not make the moisture-vapor transmission of film too large, the addition of determining glycerine is 1.5g/mL.
3, carboxymethyl cellulose and sodium alginate blend are on the impact of the characteristic of film
3.1, the interpolation of carboxymethyl cellulose is on the impact of film tensile strength and elongation at break
Cmc soln is seen Fig. 1 with different ratio blend to the tensile strength of film and the impact of elongation at break with sodium alginate soln, increase with the carboxymethyl cellulose proportion, the tensile strength of blend film increases, when the mixed proportion of sodium alginate soln and cmc soln is 8: 2, reach maximum 1.41kg/cm
2, improved 15.6% than the tensile strength of single sodium alginate film.The elongation at break of blend film is small peak of appearance in 9: 1 o'clock in the mixed proportion of sodium alginate soln and cmc soln, subsequently along with the increase of carboxymethyl cellulose level, presents the trend of slow decreasing.Therefore, hot strength and the elongation at break of blend film have been affected after sodium alginate and the carboxymethyl cellulose blend.The characteristic of comprehensive blend film, the mixed proportion of sodium alginate soln and cmc soln should be between 9: 1 and 8: 2.This result is consistent with the result of the research blend film of Brindle.
3.2, add carboxymethyl cellulose to the impact of moisture-vapor transmission and the water absorption rate of composite membrane
As shown in Figure 2, when the cmc soln proportion was lower than 20%, its water absorption rate was lower than pure marine alga sodium sorrel in the blend film.When in sodium alginate soln, increasing cmc soln gradually, the suction of blend film takes the lead in reducing along with the increase of carboxymethyl cellulose level, when the two mixed proportion is 8: 2, be reduced to minimum, increase along with the increase of carboxymethyl cellulose level more afterwards.This shows when adding carboxymethyl cellulose gradually in the sodium alginate film forming liquid, two component intermolecular forces increase gradually, when carboxymethyl cellulose film liquid measure is about 20%, in two intermolecular have pretend firmly, this measurement result with tensile strength and elongation at break conforms to, this moment, water absorption rate was down to minimum, increased afterwards the amount of carboxymethyl cellulose film liquid again, and the water absorbing properties of blend film increases again gradually.
Along with the increase of carboxymethyl cellulose level, rapid decline appears in the moisture-vapor transmission of blend film.When the amount of carboxymethyl Portugal cellulose solution is 10%, the moisture-vapor transmission of blend film reaches minimum of a value, increase again afterwards the amount of cmc soln, film water steam transmitance begins to rise, this may be because carboxymethyl cellulose and the intermolecular strong interaction of sodium alginate cause the blend film density, variation has occured in degree of crystallinity and compact structure degree, and then has improved its prevention steam breathability energy.
Consider each performance, the especially variation of water absorption rate and moisture-vapor transmission, selecting the carboxymethyl cellulose addition is 15% the best, and sodium alginate soln is 85: 15 with the cmc soln ratio.
4, the concentration of potassium sorbate is on the impact of composite membrane characteristic
The addition of potassium sorbate is as shown in table 3 on the impact of composite membrane characteristic, and when the addition of potassium sorbate was increased to 8g/mL from 3g/mL, significant change (p＞0.05) did not occur the characteristic of composite membrane.Potassium sorbate can suppress the growth and breeding of saccharomycete, mould etc. effectively as anticorrisive agent commonly used in the food.But the working concentration of potassium sorbate must cause greatly its intake to increase, and human body is caused harmful effect, so the addition of potassium sorbate is 3g/mL in the composite antibacterial film.
The concentration of table 3 potassium sorbate is on the impact of composite membrane characteristic
Two, the application of sodium alginate composite antibacterial film in chilled beef is fresh-keeping
Chilled beef is filmed: the film liquid for preparing is sprayed at the cooling meat surface.CaCl2 solution crosslinking 2min with 2%.Drain (in desinfection chamber 15～30min), cover the PVC film with plastic casing and pack, be placed in 4 ± 1 ℃ of refrigerators, the 0th, 4,8,12 and 16d measure each index.
1, the variation of chilled beef total number of bacteria in the composite antibacterial film preservation process
The variation of each processed group total number of bacteria as shown in Figure 3.In the stage of beginning, because the cause of low temperature, the growth of a part of bacterium is suppressed, or a part is in the laundering period, and poor growth is so that the total number of bacteria of each processed group increases comparatively speaking is slower, significant increasing appears in total number of bacteria subsequently, until meat is putrid and deteriorated.
As can be seen from Figure 3, in the storage of front 4d, only have the total number of bacteria of control group to occur significantly increasing, but amplification is starkly lower than the storage in later stage, the variation tendency of potassium sorbate processed group and composite antibacterial film processed group is more or less the same, and small size decline is arranged, and the total plate count of composite antibacterial film processed group reduces 3.43log cfu/g from the 3.72log cfu/g of beginning.From 4d, the growth rate of potassium sorbate processed group is accelerated greatly, more and more close to the total number of bacteria of blank group, near 6.8log cfu/g, has surpassed fresh meat standard 6log cfu/g time the 10d.This explanation is for chilled beef, and potassium sorbate solution can play the effect of a quick sterilization in early stage, but within whole storage period, the effectively growth of anti-bacteria.On the one hand this be because, potassium sorbate can not be fully killing bacteria, on the other hand, along with the prolongation of time, potassium sorbate penetrates into the sample the inside so that the concentration of sample surfaces reduces, fungistatic effect is bound to be affected.
The beef sample total plate count that composite membrane was processed is lower than blank group and potassium sorbate processed group all the time.The total plate count of potassium sorbate processed group reaches about 6.3logcfu/g in 12d, is in the state of time fresh meat.And the composite membrane processed group still is lower than 6log cfu/g.Trace it to its cause, on the one hand owing to the iris action of film to air, some aerobe growths are suppressed, in addition, potassium sorbate is dissolved in film liquid and is coated onto on the meat sample, and it is slow many that the speed that enters into sample the inside from film is wanted, thereby in the easily effect of the lasting performance antiseptic of the meat surface of growth of microorganism, therefore the composite bactericidal film body showed better+antibacterial effect, the rate of deterioration of having slowed down chilled beef.
2, the variation of chilled beef pH in the composite antibacterial film preservation process
As shown in Figure 4, in whole preservation process, the pH of three processed group samples all is first slow rear fast ascendant trend, the pH rate of climb of blank group sample is the fastest, from 5.7 of beginning, has surpassed the upper limit 6.2 of one-level freshness time the 5d, become time fresh meat, reach 6.5 in the time of 8d, with we observe consistent, putrid and deteriorated.Potassium sorbate processed group and composite antibacterial film processed group, variation and slow in front 4d, even small decline appears, storage period subsequently, the chilled beef pH of potassium sorbate processed group and composite antibacterial film processed group all has a rebound, the speed of potassium sorbate processed group bounce-back is faster, and the rising amplitude of composite antibacterial film processed group pH in whole shelf time just surpasses the upper limit 6.7 of fresh meat latter stage all less than blank group and potassium sorbate processed group to storage.
The sample that potassium sorbate solution has been smeared in this explanation has played fungistatic effect in the incipient stage of storage, but this effect can not continue the long period, does not have the effect of Shelf-life; And after sample films through composite bactericidal film liquid, the bacterial growth on surface can be by the inhibition of long period, can effectively slow down microorganism to the decomposition rate of protein, therefore the amplitude that raises in storage period pH value significantly reduces, thereby delayed the putrid and deteriorated time, reached the effect that prolongs the chilled beef freshness date.
3, the variation of chilled beef juice loss rate in the composite antibacterial film preservation process
The juice loss rate is the important indicator of reflection cooling meat fresh-keeping effect, the juice that its expression cooling meat flows out at duration of storage accounts for the heavy percentage of total meat, it not only affect meat sense organ, cause the meat nutrition material loss, grow a large amount of microorganisms and cause that the consumer to uncomfortable [22] on the cooling voluptuousness official, has a strong impact on the economic benefit of meat enterprises.The fundamental cause of juice loss is because the irreversible change that the protein colloid occurs can not continue outside maintenance and the outflow tissue moisture that is in the gel structure
As can be seen from Figure 5, the prolongation juice loss rate along with the cold storage time all is ever-increasing under three groups of processing.Control group and potassium sorbate processed group are after storing 12d under 4 ℃ of conditions, the juice loss rate has all reached 14%, and the coating-film fresh-keeping group is when 12d, and the juice loss rate significantly is lower than blank group and potassium sorbate processed group close to 4%.Storing latter stage, the juice loss rate of potassium sorbate processed group sample still surpasses 14%, the sample juice loss rate of composite antibacterial film processed group presents the trend of rapid growth during this period, may be to store the later stage because micro organism quantity is maximum, breeding is accelerated, cause eucaryotic cell structure to suffer very large destruction, thereby cause the juice loss rate to increase, but still significantly be lower than potassium sorbate processed group (P＜0.05).This explanation composite bactericidal film can reduce the juice loss rate of cooling meat to a certain extent, proved that this test composite bactericidal film has good retentiveness, the juice loss rate of meat can be reduced preferably, thereby the mouthfeel of meat, the economic indicators such as quality and yield rate can be improved.
4, the variation of chilled beef red scale value in the composite antibacterial film preservation process
Color and luster is to affect the consumer to evaluation and the acceptable major parameter of meat and meat products quality.Illustrated according to reports such as Dias, the change of fat oxidation and pigment is the main cause that causes that color and luster changes in the storage of meat.The reduction of red scale value and fat oxidation are related.
As can be seen from Figure 6, in the beginning of storage, the red scale value of chilled beef is 25.67.Along with the prolongation of time, the red scale value of three processed group samples reduces in storage gradually, but that the sample of blank group storage reduces is the fastest, and 8d has dropped to 18.6, the 12d and dropped to about 17, visually observes the large tracts of land variable color.Potassium sorbate processed group red scale value underspeeds and is only second to the blank group, in storage early stage, descends slower, later stage range of decrease increase, in 12d and the blank group be in same level.The slowest and the significant difference (P＜0.05) that composite antibacterial film group red scale value descends, the range of decrease be all the time less than blank group and potassium sorbate processed group, and in storage latter stage, namely when 20d, red scale value still remains on about 20.Trace it to its cause; on the one hand; angle from corruption; edible film has played the effect of Shelf-life to beef; must be slower under the red scale value of meat thereby make, on the other hand, carboxymethyl cellulose has protective effect to the color of meat; with the compound red scale value to cooling meat of fresh-keeping liquid synergy is arranged, played certain effect.
5, the variation of chilled beef VBN in the composite antibacterial film preservation process
VBN (TVB-N) is that animal food is in decay process, because enzyme and bacterial action make protein decompose ammonia and the rudimentary amine that produces, be combined with the organic acid that in decay process, produces such as amine substances such as tyrasamine, histamine, cadaverine, putrescine and tryptamines, form salt ground state nitrogen (NH=R) and productive set in meat, so the amount of contained TVB-N and its degree of spoilage have clear and definite corresponding relation in the meat, VBN is the important indicator of weighing the meat products freshness.
Fig. 7 shows, along with the prolongation of storage period, each processed group TVB-N value significantly rises.The blank group has reached 16.58mg/100g in the time of 6d, become time fresh meat, and the potassium sorbate processed group does not change in front 4d substantially, rapid increase after this occurred, surpasses 19mg/100g in 10d, and is rotten.And composite antibacterial film group variation tendency is always slow, until at the 12d that stores, the TVB-N value is near 15mg/100g.This further illustrates multiple antibacterial film chilled beef is had good fresh-keeping effect, and potassium sorbate is applied to the chilled beef surface and only can plays a role at short notice, and in the long run, effect is also not obvious.
Claims (8)
1. sodium alginate composite antibacterial film is characterized in that described composite antibacterial film is prepared from accordance with the following steps:
(1) preparation sodium alginate film forming liquid: sodium alginate is dissolved in the distilled water, adds glycerine as thickener, mix to get the sodium alginate film forming solution, wherein sodium alginate concentration is 0.5-2.5g/mL, and glycerol concentration is 0-2.5g/mL;
(2) preparation sodium alginate and sodium carboxymethylcellulose composite membrane-forming liquid: get 50-100mL sodium alginate film forming liquid, adding 0-50mL, concentration are the carboxymethylcellulose sodium solution of 1.0-2.5g/mL, mix to get composite membrane-forming liquid;
(3) preparation composite antibacterial film film forming liquid: add potassium sorbate in the composite membrane-forming liquid as anticorrisive agent, mix to get composite antibacterial film film forming liquid, wherein the concentration of potassium sorbate is 3.0-8.0g/mL.
2. described sodium alginate composite antibacterial film according to claim 1, it is characterized in that in the described sodium alginate composite antibacterial film, sodium alginate concentration is 1.5g/mL, glycerol concentration is 1g/mL, sodium carboxymethylcellulose concentration is 1.5g/mL, the concentration of potassium sorbate is 3.0g/mL, and the mixed proportion of sodium alginate film forming liquid and carboxymethylcellulose sodium solution is 85mL: 15mL.
3. described sodium alginate composite antibacterial film according to claim 1, the volume ratio that it is characterized in that described sodium alginate film forming liquid and carboxymethylcellulose sodium solution is 9: 1,8: 2,7: 3,6: 4 or 5: 5.
4. described sodium alginate composite antibacterial film according to claim 1, the concentration that it is characterized in that described sodium alginate is 0.5g/mL, 1g/mL, 1.5g/mL, 2g/mL or 2.5g/mL.
5. described sodium alginate composite antibacterial film according to claim 1, the concentration that it is characterized in that described glycerine is 0.5g/mL, 1g/mL, 1.5g/mL, 2g/mL or 2.5g/mL.
6. described sodium alginate composite antibacterial film according to claim 1, the concentration that it is characterized in that described sodium carboxymethylcellulose is 1.0g/mL, 1.5g/mL, 2.0g/mL or 2.5g/mL.
7. described sodium alginate composite antibacterial film according to claim 1, the concentration that it is characterized in that described potassium sorbate is 3g/mL, 5g/mL or 8g/mL.
8. the described sodium alginate composite antibacterial film of arbitrary claim 1-7 is in the fresh-keeping middle application of poultry meat trunk.
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| CN103734254A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Meat product preservative |
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| CN104126653A (en) * | 2014-07-17 | 2014-11-05 | 西南林业大学 | Sodium carboxymethylcellulose composite coating preservative as well as preparation method and application thereof |
| CN108684808A (en) * | 2018-05-02 | 2018-10-23 | 刘建飞 | Environmentally friendly meat-product preservative and its application in meat product is fresh-keeping |
| CN110833093A (en) * | 2019-11-27 | 2020-02-25 | 武汉轻工大学 | Antibacterial preservative film and application thereof in duck meat preservation |
| CN113662035A (en) * | 2021-08-29 | 2021-11-19 | 蚌埠学院 | Formula, preparation method and use method of chilled fresh beef biological preservative |
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| CN103734254A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Meat product preservative |
| CN103734254B (en) * | 2013-12-25 | 2016-02-24 | 广西科技大学 | A kind of meat product preservative |
| CN104055191A (en) * | 2014-05-17 | 2014-09-24 | 浙江省农业科学院 | Aquatic product preserving method and preparation method of polysaccharide-lipid edible film solution used by aquatic product preserving method |
| CN104055191B (en) * | 2014-05-17 | 2016-03-09 | 浙江省农业科学院 | The compound method of preservation of fishery method and polysaccharide used-lipid edible film liquid |
| CN104126653A (en) * | 2014-07-17 | 2014-11-05 | 西南林业大学 | Sodium carboxymethylcellulose composite coating preservative as well as preparation method and application thereof |
| CN108684808A (en) * | 2018-05-02 | 2018-10-23 | 刘建飞 | Environmentally friendly meat-product preservative and its application in meat product is fresh-keeping |
| CN110833093A (en) * | 2019-11-27 | 2020-02-25 | 武汉轻工大学 | Antibacterial preservative film and application thereof in duck meat preservation |
| CN113662035A (en) * | 2021-08-29 | 2021-11-19 | 蚌埠学院 | Formula, preparation method and use method of chilled fresh beef biological preservative |
| CN115368643A (en) * | 2022-08-11 | 2022-11-22 | 桂林理工大学 | High-toughness multifunctional sodium alginate-based nanocomposite and preparation method and application thereof |
| CN115368643B (en) * | 2022-08-11 | 2024-02-06 | 桂林理工大学 | High-strength and high-toughness multifunctional sodium alginate-based nanocomposite and preparation method and application thereof |
| CN115302934A (en) * | 2022-08-12 | 2022-11-08 | 武汉轻工大学 | Full-biodegradable double-layer antibacterial composite film and preparation method thereof |
| RU2812462C1 (en) * | 2023-05-16 | 2024-01-30 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики биотехнологии инженерии имени Н.И. Вавилова" | Composition of biodegradable food coating that ensures prolongation of quality and shelf life of animal products |
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