CN109016746A - 一种可指示鲜度的生鲜肉吸水保鲜膜制备方法与用途 - Google Patents

一种可指示鲜度的生鲜肉吸水保鲜膜制备方法与用途 Download PDF

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CN109016746A
CN109016746A CN201810864919.3A CN201810864919A CN109016746A CN 109016746 A CN109016746 A CN 109016746A CN 201810864919 A CN201810864919 A CN 201810864919A CN 109016746 A CN109016746 A CN 109016746A
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CN109016746B (zh
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胡云峰
王奎超
陈君然
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Tianjin University of Science and Technology
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Abstract

本发明公开了一种可指示鲜度的生鲜肉吸水保鲜膜及其制备方法与用途。它由内到外依次包括接触层、传导层、吸水显色层、保湿层。所述的接触层为低密度聚乙烯；传导层为可与食品接触的聚丙烯材质的无纺布；保湿层为未刺孔的透明度较好的低密度聚乙烯；吸水显色层由吸水材料和显色剂组成。本发明的生鲜肉吸水保鲜膜具有包裹在生鲜肉外侧，兼具指示新鲜度、吸除渗出汁液、隔绝外界污染、防止氧化变色等多种优点，并且通过多层保护性设计，有效隔绝了显色剂与生鲜肉的接触，避免了包装引入的二次污染。本方法指示范围精细到pH5.8‑6.6的较小区间内，可覆盖生鲜肉品质从优到劣的全过程，变色效果明显，灵敏度高，易于肉眼辨识。

Description

一种可指示鲜度的生鲜肉吸水保鲜膜制备方法与用途
技术领域
本发明涉及食品加工技术领域，涉及一种生鲜肉的保鲜材料，特别指一种可指示鲜度的生鲜肉吸水保鲜膜及其制备方法与用途。
背景技术
生鲜肉品种类丰富，目前市场上的禽畜肉等大部分产品及部分水产品均以生鲜肉的形式出售。然而目前生鲜肉多在裸露条件下销售，缺少必要的包装保护，很容易受外界环境污染，产生氧化变色、微生物过度繁殖等不良反应，并且生鲜肉在销售过程中随着贮运时间的延长，受自身酶解反应及微生物的分解作用，会产生汁液渗出的现象，如果不及时排除渗出的汁液不仅影响产品的感官品质，还会对产品造成二次污染。
生鲜肉的新鲜度，直接影响到消费者的生活质量和健康安全，受到了消费者及整个肉品行业的日益关注和重视，而新鲜度的检测一般需要借助特定的仪器设备、或操作程序繁琐、或使用不便。如“一种牛肉新鲜度检测装置及方法（授权公告号CN 104374707 B）”，采用光谱检测方式，能对样品新鲜度进行无损检测；“一种基于多光谱成像在线测定鱼肉新鲜度指标K值的方法（授权公告号CN 104655761 B）”采用多光谱成像技术评价鱼肉新鲜度。
感官评判是消费者判断生鲜肉新鲜度的常用方法，但受主观因素的影响，该方法准确度较低，并且不能对货架期进行有效预判。生鲜肉在贮藏过程中，受自身酶解反应及微生物的分解作用会产生大量的挥发性盐基氮，因此挥发性盐基氮被定为指示肉类新鲜度的关键指标之一。挥发性盐基氮呈碱性，极易溶于渗出的汁液中改变汁液pH，一般情况下生鲜肉由新鲜到腐败点的pH变化处在5.7~6.5范围内，因此pH与生鲜肉新鲜度具有一定的相关性。因此借助酸碱指示剂的显色功能，可准确、直观的指示和预判生鲜肉的新鲜度与货架期。如“一种判断猪肉临界新鲜度的智能标签的制备方法及其应用（申请号201610686440.6）”采用天然气敏性花青素制备智能标签，根据挥发性盐基氮气体引起的颜色变化判断猪肉的新鲜度；“一种能够指示生鲜食品新鲜度的吸水抗菌保鲜纸的制备方法（申请公布号 CN 105167111 A）”将0.01%-10%精油、1%-10%涂覆剂、0.05%-5%分散剂、0.05%-20%色敏促进剂和余量的色敏溶液制成涂覆溶液均匀地涂覆在纸质基底材料上，达到吸收汁液、指示新鲜度的作用。
目前，随着人们对高品质生活的关注度不断提高，采用先进保鲜技术，提高生鲜肉的品质与安全性能不仅是消费者的迫切需求，也是生鲜肉生产企业急需的生产保障。
发明内容
本发明保鲜膜包覆在生鲜肉表面或热封成袋包装生鲜肉可起到隔绝氧气和外界环境污染、吸收渗出汁液、指示生鲜肉新鲜度和预测货架期的作用，从而改善和保证生鲜肉品质，提高商品价值。
为实现上述目的，本发明公开了如下的技术内容：
本发明提供了一种可指示鲜度的生鲜肉吸水保鲜膜，其特征在于它由内到外依次包括接触层、传导层、吸水显色层、保湿层；所述的接触层为低密度聚乙烯，厚度为10-40 μm；并在膜的表面均匀刺出直径0.1-1 mm小孔，以利于汁液快速传至下一层并可避免无纺布纤维粘贴在生鲜肉表面；
传导层为可与食品接触的聚丙烯材质的无纺布，厚度为40-80 μm；以利于汁液快速渗入吸水显色层并有效隔绝显色剂与肉制品的接触；
保湿层为未刺孔的透明度较好的低密度聚乙烯，厚度为10-30 μm；以利于避免吸水汁液蒸发外散；
吸水显色层由吸水材料和显色剂组成；
其中吸水材料为淀粉系、纤维素系、聚合物系吸水树脂组成；其中所述的淀粉系指的是淀粉接枝丙烯酸树脂、淀粉接枝丙烯酸钠树脂；纤维素系指的是纤维素接枝丙烯腈树脂、纤维素接枝丙烯酸树脂；聚合物系吸水树脂指的是改性聚乙烯醇树脂、丙烯酸钠树脂，其组成配比如下：
淀粉接枝丙烯酸树脂10-30份、淀粉接枝丙烯酸钠树脂0-30份、纤维素接枝丙烯腈树脂5-30份或纤维素接枝丙烯酸树脂15-30份、改性聚乙烯醇树脂0-30份、丙烯酸钠树脂10-30份；
所述的显色剂的组成为：
0.1-1.5 g/L次甲基蓝显色剂与0.01-0.5 g/L溴甲酚紫-乙醇显色剂按体积比1:1的比例组成的混合显色剂；
吸水显色层的制备方法为：将吸水树脂粉碎过60-100目筛，加入混合显色剂中10-30分钟，捞出后于40℃~120℃下鼓风干燥4~24小时，按每平方厘米0.1-2 g的量均匀粘附于涂抹有透明粘合剂的无纺布表面，制成吸水显色层。优选的，保湿层为未刺孔的、透明度较好的低密度聚乙烯，厚度为10-30 μm，以利于避免吸水汁液蒸发外散。
本发明进一步公开了可指示鲜度的生鲜肉吸水保鲜膜的制备方法，其特征在于按如下的步骤进行：
（1）各层材料准备：分别将接触层、传导层、吸水显色层、保湿层材料裁剪成同等尺寸备用；
（2）树脂的预处理：将树脂按比例配比后混合，在湿度40%以下条件下用粉碎机粉碎、过60-100目筛，获得树脂粉末；
（3）指示剂配制：将次甲基蓝放入去离子水中充分搅拌后超声处理至完全溶解；将溴甲酚紫放入40%（W/W）的乙醇溶液中充分搅拌后超声处理至完全溶解；将两种溶液按体积比1:1比例混合均匀；
（4）吸水显色层制备：将处理后的树脂浸入指示剂中10-30分钟，捞出后于40℃~120℃下鼓风干燥4~24小时，按每平方厘米0.1-2 g的量均匀粘附于涂抹有透明粘合剂的无纺布表面；
（5）保鲜膜组装：采用干式复合法，涂胶后用加热辊将各层按顺序压附在一起，随后采用薄膜打孔机在接触层低密度聚乙烯表面均匀刺出直径0.1-1mm小孔；并在保湿层外侧印刷上标准比对卡及使用说明。
本发明更进一步公开了可指示鲜度的生鲜肉吸水保鲜膜在改善和保证生鲜肉品质，提高商品价值方面的应用。特别是在指示生鲜肉新鲜度和预测货架期方面的应用。本发明同时也公开了可指示鲜度的生鲜肉吸水保鲜膜在隔绝氧气、防止水蒸汽散失方面的应用。
本发明具有三重功效，不仅具有吸收汁液、指示新鲜度的作用，同时还可包裹于产品外侧或热封成袋起到隔绝氧气、防止水蒸汽散失引起的肉品过干的作用，并且通过多层保护设计，可有效防止指示化学成分迁移，安全性更高。实验结果显示：通过指示颜色可通过肉眼明显判断出肉品货架期，以此来判断生鲜肉的新鲜度，同时可以防止水蒸汽散失引起的肉品过干，从而提高了生鲜肉的品质与安全性能。
可指示鲜度的生鲜肉吸水保鲜膜的使用方法：用该保鲜膜热封成袋包装生鲜肉，贮藏过程中如发现包装袋任何部位出现显色点即可与标准比对卡进行比对，查找结果。
本发明可指示鲜度的生鲜肉吸水保鲜膜的性能测试如下：
（1）对猪肉指示效果
取本发明的保鲜膜，考察其对生鲜猪肉的新鲜度指示效果，5℃下贮藏至第9天时显色pH为6.4，根据回归方程算得此时挥发性盐基氮(TVB-N)值为12.54 mg/100g，指示结果为仍较新鲜，而实际测得的挥发性盐基氮(TVB-N)值为12.43 mg/100g，与指示值结果一致。
（2）对牛肉保鲜实验：
取本发明的保鲜膜考察其对牛肉的保鲜效果，结果表明，该膜可以有效延缓牛肉在冷藏期间pH值、挥发性盐基氮(TVB-N)值升高，抑制菌落数的增长，有着更加良好的感官评定结果，延缓了牛肉的腐败变质过程。
（3）对南美白对虾保鲜实验：
取本发明的保鲜膜，考察其对南美白对虾的保鲜效果，结果表明，该膜可以有效延缓虾在冷藏期间pH值、挥发性盐基氮(TVB-N)值以及三甲胺(TMA)值升高，有效抑制微生物的生长，较空白对照组相比，可以延长虾的保质期3～4天。
本发明公开的可指示鲜度的生鲜肉吸水保鲜膜与现有技术相比所具有的积极效果在于：
本方法制作工艺简单、易于工业化生产。采用本方法制备的保鲜膜包裹在生鲜肉外侧，兼具指示新鲜度、吸除渗出汁液、隔绝外界污染、防止氧化变色等多种优点，并且通过多层保护性设计，有效隔绝了显色剂与生鲜肉的接触，避免了包装引入的二次污染；本方法指示范围精细到pH5.8-6.6的较小区间内，可覆盖生鲜肉品质从优到劣的全过程，变色效果明显，灵敏度高，易于肉眼辨识。
附图说明
图1为本发明保鲜膜的截面图，其中1为接触层、2为传导层、3为吸水显色层、4为保湿层；
图2为指示效果图，指示的是pH分别处于5.8，5.9，6，6.1，6.2，6.3，6.4，6.5，6.6时的颜色变化；
图3为猪肉糜TVB-N-----渗出汁pH的相关性模型，其中y轴为猪肉糜TVB-N值、x轴为肉汁pH，由图3所拟合的回归方程为y=14.892x-82.77 R 2 = 0.9714，根据GB 2707要求，新鲜肉挥发性盐基氮≤15 mg/100g，此时对应pH6.57，如图2所示pH6.5和pH6.6颜色突变明显，因此通过指示颜色可通过肉眼明显判断出肉品货架期。
具体实施方式
下面通过具体的实施方案叙述本发明。除非特别说明，本发明中所用的技术手段均为本领域技术人员所公知的方法。另外，实施方案应理解为说明性的，而非限制本发明的范围，本发明的实质和范围仅由权利要求书所限定。对于本领域技术人员而言，在不背离本发明实质和范围的前提下，对这些实施方案中的物料成分和用量进行的各种改变或改动也属于本发明的保护范围。本发明所用原料及试剂均有市售。其中次甲基蓝显色剂与溴甲酚紫-乙醇显色剂、淀粉接枝丙烯酸树脂、淀粉接枝丙烯酸钠树脂、纤维素接枝丙烯腈树脂、纤维素接枝丙烯酸树脂、改性聚乙烯醇树脂、丙烯酸钠树脂等均有市售。
实施例1
一种可指示鲜度的生鲜肉吸水保鲜膜，它由内到外依次包括接触层、传导层、吸水显色层、保湿层；所述的接触层为低密度聚乙烯，厚度为30 μm；并在膜的表面均匀刺出直径0.08mm小孔，以利于汁液快速传至下一层并可避免无纺布纤维粘贴在生鲜肉表面；
传导层为可与食品接触的聚丙烯材质的无纺布，厚度为60μm；以利于汁液快速渗入吸水显色层并有效隔绝显色剂与肉制品的接触；
保湿层为未刺孔的透明度较好的低密度聚乙烯，厚度为20 μm；以利于避免吸水汁液蒸发外散；
吸水显色层由吸水材料和显色剂组成；
其中吸水材料为淀粉系、纤维素系、聚合物系吸水树脂组成；其中所述的淀粉系指的是淀粉接枝丙烯酸树脂、淀粉接枝丙烯酸钠树脂；纤维素系指的是纤维素接枝丙烯腈树脂、纤维素接枝丙烯酸树脂；聚合物系吸水树脂指的是改性聚乙烯醇树脂、丙烯酸钠树脂，其组成配比如下：
淀粉接枝丙烯酸树脂10份、纤维素接枝丙烯腈树脂12份、丙烯酸钠树脂18份；
所述的显色剂的组成为：
0.8 g/L次甲基蓝显色剂与0.08 g/L溴甲酚紫-乙醇显色剂按体积比1:1的比例组成的混合显色剂；
吸水显色层的制备方法为：将吸水树脂粉碎过80目筛，加入混合显色剂中20分钟，捞出后于70℃下鼓风干燥20小时，按每平方厘米1.5 g的量均匀粘附于涂抹有透明粘合剂的无纺布表面，制成吸水显色层。
实施例2
一种可指示鲜度的生鲜肉吸水保鲜膜的制备方法：
（1）各层材料准备：分别将接触层、传导层、吸水显色层、保湿层材料裁剪成同等尺寸备用；
（2）树脂的预处理：将树脂按比例配比后混合，在湿度40%以下条件下用粉碎机粉碎、过100目筛，获得树脂粉末；
（3）指示剂配制：将次甲基蓝放入去离子水中充分搅拌后超声处理至完全溶解；将溴甲酚紫放入40%（W/W）的乙醇溶液中充分搅拌后超声处理至完全溶解；将两种溶液按体积比1:1比例混合均匀；
（4）吸水显色层制备：将处理后的树脂浸入指示剂中10分钟，捞出后于40℃下鼓风干燥6小时，按每平方厘米1.5 g的量均匀粘附于涂抹有透明粘合剂的无纺布表面；
（5）保鲜膜组装：采用干式复合法，涂胶后用加热辊将各层按顺序压附在一起，随后采用薄膜打孔机在接触层低密度聚乙烯表面均匀刺出直径0.5mm小孔；并在保湿层外侧印刷上标准比对卡及使用说明。
实施例3
可指示鲜度的生鲜肉吸水保鲜膜的具体制备方法：
（1）各层材料准备：分别将接触层、传导层、吸水显色层、保湿层材料裁剪成同等尺寸备用；
（2）树脂的预处理：取淀粉接枝丙烯酸钠树脂10份、纤维素接枝丙烯腈树脂5份、丙烯酸钠树脂15份混合，将树脂在湿度40%以下条件下用粉碎机粉碎、过100目筛，获得树脂粉末；
（3）指示剂配制：将0.15g次甲基蓝放入100mL去离子水中充分搅拌后超声处理至完全溶解；将0.05g溴甲酚紫放入100mL 40%（W/W）的乙醇溶液中充分搅拌后超声处理至完全溶解；将两种溶液按体积比1:1比例混合均匀；
（4）吸水显色层制备：将处理后的树脂浸入指示剂中20分钟，捞出后于60℃下鼓风干燥16小时，按每平方厘米0.5 g的量均匀粘附于涂抹有透明粘合剂的无纺布表面。
（5）保鲜膜组装：采用干式复合法，涂胶后用加热辊将各层按顺序压附在一起，随后采用薄膜打孔机在接触层低密度聚乙烯表面均匀刺出直径0.3mm小孔；并在保湿层外侧印刷上标准比对卡及使用说明。
使用的具体情况：
用该保鲜膜热封成袋包装生鲜牛肉贮藏于5℃条件下，贮藏到第5天时发现包装袋出现显色点经比对卡比对确定对应的pH为6.0、挥发性盐基氮含量为6.58mg/100g，经实际测得挥发性盐基氮为6.63mg/100g。
结论：本发明保鲜膜可准确指示生鲜肉新鲜度。
实施例4
比较试验（5℃）
由试验结果可知，本发明保鲜膜可通过隔绝一定的氧气避免氧合肌红蛋白被氧化为高铁肌红蛋白，避免渗出汁液浸泡引起的氧合肌红蛋白被破坏而使肉色暗红、无光泽、无弹性，从而起到延长产品保质期的作用。

Claims (5)

1.一种可指示鲜度的生鲜肉吸水保鲜膜，其特征在于它由内到外依次包括接触层、传导层、吸水显色层、保湿层；所述的接触层为低密度聚乙烯，厚度为10-40 μm；传导层为可与食品接触的聚丙烯材质的无纺布，厚度为40-80 μm；保湿层为未刺孔的透明度较好的低密度聚乙烯，厚度为10-30 μm；
吸水显色层由吸水材料和显色剂组成；
其中吸水材料为淀粉系、纤维素系、聚合物系吸水树脂组成；其中所述的淀粉系指的是淀粉接枝丙烯酸树脂、淀粉接枝丙烯酸钠树脂；纤维素系指的是纤维素接枝丙烯腈树脂、纤维素接枝丙烯酸树脂；聚合物系吸水树脂指的是改性聚乙烯醇树脂、丙烯酸钠树脂，其组成配比如下：
淀粉接枝丙烯酸树脂10-30份、淀粉接枝丙烯酸钠树脂0-30份、纤维素接枝丙烯腈树脂5-30份或纤维素接枝丙烯酸树脂15-30份、改性聚乙烯醇树脂0-30份、丙烯酸钠树脂10-30份；
所述的显色剂的组成为：
0.1-1.5 g/L次甲基蓝显色剂与0.01-0.5 g/L溴甲酚紫-乙醇显色剂按体积比1:1的比例组成的混合显色剂；
吸水显色层的制备方法为：将吸水树脂粉碎过60-100目筛，加入混合显色剂中10-30分钟，捞出后于40℃~120℃下鼓风干燥4~24小时，按每平方厘米0.1-2 g的量均匀粘附于涂抹有透明粘合剂的无纺布表面，制成吸水显色层。
2.权利要求1所述可指示鲜度的生鲜肉吸水保鲜膜的制备方法，其特征在于按如下的步骤进行：
（1）各层材料准备：分别将接触层、传导层、吸水显色层、保湿层材料裁剪成同等尺寸备用；
（2）树脂的预处理：将树脂按比例配比后混合，在湿度40%以下条件下用粉碎机粉碎、过60-100目筛，获得树脂粉末；
（3）指示剂配制：将次甲基蓝放入去离子水中充分搅拌后超声处理至完全溶解；将溴甲酚紫放入40%（W/W）的乙醇溶液中充分搅拌后超声处理至完全溶解；将两种溶液按体积比1:1比例混合均匀；
（4）吸水显色层制备：将处理后的树脂浸入指示剂中10-30分钟，捞出后于40℃~120℃下鼓风干燥4~24小时，按每平方厘米0.1-2 g的量均匀粘附于涂抹有透明粘合剂的无纺布表面；
（5）保鲜膜组装：采用干式复合法，涂胶后用加热辊将各层按顺序压附在一起，随后采用薄膜打孔机在接触层低密度聚乙烯表面均匀刺出直径0.1-1mm小孔；并在保湿层外侧印刷上标准比对卡及使用说明。
3.权利要求1所述可指示鲜度的生鲜肉吸水保鲜膜在改善和保证生鲜肉品质，提高商品价值方面的应用。
4.权利要求1所述可指示鲜度的生鲜肉吸水保鲜膜在指示生鲜肉新鲜度和预测货架期方面的应用。
5.权利要求1所述可指示鲜度的生鲜肉吸水保鲜膜在隔绝氧气、防止水蒸汽散失方面的应用。
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CN111472092A (zh) * 2020-04-22 2020-07-31 内蒙古农业大学 一种具有鉴定肉品品质的双指示智能标签及其制作方法与用途
CN113119566A (zh) * 2021-04-14 2021-07-16 江苏增强新材料科技有限公司 一种新型土工膜
CN113119566B (zh) * 2021-04-14 2021-10-26 江苏增强新材料科技有限公司 一种新型土工膜
CN113358289A (zh) * 2021-04-28 2021-09-07 西南石油大学 一种用于监测和检测硫化氢气体泄漏的特征响应材料及其制备方法
CN113358289B (zh) * 2021-04-28 2022-04-15 西南石油大学 一种用于监测和检测硫化氢气体泄漏的特征响应材料及其制备方法
CN114047184A (zh) * 2021-09-23 2022-02-15 蚌埠学院 一种鉴定肉品新鲜度智能指示标签的制备方法与应用
CN114047184B (zh) * 2021-09-23 2023-12-05 河北科技师范学院 一种鉴定肉品新鲜度智能指示标签的制备方法与应用
CN115299490A (zh) * 2022-07-20 2022-11-08 武汉职业技术学院 一种保洁禽蛋仿生保鲜膜涂料及其制备方法和应用

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