CN110833093A - Antibacterial preservative film and application thereof in duck meat preservation - Google Patents
Antibacterial preservative film and application thereof in duck meat preservation Download PDFInfo
- Publication number
- CN110833093A CN110833093A CN201911177674.8A CN201911177674A CN110833093A CN 110833093 A CN110833093 A CN 110833093A CN 201911177674 A CN201911177674 A CN 201911177674A CN 110833093 A CN110833093 A CN 110833093A
- Authority
- CN
- China
- Prior art keywords
- sodium alginate
- antibacterial
- film
- alginate solution
- preservative film
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003755 preservative agent Substances 0.000 title claims abstract description 42
- 230000002335 preservative effect Effects 0.000 title claims abstract description 41
- 235000006439 Lemna minor Nutrition 0.000 title claims abstract description 36
- 241000209501 Spirodela Species 0.000 title claims abstract description 36
- 235000013364 duck meat Nutrition 0.000 title claims abstract description 36
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 23
- 238000004321 preservation Methods 0.000 title claims abstract description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 88
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 43
- 239000000661 sodium alginate Substances 0.000 claims abstract description 43
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 43
- 235000011187 glycerol Nutrition 0.000 claims abstract description 31
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229960004705 kojic acid Drugs 0.000 claims abstract description 27
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000004132 cross linking Methods 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000007872 degassing Methods 0.000 claims abstract description 12
- 239000012528 membrane Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001110 calcium chloride Substances 0.000 claims abstract description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000003760 magnetic stirring Methods 0.000 claims description 2
- 230000000845 anti-microbial effect Effects 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 4
- 239000005022 packaging material Substances 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000009456 active packaging Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 230000002035 prolonged effect Effects 0.000 description 6
- 239000003242 anti bacterial agent Substances 0.000 description 3
- 241001391944 Commicarpus scandens Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000012785 packaging film Substances 0.000 description 2
- 229920006280 packaging film Polymers 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/28—Applications of food preservatives, fungicides, pesticides or animal repellants
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J7/00—Chemical treatment or coating of shaped articles made of macromolecular substances
- C08J7/12—Chemical modification
- C08J7/14—Chemical modification with acids, their salts or anhydrides
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
- C08J2305/04—Alginic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/15—Heterocyclic compounds having oxygen in the ring
- C08K5/151—Heterocyclic compounds having oxygen in the ring having one oxygen atom in the ring
- C08K5/1545—Six-membered rings
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Mechanical Engineering (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Materials Engineering (AREA)
- Pest Control & Pesticides (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention belongs to the field of preservative films and particularly relates to an antibacterial preservative film and application thereof in duck meat preservation. The antibacterial preservative film is prepared by the preparation method comprising the following steps: 1) adding kojic acid into the sodium alginate solution, and stirring; 2) adding intoStirring glycerol to obtain a sodium alginate solution containing glycerol; 3) heating the sodium alginate solution obtained in the step 2) in water bath at 40-60 ℃; 4) degassing to obtain a membrane liquid; 5) pouring the membrane liquid, and carrying out first drying to obtain a liquid membrane; 6) immersing the dried liquid film into CaCl2And (3) crosslinking in the solution, and performing secondary drying and cooling to obtain the antibacterial preservative film. The invention realizes the active packaging of food by combining the preservative and the packaging material, and the preservative is added into the packaging system, is in direct contact with the surface of the product, is slowly released in the storage process, inhibits the growth and the reproduction of surface microorganisms, and better prolongs the shelf life of the product.
Description
Technical Field
The invention belongs to the field of preservative films and particularly relates to an antibacterial preservative film and application thereof in duck meat preservation.
Background
At present, the duck meat is preserved mainly by preservative, packaging and low-temperature storage. Among them, the antistaling agent and the packaging material are the hot spots of people's research. The preservative treatment generally adopts a solution soaking mode, most of the preservative enters the product due to the solution soaking, microorganisms usually grow from the surface of the product, and the antibacterial effect of the preservative is not fully utilized. Most of common packaging films used in the market at present can isolate air, reduce water evaporation, prevent dust pollution and the like, and have some basic functions for keeping packaged products fresh, but independent micro-environments are formed between the common packaging films and the products, air flow is poor, environmental humidity is high, growth and reproduction of microorganisms are often caused more easily, and an ideal fresh-keeping effect cannot be achieved.
The duck meat belongs to a health food with high protein, low cholesterol and low fat. Under the promotion of industry guidance of 'ice fresh marketing', the chilled duck meat has wide market and good development prospect. However, the duck meat is extremely easy to decay, so that the storage condition is severe and the shelf life is short, so that the adoption of a necessary fresh-keeping means to maintain the quality of the duck meat is a necessary condition for commercialization.
Disclosure of Invention
The invention aims to provide a preparation method and application of an antibacterial preservative film capable of inhibiting growth and reproduction of microorganisms and better prolonging the shelf life of products.
The inventor of the present invention finds that kojic acid is superior to other preservatives in the aspects of keeping the quality of the cold fresh meat and controlling microorganisms, is particularly suitable for the insurance of the cold fresh duck meat, and can prolong the shelf life of products by 2-3 days. Therefore, the invention adopts kojic acid as the special antibacterial agent for keeping the duck meat fresh.
In order to achieve the above object, a first aspect of the present invention provides an antibacterial cling film, which is prepared by a preparation method comprising the steps of:
1) adding kojic acid into the sodium alginate solution, and stirring;
2) adding glycerol, and stirring to obtain a sodium alginate solution containing glycerol;
3) heating the sodium alginate solution obtained in the step 2) in water bath at 40-60 ℃;
4) degassing to obtain a membrane liquid;
5) pouring the membrane liquid, and carrying out first drying to obtain a liquid membrane;
6) immersing the dried liquid film into CaCl2And (3) crosslinking in the solution, and performing secondary drying and cooling to obtain the antibacterial preservative film.
As a preferred embodiment of the present invention, in step 1), the concentration of the sodium alginate solution is 0.5 to 1.8 wt%, more preferably 1 to 1.5 wt%.
As a preferred embodiment of the invention, in step 1), the concentration of kojic acid in the sodium alginate solution after addition of kojic acid is 0.6-1.2 wt%, more preferably 0.8-1 wt%.
As a preferred embodiment of the present invention, in the sodium alginate solution containing glycerin of step 2), the volume fraction of glycerin is 1.5-2.5%.
As a preferred embodiment of the present invention, in the step 3), the time of the water bath is 20-40 min.
As a preferred embodiment of the invention, ultrasonic degassing is adopted for degassing, the frequency of ultrasonic degassing is 35-45HZ, and the time of ultrasonic degassing is 20-40 min.
As a preferred embodiment of the present invention, in the step 5), the first drying step includes:
drying at 35-45 deg.C for 8-16h, and drying at 60-70 deg.C for 2.5-3.5 h.
As a preferred embodiment of the invention, in step 6), CaCl2The concentration of the solution is 1.5-2.5 wt%, the time for crosslinking is 40-80s, more preferably 50-70 s.
As a preferred embodiment of the present invention, in step 6), the temperature of the second drying is 25 to 35 ℃ and the time is 2 to 4 hours.
In a preferred embodiment of the present invention, the stirring is performed by magnetic stirring, and the stirring time is 15 to 35 min.
The invention provides application of the antibacterial preservative film in duck meat preservation, and more preferably application in chilled duck meat preservation.
The invention has the beneficial effects that:
the invention realizes the active packaging of food by combining the preservative and the packaging material, and the preservative (the antibacterial agent) is added into the packaging system and is directly contacted with the surface of the product, so that the preservative (the antibacterial agent) is slowly released in the storage process, the growth and the reproduction of surface microorganisms are inhibited, and the shelf life of the product is better prolonged.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
The above and other objects, features and advantages of the present invention will become more apparent by describing in more detail exemplary embodiments thereof with reference to the attached drawings.
FIG. 1 shows a schematic diagram of a plastic wrap object prepared in example 1 of the present invention.
Figure 2 shows a graph of the effect of sodium alginate concentration on shelf life of chilled fresh duck meat.
Figure 3 shows a graph of the effect of kojic acid solution concentration on shelf life of chilled fresh duck meat.
Figure 4 shows a graph of the effect of sodium alginate and kojic acid concentration on shelf life of chilled fresh duck meat.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In the attached figure 2, the sodium alginate concentrations corresponding to the serial numbers 1-6 are respectively: 0 wt%, 0.3 wt%, 0.5 wt%, 1 wt%, 1.5 wt%, 1.8 wt%, and 0.8 wt% of kojic acid;
in FIG. 3, the kojic acid concentrations corresponding to Nos. 1 to 6 are: 0 wt%, 0.4 wt%, 0.6 wt%, 0.8 wt%, 1 wt% and 1.2 wt%, and the concentration of sodium alginate is 1 wt%;
in the attached figure 4, the sodium alginate concentrations corresponding to the serial numbers 1-6 are respectively: 0 wt%, 0.3 wt%, 0.5 wt%, 1 wt%, 1.5 wt%, 1.8 wt%, corresponding to kojic acid concentrations: 0 wt%, 0.4 wt%, 0.6 wt%, 0.8 wt%, 1 wt%, 1.2 wt%.
Example 1:
the embodiment provides an antibacterial preservative film, which is prepared by a preparation method comprising the following steps:
1) weighing sodium alginate, dissolving in distilled water, preparing into 1% sodium alginate solution (when dissolving sodium alginate, slowly adding sodium alginate into distilled water under the action of magnetic stirrer), magnetically stirring for 30min, and standing for 20 min;
2) adding kojic acid into sodium alginate solution, and magnetically stirring for 30min to make the concentration of kojic acid in sodium alginate solution be 0.8 wt%;
3) adding glycerol, and magnetically stirring for 20min to obtain sodium alginate solution with glycerol volume fraction of 2%;
4) heating the sodium alginate solution obtained in the step 3) in water bath at 50 ℃ for 30 min;
5) performing ultrasonic degassing at 40HZ for 30min to obtain membrane liquid;
6) pouring the membrane liquid, drying at 40 ℃ for 12h, and then drying at 65 ℃ for 3h to obtain a liquid membrane;
7) immersing the dried liquid film into CaCl with the concentration of 2 wt%2And (3) crosslinking for 60s in the solution, drying the crosslinked film at 30 ℃ for 3h, and cooling to obtain the antibacterial preservative film.
The preservative film prepared by the process is applied to a preservation experiment of the cold fresh duck meat, so that the shelf life of the cold fresh duck meat reaches 12 days, and is prolonged by 8 days compared with a blank control group (figure 2).
Example 2:
the difference from example 1 is that in step 1), the concentration of the sodium alginate solution is 1.5 wt%.
The obtained preservative film is applied to a preservation experiment of the cold fresh duck meat, so that the shelf life of the cold fresh duck meat reaches 11 days, and is prolonged by 7 days compared with a blank control group (figure 2).
Example 3:
the difference from example 1 is that in step 1), the concentration of the sodium alginate solution is 0.5 wt%.
The obtained preservative film is applied to a preservation experiment of the cold fresh duck meat, so that the shelf life of the cold fresh duck meat reaches 7 days, and is prolonged by 3 days compared with a blank control group (figure 2).
Example 4:
the difference from example 1 is that in step 1), the concentration of the sodium alginate solution is 1.8 wt%. The result of the obtained preservative film applied to the preservation experiment of the cold fresh duck meat is shown in figure 2, so that the shelf life of the cold fresh duck meat reaches 11 days, and the only defect is slow film forming.
Example 5:
the difference from example 1 is that in step 2), the concentration of kojic acid in the sodium alginate solution after addition of kojic acid is 1 wt%.
The obtained preservative film is applied to a preservation experiment of the cold fresh duck meat, so that the shelf life of the cold fresh duck meat reaches 12 days, and is prolonged by 8 days compared with a blank control group (figure 3).
Example 6:
the difference from example 1 is that in step 2), the concentration of kojic acid in the sodium alginate solution after addition of kojic acid is 0.6 wt%.
The obtained preservative film is applied to a preservation experiment of the cold fresh duck meat, so that the shelf life of the cold fresh duck meat reaches 9 days, and is prolonged by 5 days compared with a blank control group (figure 3).
Comparative example 7:
the difference from example 1 is that in step 2), the concentration of kojic acid in the sodium alginate solution after addition of kojic acid is 1.2 wt%. The obtained preservative film is applied to the preservation experiment of the cold fresh duck meat, and the result is shown in figure 3.
Example 8:
the difference from example 1 is that the volume fraction of glycerol in the sodium alginate solution containing glycerol in step 3) is 1.5%. In the preparation process of the preservative film, the influence of the glycerol on the performance of the product is small, but the effect is not obvious due to the excessively low addition amount, and compared with the example 1, the difference between the addition amount of the glycerol of 1.5 percent and the addition amount of the glycerol of the example 1 is not obvious.
Example 9:
the difference from example 1 is that the volume fraction of glycerol in the sodium alginate solution containing glycerol in step 3) is 2.5%. In the preparation process of the preservative film, the influence of glycerin on the performance of the product is small, but the addition amount of glycerin is too large, so that the film is wet and difficult to dry, and compared with the example 1, the 2.5% addition amount of glycerin obviously increases the drying time of the subsequent film, so that the efficiency is low and is not suitable.
Example 10:
the difference from example 1 is that in step 7), the time for crosslinking was 40 s. The crosslinking time is not ideal for 40s, but is not significant compared to example 1, since too short a crosslinking time results in a film with poor flexibility and easy breakage during the film removal process and subsequent wrapping of the product.
Example 11:
the difference from example 1 is that in step 7), the time for crosslinking was 80 s. The increased crosslinking time resulted in a less brittle film, which was easily broken during the film removal process and subsequent wrapping of the product, and thus the 80s crosslinking time was too long, but not significantly different from example 1.
Comparative example 1:
the difference from example 1 is that in step 1), the concentration of the sodium alginate solution is 0.3 wt%. The obtained preservative film is applied to a preservation experiment of the cold fresh duck meat, has no influence on prolonging of the shelf life of the duck meat compared with a blank control, and the result is shown in figure 2.
Comparative example 2:
the difference from example 1 is that in step 2), the concentration of kojic acid in the sodium alginate solution after addition of kojic acid is 0.4 wt%. The obtained preservative film is applied to a preservation experiment of the cold fresh duck meat, has no influence on prolonging of the shelf life of the duck meat compared with a blank control, and the result is shown in figure 3.
Comparative example 3:
the difference from example 1 is that the volume fraction of glycerol in the sodium alginate solution containing glycerol in step 3) is 1%. In the preparation process of the preservative film, the influence of glycerol on the performance of the product is small, but the effect is not obvious due to the excessively low addition amount, and compared with the embodiment 1, the effect of 1% of glycerol addition amount is poor.
Comparative example 4:
the difference from example 1 is that the volume fraction of glycerol in the sodium alginate solution containing glycerol in step 3) is 3%. In the preparation process of the preservative film, the glycerol has small influence on the performance of the product, but the addition amount of the glycerol is too much, so that the film is wet and difficult to dry, and compared with example 1, the 3% glycerol addition amount obviously increases the drying time of the subsequent film, so that the method is not suitable.
Comparative example 5:
the difference from example 1 is that in step 7), the time for crosslinking was 20 s. Compared with example 1, the film has poor flexibility due to too short crosslinking time, and is easy to break during the film uncovering process and subsequent product wrapping, so that the crosslinking time of 20s is not ideal and is not suitable for preparing the preservative film.
Comparative example 6:
the difference from example 1 is that in step 7), the time for crosslinking was 100 s. Compared with the example 1, the crosslinking time is increased, so that the brittleness of the film is poor, the film is easy to break in the film uncovering process and subsequent product wrapping, and the crosslinking time of 100s is too long, so that the preparation of the preservative film is not suitable.
Test example:
the antibacterial wrap films obtained in examples 1 to 11 and comparative examples 1 to 6 were used to wrap chilled duck meat, which was stored at 4 ℃, and the total number of colonies was measured and the shelf life was analyzed, and the results are shown in fig. 2 to 4.
As can be seen from fig. 4, the shelf lives obtained by group 4 were consistent with those obtained by group 5 and group 6, but in view of economic cost and safety, example 1 (group 4) was the best, i.e., served as the best quality maintenance for the chilled duck meat on a safe and economical basis.
Although a sodium alginate concentration of 1.8 wt% and a kojic acid concentration of 1.2 wt% are effective for extending the shelf life, sodium alginate films are slower at this concentration. When the concentration of the sodium alginate is more than 1.8 wt%, the product is difficult to form a film; when the concentration of kojic acid is more than 1.2 wt%, the kojic acid is easy to crystallize, and is not beneficial to obtaining the target product.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (10)
1. The antibacterial preservative film is characterized by being prepared by a preparation method comprising the following steps:
1) adding kojic acid into the sodium alginate solution, and stirring;
2) adding glycerol, and stirring to obtain a sodium alginate solution containing glycerol;
3) heating the sodium alginate solution obtained in the step 2) in water bath at 40-60 ℃;
4) degassing to obtain a membrane liquid;
5) pouring the membrane liquid, and carrying out first drying to obtain a liquid membrane;
6) immersing the dried liquid film into CaCl2Crosslinking in the solution, performing secondary drying and cooling to obtain the antibacterial preservativeAnd (5) fresh films.
2. The antibacterial preservative film according to claim 1, wherein in the step 1), the concentration of the sodium alginate solution is 0.5-1.8 wt%.
3. The antimicrobial wrap of claim 1, wherein,
in the step 1), the concentration of kojic acid in the sodium alginate solution is 0.6-1.2 wt% after the kojic acid is added;
in the sodium alginate solution containing glycerol in the step 2), the volume fraction of the glycerol is 1.5-2.5%.
4. The antibacterial cling film of claim 1, wherein in step 3), the water bath time is 20-40 min.
5. The antibacterial preservative film according to claim 1, wherein in the step 4), ultrasonic degassing is adopted for degassing, the frequency of ultrasonic degassing is 35 to 45Hz, and the time of ultrasonic degassing is 20 to 40 min.
6. The antibacterial cling film of claim 1, wherein in step 5), the first drying step comprises:
drying at 35-45 deg.C for 8-16h, and drying at 60-70 deg.C for 2.5-3.5 h.
7. The antimicrobial wrap of claim 1 wherein in step 6), CaCl2The concentration of the solution is 1.5-2.5 wt%, and the crosslinking time is 40-80 s.
8. The antibacterial cling film of claim 1, wherein in step 6), the second drying temperature is 25-35 ℃ for 2-4 hours.
9. The antibacterial preservative film according to claim 1, wherein the stirring is performed by magnetic stirring for 15-35 min.
10. Use of the antibacterial cling film of any one of claims 1-9 for the preservation of duck meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911177674.8A CN110833093A (en) | 2019-11-27 | 2019-11-27 | Antibacterial preservative film and application thereof in duck meat preservation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911177674.8A CN110833093A (en) | 2019-11-27 | 2019-11-27 | Antibacterial preservative film and application thereof in duck meat preservation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110833093A true CN110833093A (en) | 2020-02-25 |
Family
ID=69577378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911177674.8A Pending CN110833093A (en) | 2019-11-27 | 2019-11-27 | Antibacterial preservative film and application thereof in duck meat preservation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110833093A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09140365A (en) * | 1995-11-22 | 1997-06-03 | Nippon Shinyaku Co Ltd | Agent for keeping freshness of food and freshness keeping method |
| CN103053670A (en) * | 2012-12-19 | 2013-04-24 | 东北农业大学 | Composited sodium alga acid antibacterial film and application thereof in preservation of livestock meat carcass |
| CN104939269A (en) * | 2015-06-16 | 2015-09-30 | 宁波大学 | Edible composite sodium alginate antibacterial film liquid as well as preparation method and application thereof |
| CN109294003A (en) * | 2018-09-03 | 2019-02-01 | 太原理工大学 | A kind of chitosan containing ZnO/sodium alginate antimicrobial preservative film and preparation method thereof |
-
2019
- 2019-11-27 CN CN201911177674.8A patent/CN110833093A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09140365A (en) * | 1995-11-22 | 1997-06-03 | Nippon Shinyaku Co Ltd | Agent for keeping freshness of food and freshness keeping method |
| CN103053670A (en) * | 2012-12-19 | 2013-04-24 | 东北农业大学 | Composited sodium alga acid antibacterial film and application thereof in preservation of livestock meat carcass |
| CN104939269A (en) * | 2015-06-16 | 2015-09-30 | 宁波大学 | Edible composite sodium alginate antibacterial film liquid as well as preparation method and application thereof |
| CN109294003A (en) * | 2018-09-03 | 2019-02-01 | 太原理工大学 | A kind of chitosan containing ZnO/sodium alginate antimicrobial preservative film and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘思敏等: "初始菌落对鸭肉假单胞菌生长预测模型影响研究", 《食品研究与开发》 * |
| 郑梦林等: "联合保鲜体系在冷鲜鸭肉中的评价与应用", 《食品工业科技》 * |
| 陶兴无: "卤鸭脖综合保鲜技术研究", 《肉类工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| De Souza et al. | Modified sodium caseinate films as releasing carriers of lysozyme | |
| CN103416468B (en) | Preservation method of fish | |
| CN111213707B (en) | Method for freezing and preserving poultry | |
| US20160324173A1 (en) | Edible coating for preserving fruit pieces, manufacturing and application method thereof | |
| JP2007529614A (en) | Lysozyme-chitosan film | |
| KR20170120873A (en) | Meat mixture of aging method | |
| CN102977414A (en) | Edible composite preservative film applied to preservation of fresh pork in supermarket | |
| CN106279730A (en) | A kind of raw meat preservative film and using method thereof | |
| CN107788095A (en) | A kind of compelx coating liquid and egg fresh-keeping process for egg fresh-keeping | |
| CN114276571A (en) | Antibacterial antioxidant degradable preservative film and preparation method thereof | |
| CN112544689B (en) | Preparation method of green slow-release type fresh-keeping liner applied to fresh aquatic products and meat fresh keeping | |
| KR102318059B1 (en) | The processing method of dry-ageing meat | |
| CN110833093A (en) | Antibacterial preservative film and application thereof in duck meat preservation | |
| CN113261584A (en) | Pretreatment method for freezing and fresh-keeping of meat | |
| Moreira et al. | Edible coatings on fresh squash slices: Effect of film drying temperature on the nutritional and microbiological quality | |
| CN104055191B (en) | The compound method of preservation of fishery method and polysaccharide used-lipid edible film liquid | |
| CN105454404A (en) | Preservation method of aquatic products and preparation method of collagen-lipid edible membrane solution used by preservation method | |
| CN113881745A (en) | preparation method of pH response type prickly ash seed antibacterial peptide microcapsule | |
| JPH05130829A (en) | Film or sheet for preserving meat and fish and shellfish | |
| CN109965003B (en) | Antibacterial film-coating preservation method for shine skin papaya | |
| CN104757125B (en) | A kind of bittern gel for storing fresh horse Soviet Union lira cheese and preparation method thereof | |
| CN104770476B (en) | A kind of storage method of fresh horse Soviet Union lira cheese | |
| JPS59216542A (en) | Preservable perishable food and its processing | |
| CN116584538B (en) | Composite preservative and application thereof and method for delaying browning of picked fruits and vegetables | |
| KR101929665B1 (en) | Ripening method to mature meat in a membrane wrapping paper with high moisture permeability |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200225 |
|
| RJ01 | Rejection of invention patent application after publication |