CN110846734A - Bacteriostatic water absorption pad for cold fresh meat modified atmosphere tray packaging and preparation method and application thereof - Google Patents
Bacteriostatic water absorption pad for cold fresh meat modified atmosphere tray packaging and preparation method and application thereof Download PDFInfo
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- CN110846734A CN110846734A CN201911142114.9A CN201911142114A CN110846734A CN 110846734 A CN110846734 A CN 110846734A CN 201911142114 A CN201911142114 A CN 201911142114A CN 110846734 A CN110846734 A CN 110846734A
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- polyvinyl alcohol
- pad
- fresh meat
- modified atmosphere
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- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/44—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds
- D01F6/50—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds of polyalcohols, polyacetals or polyketals
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- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F1/00—General methods for the manufacture of artificial filaments or the like
- D01F1/02—Addition of substances to the spinning solution or to the melt
- D01F1/10—Other agents for modifying properties
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- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F1/00—General methods for the manufacture of artificial filaments or the like
- D01F1/02—Addition of substances to the spinning solution or to the melt
- D01F1/10—Other agents for modifying properties
- D01F1/103—Agents inhibiting growth of microorganisms
Abstract
The invention discloses a bacteriostatic water absorption pad for cold fresh meat modified atmosphere tray packaging and a preparation method thereof, wherein the method comprises the following steps: adding the clove oil ethanol solution into a mixed solution of polyvinyl alcohol and citric acid, uniformly stirring, preparing the polyvinyl alcohol-based antibacterial nanofiber pad by an electrostatic spinning technology, and then heating the polyvinyl alcohol-based antibacterial nanofiber pad to obtain the hydrophobic polyvinyl alcohol-based antibacterial nanofiber pad. The nanofiber mat prepared according to the invention has higher water absorption and antibacterial property, and the functionality of the nanofiber mat is superior to that of the existing cold fresh meat water absorption mat, so that a new idea is provided for active packaging of food. In addition, the polyvinyl alcohol can be completely degraded, is an environment-friendly packaging material, and accords with the development trend of green ecology. The hydrophobic polyvinyl alcohol-based bacteriostatic food water absorbent pad prepared by the invention can be used in a packaging box of fresh meat, can improve the sensory characteristics of the cold fresh meat and can also play a role in prolonging the shelf life.
Description
Technical Field
The invention relates to a bacteriostatic water absorption pad for cold fresh meat modified atmosphere tray packaging, and a preparation method and application thereof, and belongs to the field of food packaging.
Background
In the past decades, the meat yield of China has been increasing continuously, and by 2009, China has become the largest meat producing country in the world, with an annual yield of 7821 million tons, accounting for about 28% of the total world production. From 2009 to 2015, the meat yield in China continues to increase greatly, and reaches 8625 ten thousand tons until 2015. At present, the meat in the raw meat market of China mainly takes 3 forms of frozen meat, hot fresh meat and cold fresh meat. Along with the development of social economy, the living standard of people is improved, and the development trend of meat industry is to be low-temperature chilled fresh meat with good quality and good sanitary conditions. However, the short shelf life of chilled meat limits its long-distance transport. The microorganisms are the main reason for influencing the shelf life of the cold fresh meat, and the control of the number of the microorganisms is the primary condition for prolonging the shelf life of the cold fresh meat. The commonly used preservation technologies at present are a physical preservation technology (an ultrahigh pressure preservation technology, an ice temperature preservation technology, a modified atmosphere preservation technology and an irradiation preservation technology) and a chemical preservation technology (a chemical preservative and a natural preservative), and the two preservation modes have respective advantages and disadvantages. Among them, the controlled atmosphere preservation technology has gained wide acceptance in the aspect of chilled meat storage, but the controlled atmosphere packaging still cannot achieve the optimal preservation effect, for example, the problem of blood leakage during the storage and sale of chilled meat cannot be solved. The food water absorption pad with the bacteriostatic effect developed by utilizing the polyvinyl alcohol can make up for the defects of the modified atmosphere preservation technology, and has very important practical significance.
Polyvinyl alcohol is a multifunctional polymer, has the advantages of chemical corrosion resistance, excellent physical property and gas barrier property, safety, no toxicity, easy degradation and the like, and is widely applied to industry. The polyvinyl alcohol nanofiber mat prepared by the electrostatic spinning technology has the advantages of high porosity and high specific surface area, and can quickly absorb moisture and release antibacterial substances for a long time. However, the polyvinyl alcohol nanofiber mat is easily dissolved in water, which limits its application in food packaging. The hydrophobic property of the polyvinyl alcohol nanofiber mat can be improved by adding citric acid into the polyvinyl alcohol solution and then heating the nanofiber mat to promote the esterification reaction between the citric acid and the nanofiber mat. The polyvinyl alcohol nanofiber pad does not have bacteriostatic activity per se, and antibacterial substances such as plant essential oil and the like are usually added into a polyvinyl alcohol solution to achieve the purpose of bacteriostasis. The clove oil is natural plant aromatic oil and has remarkable antibacterial and antioxidant properties, but the clove oil is volatile in air and not easy to dissolve in water, so that the utilization rate of the essential oil is greatly reduced. Therefore, the clove oil is embedded by using the electrostatic spinning fiber, so that the stability and the utilization rate of the clove oil are improved.
Therefore, the citric acid and the clove oil are added into the polyvinyl alcohol solution, so that the hydrophobicity of the polyvinyl alcohol nanofiber mat can be improved, and the function of bacteriostasis can be given to the polyvinyl alcohol nanofiber mat.
Disclosure of Invention
The invention aims to provide a bacteriostatic water absorption pad for cold fresh meat modified atmosphere tray packaging and a preparation method and application thereof. The preparation method comprises the following steps: (1) preparing a clove oil solution: accurately weighing clove oil and completely dissolving the clove oil in 1-5 mL of absolute ethyl alcohol for later use.
(2) Preparing a polyvinyl alcohol solution: respectively adding citric acid and polyvinyl alcohol into double distilled water, heating in a water bath at 70-95 ℃ for 1h, and then magnetically stirring until the polyvinyl alcohol is completely dissolved, wherein the mass fraction percentage of the polyvinyl alcohol in the prepared polyvinyl alcohol solution is 5-12%, and the mass fraction percentage of the citric acid is 0.2-1.0%.
(3) Preparation of the electrospinning solution: dropwise adding the clove oil solution prepared in the step (1) into the polyvinyl alcohol solution prepared in the step (2), and magnetically stirring for 7-12 hours to prepare the electrostatic spinning solution.
(4) Adding the spinning solution obtained in the step (3) into a 10mL injector, wherein the dosage of the spinning solution is 10mL, and the parameters of the electrostatic spinning process are as follows: the voltage is 10-25 KV; the propelling speed is 0.2-1 mL/h; the receiving distance is 10-30 cm.
(5) Placing the polyvinyl alcohol nanofiber mat obtained in the step (4) in an oven under the conditions that: heating at 120-180 ℃ for 2-10 min to obtain the hydrophobic polyvinyl alcohol-based bacteriostatic food water absorbent pad.
The invention has the advantages that: the antibacterial water absorption pad for the air-conditioned cold fresh meat tray package is made of biodegradable polyvinyl alcohol, and has the advantages of no toxicity, high biocompatibility, high safety and the like. Secondly, citric acid is used as a cross-linking agent, and the hydrophobicity of the polyvinyl alcohol nanofiber mat is improved through heating treatment, so that the polyvinyl alcohol nanofiber mat belongs to a cross-linking mode acceptable for green food. The clove oil used in the invention is natural plant essential oil, is extracted from the parts of buds, branches and leaves and the like of clove trees, and has high safety and high consumer acceptance. The hydrophobic polyvinyl alcohol-based bacteriostatic food water absorption pad prepared by the invention belongs to a nano material, has the advantages of high porosity, high specific surface area and low production cost. The water-absorbing pad has high water-absorbing capacity and can play a role in bacteriostasis, and the functionality of the water-absorbing pad is superior to that of the water-absorbing pad on the market at present.
The bacteriostatic water absorption pad packaged by the prepared chilled meat modified atmosphere tray is used as a chilled meat water absorption pad.
Drawings
FIG. 1 is a graph showing the change of pH during storage of chilled meat
FIG. 2 change of TVB-N during chilled meat storage
FIG. 3 changes in the total number of colonies during storage of chilled meat
Detailed Description
(1) Preparing a clove oil solution: adding oleum Caryophylli 0g, 0.08g, 0.16g, 0.24g, 0.32g, and 0.40g into 2mL anhydrous ethanol, stirring to dissolve completely, and keeping.
(2) Preparing a polyvinyl alcohol solution: respectively adding citric acid and polyvinyl alcohol into double distilled water, heating in a water bath at 90 ℃ for 1h, and then magnetically stirring until the polyvinyl alcohol is completely dissolved, wherein the mass fraction percentage of the polyvinyl alcohol in the prepared polyvinyl alcohol solution is 7.5%, and the mass fraction percentage of the citric acid is 0.6%.
(3) Preparation of the electrospinning solution: dropwise adding the clove oil solution prepared in the step (1) into the polyvinyl alcohol solution prepared in the step (2), wherein the mass fraction percentage of polyvinyl alcohol is 7.5%, the mass fraction percentage of citric acid is 0.6%, and magnetically stirring for 12h to prepare the electrostatic spinning solution.
(4) Adding the spinning solution obtained in the step (3) into a 10mL injector, wherein the dosage of the spinning solution is 10mL, and the parameters of the electrostatic spinning process are as follows: the voltage is 15 KV; the propelling speed is 0.5 mL/h; the receiving distance is 20 cm.
(5) Placing the polyvinyl alcohol nanofiber mat obtained in the step (4) in an oven under the conditions that: heating at 180 deg.C for 8 min. Obtaining the hydrophobic polyvinyl alcohol-based bacteriostatic food absorbent pad.
As can be seen from FIG. 1, the pH value of each treatment group gradually increased during storage. This is because the pH of the chilled meat gradually rises because nutrients such as protein in the chilled meat are decomposed by the action of microorganisms or enzymes to generate alkaline substances. As can be seen from the figure, the pH of the three treatment groups was lower than that of the blank group, which indicates that the modified atmosphere packaging and the spinning pad can effectively inhibit the growth and propagation of putrefying bacteria and reduce the increase of organic alkali content in the putrefying process of fresh meat. Wherein, the fresh-keeping effect of the matching use of the modified atmosphere package and the spinning cushion is better than that of the single use.
As can be seen from FIG. 2, the TVB-N of the blank group rises linearly with the storage time, while the TVB-N of the other treatment groups increases slowly. When the meat sample is stored for 8 days, the content of TVB-N in the blank group of meat samples reaches 18.7mg/100g, is more than 15mg/100g, and exceeds the standard. The values of TVB-N of the modified atmosphere package group, the spinning pad group and the modified atmosphere package/spinning pad group were 17.9mg/100g, 15.8mg/100g and 14.9mg/100g, respectively, when stored on day 10. The fresh-keeping effect of the modified atmosphere packaging/spinning cushion group is best.
As can be seen from fig. 3, the total number of colonies for each treatment group meat increased significantly with the increase of storage time. The blank group had a total bacteria count of 4.00log CFU/g on day 4 of storage, exceeding the criteria for fresh meat bacteria count, and became sub-fresh meat. The meat samples treated by the casting liner, the film-sandwiched liner and the spinning liner group respectively reach 3.4log CFU/g, 3.1log CFU/g and 2.9log CFU/g at the 4 th day of storage, and meet the fresh meat standard. Comparing the blank group, it can be found that the bacteria growth of the meat samples treated by the modified atmosphere package, the spinning water absorption pad and the modified atmosphere package/spinning pad group is slower than that of the blank group, which shows that the three preservation modes have the bacteriostatic action and can prolong the preservation period of the chilled meat. The total number of colonies for the four treatment groups were ranked as: modified atmosphere package/spinning pad group < modified atmosphere package < blank group. The bacteriostatic water-absorbing liner is matched with the modified atmosphere packaging for use in meat preservation, so that the growth of meat bacteria can be effectively slowed down.
Claims (6)
1. The bacteriostatic water absorption pad for the cold fresh meat modified atmosphere tray package is characterized by comprising the steps of preparing a mixed solution of 5-12% of polyvinyl alcohol and 0.2-1.0% of citric acid, stirring until the mixed solution is completely dissolved, dropwise adding a clove oil solution prepared in advance into the polyvinyl alcohol solution, preparing a polyvinyl alcohol-based bacteriostatic nanofiber pad by an electrostatic spinning technology, heating the polyvinyl alcohol-based nanofiber pad, and finally preparing the bacteriostatic water absorption pad for the cold fresh meat modified atmosphere tray package.
2. The bacteriostatic water-absorbing pad for modified atmosphere tray packaging of chilled fresh meat according to claim 1, wherein the hydrophobicity of the polyvinyl alcohol nanofiber pad is improved by citric acid.
3. The bacteriostatic water absorption pad for the modified atmosphere tray package of the chilled fresh meat as claimed in claim 1, wherein the mass fraction of the polyvinyl alcohol is 5-12%, and the mass fraction of the citric acid is 0.2-1.0%.
4. The method for preparing the bacteriostatic water-absorbing pad packaged in the chilled meat modified atmosphere tray of claim 1, wherein the method for preparing the bacteriostatic water-absorbing pad packaged in the chilled meat modified atmosphere tray comprises the following steps:
(1) preparing a clove oil solution: accurately weighing clove oil and completely dissolving the clove oil in 1-5 mL of absolute ethyl alcohol for later use;
(2) preparing a polyvinyl alcohol solution: adding a certain amount of citric acid and polyvinyl alcohol into double distilled water, then placing the double distilled water into a magnetic water bath kettle, and continuously stirring the double distilled water and the polyvinyl alcohol at the temperature of 70-95 ℃ until the polyvinyl alcohol is completely dissolved, wherein the mass fraction percentage of the polyvinyl alcohol in the prepared polyvinyl alcohol solution is 5-12%, and the mass fraction percentage of the citric acid is 0.2-1.0%;
(3) preparation of the electrospinning solution: dropwise adding the clove oil solution prepared in the step (1) into the polyvinyl alcohol solution prepared in the step (2), and magnetically stirring for 7-12 hours to prepare an electrostatic spinning solution;
(4) adding the spinning solution obtained in the step (3) into a 10mL injector, wherein the dosage of the spinning solution is 10mL, and the parameters of the electrostatic spinning process are as follows: the voltage is 10-25 KV; the propelling speed is 0.2-1 mL/h; the receiving distance is 10-30 cm;
(5) and (4) placing the polyvinyl alcohol nanofiber mat obtained in the step (4) in an oven, and heating for 2-10 min at 120-180 ℃ to obtain the bacteriostatic water absorption mat for the chilled fresh meat.
5. The preparation method of the bacteriostatic water-absorbing pad packaged in the cold fresh meat modified atmosphere tray as claimed in claim 4, wherein in the step (1), the clove essential oil is added into 1-5 mL of anhydrous ethanol, and the mixture is shaken up to completely dissolve the clove oil.
6. The method for preparing the bacteriostatic water-absorbing pad for the modified atmosphere tray package of the chilled fresh meat according to claim 4, wherein in the step (5), the polyvinyl alcohol nanofiber pad is placed in an oven and heated at 120-180 ℃ for 2-10 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110820069A (en) * | 2019-11-20 | 2020-02-21 | 东北农业大学 | Bacteriostatic water absorption pad for tray packaging of chilled fresh meat and preparation method and application thereof |
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| CN107326538A (en) * | 2017-06-22 | 2017-11-07 | 仲恺农业工程学院 | A kind of antibacterial water absorption cushion fresh-keeping for cold fresh meat and preparation method thereof |
| CN109233161A (en) * | 2018-08-20 | 2019-01-18 | 蚌埠市维光塑胶制品有限公司 | A method of it adding garlic oil-beta cyclodextrin clathrate-caryophyllus oil and prepares antibacterial food fresh-keeping film |
| CN109881369A (en) * | 2019-02-27 | 2019-06-14 | 浙江工业大学 | A kind of preparation method for reinforcing antibacterial vapor-permeable type composite fibre static spinning membrane |
Non-Patent Citations (1)
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| CN110820069A (en) * | 2019-11-20 | 2020-02-21 | 东北农业大学 | Bacteriostatic water absorption pad for tray packaging of chilled fresh meat and preparation method and application thereof |
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Application publication date: 20200228 |