CN111227026A - Method for preparing meat preservative film by using shrimp and crab shells - Google Patents
Method for preparing meat preservative film by using shrimp and crab shells Download PDFInfo
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- 230000002335 preservative effect Effects 0.000 title claims abstract description 70
- 239000003755 preservative agent Substances 0.000 title claims abstract description 69
- 241000238557 Decapoda Species 0.000 title claims abstract description 52
- 235000013372 meat Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 39
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000000839 emulsion Substances 0.000 claims abstract description 47
- 229920002101 Chitin Polymers 0.000 claims abstract description 43
- 239000002105 nanoparticle Substances 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 26
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920000388 Polyphosphate Polymers 0.000 claims abstract description 17
- 239000001205 polyphosphate Substances 0.000 claims abstract description 17
- 235000011176 polyphosphates Nutrition 0.000 claims abstract description 17
- 238000010335 hydrothermal treatment Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000005516 engineering process Methods 0.000 claims abstract description 7
- 238000005266 casting Methods 0.000 claims abstract description 6
- 238000007872 degassing Methods 0.000 claims abstract description 6
- 238000010096 film blowing Methods 0.000 claims abstract description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 45
- 229910052757 nitrogen Inorganic materials 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000012153 distilled water Substances 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000002244 precipitate Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 2
- 229920001661 Chitosan Polymers 0.000 abstract description 16
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 11
- 238000004132 cross linking Methods 0.000 abstract description 10
- 239000012535 impurity Substances 0.000 abstract description 6
- 150000002500 ions Chemical class 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000012986 modification Methods 0.000 abstract 1
- 230000004048 modification Effects 0.000 abstract 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 24
- 235000015277 pork Nutrition 0.000 description 18
- 210000004027 cell Anatomy 0.000 description 13
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 12
- 239000000047 product Substances 0.000 description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 206010016807 Fluid retention Diseases 0.000 description 4
- 230000035699 permeability Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 230000006750 UV protection Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000012202 endocytosis Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
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
-
- 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
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a method for preparing a meat preservative film by using shrimp and crab shells, which solves the problem that the existing chitosan preservative film has an unsatisfactory preservative effect. Which comprises the following steps: (1) pretreatment of raw materials: s1, preparing chitin nano particles; s2, preparing fig emulsion; (2) mixing materials; (3) degassing; (4) and (5) film preparation. Specifically, the method comprises the steps of carrying out hydrothermal treatment on shrimp and crab shells, modifying chitin in the shrimp and crab shells, carrying out hydrothermal modification on amino, stripping impurities outside the chitin by using ultrasonic waves, preparing chitin antibacterial nano ions by crosslinking with polyphosphate, combining fig emulsion with acetic acid and glycerol, carrying out a homogenizing crosslinking reaction, preparing a film by using a film blowing or film liquid casting technology, and drying to obtain a product. The materials are all selected from natural raw materials, and the prepared meat preservative film is safe and green, has excellent packaging performance and good antibacterial property, and effectively ensures the antibacterial effect and shelf life.
Description
Technical Field
The invention relates to the manufacture of a film or a sheet containing high molecular substances, in particular to a method for preparing a meat preservative film by utilizing shrimp and crab shells.
Background
With the improvement of the quality of life of people, the consumption concept of people is changed from the quality, safety, green, health and other novel concepts by paying attention to the quantity. Meat and products thereof are susceptible to microbial pollution and other environmental factors, are subject to putrefaction and deterioration, and the consumption safety of the meat and the products thereof arouses wide attention of people, so that how to prolong the shelf life of the meat and the products thereof is a problem to be solved urgently.
At present, in order to achieve the purpose of prolonging the shelf life of food, the preservative film has gone into every family and becomes a necessary good product at home. The commercially available preservative film products all use ethylene master batches as raw materials and are divided into PE, PVC and PVDC preservative films, wherein PVC is harmful to human bodies, and carcinogenesis is caused after people eat the preservative film products because the PVC contains plasticizer and other chemical components which can migrate to food when being heated or being heated by oil. Therefore, people urgently need safe, green and healthy preservative films. The preservative film prepared by using chitosan as a raw material exists in the market, but the preservative film prepared by using chitosan has certain defects, the moisture resistance and the ultraviolet resistance of the chitosan are poor, the effect of coating the chitosan on the preservative film is poor, and innovative breakthroughs are needed in the process and the formula for preparing the preservative film by using the chitosan. In addition, the extraction process of chitosan from shrimp and crab shells is complex, and the quality of chitosan products limits the development of preservative films.
How to prepare the high-efficiency meat preservative film product by using the shrimp and crab shells as resources becomes a hotspot explored by the technicians.
Disclosure of Invention
In order to overcome the defect that the existing chitosan preservative film has unsatisfactory preservation effect, the invention aims to provide a method for preparing a meat preservative film by using shrimp and crab shells. The method comprises the steps of carrying out hydrothermal treatment on shrimp and crab shells to modify chitin contained in the shrimp and crab shells, modifying amino groups, stripping impurities such as calcium salt and denatured protein by utilizing ultrasonic waves, preparing antibacterial nano ions by crosslinking modified chitin and polyphosphate, carrying out crosslinking reaction by combining fig emulsion and acetic acid and glycerol through full homogenization, preparing a film by utilizing a film liquid casting technology, and drying to obtain a preservative film product. The meat preservative film prepared by the invention has excellent packaging performance and good antibacterial performance.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for preparing a meat preservative film by utilizing shrimp and crab shells is characterized by comprising the following steps: the method comprises the following process steps:
(1) pretreatment of raw materials
S1, preparing chitin nano particles: weighing dried shrimp and crab shells, adding distilled water, then placing the dried shrimp and crab shells into a muffle furnace at the temperature of 150-200 ℃, carrying out constant-temperature hydrothermal treatment for 10-15 h, taking out the dried shrimp and crab shells, then treating the dried shrimp and crab shells by using an ultrasonic cell crusher for 10-15 min, then adding polyphosphate, homogenizing the mixture by using a homogenizer for 10-15 min, standing the mixture for 3-5 min, removing precipitates, centrifuging the rest suspension, and taking the centrifuged precipitate to obtain chitin nano particles for later use;
s2, preparing fig emulsion: weighing autumn fig fruits, crushing, centrifuging, and taking the upper emulsion to obtain fig emulsion for later use;
(2) mixing materials: weighing chitin nano particles obtained in the step (1) S1 and fig emulsion obtained in the step (1) S2, mixing the chitin nano particles and the fig emulsion in proportion, adding an acetic acid aqueous solution, adding glycerol accounting for 1-3% of the total weight of the chitin nano particles, the fig emulsion and the acetic acid aqueous solution, and stirring the mixture to form a uniform liquid at the temperature of 30-40 ℃;
(3) degassing: placing the uniform liquid obtained in the step (2) in a vacuum and room temperature environment, and shaking for 15-25 min by using an ultrasonic cell crusher to remove bubbles in the uniform liquid;
(4) film preparation: and (4) preparing the degassed uniform liquid obtained in the step (3) into a film by adopting a film blowing or film liquid casting technology, and drying at the temperature of 40-50 ℃ to obtain the meat preservative film.
As a preferred aspect of the present invention, in the step (1) S1, the muffle is provided with a nitrogen gas working environment by a nitrogen gas charging device, and the conditions of the nitrogen gas working environment of the muffle are as follows: the nitrogen pressure is 4-6 MPa, and the flow rate is 10-13 kg/h.
In a preferred aspect of the present invention, in the step (1) S1, the processing conditions of the ultrasonic cell disruptor are: the power is 10-20 KHz, and the nitrogen gas working environment is adopted.
In a preferred aspect of the present invention, in the step (1) S1, the weight ratio of the shrimp and crab shells to the distilled water is 1: 3-5, and the polyphosphate is added in an amount of 1-3% of the total weight of the shrimp and crab shells and the distilled water.
As a preferred aspect of the present invention, in the step (1) S1, the polyphosphate is preferably a tripolyphosphate.
In a preferred aspect of the present invention, in the step (1) S2, the fig autumn fruit is a fruit growing in autumn for 35-45 days.
As a preferable aspect of the invention, in the step (2), the weight ratio of the chitin nanoparticles to the fig emulsion is 1: 0.2-0.5; the addition amount of the acetic acid aqueous solution is 2-5% of the total weight of the chitin nano-particles and the fig emulsion.
In a preferred aspect of the present invention, the concentration of the acetic acid aqueous solution is 1 to 3%.
The invention aims at the characteristic that the surface of the microorganism has negative charges, utilizes the interaction between the positive charges carried by the preservative film and the negative charges of the microorganism to be adsorbed to cell membranes, enters the interior of the cell through endocytosis and generates physical or chemical action with the cell to influence the physiological activity of the cell, and finally achieves the aim of preserving. In the invention, amino-functionalized chitin is synthesized by one-step method by hydrothermally modifying chitin in shrimp and crab shells, so that the amino-functionalized chitin has antibacterial property, impurities such as calcium carbonate and denatured protein are stripped by ultrasonic waves, green and functional chitin materials are obtained by a physical purification method, and nano chitosan particles with stable property and remarkable antibacterial effect are prepared by an N-P ion crosslinking method; meanwhile, natural antibacterial fig emulsion is selected, the film forming property of the nano chitosan particles is improved through synergistic antibacterial and crosslinking, and the antibacterial breadth and effect of the nano chitosan particles are improved. The materials of the invention are all natural raw materials, no chemical component is introduced, the prepared meat preservative film is safe and green, the packaging performance is excellent, the biocompatibility of the chitosan ensures the tightness of the contact surface with the meat, the antibacterial effect and the shelf life are effectively ensured, and the invention has wide application prospect when being used for meat preservation.
Detailed Description
The invention is described in detail below with reference to specific embodiments, which are intended to facilitate the understanding and implementation of the invention and are not intended to limit the invention.
Sodium tripolyphosphate is selected as the polyphosphate salt in the practice of the present invention, unless otherwise specified.
Example 1
A method for preparing a meat preservative film by utilizing shrimp and crab shells comprises the following process steps:
(1) pretreatment of raw materials
S1, preparing chitin nano particles: weighing dried shrimp and crab shells, adding distilled water, wherein the weight ratio of the shrimp and crab shells to the distilled water is 1:4, then placing the shrimp and crab shells into a muffle furnace at 180 ℃, carrying out thermostatic hydrothermal treatment for 12 hours, wherein the muffle furnace provides a nitrogen working environment through a nitrogen filling device, and the conditions of the nitrogen working environment of the muffle furnace are as follows: the nitrogen pressure is 5MPa, and the flow rate is 12 kg/h; taking out, and treating for 12min by using an ultrasonic cell crusher under the following treatment conditions: power 15KHz, nitrogen environment; adding polyphosphate after crushing, wherein the addition amount of the polyphosphate is 2.5 percent of the total weight of the shrimp and crab shells and the distilled water, homogenizing for 12min by using a homogenizer, standing for 4min, removing precipitates, centrifuging the residual suspension, and taking the centrifuged precipitate to obtain chitin nano particles for later use;
s2, preparing fig emulsion: weighing the fig autumn fruits which are fruits growing for 40 days in autumn, crushing and centrifuging, and taking the upper emulsion to obtain fig emulsion for later use;
(2) mixing materials: weighing chitin nano-particles obtained in the step (1) S1 and fig emulsion obtained in the step (1) S2, mixing the chitin nano-particles and the fig emulsion according to the weight ratio of 1:0.3, and then adding an acetic acid aqueous solution with the concentration of 2% of the total weight of the chitin nano-particles and the fig emulsion; simultaneously, adding glycerol accounting for 2.5 percent of the total weight of the chitin nano-particles, the fig emulsion and the acetic acid aqueous solution, and stirring the mixture to form uniform liquid at the temperature of 35 ℃;
(3) degassing: placing the uniform liquid obtained in the step (2) in a vacuum and room temperature environment, and shaking for 20min by using an ultrasonic cell crusher to remove bubbles in the uniform liquid;
(4) film preparation: and (4) preparing the degassed uniform liquid obtained in the step (3) into a film by adopting a film liquid casting technology, and drying at the temperature of 45 ℃ to obtain the meat preservative film.
Example 2
A method for preparing a meat preservative film by utilizing shrimp and crab shells comprises the following process steps:
(1) pretreatment of raw materials
S1, preparing chitin nano particles: weighing dried shrimp and crab shells, adding distilled water, wherein the weight ratio of the shrimp and crab shells to the distilled water is 1:3, then placing the shrimp and crab shells into a muffle furnace at 150 ℃, carrying out thermostatic hydrothermal treatment for 10 hours, wherein the muffle furnace provides a nitrogen working environment through a nitrogen filling device, and the conditions of the nitrogen working environment of the muffle furnace are as follows: the nitrogen pressure is 4MPa, and the flow rate is 10 kg/h; taking out, and treating for 10min by using an ultrasonic cell crusher under the following treatment conditions: power 10KHz, nitrogen environment; adding polyphosphate after crushing, wherein the addition amount of the polyphosphate is 1 percent of the total weight of the shrimp and crab shells and the distilled water, homogenizing for 10min by using a homogenizer, standing for 3min, removing precipitates, centrifuging the residual suspension, and taking the centrifuged precipitates to obtain chitin nano-particles for later use;
s2, preparing fig emulsion: weighing the fig autumn fruits which grow for 35 days in autumn, crushing and centrifuging, and taking the upper emulsion to obtain fig emulsion for later use;
(2) mixing materials: weighing chitin nano-particles obtained in the step (1) S1 and fig emulsion obtained in the step (1) S2, mixing the chitin nano-particles and the fig emulsion according to the weight ratio of 1:0.2, and then adding an acetic acid aqueous solution with the concentration of 1% of the total weight of the chitin nano-particles and the fig emulsion; simultaneously, adding glycerol accounting for 1.5 percent of the total weight of the chitin nano-particles, the fig emulsion and the acetic acid aqueous solution, and stirring the mixture to form uniform liquid at the temperature of 30 ℃;
(3) degassing: placing the uniform liquid obtained in the step (2) in a vacuum and room temperature environment, and shaking for 15min by using an ultrasonic cell crusher to remove bubbles in the uniform liquid;
(4) film preparation: and (4) preparing the degassed uniform liquid obtained in the step (3) into a film by adopting a film blowing technology, and drying at the temperature of 40 ℃ to obtain the meat preservative film.
Example 3
A method for preparing a meat preservative film by utilizing shrimp and crab shells comprises the following process steps:
(1) pretreatment of raw materials
S1, preparing chitin nano particles: weighing dried shrimp and crab shells, adding distilled water, wherein the weight ratio of the shrimp and crab shells to the distilled water is 1:5, then placing the shrimp and crab shells into a 200 ℃ muffle furnace, carrying out thermostatic hydrothermal treatment for 15h, providing a nitrogen working environment for the muffle furnace through a nitrogen filling device, and the conditions of the nitrogen working environment of the muffle furnace are as follows: the nitrogen pressure is 6MPa, and the flow rate is 13 kg/h; taking out, and treating for 15min by using an ultrasonic cell crusher under the following treatment conditions: power 20KHz, nitrogen environment; adding polyphosphate after crushing, wherein the addition amount of the polyphosphate is 3 percent of the total weight of the shrimp and crab shells and the distilled water, homogenizing for 15min by using a homogenizer, standing for 5min, removing precipitates, centrifuging the residual suspension, and taking the centrifuged precipitates to obtain chitin nano-particles for later use;
s2, preparing fig emulsion: weighing the fig autumn fruits which grow for 45 days in autumn, crushing and centrifuging, and taking the upper emulsion to obtain fig emulsion for later use;
(2) mixing materials: weighing chitin nano-particles obtained in the step (1) S1 and fig emulsion obtained in the step (1) S2, mixing the chitin nano-particles and the fig emulsion according to the weight ratio of 1:0.5, and then adding an acetic acid aqueous solution with the concentration of 3% of the total weight of the chitin nano-particles and the fig emulsion; simultaneously, adding glycerol accounting for 3 percent of the total weight of the chitin nano-particles, the fig emulsion and the acetic acid aqueous solution, and stirring the mixture to form uniform liquid at the temperature of 40 ℃;
(3) degassing: placing the uniform liquid obtained in the step (2) in a vacuum and room temperature environment, and shaking for 25min by using an ultrasonic cell crusher to remove bubbles in the uniform liquid;
(4) film preparation: and (4) preparing the degassed uniform liquid obtained in the step (3) into a film by adopting a film liquid casting technology, and drying at the temperature of 50 ℃ to obtain the meat preservative film.
Comparative example 1
In this comparative example, the preparation was essentially the same as in example 1, except that: in the step (1) S1, the shrimp and crab shells are not subjected to hydrothermal treatment by using a muffle furnace.
Comparative example 2
In this comparative example, the preparation was essentially the same as in example 1, except that: in step (1) S1, the ultrasonic cell disruptor treatment is not performed.
Comparative example 3
In this comparative example, the preparation was essentially the same as in example 1, except that: in step (1), S1 is not subjected to polyphosphate ion crosslinking treatment.
Comparative example 4
In this comparative example, the preparation was essentially the same as in example 1, except that: in step (1), the fig emulsion is not added in step S2.
Comparative example 5
In this comparative example, the preparation was essentially the same as in example 1, except that: and (3) replacing the chitin nano particles and the fig emulsion with chitosan in the step (2) without the operation of the step (1).
First, preservative film characteristic test
The performances such as the stretchability, the elongation at break, the oxygen permeability coefficient and the like of the preservative films of the embodiments 1 to 3 and the comparative examples 1 to 5 are tested, the national latest preservative film test standard is implemented by the testing method, and the results are shown in table 1.
TABLE 1 comparison of the characteristics of plastic wrap with different treatment conditions
As can be seen from comparison between examples 1-3 and comparative examples 1-5 in Table 1, the preservative film prepared from the shrimp and crab shells without hydrothermal treatment and ultrasonic treatment impurity removal process is easy to break and crack, small in breaking elongation and large in oxygen permeation coefficient; various indexes without being crosslinked by polyphosphate ions are weakened, and the influence of the oxygen permeability coefficient is particularly prominent; the addition of the fig emulsion obviously improves the stretchability, the elongation at break and the oxygen permeability coefficient of the preservative film, the synergistic effect of all the raw materials can better improve the characteristics of the synthetic preservative film, and the preservative film effect of the shrimp and crab shells as the main raw material is better than that of the preservative film of chitosan as the main raw material.
Analysis of microbial change and TBA value in fresh pork treated with preservative film over time
Second, preservative film preservation test
Taking fresh pork fillet, cutting the pork fillet into about 100g of meat blocks by a cutter sterilized at high temperature, dividing into 27 samples, placing the processed fresh pork samples on the airing surface at normal temperature in a sterile room, wrapping and sealing by using the preservative film, placing the fresh pork samples in a 0-5 ℃ preservative cabinet for refrigeration, and determining thiobarbituric acid and microorganisms respectively on days 1, 3, 6, 9, 12 and 15, wherein 3 samples are tested in parallel, and 3 blocks are used for determining the initial index of the fresh pork for the first time.
Evaluation criteria: thiobarbituric acid (TBA) standard: the maximum TBA value of the fresh meat is 0.7-1 mg/g, and if the TBA value exceeds the maximum TBA value, oxidative rancidity is considered to be generated, and the fresh meat cannot be eaten; and (3) microorganism standard: the fresh meat is judged to be 1 multiplied by 10 according to the total bacterial colony number of the fresh meat of the pollution-free food standard of China4Less than one/g, sub-fresh meat 1X 104～1×106Per g, deteriorated meat 1X 106More than one per gram. The results are shown in Table 2.
TABLE 2 Total microbial count (expressed as log, lg value) and TBA value (MDA, mg/g) changes during storage
The data in table 2 show that examples 1 to 3 show that fresh pork still maintains the total number of bacterial colonies in the range of fresh meat on day 6, and does not enter the range of sub-fresh meat on day 9 until day 15 under the effect of the preservative film of the present invention, while fresh pork treated by the preservative film prepared in comparative examples 1 to 4 enters the range of sub-fresh meat on day 6 and exceeds the range of sub-fresh meat by day 15 to become deteriorated meat, and fresh pork treated by the preservative film obtained in comparative example 5 is deteriorated meat on day 12. The results show that the operation of hydrothermal treatment, ultrasonic impurity removal, ionic crosslinking, fig dairy industry addition and the like effectively improves the preservation performance of the preservative film, the synergistic effect of the preservative film can effectively reduce the pollution of microorganisms, and compared with the comparative example 5, the preservative film obviously prolongs the preservation period of fresh pork and proves that the defects of the chitosan preservative film are effectively improved. And the TBA value data shows that the TBA value of the examples 1-3 is still less than 0.7, which indicates that the fresh pork is still not deteriorated and can be eaten on the 15 th day, which is consistent with the result of the total number of microorganisms. On the other hand, the fresh pork treated by the preservative film prepared in the comparative examples 1-4 has TBA values of 1 and 2 which are both greater than 1 on the 15 th day, becomes deteriorated meat, and is edible after being less than 1 on the other comparative examples. The TBA value shows that hydrothermal treatment, ultrasonic impurity removal and fig emulsion obviously influence the oxygen resistance of the preservative film, which is consistent with the oxygen permeability coefficient result in table 1, and compared with comparative example 5, the oxygen permeation is obviously prevented, and all the results show that the preservative film provided by the invention has a better preservation effect.
Third, preservative film water retention test
As the moisture content of the fresh pork changes along with time, a detection test of the moisture content of the fresh pork treated by the preservative film along with time is carried out, and the results are shown in Table 3 according to the operation of measuring the moisture content of the meat and meat products of GB/T9695.15.
Table 3 moisture content in fresh pork (%)
| Test group | 1 day | 3 days | 6 days | 9 days | 12 days | 15 days |
| Example 1 | 75.41 | 75.41 | 75.13 | 74.92 | 74.72 | 74.35 |
| Example 2 | 75.41 | 75.41 | 75.38 | 75.19 | 75.01 | 74.84 |
| Example 3 | 75.41 | 75.41 | 75.09 | 74.84 | 74.6 | 74.42 |
| Comparative example 1 | 75.41 | 75.01 | 74.42 | 74 | 73.65 | 73.11 |
| Comparative example 2 | 75.41 | 75.41 | 75.25 | 74.83 | 74.66 | 74.23 |
| Comparative example 3 | 75.41 | 75.41 | 75.01 | 74.62 | 74.26 | 73.74 |
| Comparative example 4 | 75.41 | 75.11 | 74.69 | 74.25 | 73.86 | 73.3 |
| Comparison ofExample 5 | 75.41 | 75.41 | 75.21 | 74.93 | 74.65 | 74.22 |
The data in table 3 show that the moisture loss of the preservative film prepared by the invention is about 0.75-1.41% in the fresh pork storage process in examples 1-3, which indicates that the preservative film provided by the invention has good water resistance, can effectively prevent the quality of the fresh pork from being reduced due to the evaporation of water in the pork, and has better water retention performance compared with comparative example 5. The comparative examples 1-4 show that the hydrothermal treatment, the ionic crosslinking and the fig emulsion have obvious influence on the water retention of the preservative film, and the water retention property of the preservative film material is effectively improved due to the synergistic effect of the hydrothermal treatment, the ionic crosslinking and the fig emulsion.
Claims (9)
1. A method for preparing a meat preservative film by utilizing shrimp and crab shells is characterized by comprising the following steps: the method comprises the following process steps:
(1) pretreatment of raw materials
S1, preparing chitin nano particles: weighing dried shrimp and crab shells, adding distilled water, then placing the dried shrimp and crab shells into a muffle furnace at the temperature of 150-200 ℃, carrying out constant-temperature hydrothermal treatment for 10-15 h, taking out the dried shrimp and crab shells, then treating the dried shrimp and crab shells by using an ultrasonic cell crusher for 10-15 min, then adding polyphosphate, homogenizing the mixture by using a homogenizer for 10-15 min, standing the mixture for 3-5 min, removing precipitates, centrifuging the rest suspension, and taking the centrifuged precipitate to obtain chitin nano particles for later use;
s2, preparing fig emulsion: weighing autumn fig fruits, crushing, centrifuging, and taking the upper emulsion to obtain fig emulsion for later use;
(2) mixing materials: weighing chitin nano particles obtained in the step (1) S1 and fig emulsion obtained in the step (1) S2, mixing the chitin nano particles and the fig emulsion in proportion, adding an acetic acid aqueous solution, adding glycerol accounting for 1-3% of the total weight of the chitin nano particles, the fig emulsion and the acetic acid aqueous solution, and stirring the mixture to form a uniform liquid at the temperature of 30-40 ℃;
(3) degassing: placing the uniform liquid obtained in the step (2) in a vacuum and room temperature environment, and shaking for 15-25 min by using an ultrasonic cell crusher to remove bubbles in the uniform liquid;
(4) film preparation: and (4) preparing the degassed uniform liquid obtained in the step (3) into a film by adopting a film blowing or film liquid casting technology, and drying at the temperature of 40-50 ℃ to obtain the meat preservative film.
2. The method for preparing the meat preservative film by utilizing the shrimp and crab shells as claimed in claim 1, wherein the method comprises the following steps: in the step (1) S1, the muffle furnace is provided with a nitrogen working environment by a nitrogen filling device.
3. The method for preparing the meat preservative film by utilizing the shrimp and crab shells as claimed in claim 2, wherein the method comprises the following steps: the conditions of the nitrogen working environment of the muffle furnace are as follows: the nitrogen pressure is 4-6 MPa, and the flow rate is 10-13 kg/h.
4. The method for preparing the meat preservative film by utilizing the shrimp and crab shells as claimed in claim 1, wherein the method comprises the following steps: in the step (1) S1, the processing conditions of the ultrasonic cell disruptor are as follows: the power is 10-20 KHz, and the nitrogen gas working environment is adopted.
5. The method for preparing the meat preservative film by utilizing the shrimp and crab shells as claimed in claim 1, wherein the method comprises the following steps: in the step (1) S1, the weight ratio of the shrimp and crab shells to the distilled water is 1: 3-5, and the addition amount of the polyphosphate is 1-3% of the total weight of the shrimp and crab shells and the distilled water.
6. The method for preparing meat preservative film using shrimp and crab shells as claimed in claim 1 or 4, wherein: in the step (1) S1, the polyphosphate is preferably a tripolyphosphate.
7. The method for preparing the meat preservative film by utilizing the shrimp and crab shells as claimed in claim 1, wherein the method comprises the following steps: in the step (1) S2, the fig autumn fruits are fruits growing for 35-45 days in autumn.
8. The method for preparing the meat preservative film by utilizing the shrimp and crab shells as claimed in claim 1, wherein the method comprises the following steps: in the step (2), the weight ratio of the chitin nano particles to the fig emulsion is 1: 0.2-0.5; the addition amount of the acetic acid aqueous solution is 2-5% of the total weight of the chitin nano-particles and the fig emulsion.
9. The method for preparing the meat preservative film by using the shrimp and crab shells as claimed in claim 1 or 8, wherein: the concentration of the acetic acid aqueous solution is 1-3%.
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