CN114044943A - Edible chilled meat antibacterial preservative film and preparation method and application thereof - Google Patents
Edible chilled meat antibacterial preservative film and preparation method and application thereof Download PDFInfo
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- 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
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- 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
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- 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
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- 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
- C08J2305/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
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- 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
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
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- 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
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- 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
- C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
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- 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
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Abstract
The invention discloses an edible cold fresh meat antibacterial preservative film and a preparation method and application thereof, which are prepared by adopting raw materials containing chitosan, pullulan, carvacrol, an emulsifier and a plasticizer. The edible active antibacterial film has good targeted antibacterial performance, greatly prolongs the quality guarantee period of the chilled fresh meat, and has degradability and good physical performance.
Description
Technical Field
The invention relates to an antibacterial preservative film for chilled meat, in particular to an environment-friendly edible antibacterial preservative film for chilled meat, which is prepared by a special method, and a preparation method and application thereof.
Background
The change of the quality of the chilled fresh meat brings the current situation of economic loss to the meat industry: in the process of processing, storing and circulating meat, the problems of fresh meat juice loss, brown color, deteriorated texture and the like are frequently encountered, the incidence rate of inferior meat is as high as 8-10%, and the meat quality deterioration quantity is a pain point in the meat industry of China rapidly. Even in developed countries, the U.S. meat industry incurs over 10 billion dollars annually in economic losses due to meat discoloration problems. Therefore, the quality improvement and the loss of the existing meat industry need to solve the problems by using the novel packaging material for improving the food quality to replace the traditional plastic packaging material.
The technical problems of the cold fresh meat in the processes of storage, transportation and marketing are as follows: the cold fresh meat is inevitably polluted by microorganisms in the processes of slaughtering, acid discharge, transportation and preservation, and researches show that pseudomonas, listeria monocytogenes, escherichia coli, staphylococcus aureus and the like are common microorganisms in the cold fresh meat. The spoilage of the cold fresh meat is accelerated by the growth and propagation of microorganisms, and the shelf life of the cold fresh meat is generally 6-8 days under the condition of refrigeration at 4 ℃. For beef and mutton, the production area and the consumer population are seriously asymmetrical, the time is consumed for 2-3 days in the processes of storage, transportation and marketing, the quality of the chilled and fresh meat is greatly reduced when the chilled and fresh meat is sold to the consumers, and the short shelf life of the chilled and fresh meat becomes a technical problem which needs to be solved urgently in the current chilled and fresh meat industry.
The common packaging form and packaging material status and development trend of cold fresh meat: the main packaging modes of the cold fresh meat at present include tray packaging, vacuum packaging, modified atmosphere packaging and the like, the used packaging materials are mainly traditional plastic packaging materials, and the use of the materials faces the problems of nondegradable property, environmental pollution, no antibacterial activity, toxic substance migration and the like. With the continuous improvement of food safety consciousness and the continuous enhancement of environmental protection consciousness of consumers, the application of the degradable environment-friendly active packaging film in the fields of food packaging and preservation is more and more emphasized. The edible antibacterial film as a functional film has the advantages of easy degradation, edibility, strong antibacterial property and the like, so that the use of environment-friendly packaging materials for improving the quality of food is a development trend.
Disclosure of Invention
The invention overcomes the defects of the prior art, and provides an edible cold fresh meat antibacterial preservative film, a preparation method and application thereof, so as to solve the problem of insufficient shelf life of cold fresh meat.
In order to solve the technical problems, the invention firstly provides an edible chilled fresh meat antibacterial preservative film which is prepared from raw materials comprising chitosan, pullulan, carvacrol, an emulsifier and a plasticizer.
The edible chilled meat antibacterial preservative film also comprises a raw material for dissolving chitosan, the chitosan is dissolved by adopting an acetic acid aqueous solution, the concentration of the acetic acid aqueous solution is preferably 1% W/W, and the acetic acid aqueous solution is referred to as a '1% acetic acid aqueous solution' in the invention. "W/W" means a mass ratio.
The edible cold fresh meat antibacterial preservative film can be prepared by adopting the following raw material ratio (W/W):
the emulsifier is Tween 80, and the plasticizer is glycerol.
The invention can also adopt the following raw material ratio (W/W) to prepare the edible cold fresh meat antibacterial preservative film:
the emulsifier is Tween 80, and the plasticizer is glycerol.
The invention can also adopt the following raw material ratio (W/W) to prepare the edible cold fresh meat antibacterial preservative film:
the emulsifier is Tween 80, and the plasticizer is glycerol.
The invention can also adopt the following raw material ratio (W/W) to prepare the edible cold fresh meat antibacterial preservative film:
the emulsifier is Tween 80, and the plasticizer is glycerol.
In order to solve the technical problems, the invention also provides a preparation method of the edible chilled meat antibacterial preservative film, which comprises the following steps:
(1) preparing membrane substrate solution from chitosan, acetic acid aqueous solution and pullulan;
(2) mixing carvacrol with the film forming base solution, adding an emulsifier, and performing first ultrasonic emulsification to obtain a film forming liquid precursor;
(3) adding a plasticizer into the film-forming liquid precursor, and performing secondary ultrasonic emulsification to obtain a film-forming liquid;
(4) vacuum degassing of the film forming liquid;
(5) drying the film forming solution in a mold to obtain the edible cold fresh meat antibacterial preservative film.
In order to obtain better technical effects, the following specific operation mode is adopted when preparing the film-forming base solution, namely the step (1):
adding chitosan into acetic acid water solution, stirring at normal temperature until the chitosan is completely dissolved, adding pullulan, and continuously stirring until the chitosan is completely dissolved to be colorless and transparent for later use; stirring devices that may be used in this step include, but are not limited to, magnetic stirrers.
In the step, preferably, the mass content of chitosan in the film-forming base solution is 0.5-1.3%; the mass content of acetic acid in the acetic acid aqueous solution is 1 percent; the mass content of the pullulan in the film forming substrate solution is 0.2-0.6%.
In order to obtain better technical effects, the following specific operation is adopted in the preparation of the deposition solution precursor, namely, in the step (2):
mixing carvacrol and a film-forming base solution according to a certain proportion, adding a proper amount of Tween 80 as an emulsifier, shaking uniformly, and placing in an ultrasonic cell crusher for intermittent ultrasonic emulsification, wherein the ultrasonic time of each section is 3-5 s, the gap time is 3-5 s, the ultrasonic power is 200-400W, and the total ultrasonic time is 10-20 min, namely the first ultrasonic emulsification. According to the step, carvacrol, tween and the film forming base solution form milky emulsion, the diameter of emulsion drops is smaller, uniform dispersion of the carvacrol emulsion in the film forming solution is facilitated, and meanwhile, carvacrol is wrapped in the spitting temperature, so that volatilization of carvacrol in the film forming process is reduced.
In the step, preferably, the mass ratio of carvacrol to the film-forming base solution is 1: 9-11, and the dosage of the Tween 80 accounts for 1.0-1.5 percent of the quality of the final film-forming liquid product.
In order to obtain better technical effects, the following specific operation is adopted in the preparation of the deposition solution, namely, in the step (3):
mixing a film-forming liquid precursor and a film-forming base liquid, adjusting the concentration of carvacrol to a required range, adding a proper amount of glycerol as a plasticizer (improving the mechanical property of the film), shaking uniformly, placing in an ultrasonic cell crusher for intermittent ultrasonic emulsification, wherein the ultrasonic time of each section is 3-5 s, the gap time is 3-5 s, the ultrasonic power is 300-600W, and the total ultrasonic time is 30-60 min, namely performing secondary ultrasonic emulsification to obtain the film-forming liquid. The second ultrasonic emulsification further promotes the dispersion of the carvacrol emulsion in the film forming solution, increases the stability of the film forming solution and is beneficial to uniformly loading carvacrol on the film.
In the step, preferably, the concentration of the carvacrol is adjusted to 0.3-1.8% of the total mass of the film forming solution by using the film forming substrate solution, and then 0.5-1.5% of glycerol of the total mass of the film forming solution is added as a plasticizer.
In order to obtain better technical effect, during vacuum degassing, namely the step (4), the following specific operation mode is adopted:
and placing the film forming solution in a vacuum box, and performing vacuum degassing treatment to prevent bubbles from being formed in the film forming process. More specifically, the vacuum pump may be turned on, and when the vacuum degree is less than or equal to 200Pa, the vacuum pump may be turned on, and the vacuum pump may be turned off after 10-20 min of evacuation, and the deposition solution may be taken out for further use.
In order to obtain better technical effects, the following specific operation is adopted when the deposition solution is dried, namely, in the step (5):
and adding the film forming solution into a polytetrafluoroethylene mold, and drying in a forced air drying oven to obtain the edible antibacterial preservative film. Preferably, the drying temperature is set to be 30-50 ℃, the air blast is started, and the film is uncovered after the drying is carried out for 24-36 hours.
The edible chilled fresh meat antibacterial preservative film prepared by the invention is used for packaging fresh meat, and has the effects of antibacterial preservation and prolonging the shelf life of the fresh meat.
In the present invention, the ratio is a mass ratio, and the concentration or content is a mass content unless otherwise specified.
Compared with the prior art, the invention has at least the following beneficial effects:
1. the edible active antibacterial film has good target antibacterial performance
The invention adopts 3 approaches to improve the antibacterial property of the product: the edible active antibacterial film takes common microorganisms in chilled meat such as pseudomonas, listeria monocytogenes, enterobacter cloacae, staphylococcus aureus and escherichia coli as targeted flora, and the targeted development ensures that the film has good targeted antibacterial effect; secondly, the edible active antibacterial film adopts a secondary ultrasonic emulsification method, and Tween 80 serving as a surfactant is used for enabling emulsion drops of the antibacterial factor carvacrol to be smaller and more uniformly wrapped in the film, so that loss of the carvacrol is reduced when the film is dried, and the antibacterial effect of the film is improved; this edible antibiotic membrane adopts supersound degasification to combine vacuum degassing in the preparation process, has reduced the formation of bubble in the membrane by a wide margin for carvacrol dispersion is more even stable, does benefit to the evenly distributed of carvacrol in drying process, has promoted the antibiotic effect of membrane.
2. The edible active antibacterial film greatly prolongs the shelf life of the chilled fresh meat
The invention prolongs the shelf life of the chilled fresh meat by the following 3 ways: the edible active antibacterial film can effectively inhibit the growth and reproduction of microorganisms in the chilled meat, obviously inhibit the increase of the total number of bacterial colonies in the storage process of the chilled meat and prolong the quality guarantee period of products; compared with a control group, the cold fresh meat is subjected to fresh-keeping treatment by adopting an antibacterial film covering mode, so that the formation of volatile basic nitrogen (TVB-N) in the storage and transportation process of the cold fresh meat can be remarkably reduced, and the quality guarantee period of the cold fresh meat is prolonged; the edible active antibacterial film has good antibacterial activity and good antioxidant activity, can effectively prevent the oxidation of fat in fresh meat, and prolongs the shelf life of cold fresh meat. Generally speaking, adopt antibiotic membrane to carry out fresh-keeping processing to cold bright meat, when guaranteeing cold bright meat quality, can also prolong the shelf life of cold bright meat by a wide margin, can prolong the shelf life of cold bright meat from 6 ~ 8 days to more than 15 days.
3. The edible active antibacterial film is degradable and has good physical properties
The traditional packaging materials for the chilled fresh meat are petroleum-based plastic packaging materials, and have the problems of difficult degradation, heavy pollution, no antibacterial activity and the like in the using process. The edible active antibacterial film disclosed by the invention adopts edible raw materials, chitosan/pullulan are used as a base film, and the plant essential oil carvacrol as an antibacterial factor is loaded, so that the edible film is safe after film formation, the used materials are degradable raw materials, the influence on the environment is small, and the huge pressure of a plastic preservative film on the environment can be greatly reduced by replacing the traditional preservative film with the antibacterial film. After the antibacterial factor plant essential oil carvacrol is added, the antibacterial performance of the edible antibacterial film is improved, the water vapor transmission rate of the film is obviously reduced, the flexibility of the film is increased, the water loss of the meat can be effectively reduced when the edible antibacterial film is applied to fresh meat, and the economic loss is reduced.
Drawings
FIG. 1 shows the DPPH radical scavenging rate of the antibacterial film with different carvacrol concentrations.
Fig. 2 shows the light transmittance of the antibacterial film at different concentrations of carvacrol.
Fig. 3 is a fourier infrared spectrum of the antibacterial film with different carvacrol concentrations.
Figure 4 is a graph of the volatile salt-based nitrogen content variation for differently treated meats.
FIG. 5 shows the variation of the total number of colonies for the different treatments of meat.
Fig. 6 is a photograph of a sample of edible antibacterial preservative film.
FIG. 7 is an electron microscope image of a sample of edible antibacterial preservative film.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Examples 1 to 4, comparative example
Dissolving 1.0% chitosan in 1% acetic acid water solution, stirring with magnetic stirrer at normal temperature (about 25 deg.C) until chitosan is completely dissolved, adding 0.3% pullulan, and stirring to completely dissolve to colorless transparent state to obtain film-forming base solution.
Mixing carvacrol and a film-forming base solution according to the weight ratio of 1: 10, adding 1 percent (calculated by the film forming liquid) of Tween 80 as an emulsifier, shaking up, putting into an ultrasonic cell crusher for first ultrasonic emulsification, wherein the total ultrasonic time is 10min, each ultrasonic time is 5s, the interval time is 5s, and the ultrasonic power is 325W, so as to obtain the film forming liquid precursor.
Mixing the precursor of the film-forming solution with a film-forming base solution to ensure that the concentrations of carvacrol are respectively 0.00%, 0.75%, 1.00%, 1.25% and 1.50% (the concentration of carvacrol in a comparison example is 0.00%, and the concentrations of carvacrol in other examples are 1-4 in sequence), adding glycerol accounting for 1.0% of the total mass of the film-forming solution as a plasticizer, shaking up, placing in an ultrasonic cell crusher for secondary ultrasonic emulsification for 30min, wherein the total ultrasonic time is 5s, the gap time is 5s, and the ultrasonic power is 400W to obtain the film-forming solution.
Placing the film-forming solution in a vacuum box, starting a vacuum pump, timing when the vacuum degree is 145Pa, performing vacuum degassing treatment, vacuumizing for 10min, and taking out the film-forming solution for later use.
The film-forming solution was added at a rate of 3L/m2Adding the components into a polytetrafluoroethylene mold, placing the polytetrafluoroethylene mold into a forced air drying oven, setting the drying temperature to be 30 ℃, opening the forced air, drying for 24 hours, and then uncovering the film to obtain the edible antibacterial preservative film, wherein film samples and electron micrographs of each embodiment and comparative example are shown in fig. 6 and fig. 7.
As can be seen from fig. 7, tween-coated carvacrol microparticles were formed in the membrane.
Targeted antimicrobial Performance testing of membranes
Bacterial liquid preparation (concentration about 10)6～108CFU/mL, LB broth culture): pseudomonas putida ATCC49128, Pseudomonas fluorescens AS1.55, Escherichia coli ATCC25922, Staphylococcus aureus ATCC6538, Listeria monocytogenes ATCC19115, Enterobacter cloacae CMCC (B) 45301.
Dissolving LB culture medium, heating and sterilizing at 121 deg.C for 15min, cooling to 50 deg.C, and pouring into flat plate. Respectively taking 100 mu l of different bacterial liquids to inoculate on LB nutrient agar culture medium, placing membrane samples with different carvacrol concentrations and diameters of 6mm on different positions of the same culture medium, then placing culture dishes containing pseudomonas putida ATCC49128 and pseudomonas fluorescens AS1.55 in an incubator at 28 ℃ overnight, placing culture dishes containing escherichia coli ATCC25922, staphylococcus aureus ATCC6538, listeria monocytogenes ATCC19115 and enterobacter cloacae CMCC (B)45301 in the incubator at 37 ℃ overnight, and measuring the diameter of a bacteriostatic circle by using a vernier caliper with the measurement precision of 0.01 mm.
TABLE 1 antibacterial property of carvacrol antibacterial film with different concentrations to different bacteria
The result shows that the antibacterial activity of the chitosan/pullulan polysaccharide film (film No. 0) is the lowest, no antibacterial ring appears on six bacterial culture mediums of escherichia coli, enterobacter cloacae, staphylococcus aureus, listeria monocytogenes, pseudomonas fluorescens and pseudomonas putida, but the antibacterial activity of the film is obviously improved after carvacrol is added, and the antibacterial activity is enhanced along with the increase of the concentration of the carvacrol.
Physical Property test of the film
Thickness test method: the thickness of the film was measured using a digital micrometer (three volume 211-.
The test method of the breaking elongation rate comprises the following steps: the membrane was cut into strips of 100mm × 10mm with a gap of 10mm between the ends, and the elongation at break (EB) was calculated using an electronic single fiber tensile tester (YM-06, from the company "Chen Tai" Tech & Tech Co., Ltd.) at a tensile rate of 10 mm/min. Each sample was taken in triplicate and averaged.
The calculation formula is as follows:
EB＝ΔL/L
in the formula, EB is elongation at break,%; Δ L is elongation at break, mm; l is original length, mm.
The method for testing the water vapor transmission rate comprises the following steps: the film samples were mounted on cups containing anhydrous calcium chloride (0% RH) using sealing wax (85% paraffin wax with a melting point of 50-52 ℃ C. and 15% beeswax). Then the moisture permeable cup is placed at the temperature of 25 ℃ and the relative humidity of 65 percent. The weight change of the cup is measured and plotted as a function of time until a steady state is reached. Each film was tested in triplicate and then averaged. WVP (g.mm.m)-2h-1KPa-1) The calculation is as follows:
WVP＝(ΔW×d)/(S×t×ΔP)
wherein Δ W (g) is cup weight gain; d (m) is the film thickness; s (m)2) The area of the exposed film (area of the cup rim); t (h) is the time at which steady state occurs; Δ P (KPa) is the actual difference in water vapor pressure of the portions of water on either side of the film sample.
TABLE 2 physicochemical Properties of membranes at different carvacrol concentrations
As can be seen from table 2, in terms of mechanical properties, the elongation at break (EB) of the film showed a tendency of decreasing and then increasing as the concentration of carvacrol in the deposition solution increased, and thus it was found that the addition of carvacrol to the deposition solution reduced the rigidity of the film and had a certain plasticizing effect.
In the aspect of water vapor transmission rate, the water vapor transmission rate of the No. 1-4 film is in a remarkably reduced trend along with the increase of the concentration of carvacrol in the film forming solution, and the reduction of the water vapor transmission rate is beneficial to the application of the film to the packaging of fresh food, so that the evaporation of the moisture content in the food can be prevented, and the weight loss rate is reduced.
Oxidation resistance test of film
The method for testing the oxidation resistance comprises the following steps: weighing 25mg of membrane sample, cutting into pieces, placing in 5ml of distilled water, fully shaking, and standing for 24 h. 0.5mL of the solution was taken out, and 3.5mL of DPPH methanol solution (0.1mmol/L) was added, and the solution was incubated at room temperature for 60min in the absence of light. Pure methanol is used as a blank for zero adjustment, a methanol DPPH solution is used as a blank control, the absorbance of a sample at 517nm is measured, and the free radical scavenging capacity is calculated by the following formula:
DPPH free radical clearance (%) - (control a-sample)/control a
In the formula: the A control is the absorbance of the blank and the A sample is the absorbance of the sample.
The test results are shown in fig. 1. FIG. 1 shows the scavenging activity of different film samples on DPPH free radicals, and the scavenging activity of antibacterial films with different carvacrol concentrations on DPPH free radicals is between 6.81% and 19.37%. The control group chitosan/pullulan film (film No. 0) shows lower DPPH free radical scavenging activity, the free radical scavenging rate is only 6.81%, but after different contents of carvacrol are added into the film forming solution, the DPPH free radical scavenging activity of the film is remarkably improved to 12.99-19.37%, and therefore the edible antibacterial film can be proved to have good antioxidant activity.
Under the condition that the wavelength is 200-280 nm, food is easy to oxidize, so that the food is easy to deteriorate, discolor and generate peculiar smell. As can be seen from FIG. 2, the average transmittance of the films No. 1 to No. 4 was significantly reduced in the range of 250 to 300nm after adding carvacrol at different concentrations to the deposition solution. At 264nm, the average transmittance of the film No. 0 of the control group is 1.34%, and after carvacrol is added into the film forming solution, the average transmittance of the film No. 1-4 is reduced to about 0.005%, so that the ultraviolet barrier property of the film can be obviously improved after carvacrol is added.
The antibacterial film is 1700cm-1A strong band was shown, probably from the C ═ O stretching vibration peak of carbonyl group in Tween 80, while in film No. 1-4, 1700cm-1The absorption peak is significantly reduced, mainly due to hydrogen bonding interactions between the C ═ O group and carvacrol. 1617cm-1The absorption peak is caused by C ═ C stretching shock. 1500cm-1Is subjected to N-H deformation vibration in chitosan, and is 961cm-1Is trans-vinyl ═ CH2, 881cm-1Is caused by beta-glycosidic bond in chitosan structure, 420cm-1The point is C-NH2 in-plane bending vibration. After the carvacrol is added, the absorption peak of the film is basically consistent with that of the chitosan/pullulan, no additional peak is detected, the interaction among the components is physical, and no new substance is generated in the film forming process, so that the film can be safely applied to various foods.
Application Effect test of film
Fresh mutton is used as a test object, a blank control group (without any treatment and without membrane covering) and a membrane covering treatment group (No. 4 membrane, wherein the concentration of carvacrol in the membrane is 1.50%) are set, and the change of volatile basic nitrogen (TVB-N) and the total number of bacterial colonies of the two groups of mutton under the refrigeration condition of 4 ℃ is tested to evaluate the actual application effect of the membrane.
Test method for volatile basic nitrogen (TVB-N): GB5009.228-2016 volatile basic nitrogen in national food safety Standard.
Method for testing total number of colonies: GB4789.2-2016 (national food safety Standard food microbiology test for Total colony count).
Volatile basic nitrogen (TVB-N) is a key index of meat spoilage, and as can be seen from FIG. 4, TVB-N of samples of a blank group control group and a film covering treatment group both have an ascending trend, and after day 3, the difference of TVB-N values of the two groups gradually increases; at 7d, the TVB-N value of blank group is close to 15mg/100g, while at 15d, the TVB-N value of antibacterial film treatment group is about 12mg/100g and still within 15mg/100g specified by national standard (small decrease of TVB-N is caused by difference between samples). Test results show that the shelf life of the fresh and cold mutton can be prolonged from about 7 days to more than 15 days by the antibacterial film.
Compared with a blank control group, the antibacterial film shows good antibacterial performance on bacteria in the cold fresh mutton as shown in figure 5, the bacteria in the control group start to accelerate propagation after 3 days, and the total number of the bacterial colonies in the antibacterial film treatment group changes relatively steadily. On days 1, 3, 5 and 7, the total number of colonies in the control group is 7200CFU/g, 18917CFU/g, 275000CFU/g and 2972727CFU/g in sequence, while on days 1, 3, 5, 7, 9, 12 and 15, the total number of colonies in the treatment group is 7200.00CFU/g, 5900.00CFU/g, 8600.00CFU/g, 11225.81CFU/g, 11225.81CFU/g, 15524CFU/g, 13886CFU/g and 12700CFU/g in sequence, the total number of colonies increases slowly and is far lower than that of the control group. At day 15, the total number of bacterial colonies of the antibacterial film treatment group is still 10 in the national standard6Within CFU/g.
Although the invention has been described herein with reference to illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure.
Claims (10)
1. An edible cold fresh meat antibacterial preservative film is characterized by being prepared from raw materials including chitosan, pullulan, carvacrol, an emulsifier and a plasticizer.
2. The edible chilled fresh meat antibacterial cling film of claim 1, further comprising a raw material aqueous acetic acid solution for dissolving chitosan.
3. The edible chilled meat antibacterial preservative film according to claim 1, wherein the raw material components are as follows in mass ratio:
4. the edible chilled meat antimicrobial preservative film according to claim 1, wherein the emulsifier is tween 80 and the plasticizer is glycerol.
5. A preparation method of an edible cold fresh meat antibacterial preservative film is characterized by comprising the following steps:
(1) preparing membrane substrate solution from chitosan, acetic acid aqueous solution and pullulan;
(2) mixing carvacrol with the film forming base solution, adding an emulsifier, and performing first ultrasonic emulsification to obtain a film forming liquid precursor;
(3) adding a plasticizer into the film forming solution, and performing secondary ultrasonic emulsification to obtain a film forming solution;
(4) vacuum degassing of the film forming liquid;
(5) drying the film forming solution in a mold to obtain the edible cold fresh meat antibacterial preservative film.
6. The preparation method of the edible cold fresh meat antibacterial preservative film according to claim 5, characterized in that the following specific operation mode is adopted in the step (1):
adding chitosan into acetic acid aqueous solution, stirring until the chitosan is completely dissolved, then adding pullulan, and continuously stirring until the chitosan is completely dissolved to be in a colorless transparent state to obtain film-forming substrate solution;
the mass content of chitosan in the film-forming substrate solution is 0.5-1.3%; the mass content of pullulan in the film-forming substrate solution is 0.2-0.6%, and the mass content of acetic acid in the acetic acid aqueous solution is 1%.
7. The preparation method of the edible cold fresh meat antibacterial preservative film according to claim 5, characterized in that the following specific operation mode is adopted in the step (2):
mixing carvacrol and a film-forming base solution in proportion, adding a proper amount of emulsifier, shaking up, placing in an ultrasonic cell crusher for intermittent ultrasonic emulsification, wherein the ultrasonic time of each section is 3-5 s, the gap time is 3-5 s, the ultrasonic power is 200-400W, and the total ultrasonic time is 10-20 min, namely, the first ultrasonic emulsification is carried out to obtain a film-forming liquid precursor;
the reference mass ratio of carvacrol to film-forming base solution is 1: 9-11, wherein the dosage of the emulsifier accounts for 1-1.5% of the quality of the final film-forming liquid product.
8. The preparation method of the edible cold fresh meat antibacterial preservative film according to claim 5, characterized in that the following specific operation mode is adopted in the step (3):
mixing a film-forming liquid precursor and a film-forming base liquid to adjust the concentration of carvacrol, adding a proper amount of plasticizer, shaking uniformly, and then placing in an ultrasonic cell crusher for intermittent ultrasonic emulsification, wherein the ultrasonic time of each section is 3-5 s, the gap time is 3-5 s, the ultrasonic power is 300-600W, and the total ultrasonic time is 30-60 min, namely, the second ultrasonic emulsification is carried out to obtain a film-forming liquid;
in the step, the concentration of carvacrol is 0.3-1.8% of the total mass of the film-forming solution, and the dosage of the plasticizer is 0.5-1.5% of the total mass of the film-forming solution.
9. The preparation method of the edible cold fresh meat antibacterial preservative film according to claim 5, characterized in that the following specific operation mode is adopted in the step (4): placing the film-forming solution in a vacuum box, starting a vacuum pump, starting timing when the vacuum degree is less than or equal to 200Pa, performing vacuum degassing treatment to prevent bubbles from being formed in the film-forming process, vacuumizing for 10-20 min, stopping, and taking out the film-forming solution; the step (5) adopts the following specific operation mode: and adding the film forming solution into a mold, putting the mold into a blast drying oven, and carrying out blast drying for 24-36 h at the temperature of 30-50 ℃ to obtain the edible antibacterial preservative film.
10. Use of the edible chilled meat antibacterial preservative film according to any one of claims 1 to 4 for antibacterial preservation of packaged meat.
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