CN114479143A - Preparation method and application of edible anthocyanin preservative film for shrimps with preservation effect - Google Patents
Preparation method and application of edible anthocyanin preservative film for shrimps with preservation effect Download PDFInfo
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- CN114479143A CN114479143A CN202210205980.3A CN202210205980A CN114479143A CN 114479143 A CN114479143 A CN 114479143A CN 202210205980 A CN202210205980 A CN 202210205980A CN 114479143 A CN114479143 A CN 114479143A
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- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 24
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 24
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 24
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 24
- 230000002335 preservative effect Effects 0.000 title claims abstract description 15
- 239000003755 preservative agent Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000004321 preservation Methods 0.000 title claims description 12
- 230000000694 effects Effects 0.000 title claims description 7
- 241000143060 Americamysis bahia Species 0.000 title 1
- 241000238557 Decapoda Species 0.000 claims abstract description 31
- 229920001661 Chitosan Polymers 0.000 claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 56
- 239000000243 solution Substances 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000008367 deionised water Substances 0.000 claims description 18
- 229910021641 deionized water Inorganic materials 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 238000000576 coating method Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000012528 membrane Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 8
- 239000004698 Polyethylene Substances 0.000 claims description 6
- 238000005266 casting Methods 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 6
- 230000000052 comparative effect Effects 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- -1 polyethylene Polymers 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 claims description 4
- 229920001991 Proanthocyanidin Polymers 0.000 claims description 4
- 238000004458 analytical method Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 210000002808 connective tissue Anatomy 0.000 claims description 2
- 230000003301 hydrolyzing effect Effects 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 210000001519 tissue Anatomy 0.000 claims description 2
- 238000005259 measurement Methods 0.000 claims 1
- 240000000851 Vaccinium corymbosum Species 0.000 abstract description 4
- 235000003095 Vaccinium corymbosum Nutrition 0.000 abstract description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 abstract description 4
- 235000021014 blueberries Nutrition 0.000 abstract description 4
- 231100000956 nontoxicity Toxicity 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 230000004071 biological effect Effects 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 210000004877 mucosa Anatomy 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 229960000583 acetic acid Drugs 0.000 description 16
- BFKJFAAPBSQJPD-UHFFFAOYSA-N tetrafluoroethene Chemical group FC(F)=C(F)F BFKJFAAPBSQJPD-UHFFFAOYSA-N 0.000 description 6
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002105 nanoparticle Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002086 nanomaterial Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/15—Heterocyclic compounds having oxygen in the ring
- C08K5/151—Heterocyclic compounds having oxygen in the ring having one oxygen atom in the ring
- C08K5/1545—Six-membered rings
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Materials Engineering (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention provides an edible anthocyanin preservative film for prawns with a preservative effect according to the performance characteristics of chitosan and blueberry anthocyanin, has the characteristics of greenness, environmental protection, no toxicity, harmlessness and edibility, and also provides a preparation method of the edible anthocyanin preservative film. The edible film can be applied to inner packaging of seafood products such as fish, shrimp and the like. The chitosan solution is used as the raw material in the experiment, and is the only alkaline polysaccharide in nature, so that the chitosan solution has the performances of no toxicity, degradability, capability of being adsorbed on mucosa, high biological activity and the like. The edible film prepared by the invention has good grease oxidation resistance and antibacterial property, and is a safe, nontoxic and biodegradable natural preservative film. The preparation method of the edible film disclosed by the invention is easy to operate, short in production period and high in application and popularization values.
Description
Technical Field
The invention relates to a preparation method and application of an edible anthocyanin preservative film for prawns with a preservation effect, and belongs to the field of food materials.
Background
The preservative film, which is a material technology, is popular in the 40 th 19 th century, and along with the improvement of living standard, the improvement of the quality requirement of people on life prompts the application of the preservative film to be wider. The preservative film has proper oxygen permeability and moisture permeability, adjusts the content of oxygen and moisture around the preserved product, and blocks dust, thereby achieving the effect of prolonging the preservation period of food. Under the era of gradually improved economic development, the requirements on the quality of food are improved, aquatic products become obvious on dining tables of people, and shrimps contain more high-quality protein and essential amino acid required by human bodies and are a source of excellent protein, so the shrimps are popular with the people. However, due to the unique physiological and biochemical characteristics of the shrimps, the shrimps are very easy to be polluted in the processing process, and the shrimps are corroded by microorganisms and cannot have a long-time fresh-keeping effect, so that the shrimps become common dishes on a dining table and are limited. Chitosan is a basic polysaccharide which is rich in resources, safe and nontoxic, and with the continuous development of modern science and technology, a nano material also becomes a mainstream research trend, and chitosan nanoparticles are applied to an edible composite film as a nano filler due to higher antibacterial property so as to increase and improve the mechanical property and barrier property of the edible composite film. The blueberry anthocyanin edible film has the advantages that the oxidation resistance, the water resistance and the bacterial inhibition delay the corrosion of shrimps, the blueberry anthocyanin is added into the chitosan film solution with good film forming property, degradability and high mechanical strength, and the film barrier for delaying the respiration and isolating the contact with microorganisms is formed, so that the fresh-keeping time of the shrimps can be effectively prolonged, a larger market prospect is created for the development of the shrimp food industry, and the requirements of people on the shrimps are met.
Disclosure of Invention
According to the performance characteristics of chitosan and blueberry anthocyanin, the invention provides the edible preservative film with the function of indicating the preservation of shrimps, and the edible preservative film has the characteristics of environmental protection, no toxicity, no harm and edible performance; also provides a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme: firstly, respectively preparing a proanthocyanidin aqueous solution with the mass concentration of 0.5-1.5% and a chitosan aqueous solution with the mass concentration of 1-2%, then mixing the proanthocyanidin and the chitosan solution according to the dry weight ratio of 1:50-3:50 under the stirring state, fully and uniformly stirring to form a film forming solution, and then preparing the film by film forming. The film-making method comprises the steps of pouring the film-forming solution into a film-making mold, naturally drying in an oven at 25 ℃, and then uncovering the film.
An edible preservative film with a shrimp preservation function comprises the following raw materials: chitosan nanoparticles, anthocyanin and glacial acetic acid. The manufacturing process comprises the following steps:
(1) firstly, 20g of acetic acid is dissolved in 1000ml of beaker to prepare 2 percent acetic acid-containing deionized water;
(2) taking 60ml of deionized water obtained in the step (1), and dissolving 0.6g of chitosan in the 2% acetic acid-containing deionized water to prepare 1% chitosan coating solution;
(3) dissolving in a magnetic stirrer at 50 deg.C for 20min to obtain gel;
(4) adding 0.3mg/ml anthocyanin into the gel solution;
(5) after the (4) and the gel solution are completely dissolved, homogenizing for 5min at the rotating speed of 10000r/min by using a high-speed homogenizer to obtain a membrane liquid of the composite edible membrane;
(6) uniformly pouring the film liquid on a disposable polyethylene disc by a casting coating method, drying in an oven at the temperature of 25 ℃ for 12h to form a film, and then removing the film for use.
The edible film can be applied to inner packaging of seafood products such as fish, shrimp and the like.
Compared with the existing edible film, the material prepared by the invention has the following advantages:
the raw material adopted in the experiment is chitosan solution which is the only alkaline polysaccharide in nature, so that the chitosan solution has the performances of no toxicity, degradability, capability of being adsorbed on mucosa, high biological activity and the like.
The edible film prepared by the invention has good grease oxidation resistance and antibacterial property, and is a safe, nontoxic and biodegradable natural preservative film.
The preparation method of the edible film disclosed by the invention is easy to operate, short in production period and high in application and popularization values.
Detailed Description
The technical solutions of the present invention are further described below with reference to the following embodiments of the present invention, which are used for explaining the present invention and do not limit the present invention.
Example 1
Respectively preparing a procyanidine aqueous solution with the mass concentration of 0.5% and a chitosan aqueous solution with the mass concentration of 0.5%, then mixing the procyanidine and the collagen solution according to the dry weight ratio of 1:50 in a stirring state, fully and uniformly stirring to form a film forming solution, then pouring the film forming solution into a tetrafluoroethylene mold with the diameter, and putting the tetrafluoroethylene mold into an oven with the temperature of 25 ℃ for drying to form the film.
The preparation process comprises the following steps:
(1) firstly, 20g of acetic acid is dissolved in 1000ml of beaker to prepare 2 percent acetic acid-containing deionized water;
(2) taking 60ml of deionized water obtained in the step (1), and dissolving 0.3g of chitosan in the 2% acetic acid-containing deionized water to prepare 1% chitosan coating solution;
(3) dissolving in a magnetic stirrer at 50 deg.C for 20min to obtain gel;
(4) adding 0.1mg/ml anthocyanin into the gel solution;
(5) after the (4) and the gel solution are completely dissolved, homogenizing for 5min at the rotating speed of 10000r/min by using a high-speed homogenizer to obtain a membrane liquid of the composite edible membrane;
(6) uniformly pouring the film liquid on a disposable polyethylene disc by a casting coating method, drying in an oven at the temperature of 25 ℃ for 12h, and removing the film to use after film forming.
Example 2
Respectively preparing a procyanidine aqueous solution with the mass concentration of 1% and a chitosan aqueous solution with the mass concentration of 1%, then mixing the procyanidine and the collagen solution according to the dry weight ratio of 2:50 under the stirring state, fully and uniformly stirring to form a film forming solution, then pouring the film forming solution into a tetrafluoroethylene mold with the diameter, and drying in an oven at 25 ℃ to form the film.
The preparation process comprises the following steps:
(1) firstly, 20g of acetic acid is dissolved in 1000ml of beaker to prepare 2 percent acetic acid-containing deionized water;
(2) taking 60ml of deionized water obtained in the step (1), and dissolving 0.6g of chitosan in the 2% acetic acid-containing deionized water to prepare 1% chitosan coating solution;
(3) dissolving in a magnetic stirrer at 50 deg.C for 20min to obtain gel;
(4) adding 0.2mg/ml anthocyanin into the gel solution;
(5) after the (4) and the gel solution are completely dissolved, homogenizing for 5min at the rotating speed of 10000r/min by using a high-speed homogenizer to obtain a membrane liquid of the composite edible membrane;
(6) uniformly pouring the film liquid on a disposable polyethylene disc by a casting coating method, drying in an oven at the temperature of 25 ℃ for 12h, and removing the film to use after film forming.
Example 3
Respectively preparing a procyanidine aqueous solution with the mass concentration of 1.5% and a chitosan aqueous solution with the mass concentration of 1.5%, then mixing the procyanidine and the collagen solution according to the dry weight ratio of 3:50 in a stirring state, fully and uniformly stirring to form a film forming solution, then pouring the film forming solution into a tetrafluoroethylene mold with the diameter, and putting the tetrafluoroethylene mold into an oven with the temperature of 25 ℃ for drying to form the film.
The preparation process comprises the following steps:
(1) firstly, 20g of acetic acid is dissolved in 1000ml of beaker to prepare 2 percent acetic acid-containing deionized water;
(2) taking 60ml of deionized water obtained in the step (1), and dissolving 0.9g of chitosan in the 2% acetic acid-containing deionized water to prepare 1% chitosan coating solution;
(3) dissolving in a magnetic stirrer at 50 deg.C for 20min to obtain gel;
(4) adding 0.3mg/ml anthocyanin into the gel solution;
(5) after the (4) and the gel solution are completely dissolved, homogenizing for 5min at the rotating speed of 10000r/min by using a high-speed homogenizer to obtain a membrane liquid of the composite edible membrane;
(6) uniformly pouring the film liquid on a disposable polyethylene disc by a casting coating method, drying in an oven at the temperature of 25 ℃ for 12h, and removing the film to use after film forming.
Example 4
Respectively preparing a procyanidine aqueous solution with the mass concentration of 2% and a chitosan aqueous solution with the mass concentration of 2%, then mixing the procyanidine and the collagen solution according to the dry weight ratio of 4:50 under the stirring state, fully and uniformly stirring to form a film forming solution, then pouring the film forming solution into a tetrafluoroethylene mold with the diameter, and drying in an oven at 25 ℃ to form the film. The preparation process comprises the following steps:
(1) firstly, 20g of acetic acid is dissolved in 1000ml of beaker to prepare 2 percent acetic acid-containing deionized water;
(2) taking 60ml of deionized water obtained in the step (1), and dissolving 1.2g of chitosan in the 2% acetic acid-containing deionized water to prepare a 2% chitosan coating solution;
(3) dissolving in a magnetic stirrer at 50 deg.C for 20min to obtain gel;
(4) adding 0.4mg/ml anthocyanin into the gel solution;
(5) after the (4) and the gel solution are completely dissolved, homogenizing for 5min at the rotating speed of 10000r/min by using a high-speed homogenizer to obtain a membrane liquid of the composite edible membrane;
(6) uniformly pouring the film liquid on a disposable polyethylene disc by a casting coating method, drying in an oven at the temperature of 25 ℃ for 12h, and removing the film to use after film forming.
Table 1 below shows the results of the fresh keeping performance analysis of shrimps using the anthocyanin edible films of examples 1 to 4 of the present invention and comparative example.
TABLE 1
The result of the prawn preservation performance analysis of the anthocyanin edible films of the examples 1 to 4 and the comparative example can obtain that the prawn preservation performance of the anthocyanin edible films of the examples 1 to 4 is obviously better than that of the comparative example. The texture of shrimp tissue is affected by myofibrillar and connective tissue protein, and after the shrimp die, microorganisms breed on the body surface, and the shrimp meat texture is changed by enzyme with the function of hydrolyzing protein and the putrefaction function of microorganisms.
Finally, it should be noted that: the above embodiments are only used to help understanding the technical solutions and core ideas of the present invention, and are not limited thereto; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: it is possible to modify the solutions described in the embodiments or to substitute some or all of the technical features of the embodiments, and these modifications or substitutions also fall within the scope of the claims of the present invention.
Claims (3)
1. A preparation method and application of an edible anthocyanin preservative film for prawns with a preservation effect comprise the following steps: firstly, respectively preparing a proanthocyanidin aqueous solution with the mass concentration of 0.5-1.5% and a chitosan aqueous solution with the mass concentration of 1-2%, then mixing the proanthocyanidin and the chitosan solution according to the dry weight ratio of 1:50-3:50 under the stirring state, fully and uniformly stirring to form a film forming solution, and then preparing the film by film forming. The film-making method comprises the steps of pouring the film-forming solution into a film-making mold, naturally drying in an oven at 25 ℃, and then uncovering the film.
The manufacturing process comprises the following steps:
(1) firstly, 20g of acetic acid is dissolved in 1000ml of beaker to prepare 2 percent acetic acid-containing deionized water;
(2) taking 60ml of deionized water obtained in the step (1), and dissolving 0.6g of chitosan in the 2% acetic acid-containing deionized water to prepare 1% chitosan coating solution;
(3) dissolving in a magnetic stirrer at 50 deg.C for 20min to obtain gel;
(4) adding 0.3mg/ml anthocyanin into the gel solution;
(5) after the (4) and the gel solution are completely dissolved, homogenizing for 5min at the rotating speed of 10000r/min by using a high-speed homogenizer to obtain a membrane liquid of the composite edible membrane;
(6) uniformly pouring the film liquid on a disposable polyethylene disc by a casting coating method, drying in an oven at the temperature of 25 ℃ for 12h to form a film, and then removing the film for use.
2. The anthocyanin edible film prepared in the embodiments 1 to 4 of the invention is systematically evaluated for the effect of the prawn preservation performance through texture measurement, and the prawn which does not utilize the anthocyanin edible film in the comparative example is used as a reference.
3. The result of the prawn preservation performance analysis of the anthocyanin edible films of the examples 1 to 4 and the comparative example can obtain that the prawn preservation performance of the anthocyanin edible films of the examples 1 to 4 is obviously better than that of the comparative example. The texture of shrimp tissue is affected by myofibrillar and connective tissue protein, and after the shrimp die, microorganisms breed on the body surface, and the shrimp meat texture is changed by enzyme with the function of hydrolyzing protein and the putrefaction function of microorganisms.
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| CN202210205980.3A CN114479143A (en) | 2022-02-28 | 2022-02-28 | Preparation method and application of edible anthocyanin preservative film for shrimps with preservation effect |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116023716A (en) * | 2022-10-31 | 2023-04-28 | 华中农业大学 | Layer-by-layer nanoparticle filled fresh-keeping-indicating composite film, preparation method and application |
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| US20030091851A1 (en) * | 2001-10-31 | 2003-05-15 | National University Of Singapore | Method of preparing chitin films |
| CN105111474A (en) * | 2015-09-11 | 2015-12-02 | 江苏大学 | Method for preparing chitosan and gelatin composite membrane based on anthocyanidin |
| CN111234325A (en) * | 2020-03-13 | 2020-06-05 | 武汉轻工大学 | Preparation method of food packaging film and milk packaging structure |
| CN113861470A (en) * | 2021-10-26 | 2021-12-31 | 东北农业大学 | Preparation method of edible gellan gum-chitosan-anthocyanin film |
| CN113968986A (en) * | 2021-11-09 | 2022-01-25 | 浙江工商大学 | Preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent membrane |
-
2022
- 2022-02-28 CN CN202210205980.3A patent/CN114479143A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030091851A1 (en) * | 2001-10-31 | 2003-05-15 | National University Of Singapore | Method of preparing chitin films |
| CN105111474A (en) * | 2015-09-11 | 2015-12-02 | 江苏大学 | Method for preparing chitosan and gelatin composite membrane based on anthocyanidin |
| CN111234325A (en) * | 2020-03-13 | 2020-06-05 | 武汉轻工大学 | Preparation method of food packaging film and milk packaging structure |
| CN113861470A (en) * | 2021-10-26 | 2021-12-31 | 东北农业大学 | Preparation method of edible gellan gum-chitosan-anthocyanin film |
| CN113968986A (en) * | 2021-11-09 | 2022-01-25 | 浙江工商大学 | Preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent membrane |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116023716A (en) * | 2022-10-31 | 2023-04-28 | 华中农业大学 | Layer-by-layer nanoparticle filled fresh-keeping-indicating composite film, preparation method and application |
| CN116023716B (en) * | 2022-10-31 | 2024-03-29 | 华中农业大学 | Layer-by-layer nanoparticle filled fresh-keeping-indicating composite film, preparation method and application |
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Application publication date: 20220513 |