CN114605714A - Edible wood frog collagen packaging film and preparation method thereof - Google Patents
Edible wood frog collagen packaging film and preparation method 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
-
- 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
- C08J2489/00—Characterised by the use of proteins; Derivatives 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
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
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- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
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- Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the field of application of wood frogs to preservation, and discloses an edible wood frog collagen packaging film and a preparation method thereof, and the performance of the film and the influence of the film on the preservation effect of chilled fresh meat. The invention firstly utilizes the wood frog raw materials to prepare the wood frog skin collagen-chitosan packaging film, and the prepared film can play a certain role in keeping the chilled meat fresh. Light transmittance, water absorption, moisture permeability, and O permeability of the film2Sex and CO permeability2The basic performance of the wood frog skin collagen-chitosan packaging film is explored through sexual experiments, and experiments prove that the prepared film meets the requirements of the preservative film.The total number of bacterial colonies, TBARs, pH value, juice loss rate and sensory evaluation in the chilled meat are measured, and the wood frog skin collagen-chitosan packaging film has a certain fresh-keeping effect on the chilled meat.
Description
Technical Field
The invention belongs to the field of wood frog preservation, and researches the preparation of a wood frog skin collagen-chitosan packaging film, the performance of the film and the influence of the film on the fresh-keeping effect of chilled meat.
Background
The northeast wood frog is a special frog in the northeast China, wherein the Jilin province is abundant, and belongs to a rare frog species for both food and medicine. The nutritional value is rich, and the prepared rana japonica oil has the effects of delaying aging, enhancing immunity, maintaining beauty and keeping young and the like. In recent years, wood frog resources are increasingly reduced, and it is important to develop the economic value of the wood frog resources to the maximum extent. Researchers are focused on preparing the wood frog oil and paying attention to the aspects of maintaining beauty and keeping young of the wood frog oil, the fresh-keeping effect of the wood frog is that antibacterial peptide obtained by extracting dried wood frog skin plays a fresh-keeping role on food, and other researches on the application of the wood frog skin to the fresh-keeping field are rarely known. The edible packaging film is a novel food packaging material taking natural food raw materials as a film forming carrier, can obstruct gas and influence the propagation of microorganisms so as to play a fresh-keeping effect, and has the advantages of environmental protection, safety, convenience, simple preparation conditions and the like, thereby having wide application prospect. The patent aims to prepare the preservative film by using the wood frogs, explores the preservation effect and provides a new idea for better comprehensive utilization and development of wood frog resources.
Disclosure of Invention
The invention firstly utilizes the wood frog raw materials to prepare the wood frog skin collagen-chitosan packaging film, and the wood frog skin collagen-chitosan packaging film can play a certain role in keeping the chilled meat fresh. Particularly, the physical and chemical indexes and the sensory indexes of the chilled meat are better than those of a control group after the chilled meat is treated by a packaging film. The invention aims to solve the problem of preparing the wood frog skin preservative film and laying a foundation for deep application of wood frog resources. Based on this, the invention provides the following technical scheme: the first purpose of the invention is to prepare the wood frog collagen-chitosan packaging film. According to the above object, a collagen coating solution and a chitosan coating solution are mixed, and a series of treatments are performed using glycerol as a plasticizer, utilizing the light transmittance, water absorption, moisture permeability, and O permeability of the film2Sex, permeability to CO2The basic performance of the wood frog skin collagen-chitosan packaging film is explored through sexual experiments. The results show thatThe light transmittance of the collagen-chitosan film is (88.9% +/-0.01), chitosan can be well dispersed in the collagen film liquid, and the surface of the film is smooth and flat. The collagen-chitosan packaging film has the water absorption rate of 116.3 percent and the moisture permeability of 20.19 g/(m)2H) through O2The ratio was 0.491 g/(m)2H) CO permeation2The ratio was 37.90 g/(m)2H), experiments prove that the prepared film meets the requirements of the preservative film. The second purpose of the invention is to determine the fresh-keeping effect of the prepared wood frog skin collagen-chitosan packaging film on the chilled meat. According to said aim, the following indicators are determined: the total number of bacterial colonies, TBARs, pH value, juice loss rate and sensory evaluation in the chilled meat show that the wood frog skin collagen-chitosan packaging film can play a certain fresh-keeping effect on the chilled meat. The method is expected to provide scientific basis for the development of the chilled fresh meat preservative film.
Drawings
FIG. 1: light transmittance of film
FIG. 2: collagen-chitosan packaging film appearance
FIG. 3: changes in the Total number of colonies of chilled meat
FIG. 4: changes in TBARs in chilled meat
FIG. 5: change in pH of chilled meat
FIG. 6: variation in chilled fresh meat juice loss rate
Detailed Description
The present invention is further illustrated by the following detailed description in conjunction with the accompanying drawings, which are meant to be exemplary and not limiting. The test methods in the following examples, in which specific conditions are not specified, are generally carried out according to conventional conditions or manufacturer's instructions. Scientific and technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. Reagents and materials used in the following examples are commercially available unless otherwise specified.
Example 1 preparation of collagen packaging film from wood frog skin and measurement of basic Properties of the film
1. Experimental methods
1.1 preparation of Wood frog skin collagen packaging film
Accurately weighing 0.44g of collagen, adding 100mL of distilled water, and placing in 50 deg.C water bath to dissolve completely to obtain collagen with concentration of 4.4 × 10-3g/mL collagen coating liquid; accurately weighing 2.06g of chitosan, adding 100mL of 1% acetic acid solution, stirring at 37 deg.C to dissolve, and preparing to obtain the chitosan with concentration of 2.06 × 10-2g/mL chitosan coating liquid. Mixing the collagen membrane coating solution and the chitosan membrane coating solution according to a certain volume ratio, adding 0.3% of glycerol as a plasticizer, stirring for 30min at 30 ℃ by using a magnetic stirrer to completely dissolve the collagen membrane coating solution and the chitosan membrane coating solution, pouring the membrane coating solution into a culture dish with a smooth and flat bottom surface, placing the culture dish in a blast drying oven at 60 ℃ for drying for 12h, taking out the culture dish after drying, cooling to room temperature, slightly uncovering the membrane, and placing the membrane in a clean dryer for balancing for 2 days for later use.
1.2 basic Property measurement of the film
1.2.1 light transmittance test of films
Testing the light transmittance of the film by referring to GB/T2410-2008, cutting the film into a long strip with the length of 3cm and the width of 1cm, ensuring the film to be flat, pollution-free and scratch-free in the cutting process, then placing the film on the inner side of an ultraviolet spectrophotometer, measuring in a 400-800nm range by taking air as a control group, measuring in parallel for 3 times, and taking an average value.
1.2.2 Water absorption test of films
Testing the water absorption of the film by referring to GB/T1034-2008, cutting the film into strips with the length of 5cm and the width of 2cm, drying the strips in a blowing drying oven at 50 ℃ for 3 hours, taking out the strips, cooling the strips to the room temperature, accurately weighing the dry weight of the film and recording the dry weight as m1. Placing the membrane in a clean culture dish, placing the dish containing the membrane in a dryer filled with a small amount of distilled water, sealing and standing for 24h, taking out, accurately weighing the weight of the membrane after water absorption, and recording as m2The calculation formula is as follows:
1.2.3 moisture vapor Transmission testing of films
Reference GB/T16928-1997Moisture permeability of the film was measured by cutting the film into a square of 6 cm. times.6 cm, and the area was designated as s (m)2) Weighing 4g of anhydrous calcium chloride, placing the anhydrous calcium chloride into a cone-shaped bottle which is dried to constant weight, tightly wrapping the bottle mouth of the cone-shaped bottle by using a film, fixing the cone-shaped bottle by using a rubber band, accurately weighing the weight of the processed cone-shaped bottle, and recording the weight as m1. Then putting the conical flask into a dryer containing a small amount of distilled water, sealing and standing for 24 hours (t), taking out the conical flask, accurately weighing the conical flask, and recording the weight as m2The calculation formula is as follows:
1.2.4 Permeability of the Membrane to O2Sexual test
The membrane was cut into a 6cm × 6cm square and the area was recorded as s (m)2) Weighing 3g of reduced iron powder, placing the reduced iron powder into a conical flask which is dried to constant weight, tightly wrapping the mouth of the conical flask by using a film, fixing the conical flask by using a rubber band, accurately weighing the weight of the treated conical flask, and recording the weight as m1. Then putting the conical flask into a dryer containing a small amount of distilled water, sealing and standing for 48h (t), taking out, accurately weighing the conical flask, and recording the weight as m2The calculation formula is as follows:
1.2.5 CO permeation of membranes2Sexual test
The membrane was cut into a 6cm × 6cm square and the area was recorded as s (m)2) Weighing 5g of potassium hydroxide, placing the potassium hydroxide into a conical flask which is dried to constant weight, tightly wrapping the opening of the conical flask by using a film, fixing the conical flask by using a rubber band, accurately weighing the weight of the treated conical flask, and recording the weight as m1. Then putting the conical flask into a dryer containing a small amount of distilled water, sealing and standing for 48 hours (t), taking out the conical flask, immediately weighing the conical flask, and recording the weight as m2The calculation formula is as follows:
2. results of the experiment
2.1 permeability of the film
The dispersibility of the material can be seen indirectly by the light transmittance, which generally increases with increasing dispersibility. As can be seen from FIG. 1, the transmittance of the collagen-chitosan membrane reached (88.9% + -0.01) at 800nm, indicating that chitosan can be well dispersed in the collagen membrane solution. It can also be seen from fig. 2 that the film surface was smooth and flat, without protruding particles and without significant bubbles and protrusions.
2.2 Water absorption of the film
The water absorption of the collagen-chitosan packaging film is 116.3% according to the formula (1-1).
2.3 moisture permeability of the film
The moisture permeability of the collagen-chitosan packaging film is 20.19 g/(m) according to the formula (1-2)2·h)。
2.4 Permeability of the film to O2Property of (2)
The O permeability of the collagen-chitosan packaging film can be obtained by the formula (1-3)2The ratio was 0.491 g/(m)2·h)。
2.5 CO permeation of membranes2Sex toy
The CO permeability of the collagen-chitosan packaging film can be obtained by the formula (1-4)2The ratio was 37.90 g/(m)2·h)。
Example 2 index measurement of freshness of chilled meat
1. Experimental methods
1.1 determination of the Total number of colonies
The determination was carried out according to GB4789.2-2016, "Total colony count for food microbiology test". Taking 10g of meat sample, putting into a tissue triturator, adding 90ml of 0.85% sterile normal saline, stirring and fully mixing uniformly. Diluting the sample solution with 0.85% sterile physiological saline solution by 10 times gradient, pouring the diluent with proper dilution into a sterile culture dish, pouring a flat plate with PCA culture medium, mixing uniformly, culturing in a constant temperature incubator at 37 ℃ for 48h, and then determining the total number of colonies.
1.2 determination of TBARs values
Mincing cold fresh pork with a tissue triturator, putting 10g of a meat sample into a conical flask, adding 50mL of 7.5% trichloroacetic acid (containing 0.1% EDTA), shaking for 30min on a micro-oscillator, filtering, putting 5mL of supernatant into a test tube, adding 5mL of 0.02mol/L TBA solution (2-thiobarbituric acid), shaking uniformly, keeping the temperature in a 90 ℃ water bath kettle for 40min, taking out, rapidly cooling to room temperature, centrifuging at 1600r/min for 5min, transferring the supernatant into a clean test tube, adding 5mL of chloroform, shaking uniformly, taking the supernatant, respectively measuring the absorbance at 532nm and 600nm, and recording the absorbance value.
1.3 determination of the pH value
Weigh 5g of meat sample into a tissue triturator and add 50mL of distilled water, stir and mix well. The pH of the sample solution was measured with a pH meter, and the measurement was repeated 3 times to obtain an average value.
1.4 determination of juice loss Rate
The juice loss rate was analyzed by the weight loss method. Taking out the cold fresh meat in the fresh-keeping box at 4 ℃, weighing the mass of the cold fresh meat, and recording the mass as m1. After the juice on the surface of the cold fresh meat is sucked dry by clean filter paper, the mass is weighed as m2. Repeat 3 times and average. The calculation formula is as follows:
1.5 sensory evaluation
The panel consisted of 10 persons, and was scored using the ten-bar system. Wherein, 0 to 3 points represent disagreeable, 4 to 7 points represent neutral, more than 8 points represent like, and the scoring standard is shown in table 1. In the case between two criteria in a particular assessment process, the intermediate fraction is chosen and must be an integer.
1.6 data processing
Data were repeated at least 3 times and histograms were plotted in Prism 8.0.
2. Results of the experiment
2.1 Change in Total number of colonies
As can be seen from fig. 3, the total number of colonies in the experimental group showed a tendency to decrease after 2 days of cold storage, which may be unfavorable for the growth of aerobic bacteria due to the low-oxygen closed environment, but then the anaerobic bacteria became dominant during storage, resulting in an increase in the total number of colonies. On the 4 th day of cold storage, the total number of colonies of the chilled fresh meat wrapped with the collagen-chitosan film was (3.47 ± 0.01) lg CFU/g, and the total number of colonies of the chilled fresh meat in the untreated control group exposed to cold air was (5.84 ± 0.01) lg CFU/g, and it can be seen that wrapping the chilled fresh meat with the collagen-chitosan film effectively inhibited the propagation of microorganisms. On the 8 th day of cold storage, the colony count of the test group cold fresh meat is (5.29 +/-0.01) lg CFU/g, and still is within the standard of the colony count of the sub-fresh meat, while the colony count of the control group cold fresh meat is (7.69 +/-0.01) lg CFU/g, and the test group cold fresh meat is deteriorated and cannot be eaten.
2.2 variation of TBARs values
As can be seen from fig. 4, the TBARs of both the control group and the experimental group showed an increasing trend. Coating with collagen-chitosan can effectively inhibit fat oxidation, thereby reducing the increase rate of TBARs value. After 6 days of cold storage, the untreated control chilled fresh meat exposed to cold air had a TBARs value of (1.25. + -. 0.01) mg/kg, at which time severe oxidation had occurred to give deteriorated meat. While the TBARs of chilled fresh meat coated with collagen-chitosan films were within the maximum TBARs range of fresh meat products throughout the cold storage period.
2.3 change in pH
As can be seen from fig. 5, the pH of the cold fresh pork coated with collagen-chitosan increased more slowly relative to the control group throughout the cold storage period. The control group had a rapid increase in pH after day 2, which may be due to the proliferation of microorganisms on the surface of the chilled fresh pork at this time, causing the decomposition of proteins to produce a large amount of alkaline substances, thereby increasing the pH. On day 8, the pH of the chilled fresh pork coated with the collagen-chitosan film was (6.25. + -. 0.01) within the range of the national first-class fresh pork standard, whereas the pH of the control group reached (7.02. + -. 0.02), and had deteriorated.
2.4 Change in sap loss Rate
From fig. 6, it can be seen that the juice loss rate of the whole chilled fresh meat increases slowly in 2-4 days, and the juice loss rate of the chilled fresh meat coated with collagen-chitosan increases slowly in 4-8 days compared with the untreated control group exposed to cold air. The juice loss rate of the control group and the collagen-chitosan group in 4-8 days is increased from (2.91 +/-0.01)% to (2.66 +/-0.01)% to (5.04 +/-0.02)% to (3.51 +/-0.02)%, and is respectively increased by 2.13% and 0.85%, and the juice loss rate of the control group which is directly exposed in cold air without treatment is increased sharply, and is possibly exposed in the air without the support of a protective film, so that the juice loss is serious.
2.5 sensory evaluation
As can be seen from Table 1, the difference between the appearance of the control group exposed to the low temperature environment without treatment and the appearance of the collagen-chitosan coated group during the period of 0-2 days of cold storage is small, probably because the low temperature environment affects the propagation of microorganisms on the surface of the chilled fresh meat, and the collagen-chitosan coated group has a certain fresh-keeping effect on the chilled fresh meat. On day 4, the odor and viscosity of the control group changed significantly, while the experimental group did not change significantly. The control group had deteriorated on day 8, had unacceptable sensory quality, had a noticeable odor, and the color, tackiness, odor and elasticity of the experimental group samples were within acceptable ranges.
In summary, the patent results are as follows:
(1) the wood frog skin collagen-chitosan packaging film is prepared, the basic performance of the film is measured, and the prepared preservative film can be used as a food preservative film.
(2) The result shows that the wood frog skin collagen-chitosan packaging film can play a certain role in keeping the chilled meat fresh, ensure the quality of the chilled meat and prolong the shelf life of the chilled meat. The research is expected to provide scientific basis for the development of the chilled fresh meat preservative film.
TABLE 1 sensory quality score results
Claims (5)
1. A preparation method of an edible wood frog collagen packaging film is characterized by comprising the following steps: the method comprises the following steps:
1) preparing a collagen coating solution: accurately weighing 0.44g of collagen, adding 100mL of distilled water, and placing in a water bath at 50 ℃ until the collagen is completely dissolved to prepare a collagen coating solution with the concentration of 0.44g/100 mL;
2) preparing a chitosan coating liquid: accurately weighing 2.06g of chitosan, adding 100mL of 1% acetic acid solution, stirring and dissolving at 37 ℃, and preparing chitosan coating liquid with the concentration of 2.06g/100 mL;
3) mixing the collagen film coating solution and the chitosan film coating solution according to a certain volume ratio, adding 0.3% of glycerol as a plasticizer, stirring for 30min at 30 ℃ by using a magnetic stirrer to completely dissolve the collagen film coating solution and the chitosan film coating solution, pouring the film coating solution into a culture dish with a smooth and flat bottom surface, placing the culture dish in a blast drying oven at 60 ℃ for drying for 12h, taking out the culture dish after drying, cooling to room temperature, slightly uncovering the film, and placing the film in a clean dryer for balancing for 2 days for later use, thus obtaining the rana chensinensis skin collagen-chitosan packaging film.
2. The method for preparing the edible wood frog collagen packaging film according to claim 1, wherein the raw material of the selected packaging film is wood frog skin collagen-chitosan.
3. The preparation method of the edible wood frog collagen packaging film according to any one of the claims 1 to 2, characterized in that 0.44g/100mL of collagen coating solution and 2.06g/100mL of chitosan coating solution are selected.
4. Use of an edible wood frog collagen film prepared by the preparation method according to any one of claims 1 to 3, wherein the preparation of wood frog skin collagen-chitosan and the determination of the cold fresh meat thereof are described in aspects 1), 2), 3), 4), 5):
1) measuring the total number of colonies;
2) measuring TBARs value;
3) measuring the pH value;
4) measuring the juice loss rate;
5) and (4) sensory evaluation.
5. The application of the edible wood frog collagen packaging film according to claim 4, wherein the wood frog skin collagen-chitosan packaging film is prepared, the basic performance of the film is measured, and the fresh-keeping effect of the collagen-chitosan packaging film on chilled meat is evaluated; the wood frog skin collagen-chitosan packaging film can play a certain role in keeping the chilled meat fresh, ensure the quality of the chilled meat and prolong the shelf life of the chilled meat; the research is expected to provide scientific basis for the development of the chilled fresh meat preservative film.
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