LU500604B1 - The preparation method for antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat and its application - Google Patents

The preparation method for antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat and its application Download PDF

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Publication number
LU500604B1
LU500604B1 LU500604A LU500604A LU500604B1 LU 500604 B1 LU500604 B1 LU 500604B1 LU 500604 A LU500604 A LU 500604A LU 500604 A LU500604 A LU 500604A LU 500604 B1 LU500604 B1 LU 500604B1
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polyvinyl alcohol
solution
modified atmosphere
absorbing pad
preparation
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LU500604A
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German (de)
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Qian Liu
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Univ Northeast Agricultural
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    • D—TEXTILES; PAPER
    • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
    • D01D—MECHANICAL METHODS OR APPARATUS IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS
    • D01D5/00—Formation of filaments, threads, or the like
    • D01D5/0007—Electro-spinning
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/28—Applications of food preservatives, fungicides, pesticides or animal repellants
    • D—TEXTILES; PAPER
    • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
    • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
    • D01F1/00—General methods for the manufacture of artificial filaments or the like
    • D01F1/02—Addition of substances to the spinning solution or to the melt
    • D01F1/10—Other agents for modifying properties
    • D—TEXTILES; PAPER
    • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
    • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
    • D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
    • D01F6/44—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds
    • D—TEXTILES; PAPER
    • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
    • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
    • D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
    • D01F6/44—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds
    • D01F6/50—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds of polyalcohols, polyacetals or polyketals

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Textile Engineering (AREA)
  • Mechanical Engineering (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Pest Control & Pesticides (AREA)
  • Manufacturing & Machinery (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

An antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat and its preparation method thereof. The method includes the following steps: The ethanol solution of clove oil is added into the mixed solution of polyvinyl alcohol and citric acid, evenly stirring, then preparing the polyvinyl alcohol-based antibacterial nanofiber mat by electrostatic spinning technology. Afterwards, the polyvinyl alcohol nanofiber mat is heated to obtain a hydrophobic polyvinyl alcohol-based antibacterial nanofiber mat. The nanofiber mat prepared according to the invention has higher water absorption and antibacterial property, its functionality is superior to the existing chilled meat water-absorbing pad, which provides a new idea for food active packaging. In addition, polyvinyl alcohol can be completely degraded, which is an environment-friendly packaging material and conforms to the development trend of green ecology. The hydrophobic polyvinyl alcohol-based antibacterial food water-absorbing pad prepared by the invention can be used in packaging boxes of fresh meat.

Description

DESCRIPTION HU500604 The preparation method for antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat and its application
TECHNICAL FIELD The invention relates to an antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat, and its preparation method and application, belonging to the field of food packaging.
BACKGROUND In the past few decades, China's meat production has been increasing continuously. By 2009, China has become the largest meat producer in the world, with an annual output of 78.21 million tons, accounting for about 28% of the world's total output. From 2009 to 2015, China's meat production continued to increase substantially, and by 2015, the meat production reached 86.25 million tons. At present, there are three main forms of meat in the raw meat market in China: frozen meat, hot fresh meat and chilled fresh meat. With the development of social economy and the improvement of people's living standards, the development trend of meat industry will be low-temperature chilled meat with good quality and sanitary conditions. However, the short storage period of chilled meat limits its long-distance transportation. Microbes are the main factors that affecting the shelf life of chilled meat, and controlling the number of microbes is the first condition to prolong the shelf life of chilled meat. At present, the commonly used preservation technologies are usually physical preservation technology (ultra-high pressure preservation technology, ice temperature preservation technology, modified atmosphere preservation technology and irradiation preservation technology) and chemical preservation technology (chemical preservation and natural preservation). These two preservation methods have their own advantages and disadvantages. Among them, modified atmosphere preservation technology has been widely recognized in the application of chilled fresh meat storage, but modified atmosphere packaging still can not achieve the best preservation effect, for example, it cannot solve the problem of blood and water extravasation during the storage and sale of chilled meat. The food water-absorbing pad with antibacterial effect developed by polyvinyl alcohol can make up for the HU500604 shortcomings of modified atmosphere preservation technology, and has very important practical significance.
Polyvinyl alcohol (PVA) is a kind of multifunctional polymer, which has the advantages of chemical corrosion resistance, excellent physical properties and gas barrier properties, safety, innocuity and easy degradation, etc. It has been widely used in industry. Polyvinyl alcohol nanofiber mats prepared by electrospinning technology have the advantages of high porosity and high specific surface area, it can quickly absorb water and release antibacterial substances for a long time. However, polyvinyl alcohol nanofiber pad is easy to dissolve in water, which limits its application in food packaging. Adding citric acid into polyvinyl alcohol solution, then heating the nanofiber mat to promote esterification reaction between them can improve the hydrophobicity of the nanofiber mat. Polyvinyl alcohol nanofiber mat itself has no antibacterial property, so antibacterial substances such as plant essential oil are usually added into polyvinyl alcohol solution to achieve the antibacterial purpose. Clove oil is a natural plant aromatic oil with remarkable antibacterial and antioxidant properties. However, because clove oil is volatile in the air and insoluble in water, the utilization rate of essential oil is greatly reduced. Therefore, electrostatic spinning fiber was used to embed clove oil to improve the stability and utilization rate of clove oil.
Therefore, adding citric acid and clove oil to polyvinyl alcohol solution can improve the hydrophobicity of polyvinyl alcohol nanofiber mat on the one hand, and give antibacterial function to polyvinyl alcohol nanofiber mat on the other hand.
SUMMARY The purpose of the invention is to provide an antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat, and its preparation method and application. The preparation method of the present invention includes the following steps: (1) Preparation of clove oil solution: weigh the clove oil accurately to completely dissolve it in 1 to 5 mL absolute ethanol for use.
(2) Preparation of polyvinyl alcohol solution: citric acid and polyvinyl alcohol are respectively added into double distilled water, and heated in water bath at 70-95°C HU500604 for 1h, then stirring them magnetically until polyvinyl alcohol is completely dissolved, the mass fraction of polyvinyl alcohol in the prepared polyvinyl alcohol solution is 5% to 12%, and the mass fraction of citric acid is 0.2% to 1.0%.
(3) Preparation of electrospinning solution: Add the clove oil solution prepared in step (1) dropwise to the polyvinyl alcohol solution in step (2), and magnetically stir it for 7-12 hours to prepare an electrospinning solution.
(4) Add the spinning solution of step (3) to a 10 mL syringe, where the amount of spinning solution is 10 mL, and the parameters of the electrospinning process are set to: voltage 10 ~ 25KV; advancing speed 0.2 ~ 1mL/ h; and the receiving distance is ~ 30cm.
(5) Place the polyvinyl alcohol nanofiber mat obtained in step (4) in an oven, the condition is: heating at 120-180°C for 2-10 minutes to obtain a hydrophobic polyvinyl alcohol-based antibacterial food water-absorbing mat.
The advantages of the present invention: 1. The raw material polyvinyl alcohol selected for the antibacterial water-absorbing pad of the chilled fresh meat modified atmosphere tray packaging prepared by the present invention is a biodegradable material, it has the advantages of non-toxicity, high biocompatibility, and high safety.
2. The present invention uses citric acid as a cross-linking agent and improves the hydrophobicity of the polyvinyl alcohol nanofiber mat through heating treatment, which is a cross-linking method that is acceptable for green food. 3. The clove oil used in the present invention is a natural plant essential oil, which is extracted from the buds, branches and leaves of the clove tree, and has high safety as well as consumer acceptance. 4. The hydrophobic polyvinyl alcohol-based antibacterial food water-absorbing pad prepared in the present invention belongs to a nano material, it has the advantages of high porosity, high specific surface area and low production cost. It not only has high water absorption capacity but also has antibacterial effect, and its functionality is better than that of water-absorbing pads currently on the market.
The antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat prepared by the present invention is used as a chilled meat water 7500604 absorbing pad.
BRIEF DESCRIPTION OF THE FIGURES Fig. 1 Changes of pH of modified atmosphere packaged chilled meat during storage Fig. 2 Changes of TVB-N of modified atmosphere packaged chilled meat during storage Fig. 3 Changes of total bacterial count of modified atmosphere packaged chilled meat during storage
DESCRIPTION OF THE INVENTION (1) Preparation of clove oil solution: Og, 0.08g, 0.16g, 0.24g, 0.32g and 0.40g of clove oil are respectively added into 2mL of absolute ethanol, then stirred until completely dissolved for later use.
(2) Preparation of polyvinyl alcohol solution: citric acid and polyvinyl alcohol are respectively added into double distilled water and heated in water bath at 90°C for 1h, then magnetically stirring them until polyvinyl alcohol is completely dissolved, the mass fraction of polyvinyl alcohol in the prepared polyvinyl alcohol solution is 7. 5%, and the mass fraction of citric acid is 0. 6%.
(3) Preparation of electrospinning solution: the clove oil solution prepared in step (1) is added dropwise to the polyvinyl alcohol solution in step (2), wherein the mass fraction of polyvinyl alcohol is 7. 5%. The mass percentage of citric acid is 0.6%, and the electrospinning solution is prepared by magnetic stirring for 12 hours.
(4) Add the spinning solution of step (3) to a 10mL syringe, where the amount of spinning solution is 10mL, and the parameters of the electrospinning process are set as: voltage is 15KV; advancing speed is 0.5mL/h; receiving distance is 20cm.
(5) Place the polyvinyl alcohol nanofiber mat obtained in step (4) in an oven, the condition is: heating at 180°C for 8min. So as to obtain the hydrophobic polyvinyl alcohol-based antibacterial food water-absorbing pad.
It can be seen from fig. 1 that the pH value of each treatment group gradually increases during storage. This is because under the action of microorganisms or enzymes, nutrients such as protein in chilled meat are decomposed to produce alkaline HU500604 substances, so the pH of chilled meat gradually rises. It can be seen from the figure that the pH of the three treatment groups is lower than that of the blank group, which indicates that both modified atmosphere packaging and spinning pad can effectively inhibit the growth and reproduction of spoilage bacteria, and reduces the increase of organic alkali content in the process of fresh meat spoilage. Among them, the preservation effect of modified atmosphere packaging combined with spinning pad is better than that of single use.
It can be seen from fig. 2 that TVB-N in blank group increases linearly with the extension of storage time, while TVB-N in other treatment groups increases slowly. On the 8th day of storage, the content of TVB-N in meat samples of blank group reaches 18.7mg/100g, which is higher than 15mg/100g and exceeds the standard. On the 10th day of storage, the TVB-N values of modified atmosphere packaging group, spinning pad group and modified atmosphere packaging/spinning pad group are
17.9mg/100g, 15.8mg/100g and 14.9mg/100g, respectively. It shows that modified atmosphere packaging/spinning pad group has the best preservation effect.
It can be seen from Figure 3 that the total bacterial count of meat samples in each treatment group increases significantly with the extension of storage time. On the 4th day of storage, the total bacterial count of blank group reaches 4.00logCFU/g, which exceeds the standard of total bacterial count of fresh meat then became inferior meat. On the 4th day of storage, the total bacterial count of meat samples treated by casting liner, film liner and spinning liner group reaches 3.4logCFU/g, 3.11ogCFU/g and
2.910gCFU/g, respectively, which meets the standard of fresh meat. Compared with the blank group, it can be concluded that the meat samples treated by modified atmosphere packaging, spinning water-absorbing pad and modified atmosphere packaging/spinning pad group, the growth of total bacterial count is slower than that of the blank group, which indicates that these three preservation methods have antibacterial effect and can prolong the preservation period of chilled meat. The order of the total bacterial count in the four treatment groups is as follows: modified atmosphere packaging/spinning pad group < spinning pad group < modified atmosphere packaging < blank group.
Antibacterial water-absorbing liner combined HU500604 with modified atmosphere packaging can effectively slow down the growth of total bacterial count in meat.

Claims (6)

CLAIMS LU500604
1. An antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat, characterized in that a mixed solution of 5%-12% polyvinyl alcohol and
0.2%-1.0% citric acid is prepared first, after stirring until it is completely dissolved, add the clove oil solution prepared in advance to the polyvinyl alcohol solution dropwise, then, a polyvinyl alcohol-based antibacterial nanofiber mat was prepared by electrospinning technology, afterwards, the polyvinyl alcohol nanofiber mat is heated, and the chilled fresh meat antibacterial water-absorbing mat is finally prepared.
2. The antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat according to claim 1, wherein citric acid is used to improve the hydrophobicity of the polyvinyl alcohol nanofiber pad.
3. The antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat according to claim 1, characterized in that the mass fraction of polyvinyl alcohol is 5% ~ 12%, and the mass fraction of citric acid is 0. 2% ~ 1.0%.
4. According to claim 1, the preparation method of antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat, characterized in that the preparation method of antibacterial water-absorbing pad for chilled fresh meat modified atmosphere tray packaging is carried out according to the following operation steps: (1) preparation of clove oil solution: weigh the clove oil accurately to dissolve it completely in 1-5 mL of absolute ethanol, and set aside; (2) preparation of polyvinyl alcohol solution: a certain amount of citric acid and polyvinyl alcohol are added into double distilled water and then placed in magnetic water bath pot, continue stirring at 70~95°C until the polyvinyl alcohol is completely dissolved, the mass fraction percentage of polyvinyl alcohol in the prepared polyvinyl alcohol solution is 5% to 12%, and the mass fraction percentage of citric acid is 0.2% to 1.0%; (3) preparation of electrospinning solution: adding the clove oil solution prepared in step (1) dropwise to the polyvinyl alcohol solution of step (2), and magnetically stirring for 7-12 hours to prepare an electrospinning solution;
(4) add the spinning solution of step (3) to a 10 mL syringe, where the amount of HU500604 spinning solution is 10 mL, and the parameters of the electrospinning process are set as: voltage 10-25KV; advancing speed 0.2-1mL/h; receive distance is 10—30em; (5) the polyvinyl alcohol nanofiber mat obtained in step (4) is placed in an oven and heated at 120-180°C for 2-10 minutes to obtain a chilled fresh meat antibacterial water-absorbing mat.
5. According to the preparation method of antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat as claimed in claim 4, it is characterized in that, in step (1), the essential oil of clove is added to 1 - 5 mL of absolute ethanol, and the clove oil is completely dissolved by shaking.
6. The preparation method of antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat according to claim 4 is characterized in that, in step (5), the polyvinyl alcohol nanofiber pad is placed in an oven and heated at 120-180°C for 2-10 min.
LU500604A 2021-09-01 2021-09-01 The preparation method for antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat and its application LU500604B1 (en)

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LU500604A LU500604B1 (en) 2021-09-01 2021-09-01 The preparation method for antibacterial water-absorbing pad for modified atmosphere packaging of chilled meat and its application

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