阅读说明：本技术 一种肉制品保鲜膜、制备方法及其应用 (Meat product preservative film, preparation method and application thereof ) 是由 武杰 徐静 刘勇 于 2021-08-09 设计创作，主要内容包括：本发明公开一种肉制品保鲜膜、制备方法及其应用,包括以下质量份原料：氧化淀粉3-5份、羧甲基壳聚糖4-8份、双醛壳聚糖2-3份、谷氨酰胺转氨酶0.05-0.1份、酸催化剂1-2份、儿茶素0.1-0.2份、沙棘果提取物0.4-0.8份、水100份；所述肉制品保鲜膜作为可食性保鲜膜在原切肉、调理肉保鲜中的应用。本发明属于肉制品保鲜技术领域,该保鲜膜阻水阻气性良好,结构稳定,成膜性优良,能锁住肉制品的汁液,阻止并杀灭膜外细菌、病毒、真菌等的侵入,进而显著延长货架期和贮藏时间,并具有良好的护色效果。(The invention discloses a meat product preservative film, a preparation method and application thereof, wherein the meat product preservative film comprises the following raw materials in parts by mass: 3-5 parts of oxidized starch, 4-8 parts of carboxymethyl chitosan, 2-3 parts of dialdehyde chitosan, 0.05-0.1 part of glutamine transaminase, 1-2 parts of acid catalyst, 0.1-0.2 part of catechin, 0.4-0.8 part of seabuckthorn fruit extract and 100 parts of water; the meat product preservative film is applied to preservation of raw cut meat and conditioned meat as an edible preservative film. The preservative film has good water and gas resistance, stable structure and excellent film forming property, can lock the juice of the meat product, prevent and kill the invasion of bacteria, viruses, fungi and the like outside the film, further remarkably prolongs the shelf life and the storage time, and has good color protection effect.)

1. The preservative film for meat products is characterized by comprising the following raw materials in parts by mass: 3-5 parts of oxidized starch, 4-8 parts of carboxymethyl chitosan, 2-3 parts of dialdehyde chitosan, 0.05-0.1 part of glutamine transaminase, 1-2 parts of acid catalyst, 0.1-0.2 part of catechin, 0.4-0.8 part of seabuckthorn fruit extract and 100 parts of water.

2. The meat product preservative film according to claim 1, wherein the acid catalyst is a citric acid solution.

3. The meat product preservative film according to claim 2, wherein the citric acid solution has a mass concentration of 10-15%.

4. The meat product preservative film according to claim 1, wherein the preparation method of the seabuckthorn fruit extract comprises the following steps: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 80-85% ethanol solution according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 1-2h at 35-50 ℃, filtering to obtain an extracting solution i, adding filter residues into 60-65% ethanol solution according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 1-2h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain the seabuckthorn fruit extract.

5. The meat product preservative film according to claim 1, wherein the ultrasonic leaching ultrasonic power is 500W, and the frequency is 40 KHz.

6. The method for preparing the preservative film for meat products according to any one of claims 1 to 5, characterized by comprising the following steps:

s1: adding oxidized starch, carboxymethyl chitosan and dialdehyde chitosan into water, stirring at 60-70 deg.C for dissolving to obtain mixed gel solution;

s2: adding an acid catalyst into the mixed gel liquid, stirring and reacting at 55-75 ℃ for 1-2h, cooling to 30-45 ℃, adding glutamine transaminase, catechin and seabuckthorn fruit extract, fully stirring, carrying out tape casting on the obtained mixed film liquid to form a film, and carrying out vacuum drying to obtain the preservative film for the meat product.

7. The meat product preservative film prepared by the preparation method of claim 6 is applied to preservation of raw cut meat and conditioned meat as an edible preservative film.

Technical Field

The invention belongs to the technical field of meat product preservation, and particularly relates to a meat product preservative film, a preparation method and application thereof.

Background

The edible preservative film is a film formed by taking natural polysaccharides, proteins and lipids as raw materials through interaction among different molecules, can be used for packaging and preserving vegetables, fruits, fresh meat and processed meat, can be eaten together with food, can also be peeled for eating, has the advantages of good preservation effect, good edibility, good degradability, greenness, no pollution and the like compared with the traditional PVC preservative film, shows huge development potential, and has become the main direction of research and development of green packaging materials. However, the edible preservative film is inferior to the traditional plastic preservative film in the aspects of mechanical strength, air tightness and the like, the existing edible preservative film is generally made into a film in a physical mixing mode, the crosslinking degree is low, the compactness, the film forming stability and the coating performance are poor, and in addition, the antibacterial effect of the edible preservative film is also required to be improved.

The preservative film is prepared by adopting oxidized starch, carboxymethyl chitosan, dialdehyde chitosan, glutamine transaminase, catechin and seabuckthorn fruit extracts for the first time, carboxyl and carbonyl in the oxidized starch and amino in the chitosan respectively carry out acylation reaction and Schiff base reaction, carboxymethyl in the carboxymethyl chitosan and amino in the dialdehyde chitosan carry out acylation reaction, the dialdehyde chitosan and the carboxymethyl chitosan carry out Schiff base reaction, the three components are mutually reacted and crosslinked to form a three-dimensional interpenetrating network structure, the air tightness and the water resistance are improved, the juice loss and the exosmosis of meat products are prevented, the invasion of bacteria, viruses, fungi and the like outside the film is prevented, and the shelf life and the storage time are further remarkably prolonged; meanwhile, under the action of water vapor and water molecules, free carboxyl, carbonyl and amino in the preservative film structure further generate a crosslinking reaction with protein on the surface of the meat product, so that the coating stability of the preservative film on the meat product is further improved; the preservative film can also slowly release glutamine transaminase, catechin and seabuckthorn fruit extracts and permeate into the tissue structure of meat products, the glutamine transaminase is used for catalyzing protein molecules in muscle tissues and covalent cross-linking occurs between molecules, the textural property of the meat products is improved, the taste of the meat is kept, the juice loss is prevented, and the permeation of the catechin and active ingredients (proanthocyanidin, seabuckthorn flavone, seabuckthorn polysaccharide, vitamin C, alkaloid and phytosterol in the seabuckthorn fruit extracts) of the seabuckthorn fruit extracts further improves the antibacterial and bacteriostatic performance and resists the permeation of the proanthocyanidin, the seabuckthorn flavone, the seabuckthorn polysaccharide, the vitamin C, the alkaloid and the phytosterol in the seabuckthorn fruit extractsOxidation performance, avoidance of Fe²⁺And lipid peroxidation browning phenomenon, so that the meat product keeps good texture, color, water retention and tenderness, and the fresh-keeping effect is obviously improved.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide the meat product preservative film, the preparation method and the application thereof.

The technical scheme of the invention is summarized as follows:

the preservative film for the meat products comprises the following raw materials in parts by mass: 3-5 parts of oxidized starch, 4-8 parts of carboxymethyl chitosan, 2-3 parts of dialdehyde chitosan, 0.05-0.1 part of glutamine transaminase, 1-2 parts of acid catalyst, 0.1-0.2 part of catechin, 0.4-0.8 part of seabuckthorn fruit extract and 100 parts of water.

Preferably, the acid catalyst is a citric acid solution.

Preferably, the citric acid solution has a mass concentration of 10-15%.

Preferably, the preparation method of the seabuckthorn fruit extract comprises the following steps: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 80-85% ethanol solution according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 1-2h at 35-50 ℃, filtering to obtain an extracting solution i, adding filter residues into 60-65% ethanol solution according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 1-2h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain the seabuckthorn fruit extract.

Preferably, the ultrasonic leaching has the ultrasonic power of 500W and the frequency of 40 KHz.

A preparation method of a preservative film for meat products comprises the following steps:

s1: adding oxidized starch, carboxymethyl chitosan and dialdehyde chitosan into water, stirring at 60-70 deg.C for dissolving to obtain mixed gel solution;

s2: adding an acid catalyst into the mixed gel liquid, stirring and reacting at 55-75 ℃ for 1-2h, cooling to 30-45 ℃, adding glutamine transaminase, catechin and seabuckthorn fruit extract, fully stirring, carrying out tape casting on the obtained mixed film liquid to form a film, and carrying out vacuum drying to obtain the preservative film for the meat product.

The meat product preservative film prepared by the preparation method is applied to preservation of raw cut meat and conditioned meat as an edible preservative film.

The invention has the beneficial effects that:

1. the preservative film is prepared by adopting oxidized starch, carboxymethyl chitosan, dialdehyde chitosan, glutamine transaminase, catechin and seabuckthorn fruit extracts for the first time, carboxyl and carbonyl in the oxidized starch and amino in the chitosan respectively carry out acylation reaction and Schiff base reaction, carboxymethyl in the carboxymethyl chitosan and amino in the dialdehyde chitosan carry out acylation reaction, the dialdehyde chitosan and the carboxymethyl chitosan carry out Schiff base reaction, the three components are mutually reacted and crosslinked to form a three-dimensional interpenetrating network structure, the air tightness and the water resistance are improved, the juice loss and the exosmosis of meat products are prevented, the invasion of bacteria, viruses, fungi and the like outside the film is prevented, and the shelf life and the storage time are further remarkably prolonged; meanwhile, under the action of water vapor and water molecules, free carboxyl, carbonyl and amino in the preservative film structure further generate a crosslinking reaction with protein on the surface of the meat product, so that the coating stability of the preservative film on the meat product is further improved; the preservative film can also slowly release glutamine transaminase, catechin and seabuckthorn fruit extracts and permeate into the tissue structure of meat products, the glutamine transaminase is used for catalyzing protein molecules in muscle tissues and covalent cross-linking occurs between molecules, the textural property of the meat products is improved, the taste of the meat is kept, the juice is prevented from being lost, and the permeation of the active ingredients (proanthocyanidin, seabuckthorn flavone, seabuckthorn polysaccharide, vitamin C, alkaloid and phytosterol in the seabuckthorn fruit extracts) of the catechin and the seabuckthorn fruit extracts further improves the antibacterial and bacteriostatic performance and the antioxidant performance and avoids Fe²⁺And lipid peroxidation browning phenomenon, so that the meat product keeps good texture, color, water retention and tenderness, and the fresh-keeping effect is obviously improved.

2. The preservative film has good water and gas resistance, stable structure and excellent film forming property, can lock the juice of meat products, prevent and kill the invasion of bacteria, viruses, fungi and the like outside the film, further remarkably prolongs the shelf life and the storage time, and has good color protection effect.

Drawings

FIG. 1 is a flow chart of a preparation method of a preservative film for meat products.

Detailed Description

The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.

Example 1

A preparation method of a preservative film for meat products comprises the following steps:

s1: preparing a seabuckthorn fruit extract: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 80% ethanol solution according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 1h at 35 ℃ and the frequency of 40KHz, filtering to obtain an extracting solution i, adding filter residues into 60% ethanol solution according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 1h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain a seabuckthorn fruit extract;

s2: preparing materials: weighing 3 parts of oxidized starch, 4 parts of carboxymethyl chitosan, 2 parts of dialdehyde chitosan, 0.05 part of glutamine transaminase, 1 part of citric acid solution with the mass concentration of 10%, 0.1 part of catechin, 0.4 part of seabuckthorn fruit extract and 100 parts of water according to the mass parts;

s3: adding oxidized starch, carboxymethyl chitosan and dialdehyde chitosan into water, stirring at 60-70 deg.C for dissolving to obtain mixed gel solution;

s4: adding a citric acid solution with the mass concentration of 10% into the mixed gel liquid, stirring at 55 ℃ for reaction for 1h, cooling to 30 ℃, adding glutamine transaminase, catechin and seabuckthorn fruit extract, fully stirring, carrying out tape casting on the obtained mixed film liquid to form a film, and carrying out vacuum drying to obtain the preservative film for the meat product.

Example 2

A preparation method of a preservative film for meat products comprises the following steps:

s1: preparing a seabuckthorn fruit extract: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 85% ethanol solution according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 1.5h at 40 ℃ and the frequency of 40KHz under the power of 500W, filtering to obtain an extracting solution i, adding filter residues into 65% ethanol solution according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 1.5h at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain a seabuckthorn fruit extract;

s2: preparing materials: weighing 4 parts of oxidized starch, 6 parts of carboxymethyl chitosan, 2.5 parts of dialdehyde chitosan, 0.08 part of glutamine transaminase, 1.5 parts of citric acid solution with the mass concentration of 12.5%, 0.15 part of catechin, 0.6 part of seabuckthorn fruit extract and 100 parts of water according to the mass parts;

s3: adding oxidized starch, carboxymethyl chitosan and dialdehyde chitosan into water, stirring at 65 ℃ to dissolve, and obtaining mixed gel liquid;

s4: adding a citric acid solution with the mass concentration of 12.5% into the mixed gel liquid, stirring at 60 ℃ for reaction for 1.5h, cooling to 40 ℃, adding glutamine transaminase, catechin and sea buckthorn fruit extract, fully stirring, carrying out tape casting on the obtained mixed film liquid to form a film, and carrying out vacuum drying to obtain the preservative film for the meat product.

Example 3

A preparation method of a preservative film for meat products comprises the following steps:

s1: preparing a seabuckthorn fruit extract: cleaning, crushing and grinding seabuckthorn fruits, adding the seabuckthorn fruits into 85% ethanol solution with volume concentration according to the solid-liquid ratio of 1g:4mL, carrying out ultrasonic extraction for 2 hours at 50 ℃ and the power of 500W and the frequency of 40KHz, filtering to obtain an extracting solution i, adding filter residues into 65% ethanol solution with volume concentration according to the solid-liquid ratio of 1g:8mL, carrying out water bath reflux for 2 hours at 95 ℃, filtering to obtain an extracting solution ii, combining the extracting solution i and the extracting solution ii, concentrating under reduced pressure and drying in vacuum to obtain a seabuckthorn fruit extract;

s2: preparing materials: weighing 5 parts of oxidized starch, 8 parts of carboxymethyl chitosan, 3 parts of dialdehyde chitosan, 0.1 part of glutamine transaminase, 2 parts of citric acid solution with the mass concentration of 15%, 0.2 part of catechin, 0.8 part of seabuckthorn fruit extract and 100 parts of water according to the mass parts;

s3: adding oxidized starch, carboxymethyl chitosan and dialdehyde chitosan into water, stirring at 70 ℃ to dissolve, and obtaining mixed gel liquid;

s4: adding a citric acid solution with the mass concentration of 15% into the mixed gel liquid, stirring at 75 ℃ for reaction for 2 hours, cooling to 45 ℃, adding glutamine transaminase, catechin and seabuckthorn fruit extract, fully stirring, carrying out tape casting on the obtained mixed film liquid to form a film, and carrying out vacuum drying to obtain the preservative film for the meat product.

Comparative example 1 is the same as example 1 except that: the preparation method does not add fructus Hippophae extract.

Comparative example 2 is the same as example 1 except that: oxidized starch is replaced by corn starch.

Comparative example 3 is the same as example 1 except that: carboxymethyl chitosan and dialdehyde chitosan are replaced by hydroxypropyl chitosan.

The preservative films of examples 1-3 and comparative examples 1-2 are used for respectively wrapping 300g of fresh raw cut beef, preserving and storing at 2 ℃, measuring the total number of bacterial colonies when the beef is stored for 7 days, recording the shelf life and measuring the physical and chemical properties of the preservative films, and the measurement results are shown in the following table.

As can be seen from the above table, the preservative films of examples 1-3 can ensure that the shelf life of the original cut meat at 2 ℃ reaches more than 24d, and the meat quality is compact and not loose, bright red in color, glossy, good in texture, color, water retention and tenderness.

Examples 1 to 3 are directed to a method for preparing a preservative film using oxidized starch, carboxymethyl chitosan, dialdehyde chitosan, glutamine transaminase, catechin, and a seabuckthorn fruit extract for the first time, wherein carboxyl and carbonyl groups in the oxidized starch and amino groups in the chitosan are subjected to an acylation reaction and a schiff base reaction, respectively, carboxymethyl groups in the carboxymethyl chitosan and amino groups in the dialdehyde chitosan are subjected to an acylation reaction, the dialdehyde chitosan and the carboxymethyl chitosan are subjected to the schiff base reaction, and the three components are reacted with each other to crosslink into a three-dimensional interpenetrating network structure, thereby improving air tightness and water resistance, preventing juice loss and extravasation of meat products, and preventing invasion of bacteria, viruses, fungi and the like outside the film, and further significantly prolonging shelf life and storage time; meanwhile, under the action of water vapor and water molecules, free carboxyl, carbonyl and amino in the preservative film structure further generate a crosslinking reaction with protein on the surface of the meat product, so that the coating stability of the preservative film on the meat product is further improved; the preservative film can also slowly release glutamine transaminase, catechin and a seabuckthorn fruit extract, and permeates into a tissue structure of a meat product, the glutamine transaminase is used for catalyzing protein molecules in muscle tissues and covalent cross-linking occurs between molecules, so that the texture of the meat product is improved, the taste of the meat is maintained, juice is prevented from losing, and the permeation of active ingredients (proanthocyanidin, seabuckthorn flavone, seabuckthorn polysaccharide, vitamin C, alkaloid and phytosterol in the seabuckthorn fruit extract) of the catechin and the seabuckthorn fruit extract further improves the antibacterial and bacteriostatic performance, the antioxidant performance, the phenomena of Fe2+ and lipid peroxidation browning are avoided, so that the meat product keeps good texture, color, water retention and tenderness, and the preservation effect is obviously improved.

The preservative films of the embodiments 1 to 3 have good water and gas resistance, stable structure and good film forming property, can lock the juice of meat products, prevent and kill the invasion of bacteria, viruses, fungi and the like outside the film, further remarkably prolong the shelf life and the storage time, and have good color protection effect.

The meat product preservative film prepared by the preparation methods of the embodiments 1 to 3 is applied to preservation of raw cut meat and conditioned meat as an edible preservative film.

While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.