壳聚糖
食品科学
微观结构
膜
抗菌活性
葡甘露聚糖
活性包装
复合数
材料科学
基质(化学分析)
化学
化学工程
食品包装
复合材料
有机化学
细菌
生物化学
生物
工程类
遗传学
作者
Yuan Ma,Kunyue Ye,Ping Liu,Anqi Yuan,Siqi Chen,Yezheng He
标识
DOI:10.1016/j.afres.2022.100249
摘要
The aim of this study is to develop a new type of cold pork cling film. In this study, konjac glucomannan (KGM)/chitosan (CTS) antibacterial films with different microcapsule contents (0%, 2%, 4%, 6%, 8%, 10%) were prepared, and their microstructure, physical properties and fresh-keeping properties were studied. The microstructure shows that microcapsules have a significant effect on the morphology and structure of the film matrix. The infrared spectrum analysis showed that the microcapsules interacted with the membrane matrix to form hydrogen bonds. The analysis of antibacterial property showed that the addition of microcapsules increased the antibacterial property of KGM/CTS antibacterial membrane. Among them, the KGM/CTS membrane has the best performance after adding 10% microcapsules. In addition, the membrane based on KGM/CTS is adopted, and 10% microcapsules are added for the packaging of chilled pork. The results showed that the freshness of cold fresh pork packed with 10% microcapsule film was the best, and GC-MS analysis showed that the pork packed with 10% microcapsule film could maximally inhibit flavor fission of pork.
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