| With the increasing popularity of chilled meat in consumers,the research on extending the shelf of chilled meat and keeping the quality of chilled meat has becomed a trend in the field of meat science.Due to Chilled meat with nutrients,it is easily to grow microbe and corrupt.The natural essential oils have antibacterial and antioxidant effects,but its unacceptable odor limits the application.The aim of study was to prepared antibecterial pad with using essential oils and application in chilled meat,in order to extend the shelf life of chilled meat.The results indicated as follows:1.The non-woven PET as the substrate,the esterification reaction of citric acid and beta-cyclodextrin take placed with catalyst(NaH2PO2ˇH2O)which made the reactants intertwine in the fiber surface,and then use the special structure of cyclodextrin to encapsulate cinnamaldehyde and eugenol,get the antibacterial pad with sustained-release.The inclusion compounds and polymers were identified by FTIR,and the crossed PET was characterized by mechanical testing,XPS,and optical microscopy.2.The release behavior of antibacterial pad in different food simulat was studyed.The 10%ethanol,50%ethanol and n-hexane respectively represent high-water-activity food simulacrum,high-alchohol food simulacrum and fatty food simulacrum.It could be concluded that the antibaterial pad had longer-lasing effect in high-water-activity foods.3.The application of CIN and EG-antibacterial pad with sustained-release in chilled meat were studied.Blank pad as control group,the results showed that the shelf life of chilled meat with blank pad can achieve 5 days,and the chilled meat with 0.3g-CIN-antimicrobial pad can achieve 7 days,the chilled meat with 0.5g-CIN-antimicrobial pad and 0.7g-CIN-antimicrobial pad can achieve 9 days,and extended its shelf life 2 days or 4 days respectively.The results of EG-antibacterial pad was was consistent with that of CIN-antibacterial pad. |
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