Study On The Preparation Of Edible Complex Film Made Of Denaturized Potato Starch Based For Chilled Sheep Meat Packaging

Based on studies on mechanical properties of films made of potato raw starch ,cross-bonded potato starch and potato starch acetic ester ,cross-bonded potato starch was chosen to be the best base material to prepare a new type of film ,which made by combination of cross-bonded potato starch ,lipid ,and agar .In conditions of gelatinization temperature 85℃,drying temperature 40℃and adding with glycerol 1.5%(v/v) ,acetic monoglycerol ester 0.1%(v/v) and monosteric glycerol ester 0.025%(w/v) determined by orthogonal experiment .The new film had the mechanical properties of tensile strength 18.47MPa, tension rate 26.6%, water vapor permeation rate 0.98×10-10g/m.s.pa and transmittancy 45.5% respectivety .The film was employed to package chilled sheep meat sample and found that the product had a significant protecting effect (α=0.05) on TVB-N values of meat sample and slightly improving water holding capacity and pH and during 12days preservation time. In the 7 days oxidation test catalyzed by ultraviolet light the film showed a strong antioxidation effect on meat samples (α=0.01).