Preparation And Preservative Effects On Chilled Pork Of Chitosan Antimicrobial Films

With the development of society, more renewable resources and higher food quality has been required, thus the preservative films, which are environmentally friendly, edible and made by natural macromolecules, have received more and more extensive attention. The edible packaging materials consisting of fats, proteins, polysaccharides, have become a research focus in the field of pharmaceutical, food and packaging, due to its wide raw material sources, environmental friendliness and edibility.Edible films were prepared with the raw material, chitosan, and optimum technology was obtained, and then by adding antibacterial agents, chitosan films with high antibacterial activity were prepared and its preservative effects on chilled pork were determined. Conclusions could be drawn as follows through the experiments:(1) Single factor trial indicated that film prepared under the optimum process conditions (chitosan1.5%, glycerol0.5%,55℃), showed the best mechanical and physical properties.(2) As the concentration of essential oil monomer increasing, the physical and mechanical properties of the film had changed to some extent, but there was not much change in the surface structure of film.(3) The film incorporated with essential showed certain antibacterial effect on escherichia coli, staphylococcus aureus and pseudomonas, yeast. And antibacterial effect of the film containing cinnamic aldehyde-eugenol (1:1) was best.(4) According to the preservation experiment, such as their driage, TVB-N, and the total number of coliform bacteria. The edible films containing15%essential oil monomer had better preservative effects on the meat samples compared with the edible films without essential oil monomer.(5) By using the GC-MS combination instrument and the electronic nose to analyze the meat samples stored4days in4℃refrigerator freezer, conclusion was drawn that compared with the meat samples without packaging and pure film, edible films containing15%of essential oil monomer, could increase the aroma components of meat, but had no significant influence on aroma intensity.