Preparation Of Antibacterial Biodegradable Film And Effect Of The Film On Quality Of Chilled Meat

Aim to modify the poly(L-lactic acid)(PLLA)by the superior barrier properties of poly(vinyl alcohol)(PVA)and excellent extensibility of poly(?-caprolactone)(PCL)and evaluate the properties of films and effect of biodegradable film containing some antimicrobials in meat vacuum packaging and storage.Data are shown that the yield strength,elongation at breakage and young modulus was nearly 11%,52MPa and 1730MPa,respectively.The oxygen barrier of PLLA is significantly increased about 306 times by using PVA as an intermediate layer in multilayer film.The shelf life of chilled meat packaged with PLLA/PVA/PCL-TP/PS/TH/N multilayer film could achieve 23d/31d/21d/23d,but samples packaged with PLLA/PVA/PCL multilayer film just could achieve 19 d and the control group only 11 d.The samples with same storage time,pH value,color,total bacterial count and total volatile basic nitrogen(TVB-N)were tested,the results showed that chilled meat packaged with PLLA/PVA/PCL-TP/PS/TH/N were better than that of PLLA/PVA/PCL and control group.It suggested that the antibacterial film which prepared by PLLA/PVA/PCL film and antibacterial could inhibit microbial growth greatly,keep good colour during storage and extend the shelf life of chilled meat and It is noteworthy that the LVC-PS film showed the longest shelf life of 31 days.