The Nutrition Characteristics And Effect Of Biodegradable Film On Preservation Of Bactrian Camel

In the present study,normal nutrient composition of muscles,organs and humps of Bactrian Camel were detected.Muscles packed with PLLA/PPC/PBAT(poly(L-lactic Acid)/poly(propylene carbonate)/Poly(butyleneadipate-co-terephthalate),PA/PE(polyamide/Polyethylene)under vacuum and no packed as compared,during 2-4 ? of refrigerated storage.Then sensory,physical and chemical indicators of chilled camel meat were detected periodically.At the same time,the mechanical properties of composite film was tested.The results showed that:1.The average contents of moisture,protein,fat and ash were 76.11%,21.01%,2.93%and 0.99%in Bactrian camel muscles.Evaluating results of normal nutrient composition of camel in viscera were 75.66%,18.46%,4.21%and 1.27%.Evaluating results of normal nutrient composition of camel hump were 8.14%,1.96%,89.48%and 0.18%.2.The thickness of PLLA/PPC/PBAT film is only 72.1%of the PA/PE film but oxygen permeability coefficient and water vapor permeability coefficient were 0.17×10-7 and 6.31×10-6,barrier property is better than that of PA/PE thin film(0.23×10-7 and 6.82×10-6),mechanical properties of Yield Strength,Elongation at break,Young modulus(13.0Mpa,6.3%and 381.9Mpa)were slightly lower than those of PA/PE film.If we can improve the mechanical properties of the PLLA/PPC/PBAT film(no Listed products),it has a broad application prospect.3.The PLLA/PPC/PBAT packaging total bacteria number,total volatile basic nitrogen(TVB-N),pH,TBARS values were lower than other samples.Sensory index,water holding capacity,texture indexes.shear force and color difference were better than other samples.Therefore,PLLA/PPC/PBAT packaging can effectively delay the spoilage process and keep the quality of camel meat.