Effects Of Antibacterial Pad Containing Silver For Chilled Meat Preservation

Chilled meat is rich in nutrition,delicious in taste and excellent in eating quality,and has a broad market prospect.The short shelf life has severely restricted the development of chilled meat,and it has also led to huge economic losses that have exceeded shelf life.Antibacterial packaging can effectively inhibit the growth and reproduction of microorganisms in cold meat and extend its shelf life.With the innovation of packaging materials and antibacterial materials,antibacterial packaging is also more suitable for people's new demands for storage and preservation.The pad form in the antibacterial package is very suitable for chilled meat tray packaging.The liner has a loose and porous structure,can absorb moisture,and it is also an excellent carrier for antimicrobial loading.The antibacterial agent is added to the liner and the liner is placed on the bottom of the cold meat tray package.This can not only absorb the gravy in the tray,but also have a good antibacterial effect on cold meat.Therefore,this study relies on antibacterial liners to extend the shelf life of chilled meat by means of antibacterial packaging and improve the quality of chilled meat.First,silver loaded montmorillonite(MMT-Ag)was prepared by dopamine hydrochloride,Montmorillonite(MMT),and silver nitrate.Silver loaded antibacterial liners were prepared by adding MMT-Ag as an antibacterial agent to Chitosan(CS)/Carboxymethylcellulose sodium(CMC-Na)based liners.The effects of different mass fractions of MMT-Ag on the microstructure and properties of the liner and the release rate of silver ions in the liner were explored.Then,using fresh cold meat as experimental material,the effect of silver-loaded antibacterial pad on the fresh-keeping of chilled meat was investigated and the silver ion content in fresh meat was examined to evaluate its safety risk.Finally,the grapefruit essential oil was pretreated with cold meat,and the effect of combined use of grapefruit essential oil and silver-loaded antimicrobial liner on the preservation of chilled meat was explored.After the experiment,the following conclusions are drawn:(1)An antibacterial pad was prepared using MMT-Ag as an antibacterial agent,CS and CMC-Na as a substrate.The addition of MMT-Ag has a significant effect on the structure and properties of the gasket.Differe nt mass fractions of MMT-Ag have different effects on the liner.Infrared spectroscopy results show that the addition of MMT-Ag is not a simple physical mixing,but rather a link between functional groups.Adding medium-mass fraction of MMT-Ag can make the inner wall of the liner even and smooth;if the mass fraction is too high,it will be unevenly distributed and a stack will be generated on the inner wall of the liner.The addition of MMT-Ag improved the pad's swelling rate,dissolution rate,moisture absorption rate,and compressive strength.However,the L* in the color difference is significantly reduced,and the appearance of the pad color changes unfavorably.The silver ion release rate in the liner was positively correlated with the mass fraction of MMT-Ag.Solution pH has a greater effect on the silver ion release rate in the liner.Compared with the neutral solution,the release effect is the best in the acidic solution,and the release effect is slightly poor in the alkaline solution.(2)Use silver-loaded antibacterial pad for cold meat preservation.The liner fresh-keeping effect was positively correlated with the MMT-Ag mass fraction.The higher the mass fraction,the better the cushion fresh-keeping effect.When the mass fraction of MMT-Ag was 10%,the cold meat storage period could be extended to 7 days,while the control group had only 3 days.During storage,the liner can significantly improve the quality of chilled meat storage,the total number of chilled meat colonies containing silver-loaded antimicrobial liners,Total Volatile Base Nitrogen(TVB-N),and thiobarbital.TBARS was significantly reduced,and pH,moisture content,cooking loss,color difference,and sensory changes were also superior to the control and blank groups.(3)Adding the corn glutinous barrier layer between the chilled meat and the liner can effectively solve the problem that the liner adheres to the surface of the meat after absorbing the gravy.At the same time,the addition of maize corn leaf barrier layer had no significant effect on the antibacterial and preservation of the liner.The shelf life of chilled meat can still be extended to 7 days after the MTT-Ag mass fraction of 10% was added to the corn cotyledon barrier layer.(4)Determination of silver ion concentration after storage of chilled meat,while silver ions were not detected by atomic absorption spectrometry.This indicates that the migration of silver ions in chilled meat using this packaging is below the safety threshold.In summary,there is no safety risk for liners in cold meat storage and preservation.(5)After the chilled meat is pretreated with different concentrations of grapefruit essential oil and placed in a package containing a silver-loaded antibacterial liner,the combination of grapefruit fine oil and gas antibacterial and antibacterial liner can extend the shelf life of chilled meat to 8 d.The higher the grapefruit oil concentration,the better the chilled meat preservation effect.Especially in the early stage of storage,grapefruit essential oil can significantly improve the quality of chilled meat storage,the total number of pretreated chilled meat colonies,TVB-N value,TBARS value significantly delayed increase,pH value,moisture content,cooking loss,color difference and sensory changes are also better than other groups.In the later period of storage,the pretreatment group gradually approached the silver-loaded liner group,indicating that with the depletion of grapefruit essential oil,the preservation effect of grapefruit essential oils gradually weakened.