Study On Modified Polyethylene Films For Preservation Of Stewed Meat In Seasoning

In recent years,with the frequent problems of food additives,functional packaging has gradually entered the public's field of vision.Among them,modified packaging has become the focus of today's packaging research.Antimicrobial packaging is prepared by adding antibacterial agents to the substrate.The packaging of antibacterial effect can not only achieve the packaging effect of ordinary packaging materials,but also can prolong the shelf life of food without adding preservatives,which greatly reduces the content of preservative contained in foods.It is a food safety belt.Come to the new barrier.Sauce Braised duck meat products are delicious and easy to eat,and are deeply loved by consumers.But at present,the sauce Braised duck meat products can only be cryopreserved due to its own characteristics,so its sales are limited.To solve this practical problem,the The test was established in relation to the concept of antimicrobial packaging.The matrix material used in this study was low-density polyethylene(LDPE).Fluoride resin modifiers and sodium benzoate antibacterial agents were used to modify low-density polyethylene.The addition of modifiers and antibacterial agents and the amount of additions to the study were low.Density polyethylene physical and chemical properties change.The antibacterial agent is proportioned(set to 5 proportions)and the low-density polyethylene resin base material is mixed,stirred well,added to a twin-screw extruder heated to a specified temperature,and mixed and molded by a twin-screw extruder.Melting,homogenization,melting,granulator shearing to prepare modified masterbatch.The prepared master batch and the low density polyethylene were prepared.Mixing,adding LYJ-300 casting machine,cast film obtained.Basic performance tests were performed on the obtained films containing different proportions of antimicrobial agents,including optical properties,mechanical properties,air permeability,scanning electron microscopy,and antibacterial properties.Finally,fresh modified braised duck wings were individually packaged using the modified films prepared and stored at room temperature to check the effect of the film on the preservation of the marinated duck wings.The main conclusions are as follows:(1)Add 4% of sodium dehydroacetate,4% sodium benzoate,2.4% sodium dehydroacetate/1.6% sodium benzoate,and 4% metal sodium ion modifier compared to pure low-density polyethylene film Antimicrobial films exhibit reduced elongation at break,increased haze,reduced light transmission,and reduced oxygen transmission;antibacterial films pulled with 4% metal sodium ion modifier and 2.4% sodium dehydroacetate/1.6% sodium benzoate The tensile strength decreases,the tensile strength of the other two kinds of antibacterial films increases,the water vapor transmission amount of the modified 4% metal sodium ion modifier film increases,and the water vapor transmission amount of other modified films decreases;The film has an inhibitory effect on both E.coli and Staphylococcus aureus.(2)Compared with the pure low-density polyethylene film,the tensile strength of the film added with the fluororesin modifier and the sodium benzoate(fluororesin: sodium benzoate 3:2)increased,and the elongation at break decreased,adding The haze and light transmittance of the modified films of 1%-5% fluororesin and sodium benzoate were the same as those of pure low-density polyethylene,and the modified films with 4%,5% fluororesin and sodium benzoate were added to the pure polyethylene film.Compared with haze,the haze increases and the light transmittance decreases.With the increase of the additive content,the oxygen permeability first decreases and then increases.When the amount is 3%,the oxygen permeability is the smallest.(3)The prepared film containing different amounts of sodium benzoate/modified fluororesin was used to package the braised duck wings in the sauce and stored at 25° C.,and the change of physical and chemical indexes in the seasoned duck wings was determined.Determined by measuring and analyzing the total number of colonies(TVC),volatile base nitrogen(TVB-N)values,thiobarbituric acid(TBA)values,juice loss,texture,electronic nose,and color changes during storage.Effect of Modified Antibacterial Film on Preservation of Braised Duck Wings in Sauces.The test showed that the modified film with different content of sodium benzoate/modified fluororesin had different preservation effect,and its effect increased first and then decreased with the increase of added amount.The preservation effect of the film with 3% sodium benzoate/modified fluororesin was the most Well,the shelf life of the salted duck wings can be extended to 8 days under room temperature conditions.The changes in other physical and chemical indexes during storage are also minimal,which is consistent with the analysis results of the film properties.(4)Although the content of this study has certain reference value,there are still some deficiencies.For example,the amount of antibacterial agent added in the experiment only took a few gradients,does not cover all possible situations,and it can be applied to actual production.In life,further study is needed.In addition,the study on the release mechanism of antibacterial agents in the film is not thorough enough,and the preservation effect of the film cannot be well judged by data,and further research is needed.