Full
Outline
To develop a novel composite gel packaging film capable of food preservation and visual freshness monitoring.
Ferulic acid was covalently grafted onto the backbone of carboxymethyl chitosan (CMCS) using the carbodiimide method to synthesize a carboxymethyl chitosan-graft-ferulic acid copolymer(CMCS-g-FA). Gelatin and agar were used as the film-forming matrix, and CMCS-g-FA together with anthocyanins was incorporated into the matrix at temperatures below 40 ℃. Finally, the composite film was prepared by the solution casting method. The chemical structure of the films was characterized by Fourier transform infrared spectroscopy(FTIR), and their mechanical properties were determined using a texture analyzer. Furthermore, its application efficacy in chicken preservation was evaluated by measuring total volatile basic nitrogen (TVB-N), total viable count, pH , drip loss and conducting sensory evaluation.
FTIR analysis indicated the successful grafting of CMCS with ferulic acid, and CMCS-g-FA together with anthocyanins could form a stable composite film structure with the gelatin/agar matrix. The composite film incorporated with CMCS-g-FA and anthocyanins exhibited optimal comprehensive properties. Specifically, its tensile strength significantly increased to 10.410 MPa, the elongation at break was 35.367%,and the moisture content and water solubility were 13.21% and 39.67%, respectively. Moreover, this film effectively inhibited microbial growth and TVB-N accumulation in chicken meat. With prolonged storage time, the TVB-N value of the treated chicken increased from the initial 4.3 mg/100 g to 23.36 mg/100 g on the 6th day, which was 18.83 mg/100 g lower than that of the blank control group without preservation measures. Additionally, the pH also showed corresponding changes, reflecting the various stages of chicken meat from freshness to spoilage.
This study successfully develops an intelligent packaging film with enhanced mechanical properties and preservation functions. The film can not only visually monitor the freshness of poultry meat products but also effectively extend their shelf life, providing a novel approach for the development of composite gel-type packaging materials.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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