FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (5): 246-251.doi: 10.7506/spkx1002-6630-20200312-195

• Packaging & Storage • Previous Articles     Next Articles

Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef

QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin   

  1. (College of Food Science and Engineering, Changchun University, Changchun 130022, China)
  • Online:2021-03-15 Published:2021-03-29

Abstract: Auricularia auricular polysaccharide (AAP) and chitosan (CS) were used as raw materials for preparing an edible composite film with good preservative effect. The impact of different AAP contents on the physicochemical properties, structure, antioxidation of AAP/CS composite films was studied as well as the influence on the preservative effect of AAP/CS composite films on fresh beef during 10 days of storage at 4 ℃. The results showed that the addition of AAP could increase the thickness, density, solubility, swelling degree, tensile strength and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and reduce the water vapor transmission rate and transparency of the AAP/CS composite film. From the Fourier transform infrared spectrum of the AAP/CS composite film, it was tentatively deduced that there was an interaction between AAP and CS in the mixed solution. Compared to polyethylene terephthalate/polyethylene (PET/PE) vacuum packaging and CS film packaging, the sensory score and pH of AAP/CS packaged beef meat samples were increased, and the total number of colonies and thiobarbituric acid reactive substances (TBARS) value were decreased. Therefore, the AAP/CS edible composite film holds promise for food preservation.

Key words: Auricularia auricular polysaccharide; chitosan; edible composite film; preservation of fresh beef

CLC Number: