摘要
通过真空镀膜的技术将Ag蒸镀在PET、CPP、PE、PA薄膜上,然后用于包装鲜牛肉,以此延长鲜牛肉的货价寿命。讨论了经该抗菌薄膜包装的鲜牛肉储存期间各项理化指标及感观品质的变化,并研究了该抗菌薄膜的抗菌效果和物理指标。结果表明经这种材料包装后的鲜牛肉的挥发性盐基氮(TVB-N)明显下降,感观品质提高;该抗菌薄膜的杀菌率达到99%以上,与未经过包装的鲜牛肉相比,该材料使鲜牛肉的货架寿命延长了3倍。
Ag was coated on polymer film by vacuum coating for packaging of fresh beef in order to prolong its shelf life. The physical and biochemical changes of beef with this antimicmbial packaging were studied and the antimicrobial effect also was discussed. The results showed that TVB - N decreased markedly and the microbial inhibitory rate reached to 99%. The fresh beefg shelf life was extended 3 times comparing with no packaging.
出处
《包装工程》
CAS
CSCD
北大核心
2006年第2期43-44,共2页
Packaging Engineering
关键词
抗菌包装
鲜牛肉
真空镀银
antimicrobial packaging
fresh beef
vacuum coating Ag
