马铃薯淀粉/PVA复合膜的制备及其在猪肉保鲜中的应用

Preparation of Potato Starch/PVA Composite Film and Its Application in Pork Preservation

为获得保鲜性能优良的复合膜,应用于猪肉的保鲜包装中,以马铃薯淀粉与聚乙烯醇(PVA)为主要基材,采用溶液浇铸法制备马铃薯淀粉/PVA复合膜。探讨PVA含量对复合膜性能的影响,探讨复合膜的微观结构及马铃薯淀粉与PVA的相容性。分析猪肉的新鲜度指标,探讨复合膜对猪肉新鲜度的保护效果。当D-山梨醇用量为4 g,反应温度95℃,反应时间30 min,聚乙烯醇质量分数为80%时,复合膜的拉伸强度是纯淀粉膜的260.97%,断裂伸长率是纯PVA膜的112.24%,水蒸气透过率低于纯淀粉膜60.67%,低于纯PVA膜10.26%,吸水率低于纯PVA膜9.90%。应用于猪肉包装中,猪肉的保鲜期由未包装时的6 d延长到复合膜包装下8 d。马铃薯淀粉/PVA复合膜包装性能优良,保鲜效果良好,有一定的应用潜力。

In order to obtain composite film with excellent fresh-keeping performance for prolonging the fresh time when using in fresh-keeping packaging of pork,potato starch and polyvinyl alcohol were used as main substrates to prepare potato starch/PVA composite film by solution casting method.The effect of PVA contents on the properties of composite film,the micro structure of composite film and the compatibility between potato starch and PVA were studied.The freshness index of pork was analyzed and the protective effect of composite film on pork freshness was investigated.When the dosage of D-sorbitol is 4 g,the temperature is 95℃,the reaction time is 30 min.When the mass fraction of PVA is 80%,the tensile strength of the composite film is 260.97%of pure starch film,the elongation at break is 112.24%of pure PVA film.The water vapor transmission rate of composite film is lower than pure starch film 60.67%and pure PVA film 10.26%,respectively.The water absorption rate of composite film is lower than pure PVA film 9.90%.When applied to pork packaging,the preservation period of fresh pork is extended from 6 days without packaging to 8 days with composite film packaging.The composite film with PVA and potato starch has excellent packaging performance and fresh-keeping effect,which has great potential in fresh-keeping application.