Physical And Chemical Properties And Preservation Effect Of Goose Skin Collagen/Chitosan Composite Membrane
Keywords
Collagen, Chitosan, Composite Film, Preservation
Abstract
In order to develop safe, non-toxic and antioxidant edible composite membranes made of natural biological materials, goose skin collagen and chitosan were used as raw materials to study 30 g/L collagen solution and 30 g/L The physical and chemical properties of edible composite films prepared with chitosan solutions at volume ratios of 10:0, 8:2, 6:4, 4:6, 2:8, and 0:10 respectively and their effects on the preservation of duck meat. The results show that when V (collagen): V (chitosan) = 6:4, the composite film has the highest tensile strength (36.05 MPa) and has good water vapor transmittance, light transmittance and elongation at break. rate; when coating fresh duck meat with a composite film prepared at the above ratio, it was found that after 12 days of storage, the thiobarbituric acid value and thiobarbituric acid value of the V (collagen): V (chitosan) = 6:4 group were The volatile basic nitrogen content was the lowest, 0.35 mg/kg and 18.04 mg/100 g respectively; the V (collagen): V (chitosan) = 4:6 group had the lowest total bacterial colony count, 4.75 (lg (CFU/g )), and V (collagen): V (chitosan) = 6: 4 group followed, with 5.49 (lg (CFU/g)). To sum up, the composite film prepared with V (collagen): V (chitosan) = 6:4 has good mechanical properties and preservation effect, and has certain application potential in food preservation.
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Original research was done by Sun Yangying, Zhu Jingjing, Shen Jianliang, Pan Daodong, Ruan Yifan
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