Affiliation:
1. College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
2. Foreign Language College Inner Mongolia Agricultural University Hohhot China
3. Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton Alberta Canada
Abstract
ABSTRACTThe antibacterial pad was developed to solve the preservation problem of chilled mutton. The antibacterial pad was a “Sandwich” structure (PLA/thymol fibre membranes/SAP/paper fibre), which could absorb water and inhibit bacteria. The fibre membranes are prepared by electrostatic spinning technology. The successful incorporation of thymol into the fibre membranes was proved by FTIR, SEM and water contact angle analysis. The release experiment showed that the fibre membranes (PLA/thymol) had a slow‐release effect, especially in fatty food simulants. According to the antibacterial experiment, the antibacterial pad had a significant inhibition effect on Escherichia coli and Staphylococcus aureus (the inhibition zone was 25 ~ 26 mm). In addition, the total viable count, total volatile alkaline nitrogen, pH value and drip loss showed that the antibacterial pads could effectively extend the shelf life of chilled mutton for 6 days. Therefore, the antibacterial pad has broad application prospects in meat preservation.