Edible Film Preparation And In Research On Application Of Sauce Beef

Edible film refers to a kind of thin film or dissolvent with natural ediblematerial including protein, edible gums, cellulose and polysaccharide, etc asraw material and being formed through adding some edible plasticizing agentand cross-linking agent into the raw material and the interaction of differentmolecules. It has the function of protection after covering the appearance offood. As edible film can be eaten with food, it not only increases the nutrition offood, but also does no harm to the environment. Therefore, it is more and morepopular as a newly emerging packaging material. In recent years, edible film iswidely used as the technique develops. For example, it applied to the retainingfreshness of vegetables and meat, the inner packing of food condiment. Relyingon its advantages, edible film will replace plastic package in the future andbecome the uppermost packing material in the industry field.By testing TBA, TVB-N, total number of colonies and sensory evaluation,and studying the expirations at different temperatures (35、20、4℃) of braisedpork products packaged by composite edible film I and II made of bovinecollagen and soybean protein, we have got the results as follows. Theexpirations of group I and II are40and50days respectively at35℃, comparingto30days of the comparison group; under the condition of20℃, the expirationsof each group were120and140days, comparing to80days of the comparisongroup; it changed to200and210days at4℃, while the comparison group was140days. The experimental results showed that the expirations of braised porkproducts packaged by composite edible film made of bovine collagen andsoybean protein were longer than the expiration of comparison groups, and thepreservation durability and effect of bovine collagen was superior to soybean protein.