Preparation Of Seabuckthorn Residue Extract/ Esterified Starch Film And Its Application In The Storage Of Composite Beef Jerky

With the development of China’s beef cattle industry,the production of cattle by-products is getting bigger and bigger.At present,the beef jerky products on the market are single and cannot meet the needs of people;plastics are the main packaging materials for foods and have environmental risks.In order to exploit the utilization of bovine by-products,enrich the types of dried meat in the market,and explore food green packaging materials,this experiment uses the response surface method to process the composite beef jerky and the esterified potato starch(EPS)base film on the basis of single factor.The preparation process is optimized.According to the mechanical strength of the film and the results of electron microscopy,the optimal addition amount of seabuckthorn residue extract(SPE)in the ESP base film was determined.The effect of ESP+SPE film on the quality of composite beef jerky storage was also explored.(1)The single factor and response surface test design was used to optimize the kraft tenderization,meat skin compounding and dehydration process in the preparation process of compound beef jerky.The results showed that the best tenderization process of cowhide was cooking time 2.71 h,pressure 197.61 MPa,high pressure time 10.81min;the best process of skin skin compounding is TG enzyme content 0.8%,sodium caseinate content 0.9%,carrageenan content 0.7%,enzyme action time 10min;the best dehydration process of compound beef jerky is slice thickness 0.49 cm The dehydration temperature is 73.24 °C,and the dehydration time is 128.65 min.The composite beef jerky prepared under this condition has bright red color,luster,soft texture,thin and not firewood,and rich flavor.(2)Using the single factor and response surface test design to optimize the preparation process of EPS base film,the best preparation process of EPS base film is: material to liquid ratio(starch: distilled water / w: w)3%,glycerin addition 18.77%,gelatinization temperature 90.88 °C,gelatinization time 30.16 min.The tensile strength of the resulting EPS base film under this condition was at most 16.95 MPa.(3)The mechanical strength and SEM results of different films show that EPS+SPE4% film is significantly better than other groups,and the thickness,a*,b* and opacity of EPS base film increase significantly with the increase of SPE content.(P<0.05);water vapor transmission rate,water solubility,L* value decreased significantly(P<0.05);biodegradability gradually increased,and infrared spectroscopy results showed that C-Hbending and C-O bond of EPS+SPE4% film The tensile vibration is higher than the other groups.(4)The composite beef jerky was stored in the storage test at room temperature for 13 months using EPS+SPE film.The EPS+SPE4% film was used as the treatment group,and the ordinary clinker was packaged as the blank group.The results showed that: treatment group The moisture content,L*,a* and sensory scores of composite beef jerky were significantly higher than those in the blank group(P<0.05).The shear force,b*,TBARS,TVB-N and total number of colonies were significantly lower in the blank group(P<0.05).The EPS+SPE4% film can effectively slow down the deterioration of the quality of the composite beef jerky during storage,and the packaging material can degrade in the natural environment.The film can effectively maintain the quality of the composite beef jerky during storage,and can alleviate the pressure on the environment of ordinary packaging plastics.