| Inner Mongolia region has rich meat species resources,among which mutton and horse meat are regional specialties.Because of their rich nutrients,juice loss can occur during storage,leading to meat spoilage and deterioration.In this project,with the aim of controlling the juice loss rate and prolonging the shelf life of chilled meat,a one-way water delivery antibacterial mat was prepared by electrostatic spinning technology.The performance of the one-way water delivery inhibitor mat was determined by scanning electron microscopy,Fourier infrared spectroscopy,water contact angle experiment,release experiment,and bacterial inhibition experiment,and the one-way water delivery inhibitor mat was applied to the storage study of chilled meat to evaluate its effect on the preservation of chilled meat.The results showed that thymol was successfully encapsulated in the upper fiber membrane and had a slow release effect,and the upper fiber membrane had a significant inhibition effect on Escherichia coli and Staphylococcus aureus(the diameter of inhibition circle was 24.70±0.21 mm and 24.32±0.72 mm,respectively),and the hydrophilicity of polyvinyl alcohol was successfully improved by glutaraldehyde crosslinking,and the fiber pore size was reduced,so that water could spontaneously reach from the hydrophobic layer and be absorbed.Under the storage condition of 4℃,the one-way water transfer antibacterial mat can significantly retard the rise of total colony value,TBARS value,p H value and TVB-N value in chilled horse meat and chilled mutton,and can extend the shelf life of chilled horse meat and chilled mutton for 6 days.The prepared unidirectional water infusion antibacterial mat provides a new means and idea for chilled meat antibacterial preservation;it protects the development of chilled meat industry in Inner Mongolia and effectively extends the shelf life of chilled meat and maintains the quality of meat storage period. |
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