摘要
研究了增塑剂、干燥温度、时间等因素对肉类保鲜膜的物理和机械性能的影响。结果表明:以魔芋葡甘聚糖为基本膜材料,当浓度为1%时,在60℃条件下烘干6h后,得到的膜具有一定强度,且阻湿阻气性及抑菌性良好,同时将其应用于肉类保鲜中,贮藏4d后保鲜效果明显优于普通聚乙烯薄膜袋。
On the purpose of searching the edible meat cling film,plasticizer,drying temperature,time and other factors on the film＇s physical and mechanical properties were studied.The results showed that： when using glucomannan as main material with concentration of 1%,and drying them at 60℃ for 6h,edible meat cling films with beneficial effects such as good water vapor barrier,certain mechanical strength could be produced.Furthermore,longer shelf-life could be obtained when the edible fruits and vegetables film was applied to the storage of meat.
出处
《肉类工业》
2011年第6期29-31,共3页
Meat Industry
