Effect of Antibacterial Nanofiber Water-absorbent Mats Prepared by Electrospinning on the Preservation of Modified Atmosphere Packaged Chilled Meat

The juice outflow of chilled meat during storage, which would not only accelerate the growth of microorganisms, shorten the shelf life, but also reduce its appearance quality in modified atmosphere packaged. Based on this, this article used electrospinning technology to embed different concentrations (0%, 5%, 10%, 15%, 20%) of eugenol to prepare antibacterial nanofiber water absorbent mats. The fresh-keeping effect of air-laid paper pads and antibacterial nanofiber absorbent mats was verified under 4 ℃ modified atmosphere packaging conditions, and compared with the blank group. The research results showed that the pH value, thiobarbituric acid value, TVB-N value, total number of colonies, cooking loss rate, juice loss rate of the samples increased with the extension of storage time. Trend, but the increase of the antibacterial nanofiber absorbent mats group was significantly smaller than that of the blank group and the air-laid paper pads group (P<0.05). The color difference experiment showed that the color of the samples of each treatment group showed differences with the extension of the storage period. Among them, the L^* and a^* values of the cold meat of the antibacterial nanofiber absorbent pad group were significantly higher than those of the blank group and the air-laid paper pads (P<0.05). Microbial colony structure experiments showed that the relative abundance of spoilage bacteria in the 15% eugenol group was significantly lower than that of the blank group and the air-laid paper pads group. In summary, the antibacterial nanofiber absorbent mats could effectively inhibit the propagation of microorganisms in the package and prolonged the shelf life of the modified atmosphere packaged chilled meat.