Antibacterial of ε-poly-L-lysine/Polyvinyl Alcohol Composite Film and its Preservation Effect on Fresh Duck Meat
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Abstract:
In this work, ε-poly-L-lysine (ε-PL) was internalized in a polyvinyl alcohol film to obtain an ε-PL/polyvinyl alcohol composite film. Its mechanics, inhibition zone, the liquid growth curve and the quality of the packaged fresh duck meat were detected to analyze the antibacterial effect of the composite film and preservation effect of fresh duck meat. The results showed that, when the ε-PL concentration is lower than 4%, the composite film is well formed by dryingat 50 ℃ for 5 h. The tensile strain rate and tensile strength of the composite film of 3% ε-PL were the best. In Solid plate condition, the composite film had inhibitory effects on Enterococcus, Escherichia coli, Bacillus subtilis and Staphylococcus aureus, and the diameter of the largest inhibition zone were 26.78 mm, 26.48 mm, 32.93 mm and 27.83 mm, respectively. In the liquid system, after 20 h, the growth of these four strains was completely inhibited, and the antibacterial effect increased significantly with the increase of the concentration of the inhibitor (p<0.05). When storage at 10 ℃, compared with the blank group, the 4% ε-PL composite film effectively inhibited the increase of TVB-N, and reduced significantly the total number of colonies (p<0.05), resulting in extending the storage more than 4 days. Therefore, the ε-PL/polyvinyl alcohol composite film had good bacteriostatic properties and could be suitable for storage of fresh duck meat with good preservation effect.
