ABSTRACT

ABSTRACT: Active Packaging membrane with slow-release function was produced by allyl isothiocyanate molecularly imprinted polymer (AITC-MIPs) cooperating chitosan (AITC-MIPsco-CS). The preservation effects of the membrane were investigated according to the physicochemical indexes on chilling meat stored at 4◦C. At the same time, unpackaged group, pure chitosan coated membrane group and chitosan membrane including AITC inclusion complex group were set as the control samples. Preservation effects of AITC-MIPs-co-CS on chilled meat is superior to the other control groups, which can effectively inhibit the growth of bacteria and delay the rise of volatile base nitrogen (TVB-N), sulfur generation barbituric acid reagent (TBARS) and pH. After 11 d storage, pH is 6.48, TVB-N 15.12 mg/100 g, and total number of bacteria 4.52 lg CUF/g. The storage period is 3.67 times for the group 3 as long as the CK group. It can significantly prolong the shelf life of chilled meat by a packaging membrane of AITC-MIPs-co-CS.