Preparation of Polyvinyl Alcohol/Chitosan Quaternary Ammonium Salt Film and Its Preservation Effect of Yellow Bone Fish

In order to study the effect of PVA/HACC film on the preservation effect and shelf life of fish,the PVA film containing 0%,1%,2% and 3% HACC was prepared by solution casting method,the mechanics and hydrophobicity performance were verified. The fish meat was wrapped in PVA/HACC film of different mass fractions and stored at 4℃. The number of colonies was sampled every 3 days and sensory evaluation was performed. Experiments showed that when the addition amount of HACC was 2%,the light transmittance of the film was good. Meanwhile,the tensile strength of the film was 25.45 MPa,the elongation at break was 69.8%,so the comprehensive mechanical properties were good. The water absorption rate was 20.1%,the wetting angle was 80.2°,so the hydrophobicity was satisfied. The number of colonies was 6.84 lg cfu/g and the sensory evaluation was 8 points on the 9th day. Compared with the blank group,the number of colonies on the 6th day was 6.41 lg cfu/g,the sensory score was 7.7. So the shelf life was extended by about 3 days. It had obvious antibacterial effect on fish while the sensory quality of the fish was effectively maintained.