开发可保持鲜肉质量的可堆肥包装,是家禽业的重要成绩。这项研究的目的是评估在冷藏储存期间在新鲜鸡肉包装中使用淀粉基复合泡沫(SCF)的可行性。SCF是使用挤出工艺制备的。添加Nisin(2%)作为抗微生物剂(SCFN)。使用商业发泡聚苯乙烯(EPS)作为对照。物理表征,对新鲜鸡肉进行了抗菌分析和贮藏。在SFC和SCFN样品之间的SEM图像中没有观察到差异。SCF的吸水率高于SCFN(p<0.05)。SCFN表现出更高的杨氏模量和弯曲强度(p<0.05),和抗食源性病原体的抗菌作用。在鸡肉的储存过程中,淀粉基复合泡沫显示出比EPS更高的保持液体的能力。与生肉相比,鸡肉的颜色在第4天略有变化。Nisin不会延缓鸡肉的脂质氧化,然而,需氧平板计数较低。因此,淀粉基复合泡沫适用于鲜肉贮藏,随着乳酸链球菌素作为抗菌剂的掺入而得到改善。
UNASSIGNED:在线版本包含补充材料,可在10.1007/s13197-022-05538-6获得。
The development of compostable packages that maintain fresh meat quality, is an important achievement for the poultry industry. The objective of this study was to evaluate the feasibility of using a starch-based composite foam (SCF) in the packaging of fresh chicken meat during refrigerated storage. SCF was prepared using extrusion process. Nisin (2%) was added as antimicrobial agent (SCFN). Commercial expanded polystyrene (EPS) was used as control. Physical characterization, antimicrobial analysis and storage of fresh chicken meat were carried out. No differences were observed in SEM images between SFC and SCFN samples. Water uptake of SCF were higher than SCFN (p < 0.05). SCFN exhibited higher Young´s modulus and flexural strength (p < 0.05), and antimicrobial effect against foodborne pathogens. During the storage of chicken meat, the starch-based composite foam showed a higher capacity to retain liquid than EPS. The color of chicken meat had slight variations at day 4 compared with the raw meat. Nisin did not retard lipid oxidation of chicken meat, however, the aerobic plate count was lower. Therefore, the starch-based composite foam is suitable for fresh meat storage, being improved with the incorporation of nisin as antimicrobial agent.
UNASSIGNED: The online version contains supplementary material available at 10.1007/s13197-022-05538-6.