Xanthan-based biodegradable packaging for fish and meat products
| Autor: | Lidiya V. Karpunina, Svetlana V. Andreeva, Kristina E. Beloglazova, Anton A. Rogojin, Gulsara E. Rysmukhambetova, Andrey Kulikovsky, Inna V. Simakova, Tatiana M. Giro |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Materials science
Food industry Water activity Food storage 02 engineering and technology food quality Shelf life 0404 agricultural biotechnology xanthan Food science lcsh:TP368-456 business.industry Aquatic animal 04 agricultural and veterinary sciences Contamination 021001 nanoscience & nanotechnology 040401 food science biodegradable packaging Food packaging lcsh:Food processing and manufacture meat products shelf life 0210 nano-technology business Food quality film coating Food Science |
| Zdroj: | Foods and Raw Materials, Vol 8, Iss 1, Pp 67-75 (2020) |
| ISSN: | 2310-9599 2308-4057 |
| Popis: | Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|