期刊
FOOD CHEMISTRY
卷 249, 期 -, 页码 22-29出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.12.067
关键词
Polylactic acid (PLA); Biomaterials; Packaging; Shelf-life; Red meat; Food safety
资金
- ISAP Packaging, Verona, Italy
- Compac, Reggio Emilia, Italy
This study was designated to ascertain the effectiveness of polylactic acid (PLA) based packaging solution to store red fresh meat during its refrigerated shelf-life. Recently the attention in the packaging industry regarding the use of bioplastics has been shifting from compostable/biodegradable materials toward biobased materials. Steaks obtained from semimembranous muscle of Piemontese beef were packaged in PLA trays closed with a lid made of PLA film and for comparison purposed in a conventional reference package consisting of a amorphous polyethylene terephthalate/polyethylene (APET/PET) trays and wrapped in plastic film of polyvinyl chloride (PVC). The packaging under modified atmosphere MAP was carried out by using a gas mixture of 66% O-2, 25% CO2 and 9%N-2. By using PLA packaging combination it was possible to maintain an optimum red colour together with a reduced content of volatile compounds associated to off-flavours of meat samples particularly related to the oxidation phenomena.
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