The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat

被引：22

作者：

Daniloski, Davor ^{[1
]}

Petkoska, Anka Trajkovska ^{[1
]}

Galic, Kata ^{[2
]}

Scetar, Mario ^{[2
]}

Kurek, Mia ^{[2
]}

Vaskoska, Rozita ^{[3
]}

Kalevska, Tatjana ^{[1
]}

Nedelkoska, Daniela Nikolovska ^{[1
]}

机构：

[1] St Clement Ohrid Univ Bitola, Fac Technol & Tech Sci Veles, Veles 4000, North Macedonia

[2] Univ Zagreb, Fac Food Technol & Biotechnol, Pierottijeva 6, Zagreb 10000, Croatia

[3] Univ Melbourne, Parkville, Vic 3010, Australia

来源：

MEAT SCIENCE | 2019年 / 158卷

关键词：

Barrier properties; Polymer packaging films; Fresh pork; Shelf-life; YERSINIA-ENTEROCOLITICA; OXYGEN PERMEABILITY; SENSORY PROPERTIES; GAS-TRANSPORT; ESSENTIAL OIL; BEEF; TIME; ORIENTATION; PASTIRMA; PRODUCT;

D O I：

10.1016/j.meatsci.2019.107880

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the permeability properties of synthetic polymeric materials and their influence on the quality of packed chilled pork. Barrier properties of biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex), were tested on three gases: oxygen, carbon dioxide and nitrogen at different temperatures: 4 degrees C, 20 degrees C, 40 degrees C and 60 degrees C. Coefficients of permeability, diffusion and solubility were determined. The quality parameters of vacuum packed fresh chilled pork stored under controlled temperature over a 21-day period were evaluated with physicochemical, sensory and microbiological analyses. Results showed that BOPPAcPVDC film provided better protection for fresh pork than BOPPcoex film in terms of physico-chemical, sensory and microbiological attributes, due to its greater barrier behaviour, with smaller permeance data (q) (0.98 to 324 cm(3)/m(2) . d . bar) for BOPPAcPVDC, compared to BOPPcoex (227 to 6200 cm(3)/m(2) . d . bar), in the temperature range from 4 degrees C to 60 degrees C (p < .001). The shelf life of fresh pork packed in this film was doubled, from 7 to 14 days.

引用

页数：9

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