Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets

被引：64
作者：
Moreno, Olga [1 ]
Atares, Lorena [1 ]
Chiralt, Amparo [1 ]
Cruz-Romero, Malco C. [2 ]
Kerry, Joseph [2 ]
机构：
[1] Univ Politecn Valencia, Inst Ingn Alimentos Desarrollo, Dept Tecnol Alimentos, Camino Vera S-N, E-46022 Valencia, Spain
[2] Univ Coll Cork, Sch Food & Nutr Sci, Food Packaging Grp, Cork, Ireland
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 97卷
关键词：
LAE; Starch; Gelatin; Antimicrobial; Chicken breast; FRESH CHICKEN; MEAT; FILMS; ARGINATE; QUALITY; 4-DEGREES-C; OXIDATION; LAE;
D O I：
10.1016/j.lwt.2018.07.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Antimicrobial starch:gelatin (1:1) films containing N-a-lauroyl-l-arginine ethyl ester monohydrochloride (LAE) (10 % wt.) were used as food contact active layers in chicken breast fillets vacuum-packaged in polyamide/polyethylene pouches. Active layers were thermoprocessed (TP) or cast (OC) on the plastic film. Oxidized starch was used in OC coatings. Packaged chicken breast samples were stored at 4 degrees C and their physicochemical properties (pH, colour and lipid oxidation) and microbial quality were analysed throughout storage. Both TP and OC films significantly (p < 0.05) extended the shelf life of chicken breast fillets compared to control samples. The starch oxidation reaction in OC films promoted the formation of Maillard reaction compounds in the starch gelatine blends, which enhanced the antimicrobial effectiveness of the OC films, but also promoted oxidative processes. This greatly affected the pH and colour parameters in OC packaged samples. Therefore, TP blend films containing LAE are recommended since they effectively extended the shelf life of chicken breast fillets without affecting the meat oxidation.
引用
收藏
页码：483 / 490
页数：8
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