Feasibility of biodegradable based packaging used for red meat storage during shelf-life: A pilot study

被引：46
|
作者：
Panseri, S. [1 ]
Martino, P. A. [2 ]
Cagnardi, P. [1 ]
Celano, G. [3 ]
Tedesco, D. [4 ]
Castrica, M. [1 ]
Balzaretti, C. [1 ]
Chiesa, L. M. [1 ]
机构：
[1] Univ Milan, Dept Hlth Anim Sci & Food Safety, Via Celoria 10, I-20133 Milan, Italy
[2] Univ Milan, Dept Vet Med, Via Celoria 10, I-20133 Milan, Italy
[3] Univ Bari A Moro, Dept Vet Med, Piazza Umberto I, I-70121 Bari, Italy
[4] Univ Milan, Dept Environm Sci & Policy, Milan, Italy
来源：
FOOD CHEMISTRY | 2018年 / 249卷
关键词：
Polylactic acid (PLA); Biomaterials; Packaging; Shelf-life; Red meat; Food safety; FOOD; NANOCOMPOSITES; TECHNOLOGIES; QUALITY; FRESH; MAP;
D O I：
10.1016/j.foodchem.2017.12.067
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：22 / 29
页数：8
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