Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork

文献类型： 外文期刊

第一作者： Chai, Xiaoyu

作者： Chai, Xiaoyu;Zhang, Zhisheng;Rao, Weili;Chai, Xiaoyu;Zhang, Dequan;Xu, Yuqian;Li, Xin;Zhang, Zhisheng;Wang, Debao;Zhang, Dequan;Hou, Chengli;Wang, Debao

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关键词： pork; packaging; preservation; meat properties

期刊名称：FOOD SCIENCE OF ANIMAL RESOURCES （ 影响因子：3.7； 五年影响因子：3.8 ）

ISSN： 2636-0772

年卷期： 2024 年 44 卷 5 期

页码：

收录情况： SCI

摘要： This study investigated the impact of packaging methods coupled with high barrier packaging loaded with titanium dioxide (TiO2) on the quality of chilled pork. The experiment consisted of three treatment groups: air packaging (AP), vacuum packaging (VP), and vacuum antibacterial packaging (VAP). Changes in total viable count (TVC), pH value, total volatile basic nitrogen (TVB-N) value, sensory attributes, and water holding capacity of pork were analyzed at 0, 3, 6, 9, and 12 d. TVC of the VAP group was 5.85 Log CFU/g at 12 d, which was lower than that of AP (6.95 Log CFU/g) and VP (5.93 Log CFU/g). The antibacterial film incorporating TiO2 effectively inhibited microorganism growth. The VAP group exhibited the lowest pH value and TVB-N value among all the treatment groups at this time. The findings demonstrated that the application of VAP effectively preserved the sensory attributes of pork, the hardness, cohesiveness and adhesiveness of pork in VAP group were significantly superior than those in AP group (P < 0.05), but not significantly compared with VP group. On the 12 d, the a* value of pork in VAP group was significantly higher (P < 0.05). This exhibited that VAP could effectively maintain the freshness of chilled pork and extend the shelf life for 3 d compared to the AP group. These findings provide empirical evidence to support the practical implementation of TiO2-loaded packaging film in the food industry.

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