A new natural drying method for food packaging and preservation using biopolymer-based dehydration film

文献类型： 外文期刊

第一作者： Alnadari, Fawze

作者： Alnadari, Fawze;Nasiru, Mustapha Muhammad;Frimpong, Evans Boateng;Hu, Yuhang;Abdalmegeed, Dyaaaldin;Chen, Guijie;Zeng, Xiaoxiong;Alnadari, Fawze;Al-Dalali, Sam;Dai, Zhuqing;AL-Ammari, Abdulrahman

作者机构：

关键词： Natural meat drying; Dehydration film; Functional biopolymer; Food packaging; Meat drying

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 404 卷

页码：

收录情况： SCI

摘要： A new method for the drying of beef and chicken meats at low temperatures (4 C) was developed by using a composite film based on sodium carboxymethyl cellulose-gum Arabic (SG) with anthocyanins from Cinnamomum camphora fruit peel (ANC.P, 0, 1, 1.5 and 2%). After incorporation of ANC.P into SG, the physicochemical properties, morphological characteristics, melting, molecular, antioxidant and antimicrobial properties of the resulting dehydration films were improved. Film-dried beef and chicken slices showed higher values of dehy-dration ratio on day 6 (54.58% and 72.06%, respectively) compared with the control samples without film (4.55% and 7.04%, respectively). Results showed that SG-ANC.P film-dried meats exhibited more stable pH and color, higher rehydration rate, better sensory quality and microbial growth inhibition compared with SG film -dried samples and control samples, in which control samples showed the highest total viable count values (6.02 and 5.16 log CFU/mL for beef and chicken, respectively) during storage.

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