A new natural drying method for food packaging and preservation using biopolymer-based dehydration film
文献类型： 外文期刊
作者： Alnadari, Fawze 1 ; Al-Dalali, Sam 3 ; Nasiru, Mustapha Muhammad 1 ; Frimpong, Evans Boateng 1 ; Hu, Yuhang 1 ; Abdalmegeed, Dyaaaldin 1 ; Dai, Zhuqing 4 ; AL-Ammari, Abdulrahman 5 ; Chen, Guijie 1 ; Zeng, Xiaoxiong 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.Sanaa Univ, Fac Agr Food & Environm, Dept Food Sci & Nutr, Sanaa, Yemen
3.Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230601, Peoples R China
4.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China
5.Nanjing Univ Sci & Technol, Chemicobiol & Funct Mat Inst, Sch Chem Engn, Nanjing 210094, Peoples R China
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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