您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

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.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台