Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation
Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation
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DOI：
10.1016/j.meatsci.2022.108821
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发表时间：
2022-04-12
期刊：
影响因子：
7.1
通讯作者：
do Amaral Sobral, Paulo Jose
中科院分区：
文献类型：
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作者：
Luciano, Carla Giovana;Tessaro, Larissa;do Amaral Sobral, Paulo Jose
人们越来越多地消费加工肉制品，其中一个亮点是干腌铜板，通常购买切片，使其更容易受到细菌变质和脂肪氧化的影响。本工作的目的是制作和应用以明胶为基础的双层薄膜(在两层中)，只在食品接触稀释层添加乳链菌素和/或金缕梅叶水乙醇提取物(PLHE)，以评估它们对干腌铜丝切片冷藏保鲜的影响。将复盖活性薄膜的干制干制铜绿片真空包装，冷藏120天。每隔30天，对样品进行水分含量、水分活度、pH、颜色参数、TBARS法和过氧化氢指数法的脂肪氧化检测，以及微生物分析。不同的膜剂配方对干制切片的水分活度、pH和色泽参数均无影响。然而，它们对水分含量、细菌数量和脂肪氧化都有显著影响。在食物接触薄层中添加活性化合物Nisin和PLHE的效果最好。
Processed meat products have been increasingly consumed, a highlight being dried-cured coppa, commonly purchased sliced, making it more susceptible to bacterial deterioration and lipid oxidation. The aim of this work was to produce and apply bi-layers films based on gelatin (in both layers) with addition of nisin and/or Pitanga leaf hydroethanolic extract (PLHE) only in the food contact thinner layer, in order to evaluate their effect on the refrigerated storage of sliced dried-cured coppa. Dried-cured coppa slices covered with active films were vacuumpackaged and stored under refrigeration for 120 days. Every 30 days, samples were tested for moisture content, water activity, pH, color parameters, lipid oxidation by TBARS and peroxide index methods, and microbiological analysis. The different film formulations presented no influence on the water activity, pH and color parameters of sliced dried-cured coppa. However, they significantly affected moisture content, bacterial count and lipid oxidation. The addition of both active compounds - nisin and PLHE - in the food contact thinner layer was observed to have the most favorable effect.