The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat.
Meat Sci
; 158: 107880, 2019 Dec.
Article
em En
| MEDLINE
| ID: mdl-31326124
ABSTRACT
The aim of this study was to investigate the permeability properties of synthetic polymeric materials and their influence on the quality of packed chilled pork. Barrier properties of biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex), were tested on three gases oxygen, carbon dioxide and nitrogen at different temperatures 4⯰C, 20⯰C, 40⯰C and 60⯰C. Coefficients of permeability, diffusion and solubility were determined. The quality parameters of vacuum packed fresh chilled pork stored under controlled temperature over a 21-day period were evaluated with physico-chemical, sensory and microbiological analyses. Results showed that BOPPAcPVDC film provided better protection for fresh pork than BOPPcoex film in terms of physico-chemical, sensory and microbiological attributes, due to its greater barrier behaviour, with smaller permeance data (q) (0.98 to 324â¯cm3/m2 · d · bar) for BOPPAcPVDC, compared to BOPPcoex (227 to 6200â¯cm3/m2 · d · bar), in the temperature range from 4⯰C to 60⯰C (pâ¯<â¯.001). The shelf life of fresh pork packed in this film was doubled, from 7 to 14 days.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Polímeros
/
Embalagem de Alimentos
/
Carne de Porco
Limite:
Animals
/
Humans
Idioma:
En
Revista:
Meat Sci
Ano de publicação:
2019
Tipo de documento:
Article