The Effects of Plant-Based Packaging Films on Increasing the Shelf Life of Meat
محل انتشار: مجله طب دامپزشکی جایگزین، دوره: 6، شماره: 17
سال انتشار: 1402
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 93
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شناسه ملی سند علمی:
JR_JOAVM-6-17_005
تاریخ نمایه سازی: 9 مهر 1402
چکیده مقاله:
Meat, fish and by-products are perishable foods that spoil quickly if stored improperly. Edible films or coatings offer an interesting approach to the preservation and packaging of these foods. Therefore, the meat industry needs natural antioxidants to slow down chemical oxidation processes. The current review examines the incorporation of natural antioxidants into active layers and coatings, and other effects on the barrier, optical, physical, mechanical, antioxidant, and antibacterial properties of various polymer films are well discussed. Likewise, the potential use of natural antioxidants in meat packaging was also evaluated. The protective effect of active films and coatings on meat, fish and processed products against quality during storage is described. This review reinforces the benefits of active films and coatings containing natural extracts, essential oils, natural polymers, protein hydrolysers, enzymes, and nanocomponents (eomulsion materials) to increase the shelf life of fresh and processed fish and meat. Key findings and conclusions are active with edible film. The components are suitable for storing fish, meat and derived products. These packaging approaches increase the shelf life of these products by preventing moisture loss and cleaning accumulation. Delaying microbial spoilage and limiting the growth of pathogenic microorganisms; reduction of fat, protein and pigment oxidation; and prolonging the period that sensory products are acceptable. In addition, active agents can improve the sensory and quality characteristics of packaging products. It can be concluded that edible films and coatings have a promising future in the storage and packaging of meat, fish and derived products.
کلیدواژه ها:
نویسندگان
اکبر رستمی فرد
Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
صدیقه یزدان پناه
Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
مریم حقیقی
Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran
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