Use of biodegradable films for fresh cut beef steaks packaging

Cannarsi, M.; Baiano, Antonietta; Marino, R.; Sinigaglia, Milena; Nobile, Matteo Alessandro Del

doi:10.1016/j.meatsci.2005.01.006

Cited by 28 publications

(8 citation statements)

References 13 publications

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“…Conversely, all the microbiological indices considered in this study increased significantly (P < 0.001) over time, especially during the first 3 days of storage. Similar results have been reported in a work on Podolian meat by Cannarsi et al (2005), even if the initial values of psychrotrophics, B. thermosphacta and Pseudomonas spp. were higher than those recorded in the present study.…”

Section: Effect Of the Storage Time On Meat Qualitysupporting

confidence: 91%

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Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

Galgano

Favati

Bonadio

et al. 2009

Food Research International

109

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Section: Effect Of the Storage Time On Meat Qualitysupporting

confidence: 91%

“…Interesting results have been recently also reported regarding the use of biopolymeric materials for meat packaging in combination with the use of PS trays or protective atmosphere (Cannarsi, Baiano, Marino, Sinigaglia, & Del Nobile, 2005;Cornini, Puglisi, Vannini, & Fava, 2005).…”

Section: Introductionmentioning

confidence: 99%

Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

Galgano

Favati

Bonadio

et al. 2009

Food Research International

109

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“…Meat products are among the most perishable food products on the commercial market (Cannarsi, Baiano, Marino, Sinigaglia, & Del Nobile, 2005). Their nutritional composition is related to their susceptibility to microbiological and physicochemical degradation (Siripatrawan & Noipha, 2012;Toldrá, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

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“…An alternative to this problem is the use of biodegradable polymers, which under specific environmental conditions and the presence of microorganisms, are degraded by chemical processes which produce water, carbon and compost 3 . Recently, various investigations have focused on the applicability of biobased biodegradable polymers in food packaging, such as the use of starch derivatives with polyester 7 , cellulose 8 , casein 9 , soy protein isolat 10 , polylactic acid/Chitosan 11 and polylactic acid/starch 12 . Among these polymers, biodegradable polylactic acid (PLA) is a versatile biodegradable polymer which can be used in various industrial sectors such as the automotive and biomedical, as well as food packaging [13][14][15] .…”

Section: Introductionmentioning

confidence: 99%

DEVELOPMENT OF ANTIBACTERIAL MtCu/PLA NANOCOMPOSITES BY CASTING METHOD FOR POTENTIAL USE IN FOOD PACKAGING

Bruna

Quilodrán

Guarda

et al. 2015

J. Chil. Chem. Soc.

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Polylactic acid (PLA) nanocomposites with two antimicrobial agents based on copper modified montmorillonite (MtCu 2+ and MtCu 0 ) were developed in order to obtain a lower environmental impact material with antimicrobial activity for potential use in food packaging. Clay modification was permorfed by cation exchange between MtNa + and a copper salt obtaining MtCu 2+ and its followed reduction with NaBH 4 obtaining MtCu 0 . Then PLA nanocomposite films (MtCu 2+ / PLA and MtCu 0 /PLA), using different concentration of MtCu 2+ and MtCu 0 (1, 3 and 5 wt.%) were obtained by casting technique. X-ray diffraction (XRD) and Transmission electronic microscopy (TEM) analysis evidenced a certain degree of intercalation of the modified clays in the nanocomposites. Thermal, mechanical and optical properties showed variations by incorporating MtCu 2+ and MtCu 0 in the polymer matrix. On the other hand, it was possible to evidence antimicrobial activity of the nanocomposites (ASTM Standard E2149) against to Escherichia coli ATCC 25922 and Listeria innocua ATCC 33090 obtaining a 99% maximum of reduction to both bacteria.

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Use of biodegradable films for fresh cut beef steaks packaging

Cited by 28 publications

References 13 publications

Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

DEVELOPMENT OF ANTIBACTERIAL MtCu/PLA NANOCOMPOSITES BY CASTING METHOD FOR POTENTIAL USE IN FOOD PACKAGING

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