Coma Véronique
US2B, UMR 5103 Université Bordeaux 1-CNRS-INRA, 351 Cours de la Libération, 33405 Talence Cédex, France.
Meat Sci. 2008 Jan;78(1-2):90-103. doi: 10.1016/j.meatsci.2007.07.035. Epub 2007 Nov 13.
To prevent the development and spread of spoilage and pathogenic microorganisms via meat foodstuffs, antimicrobial packaging materials could be a potential alternative solution. Instead of mixing antimicrobial compounds directly with food, incorporating them in films allows the functional effect at the food surface - where the microbial growth is mostly found - to be localized. Antimicrobial packagings include systems such as adding a sachet into the package, dispersing bioactive agents in the packaging, coating bioactive agents on the surface of the packaging material, or utilizing antimicrobial macromolecules with film forming properties or edible matrices. The potential of these technologies are evaluated for the preservation of meat and meat products.
为防止变质微生物和致病微生物通过肉类食品滋生和传播，抗菌包装材料可能是一种潜在的替代解决方案。将抗菌化合物掺入薄膜中，而不是直接与食品混合，可使抗菌功能作用局限于食品表面（微生物大多在此处生长）。抗菌包装包括多种体系，如在包装中添加一个香囊、在包装中分散生物活性剂、在包装材料表面涂覆生物活性剂，或利用具有成膜特性的抗菌大分子或可食用基质。对这些技术在肉类和肉制品保鲜方面的潜力进行了评估。
