Cutter Catherine Nettles
Department of Food Science, 111 Borland Laboratory, Pennsylvania State University; University Park, PA 16802, United States.
Meat Sci. 2006 Sep;74(1):131-42. doi: 10.1016/j.meatsci.2006.04.023. Epub 2006 May 12.
It has been well documented that vacuum or modified atmosphere packaging materials, made from polyethylene- or other plastic-based materials, have been found to improve the stability and safety of raw or further processed muscle foods. However, recent research developments have demonstrated the feasibility, utilization, and commercial application of a variety of bio-based polymers or bio-polymers made from a variety of materials, including renewable/sustainable agricultural commodities, and applied to muscle foods. A variety of these bio-based materials have been shown to prevent moisture loss, drip, reduce lipid oxidation and improve flavor attributes, as well as enhancing the handling properties, color retention, and microbial stability of foods. With consumers demanding more environmentally friendly packaging and a desire for more natural products, bio-based films or bio-polymers will continue to play an important role in the food industry by improving the quality of many products, including fresh or further processed muscle foods.
有充分的文献记载，由聚乙烯或其他塑料基材料制成的真空或气调包装材料已被发现可提高生肉或深加工肌肉食品的稳定性和安全性。然而，最近的研究进展表明，由包括可再生/可持续农产品在内的各种材料制成的多种生物基聚合物或生物聚合物应用于肌肉食品具有可行性、实用性和商业应用价值。已证明多种此类生物基材料可防止水分流失、滴水，减少脂质氧化并改善风味特性，还能增强食品的加工性能、保色性和微生物稳定性。随着消费者对更环保包装的需求以及对更天然产品的渴望，生物基薄膜或生物聚合物将通过提高包括新鲜或深加工肌肉食品在内的许多产品的质量，继续在食品工业中发挥重要作用。
