Instituto de Ciência e Tecnologia, Universidade Federal dos Vales de Jequitinhonha e Mucuri (UFVJM), Campus JK, Diamantina, Minas Gerais 39100-000, Brazil.
Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil.
Meat Sci. 2019 Jun;152:20-30. doi: 10.1016/j.meatsci.2019.02.009. Epub 2019 Feb 18.
The effects of edible monolayer and bilayer chitosan-gelatin coatings on the weight loss, lipid oxidation, color preservation (display-life), and shelf-life of beef steaks during 10 days of retail display (at 4 °C; 12 h light/day) were evaluated. The edible coatings had a homogeneous crack-free surface, with the bilayer films being two times thicker than the monolayer coatings. During storage, the control samples had higher pH values and more weight loss (P < .05) than the coated ones. The coatings effectively retarded (P < .05) lipid oxidation and microbial growth (psychrotrophic bacteria, molds, and yeast), extending the shelf-life from 6 to 10 days. The coatings also significantly prevented metmyoglobin accumulation on the beef surface, as reflected in the maintenance of the CIE color indices and sensorial redness perception throughout storage. These effects were similar for both the monolayer and bilayer films, suggesting that chitosan-gelatin coatings could improve the shelf-life and display-life of beef during retail storage.
研究了可食用的单层和双层壳聚糖-明胶涂层对牛肉牛排在零售展示（4°C；每天 12 小时光照）10 天期间失重、脂质氧化、颜色保持（展示寿命）和货架寿命的影响。可食用涂层具有均匀无裂纹的表面，双层膜比单层涂层厚两倍。在储存过程中，对照组的 pH 值和失重率（P<.05）均高于涂层组。涂层能有效抑制脂质氧化和微生物生长（嗜冷菌、霉菌和酵母），将货架寿命从 6 天延长至 10 天。涂层还能显著防止牛肉表面的高铁肌红蛋白的积累，这反映在整个储存过程中 CIE 颜色指数和感官红色感知的维持。单层和双层膜均有类似的效果，表明壳聚糖-明胶涂层可以提高牛肉在零售储存期间的货架寿命和展示寿命。
