Puscaselu Roxana Gheorghita, Anchidin-Norocel Liliana, Petraru Ancuţa, Ursachi Florin
Faculty of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Foods. 2021 Dec 7;10(12):3035. doi: 10.3390/foods10123035.
Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.
目前，塑料垃圾造成的污染问题是一个重大问题。食品工业，尤其是肉类和肉制品行业，由于所使用的原材料以及包装材料，正在造成严重污染。本研究的目的是开发、测试和表征可应用于肉类行业的生物聚合物材料。为了获得完全可食用且可生物降解的天然材料，使用了琼脂、海藻酸钠、水和甘油的不同组合物，从而制备出15种薄膜。对这些薄膜进行测试，以确定其物理性质，如气味、味道、薄膜均匀性和边缘规则性、微观结构、颜色、透光率和不透明度。通过对机械性能和溶解性的评估对这些测定进行补充。根据获得的结果和统计解释，选择了三种效果最佳的薄膜用于包装干生萨拉米香肠片。对萨拉米香肠在冷藏条件下保存三个月进行定期测试，结果表明用本研究中获得的生物聚合物材料替代传统材料是有可能的。
