Hernández-García Eva, Vargas María, Torres-Giner Sergio
Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de Valencia (UPV), 46022 Valencia, Spain.
Foods. 2022 Feb 1;11(3):426. doi: 10.3390/foods11030426.
In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of their thermal characteristics, structure, mechanical performance, permeance to water and aroma vapors and oxygen, and optical properties and, for the first time, compared with two commercial high-barrier multilayer packaging films. Thereafter, the multilayers were thermosealed to package fillets of fresh pork meat and the physicochemical changes, lipid oxidation levels, and microbiological counts were monitored in the food samples during storage under refrigeration conditions. Results showed that the meat fillets packaged in PLA developed a redder color and showed certain indications of dehydration and oxidation, being more noticeably after 11 days of storage, due to the higher water vapor and oxygen permeance values of the biopolymer multilayer. However, the pH changes and bacterial growth in the cold-stored fresh pork meat samples were minimal and very similar in the three tested multilayer films, successfully accomplishing the requirements of the food quality and safety standards at the end of storage.
在本研究中，确定了一种完全基于生物且可堆肥的聚乳酸（PLA）多层膜在开发用于保鲜新鲜猪肉的新型可持续包装解决方案方面的有效性。为此，首先对多层PLA膜的热特性、结构、机械性能、对水、香气蒸汽和氧气的渗透性以及光学性能进行了表征，并首次与两种商业高阻隔多层包装膜进行了比较。此后，将多层膜热封以包装新鲜猪肉片，并在冷藏条件下储存期间监测食品样品中的物理化学变化、脂质氧化水平和微生物计数。结果表明，用PLA包装的肉片颜色变得更红，并显示出一定的脱水和氧化迹象，在储存11天后更为明显，这是由于生物聚合物多层膜的水蒸气和氧气渗透率较高。然而，冷藏新鲜猪肉样品中的pH值变化和细菌生长极小，并且在三种测试的多层膜中非常相似，在储存结束时成功达到了食品质量和安全标准的要求。
