Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China.
Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China.
Food Chem. 2023 Aug 15;417:135838. doi: 10.1016/j.foodchem.2023.135838. Epub 2023 Mar 9.
We investigated the effect of active packaging films prepared by pectin (WMP) and polyphenols (WME) obtained from watermelon peel on the quality of chilled mutton during super-chilled storage. The addition of WME created new chemical and hydrogen bonds in film. Furthermore, an appropriate amount of WME (≤1.5%) was evenly distributed throughout the film matrix, improving barrier properties, mechanical properties, thermal stability, and light transmittance of the film. An assessment of the meat quality showed that the pH, L*, b*, thiobarbituric acid reactive substances (TBARs), total volatile basic nitrogen (TVB-N), and total bacterial count (TCA) of super-chilled + film group were significantly lower, whereas shear force and a* value were significantly higher (P < 0.05) than other groups. The WMP/WME film has dense microstructure and excellent mechanical properties after storage. Pectin and polyphenols obtained from watermelon peel have good potential as a novel packaging material for chilled mutton during super-chilled storage.
我们研究了由西瓜皮中提取的果胶（WMP）和多酚（WME）制备的活性包装膜对超冷贮藏羊肉品质的影响。WME 的添加在薄膜中形成了新的化学键和氢键。此外，适量的 WME（≤1.5%）均匀分布在膜基质中，提高了膜的阻隔性能、机械性能、热稳定性和透光率。对肉品质的评估表明，超冷+膜组的 pH 值、L值、b值、硫代巴比妥酸反应物（TBARs）、总挥发性碱性氮（TVB-N）和总细菌数（TCA）显著降低，而剪切力和 a*值显著升高（P<0.05）。WMP/WME 膜在储存后具有致密的微观结构和优异的机械性能。西瓜皮中提取的果胶和多酚具有作为超冷贮藏羊肉新型包装材料的良好潜力。
