Department of Veterinary Medicine and Animal Science, University of Milan, Via dell'Universita' 6, 26900 Lodi, Italy.
Department of Veterinary Medicine and Animal Science, University of Milan, Via dell'Universita' 6, 26900 Lodi, Italy.
Meat Sci. 2024 Jan;207:109366. doi: 10.1016/j.meatsci.2023.109366. Epub 2023 Oct 13.
Plastics are currently the most widely used and most suitable packaging material to meet quality and food safety, particularly for meat products, because of their perishable nature. Biopolymers are very interesting from the point of view of sustainability. This study focused on the application of biodegradable packaging (polylactic acid, PLA) for sliced salami in a protective atmosphere, as a potential replacement for the one currently used (polyethylene terephthalate, PET), monitoring the shelf life of the meat product through microbiological, chemical (colorimetric, pH and volatile compound determination) and sensory analysis. The results showed that the PLA-packaged salami maintained the red color throughout the entire shelf life; pH monitoring was essentially constant over time (from 5.63 to 5.70). Only one difference was detected at the end of shelf life regarding the main markers of product alteration (hexanal, 3-hydroxy-2-butanone, ethanol and 3-methyl-1-butanol), that were not sensory perceived remaining appreciated by the consumer panel.
塑料目前是最广泛使用和最适合满足质量和食品安全的包装材料，特别是对于易腐肉产品而言。从可持续性的角度来看，生物聚合物非常有趣。本研究集中于可生物降解包装（聚乳酸，PLA）在保护性气氛下用于切片萨拉米肠的应用，作为目前使用的包装（聚对苯二甲酸乙二醇酯，PET）的潜在替代品，通过微生物学、化学（比色法、pH 值和挥发性化合物测定）和感官分析来监测肉类产品的保质期。结果表明，在整个保质期内，PLA 包装的萨拉米肠保持红色；随着时间的推移，pH 值监测基本保持不变（从 5.63 到 5.70）。仅在保质期结束时检测到产品变质的主要标志物（己醛、3-羟基-2-丁酮、乙醇和 3-甲基-1-丁醇）存在差异，这些标志物没有被消费者小组感知到，仍然受到消费者的赞赏。
