活性包装：用于猪肉保鲜的聚乙烯醇（PVA）和亚硝酸盐薄膜的开发与表征
Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation.
作者信息
Souza Rômicy Dermondes, Lopes Edivânia Ribeiro, Ramos Eduardo Mendes, de Oliveira Taíla Veloso, de Oliveira Cristiane Patrícia
机构信息
Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil.
Federal University of Lavras - UFLA, Department of Food Science, Laboratory of Food Microbiology, Lavras, MG, CEP 37200-000, CP 3037, Brazil.
出版信息
Food Chem. 2024 Mar 30;437(Pt 1):137811. doi: 10.1016/j.foodchem.2023.137811. Epub 2023 Oct 21.
In this study, an active films of polyvinyl alcohol (PVA) films, incorporated with sodium nitrite were developed, characterized and applied to pork stored for six days at 25 °C. As for the film characterization by FTIR, no chemical interactions were observed between nitrite and PVA under the studied conditions. The physical properties of the PVA films were not altered by the presence of nitrite. PVA films incorporated with 100 ppm nitrite reduced TBARS values of refrigerated pork from 0.63 µmol MDA/g (control) to 0.49 µmol MDA/g (PVA 01). Color changes were observed in all meat samples packaged with the film. It is concluded that the presence of nitrite does not interfere in the physical properties of the PVA films and that the developed films have an active potential for application in pork in natura.
在本研究中，制备了含有亚硝酸钠的聚乙烯醇（PVA）活性薄膜，对其进行了表征，并将其应用于在25℃下储存6天的猪肉。至于通过傅里叶变换红外光谱（FTIR）对薄膜进行的表征，在研究条件下未观察到亚硝酸盐与PVA之间的化学相互作用。亚硝酸盐的存在并未改变PVA薄膜的物理性质。含有100 ppm亚硝酸盐的PVA薄膜将冷藏猪肉的硫代巴比妥酸反应物（TBARS）值从0.63 μmol丙二醛/克（对照）降低至0.49 μmol丙二醛/克（PVA 01）。在用该薄膜包装的所有肉类样品中均观察到颜色变化。得出的结论是，亚硝酸盐的存在不会干扰PVA薄膜的物理性质，并且所制备的薄膜具有在生鲜猪肉中应用的活性潜力。
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