Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Meat Sci. 2024 Oct;216:109551. doi: 10.1016/j.meatsci.2024.109551. Epub 2024 Jun 7.
Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers - polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film. The samples stored in NAT/PLA had significantly lower purge loss than the control samples and the lowest expressible water amount after 14 and 21 days. Following blooming, the most favourable colour was shown in steaks stored in NAT/MBI, with the highest values for the L*, a* and C* parameters and the R630/580 ratio, a high proportion of oxymyoglobin, and the lowest share of metmyoglobin. All steaks, regardless of the type of packaging material, had acceptable tenderness and were stable in terms of lipid oxidation.
包装材料应确保食品的保质期尽可能延长，并有助于保持其质量。本研究的目的是评估在两种含有可生物降解聚合物的多层薄膜（聚乳酸（NAT/PLA）和 Mater-Bi®（NAT/MBI））包装的牛肉牛排 28 天老化过程中发生的理化变化。对照组由包装在合成聚酰胺/聚乙烯（PA/PE）薄膜中的牛排组成。在 NAT/PLA 中储存的样品比对照组的渗出损失明显更低，并且在第 14 和 21 天的可表达水量最低。在blooming 之后，在 NAT/MBI 中储存的牛排显示出最有利的颜色，L*、a和 C参数以及 R630/580 比值最高，氧合肌红蛋白比例高，高铁肌红蛋白比例低。所有牛排，无论包装材料的类型如何，均具有可接受的嫩度，并且在脂质氧化方面稳定。
