Merenkova Svetlana, Zinina Oksana
Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, Chelyabinsk 454080, Russia.
Polymers (Basel). 2024 Dec 6;16(23):3430. doi: 10.3390/polym16233430.
The purpose of this study was to evaluate the potential of alginate-based packaging materials with the incorporation of protein hydrolysates to improve the safety and quality of chicken meat during storage. Physicochemical parameters, microbiological indicators, and color characteristics of chicken meat packaged in bioactive films were determined. We observed a significant increase in moisture content for samples in polyethylene films (by 10.5%) and decrease for the samples in alginate-based films by 5.3%. The highest mass losses were found for the sample without packaging material (20.4%) and for the samples wrapped in alginate films (15.9-17.9%). When packing meat samples by immersion method, a gradual decrease in weight was found (up to 9.1%). On the 7th day of storage, the pH value of the control sample reached 6.55, while for the samples in bioactive alginate-based materials pH level was 6.0-6.15. The most pronounced oxidative processes were observed in the control meat sample (5.1 mmol (12O)/kg). The application of bioactive alginate-based films led to a significant reduction in fatty peroxide value by 56.2%. The total microbial count in the meat samples packaged in bioactive films was 3.5-5 times lower than in the control sample. Chicken meat wrapped in alginate-based films with protein hydrolysates maintains more stable color characteristics, the lightness index (L) decreased to 37.5, and the redness index (b) increased to 3.4 on the 7th day of storage.
本研究的目的是评估添加蛋白质水解物的藻酸盐基包装材料在储存期间改善鸡肉安全性和品质的潜力。测定了包装在生物活性薄膜中的鸡肉的理化参数、微生物指标和颜色特征。我们观察到，聚乙烯薄膜包装的样品水分含量显著增加（增加了10.5%），而藻酸盐基薄膜包装的样品水分含量下降了5.3%。未包装材料的样品质量损失最高（20.4%），藻酸盐薄膜包装的样品质量损失为15.9 - 17.9%。采用浸泡法包装肉类样品时，发现重量逐渐下降（高达9.1%）。在储存第7天，对照样品的pH值达到6.55，而生物活性藻酸盐基材料包装的样品pH值为6.0 - 6.15。对照肉类样品中观察到最明显的氧化过程（5.1 mmol(12O)/kg）。生物活性藻酸盐基薄膜的应用使脂肪过氧化物值显著降低了56.2%。生物活性薄膜包装的肉类样品中的总微生物数量比对照样品低3.5 - 5倍。用含有蛋白质水解物的藻酸盐基薄膜包装的鸡肉保持更稳定的颜色特征，在储存第7天，亮度指数（L）降至37.5，红色指数（b）升至3.4。
