Effect of sodium nitrite in LDPE/PET-based active film on vacuum-packaged pork quality

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2025-01-01 Epub Date: 2025-01-30 DOI:10.1016/j.fpsl.2025.101445

Haoyue Ning , Chunyan Zhang , Lixin Lu

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Abstract

In this study, based on the development of low-density polyethylene/polyethylene terephthalate (LDPE/PET) active packaging film with color and quality protection for vacuum-packaged pork, a relationship model between the amount of sodium nitrite (SN) added in the active film and the ratio of pork chromaticity was established to guide the preparation of the active film for vacuum-packaged pork. The active film of LDPE/PET incorporating SN was developed, characterized, and applied to vacuum-packaged pork. Compared with the LDPE/PET film without SN, the active film containing 0.5 wt% or more SN could effectively improve pork color to make it appear bright-red, and extend its shelf life to 15 −18 d due to a reduction in total volatile base nitrogen contents and microbial proliferation during storage at 4 °C. Based on the above, a color prediction model of the chromaticity ratio S* was established to predict the color protection effect of the active film containing different SN content on pork. The relative error between the predicted and measured values of S* was 0.09 %−10.21 %, indicating the effectiveness of the model. Therefore, the developed active film has a positive potential for application in pork preservation, and the established model can guide the development of LDPE/PET-based active films incorporating SN and their application in vacuum-packaged pork.

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LDPE/ pet活性膜中亚硝酸钠对真空包装猪肉品质的影响

本研究在研制真空包装猪肉彩色保质低密度聚乙烯/聚对苯二甲酸乙二醇酯（LDPE/PET）活性包装膜的基础上，建立了活性包装膜中亚硝酸钠（SN）添加量与猪肉色度比的关系模型，以指导真空包装猪肉活性包装膜的制备。研制了含SN的LDPE/PET活性膜，对其进行了表征，并将其应用于真空包装猪肉。与不含SN的LDPE/PET膜相比，含有0.5 wt%及以上SN的活性膜能有效改善猪肉色泽，呈现鲜红色，且在4 °C储存期间，总挥发性碱氮含量降低，微生物增殖减少，保质期延长至15 −18 d。在此基础上，建立色度比S*的颜色预测模型，预测不同SN含量的活性膜对猪肉的护色效果。S*预测值与实测值的相对误差为0.09 % ~ 10.21 %，表明模型的有效性。因此，所开发的活性膜在猪肉保鲜方面具有积极的应用潜力，所建立的模型可以指导含SN的LDPE/ pet活性膜的开发及其在真空包装猪肉中的应用。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.