Packaging for meat products | Упаковка для мясных продуктов
2010
Zhilinskij, P.B. | Bratsikhina, A.G. | Aksenova, T.I. | Pavlova, E.V., Moscow State Univ. of Applied Biotechnology (Russian Federation)
There was developed a packaging material with an immobilized antimicrobial additive that would be composed by a polymeric matrix, and its migration into a food product would be minimized or completely excluded. One of such additives is benzoic acid. There were prepared compositions containing benzoic acid in an amount of 0 to 2%. There were obtained experimental samples of films containing different amount of benzoic acid. The migration of benzoic acid to solutions of model media was studied. The absence of migration of benzoic acid from the film into the top layers of a product is proved. The further studies were conducted on cooked sausages. Samples were kept at controlled temperatures and subject to expanded microbiological investigation for 72 h. As a control a sausage packed in the control benzoic acid-free film. The perspective of high pressure polyethylene modified with benzoic acid fro packaging meat products. such a film will allow protecting foods from microbial spoiling, extending storage life and meet the consumer's demand for food safety
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