Han Wang,Peng Han,Yanghong Zhao,Lijuan Lu,Wenhui Qi,Kaixuan Zhao,Ying Shu,Zhisheng Zhang
Here, the cinnamon essential oil (CEO) was distributed evenly in the carboxymethyl cellulose (CMC) matrix, and an edible film was fabricated to improve its physicochemical properties and extend the shelf life of mutton. The results revealed that the film had high visible light transmittance, ultraviolet-blocking properties, and satisfactory mechanical. Incorporating CEO enhanced the antibacterial activity against Escherichia coli and Staphylococcus aureus. When the CEO concentration was 1.5 g/L, the oxygen permeability of the film was the lowest, and mechanical properties were the highest. When the CEO increased, the thickness of the films increased, and the moisture absorption and water solubility of the film decreased. Compared with mutton covered without film or with control film, the film containing CEO more significantly reduced pH value, total volatile basic nitrogen, thiobarbituric acid reactive substances, and total bacterial count of mutton samples, improved the color of the meat, and extended the shelf life of the mutton during the 12-day storage at 4°C. These results demonstrate the potential of the developed CMC-based film in preserving meat.
In order to extend the shelf life of refrigerating raw lamb by inhibiting thegrowth of microorganisms, preventing the oxidation of fat and protein, andabsorbing the juice outflow of lamb during storage, an active packaging systembased on plastic/gelatin bilayer film with essential oil was developed in thisstudy. Three kinds of petroleum-derived plastic films, oriented polypropylene(OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin tomake bilayer films for lamb preservation. The results showed significantimprovement in the mechanical properties, oxygen, moisture, and light barriersof the bilayer films compared to the gelatin film. The OPP/gelatin bilayer filmwas selected for further experiments because of its highest acceptance bypanelists. If the amount of juice outflow was less than 350% of the mass of thegelatin layer, it was difficult for the gelatin film to separate from lamb. Withthe increase in essential oil concentration, the water absorption capacitydecreased. The OPP/gelatin bilayer films with 20% mustard or 10% oreganoessential oils inhibited the growth of bacteria in lamb and displayed bettermechanical properties. Essential oil decreased the brightness and lighttransmittance of the bilayer films and made the film yellow. In conclusion, ourresults suggested that the active packaging system based on OPP/gelatin bilayerfilm was more suitable for raw lamb preservation than single-layer gelatin filmor petroleum-derived plastic film, but need further study, including minimizingthe amount of essential oil, enhancing the mechanical strength of the gelatinfilm after water absorption.
危险品化学品经营许可证（带存储）