Document Detail


Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres.
MedLine Citation:
PMID:  24013698     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
A masterbatch of polyamide 6 (PA6) containing dispersed nanoclays, was used to fabricate a novel multilayer film for vacuum packed meat. Performance of the nanocomposite was compared to a control PA6 multilayer and a high barrier commercial film. Addition of nanoclays improved oxygen barrier properties, UV-blocking capability and stiffness. Beef loins were vacuum-aged using the three films for 0 7, 14 and 21days at 2°C. After each ageing time, beef steaks were packaged in commercial trays and high oxygen atmosphere and stored at 4°C for 9days. Beef quality parameters and gas content were studied during display time in MAP (1, 3, 6 and 9d). Beef quality parameters were not influenced by the packaging materials used during ageing and the performance of nanocomposites was comparable to high barrier films. Ageing had a positive impact on the stabilization of redness up to day 6 in MAP. Thereafter, oxymyoglobin content and oxidation levels were negatively influenced by ageing.
Authors:
P A Picouet; A Fernandez; C E Realini; E Lloret
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-7-23
Journal Detail:
Title:  Meat science     Volume:  96     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2013 Jul 
Date Detail:
Created Date:  2013-9-9     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  574-580     Citation Subset:  -    
Copyright Information:
© 2013.
Affiliation:
Departament de Tecnologia dels Aliments, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells, Girona, Spain. Electronic address: pierre.picouet@irta.es.
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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