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Combinaison simple d'emballage actif et intelligent basé sur l'extrait d'ail et solution d'indicateur pour prolonger et surveiller la qualité de la viande stockée à froid.

A Simple Combination of Active and Intelligent Packaging Based on Garlic Extract and Indicator Solution in Extending and Monitoring the Meat Quality Stored at Cold Temperature.

Auteurs : DIRPAN A., DJALAL M., AINANI A. F.

Type d'article : Article de périodique

Résumé

Safety and quality, as the major concerns of meat, are highly dependent on the ingredients and packaging techniques used. A basic combination of active and intelligent packaging is believed to be capable of preserving product quality, extending shelf life, and monitoring product deterioration. Therefore, this study aimed to extend and monitor the beef quality at cold temperatures (4 ± 1 °C). The active packaging applied garlic extract (0%, 15%, and 20% (w/w)) to release anti-microbial agents. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The results showed that beef packed without the addition of garlic extract had already deteriorated on the 6^th day of storage while, with the addition of garlic extract (15% and 20%) rotted on the 12^th day. The intelligent indication label’s color profile changed from dark yellow (fresh), to reddish-yellow (to be consumed immediately), to faded red (rotten). The color change of the intelligent indicator label in response to all meat deterioration criteria demonstrates a linear correlation for determining the extent of rottenness during storage. Therefore, this simple combination of active paper and intelligent indicator can be used to extend the shelf life and monitor meat quality.

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Détails

Titre original : A Simple Combination of Active and Intelligent Packaging Based on Garlic Extract and Indicator Solution in Extending and Monitoring the Meat Quality Stored at Cold Temperature.
Identifiant de la fiche : 30029871
Langues : Anglais
Sujet : Technologie
Source : Foods - 11 - 10
Éditeurs : MDPI
Date d'édition : 05/2022
DOI : http://dx.doi.org/10.3390/foods11101495

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Indexation

Thèmes : Viande et produits carnés;
Emballage;
Qualité et sécurité alimentaires. Microbiologie.;
Entrepôts frigorifiques spécialisés
Mots-clés : Emballage; Viande; Boeuf; Experimentation; Durée de conservation; Qualité microbiologique; Calcul; Numération bactérienne; Couleur; Ail; Entreposage frigorifique