肉类食品保鲜包装材料与技术的研究进展
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摘要
随着肉类加工产业的进一步发展以及人们对食品质量和安全的高度重视,现代食品包装材料和包装技术的重要性日益突出。肉类食品包装材料和技术的开发与创新是提高现代肉品质量和安全的前提。文章综述了不同种类的新型肉品包装材料(复合包装、活性包装、可食性膜、纳米复合包装)和包装技术(真空包装、气调包装、智能包装)在肉及肉类食品保鲜领域的应用,指出肉类食品包装材料和保鲜技术存在的优点和不足,并对其发展趋势进行了展望。
With the further development of meat processing industries and people's great attention on food quality and safety,the importance of food packaging materials and technologies had become increasingly prominent. The development and innovation of meat packaging materials and preservative technologies are prerequisites for improving the quality and safety of modern meat products. This article reviewed different types of meat packaging materials( multilayer packaging,active packaging,edible films,nano-composite packaging) and packaging technologies( vacuum packaging,modified atmosphere packaging,smart packaging) used to preserve meat and meat foods. In addition,this review pointed out the advantages and disadvantages of packaging materials and preservative technologies used for meat products and prospected the trend of their development.
With the further development of meat processing industries and people's great attention on food quality and safety,the importance of food packaging materials and technologies had become increasingly prominent. The development and innovation of meat packaging materials and preservative technologies are prerequisites for improving the quality and safety of modern meat products. This article reviewed different types of meat packaging materials( multilayer packaging,active packaging,edible films,nano-composite packaging) and packaging technologies( vacuum packaging,modified atmosphere packaging,smart packaging) used to preserve meat and meat foods. In addition,this review pointed out the advantages and disadvantages of packaging materials and preservative technologies used for meat products and prospected the trend of their development.
引文
[1]张玉琴,齐小晶,梁敏,等.冷鲜肉贮藏前处理及保鲜包装技术进展[J].肉类研究,2016,30(9):35-39.
[2]苏浩,李力.鲜肉制品低温冷却与冷冻保藏[J].肉类工业,2008(10):20-22.
[3]张铎,王际辉,肖珊.新型肉类冷冻保藏技术的应用进展[J].食品与发酵工业,2014,40(5):188-192.
[4]全国肉禽蛋制品标准化技术委员会.GB/T 19480-2009肉与肉制品术语[S].北京:中国标准出版社,2009.
[5]郭辽朴,李洪军.肉制品包装研究进展[J].肉类工业,2007(10):45-48.
[6]李月明,刘飞,姜雪晶,等.生物可降解膜在肉品保鲜中的应用研究进展[J].肉类研究,2017,31(6):51-54.
[7]LORENZO J M,SINEIRO J,AMADO I R,et al.Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties[J].Meat Science,2014,96(1):526-534.
[8]PETTERSEN M K,NISSEN H,EIE T,et al.Effect of packaging materials and storage conditions on bacterial growth,offodour,p H and colour in chicken breast fillets[J].Packaging Technology&Science,2004,17(3):165-174.
[9]梁丽敏,徐勇,王三永,等.不同包装材料广式腊肉储藏保鲜效果的研究[J].食品工业科技,2007(6):176-177.
[10]DE P P,MAGGIOLINO A,CENTODUCATI P,et al.Effects of two different packaging materials on veal calf meat quality and shelf life[J].Journal of Animal Science,2013,91(6):2 920.
[11]吴文锦,汪兰,丁安子,等.包装材料和包装方式对贮藏过程中鸭肉品质的影响[J].食品与机械,2016(6):139-143.
[12]SUBRAMANI T,RAJADURAI C.Bio-degradable plastics impact on environment[J].International Journal of Engineering Research&Applications,2014,4(6):194-204.
[13]SHI Can-can,ZHANG Shu-hong,LI Meng-ting,et al.Barrier and mechanical properties of biodegradable poly(ε-caprolactone)/cellophane multilayer film[J].Journal of Applied Polymer Science,2013,130(3):1 805-1 811.
[14]DONG T,YUN Xue-yan,LI Meng-ting,et al.Biodegradable high oxygen barrier membrane for chilled meat packaging[J].Journal of Applied Polymer Science,2015,132(16):41 871.
[15]刘燕,姜文慧,吴姝宓,等.可降解包装材料对冷鲜驼肉品质的影响[J].食品科技,2017(1):146-151.
[16]ROONEY M L.Active Food Packaging[J].London:Springer,1995:74-110.
[17]付丽,孔保华.抗菌包装在肉类保鲜中的应用[J].食品工业科技,2004(8):128-130.
[18]LEE J,LEE Y H,JONES K,et al.Antimicrobial packaging of raw beef,pork and turkey using silver-zeolite incorporated into the material[J].International Journal of Food Science&Technology,2011,46(11):2 382-2 386.
[19]张玉琴,梁敏,齐小晶,等.高阻隔性可降解抑菌薄膜的制备及其在冷鲜肉中的应用[J].食品科技,2016(2):140-146.
[20]LEE K,LEE J,YANG H,et al.Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging[J].International Journal of Food Science&Technology,2016,51(6):1 465-1 472.
[21]SIROCCHI V,DEVLIEGHERE F,PEELMAN N,et al.Effect of Rosmarinus officinalis L.essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat[J].Food Chemistry,2017,221:1 069-1 076.
[22]KREYENSCHMIDT J,IBALD R.MODELING Shelf Life Using Microbial Indicators[M].New York:Taylor and Francis,2012:127-163.
[23]SDROBIS A,VASILE C,DARIE R N,et al.Effectiveness of chitosan as antimicrobial agent in LDPE/CS compositite films as minced inced poultry meat packaging materiald[J].Cellulose Chemistry&Technology,2014,48(48):325-336.
[24]DOHLEN S,BRAUN C,BRODKORB F,et al.Effect of different packaging materials containing poly-[2-(tertbutylamino)methylstyrene]on the growth of spoilage and pathogenic bacteria on fresh meat[J].International Journal of Food Microbiology,2017,257:91.
[25]SNCHEZ-ESCALANTE A,DJENANE D,TORRESCA-NO G,et al.The effects of ascorbic acid,taurine,carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere[J].Meat Science,2001,58(4):421-429.
[26]LUKASZEWICZ M,SZOPA J,KRASOWSKA A.Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants.[J].Food Chemistry,2004,88(2):225-231.
[27]FAINE L A,RODRIGUES H G,GALHARDI C M,et al.Butyl hydroxytoluene(BHT)-induced oxidative stress:Effects on serum lipids and cardiac energy metabolism in rats[J].Experimental&Toxicologic Pathology Official Journal of the Gesellschaft Für Toxikologische Pathologie,2006,57(3):221.
[28]NERIAN C,TOVAR L,DJENANE D,et al.Stabilization of beef meat by a new active packaging containing natural antioxidants[J].Journal of Agricultural&Food Chemistry,2006,54(20):7 840-7 846.
[29]BARBOSA-PEREIRA L,AURREKOETXEA G P,AN-GULO I,et al.Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef[J].Meat Science,2014,97(2):249-254.
[30]YANG H J,LEE J H,WON M,et al.Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat[J].Food Chemistry,2016,196:174.
[31]UMARAW P,VERMA A K.Comprehensive review on application of edible film on meat and meat products:An eco-friendly approach[J].C R C Critical Reviews in Food Technology,2015,57(6):1 270-1 279.
[32]高翠丽,李传平,李倩,等.海藻酸钠在食品保鲜中的应用研究[J].青岛大学学报(工程技术版),2013,28(1):77-83.
[33]王瑞,孔保华,夏秀芳,等.不同多糖对冷却牛肉涂膜保鲜效果研究[J].东北农业大学学报,2011,42(8):13-18.
[34]白艳红,吴晓丽,张相生,等.海藻酸钠可食性膜对酱卤鸡腿的保鲜效果[J].郑州轻工业学院学报:自然科学版,2015(1):1-5.
[35]CARDOSO G P,DUTRA M P,FONTES P R,et al.Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.[J].Meat Science,2016,114:85-94.
[36]SONI A,KANDEEPAN G,MENDIRATTA S K,et al.Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties[J].Nutrition&Food Science,2016,46(1):82-95.
[37]ALEXANDRE M,DUBOIS P.Polymer-layered silicate nanocomposites:Preparation,properties and uses of a new class of materials[J].Materials Science&Engineering R Reports,2000,28(1-2):1-63.
[38]SORRENTINO A,GORRASI G,VITTORIA V.Potential perspectives of bio-nanocomposites for food packaging applications[J].Trends in Food Science&Technology,2007,18(2):84-95.
[39]AMNA T,YANG J,RYU K S,et al.Electrospun antimicrobial hybrid mats:Innovative packaging material for meat and meat-products[J].Journal of Food Science&Technology,2015,52(7):4 600-4 606.
[40]KUULIALA L,PIPPURI T,HULTMAN J,et al.Preparation and antimicrobial characterization of silvercontaining packaging materials for meat[J].Food Packaging&Shelf Life,2015,6:53-60.
[41]ALIZADEH S M,EHSANI A,HASHEMI M.Whey protein isolate/cellulose nanofibre/Ti O2nanoparticle/rosemary essential oil nanocomposite film:Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration.[J].International Journal of Food Microbiology,2017,251:8-14.
[42]LUO Zi-sheng,QIN Yu,YE Qing-yang.Effect of nanoTi O2-LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage[J].International Journal of Food Science&Technology,2015,50(7):1 567-1 573.
[43]李爽,艾启俊.托盘和真空包装对冷却羊肉品质的影响[J].食品工业科技,2016,37(4):362-329.
[44]闫文杰,李兴民.不同包装材料对冷鲜鸡胸肉品质的影响[J].食品研究与开发,2016,37(17):29-32.
[45]闫孝柱.希悦尔公司冷却肉收缩包装袋在华营销策略研究[D].上海:上海交通大学,2009.
[46]路立立,胡宏海,张春江,等.真空收缩包装对冷却肉品质的影响[J].中国食品学报,2016,16(6):145-152.
[47]梁俊芳,张保军.冷却肉保鲜技术的研究[J].农产品加工·学刊,2009(1):55-56.
[48]MARCINKOWSKA-LESIAK M,POAWSKA E,WIER-ZBICKA A.The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2modified atmosphere packaging conditions[J].Food Science and Technology International,2016,23(2):174-184.
[49]李侠,董宪兵,张春晖,等.气调包装对冷却肉护色保鲜效果的研究[J].核农学报,2013,27(2):203-207.
[50]YAM K L,TAKHISTOV P T,MILTZ J.Intelligent packaging:concepts and applications[J].Journal of Food Science,2010,70(1):R1-R10.
[51]FANG Z,ZHAO Y,WARNER R D,et al.Active and intelligent packaging in meat industry[J].Trends in Food Science&Technology,2017,61:60-71.
[52]王圣.花青素活性智能包装膜研制及其对猪肉的保鲜与新鲜度检测[D].镇江:江苏大学,2017
[53]王长安,陈杰,陈玉婷,等.活性-智能包装在肉类工业中的应用进展[J].包装工程,2017,38(9):130-134.
[54]JENNEKE K HEISING,MATTHIJS DEKKER,PAUL VBARTELS,et al.Monitoring the quality of perishable foods:Opportunities for intelligent packaging[J].Critical Reviews in Food Science&Nutrition,2014,54(5):645-654.
[2]苏浩,李力.鲜肉制品低温冷却与冷冻保藏[J].肉类工业,2008(10):20-22.
[3]张铎,王际辉,肖珊.新型肉类冷冻保藏技术的应用进展[J].食品与发酵工业,2014,40(5):188-192.
[4]全国肉禽蛋制品标准化技术委员会.GB/T 19480-2009肉与肉制品术语[S].北京:中国标准出版社,2009.
[5]郭辽朴,李洪军.肉制品包装研究进展[J].肉类工业,2007(10):45-48.
[6]李月明,刘飞,姜雪晶,等.生物可降解膜在肉品保鲜中的应用研究进展[J].肉类研究,2017,31(6):51-54.
[7]LORENZO J M,SINEIRO J,AMADO I R,et al.Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties[J].Meat Science,2014,96(1):526-534.
[8]PETTERSEN M K,NISSEN H,EIE T,et al.Effect of packaging materials and storage conditions on bacterial growth,offodour,p H and colour in chicken breast fillets[J].Packaging Technology&Science,2004,17(3):165-174.
[9]梁丽敏,徐勇,王三永,等.不同包装材料广式腊肉储藏保鲜效果的研究[J].食品工业科技,2007(6):176-177.
[10]DE P P,MAGGIOLINO A,CENTODUCATI P,et al.Effects of two different packaging materials on veal calf meat quality and shelf life[J].Journal of Animal Science,2013,91(6):2 920.
[11]吴文锦,汪兰,丁安子,等.包装材料和包装方式对贮藏过程中鸭肉品质的影响[J].食品与机械,2016(6):139-143.
[12]SUBRAMANI T,RAJADURAI C.Bio-degradable plastics impact on environment[J].International Journal of Engineering Research&Applications,2014,4(6):194-204.
[13]SHI Can-can,ZHANG Shu-hong,LI Meng-ting,et al.Barrier and mechanical properties of biodegradable poly(ε-caprolactone)/cellophane multilayer film[J].Journal of Applied Polymer Science,2013,130(3):1 805-1 811.
[14]DONG T,YUN Xue-yan,LI Meng-ting,et al.Biodegradable high oxygen barrier membrane for chilled meat packaging[J].Journal of Applied Polymer Science,2015,132(16):41 871.
[15]刘燕,姜文慧,吴姝宓,等.可降解包装材料对冷鲜驼肉品质的影响[J].食品科技,2017(1):146-151.
[16]ROONEY M L.Active Food Packaging[J].London:Springer,1995:74-110.
[17]付丽,孔保华.抗菌包装在肉类保鲜中的应用[J].食品工业科技,2004(8):128-130.
[18]LEE J,LEE Y H,JONES K,et al.Antimicrobial packaging of raw beef,pork and turkey using silver-zeolite incorporated into the material[J].International Journal of Food Science&Technology,2011,46(11):2 382-2 386.
[19]张玉琴,梁敏,齐小晶,等.高阻隔性可降解抑菌薄膜的制备及其在冷鲜肉中的应用[J].食品科技,2016(2):140-146.
[20]LEE K,LEE J,YANG H,et al.Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging[J].International Journal of Food Science&Technology,2016,51(6):1 465-1 472.
[21]SIROCCHI V,DEVLIEGHERE F,PEELMAN N,et al.Effect of Rosmarinus officinalis L.essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat[J].Food Chemistry,2017,221:1 069-1 076.
[22]KREYENSCHMIDT J,IBALD R.MODELING Shelf Life Using Microbial Indicators[M].New York:Taylor and Francis,2012:127-163.
[23]SDROBIS A,VASILE C,DARIE R N,et al.Effectiveness of chitosan as antimicrobial agent in LDPE/CS compositite films as minced inced poultry meat packaging materiald[J].Cellulose Chemistry&Technology,2014,48(48):325-336.
[24]DOHLEN S,BRAUN C,BRODKORB F,et al.Effect of different packaging materials containing poly-[2-(tertbutylamino)methylstyrene]on the growth of spoilage and pathogenic bacteria on fresh meat[J].International Journal of Food Microbiology,2017,257:91.
[25]SNCHEZ-ESCALANTE A,DJENANE D,TORRESCA-NO G,et al.The effects of ascorbic acid,taurine,carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere[J].Meat Science,2001,58(4):421-429.
[26]LUKASZEWICZ M,SZOPA J,KRASOWSKA A.Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants.[J].Food Chemistry,2004,88(2):225-231.
[27]FAINE L A,RODRIGUES H G,GALHARDI C M,et al.Butyl hydroxytoluene(BHT)-induced oxidative stress:Effects on serum lipids and cardiac energy metabolism in rats[J].Experimental&Toxicologic Pathology Official Journal of the Gesellschaft Für Toxikologische Pathologie,2006,57(3):221.
[28]NERIAN C,TOVAR L,DJENANE D,et al.Stabilization of beef meat by a new active packaging containing natural antioxidants[J].Journal of Agricultural&Food Chemistry,2006,54(20):7 840-7 846.
[29]BARBOSA-PEREIRA L,AURREKOETXEA G P,AN-GULO I,et al.Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef[J].Meat Science,2014,97(2):249-254.
[30]YANG H J,LEE J H,WON M,et al.Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat[J].Food Chemistry,2016,196:174.
[31]UMARAW P,VERMA A K.Comprehensive review on application of edible film on meat and meat products:An eco-friendly approach[J].C R C Critical Reviews in Food Technology,2015,57(6):1 270-1 279.
[32]高翠丽,李传平,李倩,等.海藻酸钠在食品保鲜中的应用研究[J].青岛大学学报(工程技术版),2013,28(1):77-83.
[33]王瑞,孔保华,夏秀芳,等.不同多糖对冷却牛肉涂膜保鲜效果研究[J].东北农业大学学报,2011,42(8):13-18.
[34]白艳红,吴晓丽,张相生,等.海藻酸钠可食性膜对酱卤鸡腿的保鲜效果[J].郑州轻工业学院学报:自然科学版,2015(1):1-5.
[35]CARDOSO G P,DUTRA M P,FONTES P R,et al.Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.[J].Meat Science,2016,114:85-94.
[36]SONI A,KANDEEPAN G,MENDIRATTA S K,et al.Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties[J].Nutrition&Food Science,2016,46(1):82-95.
[37]ALEXANDRE M,DUBOIS P.Polymer-layered silicate nanocomposites:Preparation,properties and uses of a new class of materials[J].Materials Science&Engineering R Reports,2000,28(1-2):1-63.
[38]SORRENTINO A,GORRASI G,VITTORIA V.Potential perspectives of bio-nanocomposites for food packaging applications[J].Trends in Food Science&Technology,2007,18(2):84-95.
[39]AMNA T,YANG J,RYU K S,et al.Electrospun antimicrobial hybrid mats:Innovative packaging material for meat and meat-products[J].Journal of Food Science&Technology,2015,52(7):4 600-4 606.
[40]KUULIALA L,PIPPURI T,HULTMAN J,et al.Preparation and antimicrobial characterization of silvercontaining packaging materials for meat[J].Food Packaging&Shelf Life,2015,6:53-60.
[41]ALIZADEH S M,EHSANI A,HASHEMI M.Whey protein isolate/cellulose nanofibre/Ti O2nanoparticle/rosemary essential oil nanocomposite film:Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration.[J].International Journal of Food Microbiology,2017,251:8-14.
[42]LUO Zi-sheng,QIN Yu,YE Qing-yang.Effect of nanoTi O2-LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage[J].International Journal of Food Science&Technology,2015,50(7):1 567-1 573.
[43]李爽,艾启俊.托盘和真空包装对冷却羊肉品质的影响[J].食品工业科技,2016,37(4):362-329.
[44]闫文杰,李兴民.不同包装材料对冷鲜鸡胸肉品质的影响[J].食品研究与开发,2016,37(17):29-32.
[45]闫孝柱.希悦尔公司冷却肉收缩包装袋在华营销策略研究[D].上海:上海交通大学,2009.
[46]路立立,胡宏海,张春江,等.真空收缩包装对冷却肉品质的影响[J].中国食品学报,2016,16(6):145-152.
[47]梁俊芳,张保军.冷却肉保鲜技术的研究[J].农产品加工·学刊,2009(1):55-56.
[48]MARCINKOWSKA-LESIAK M,POAWSKA E,WIER-ZBICKA A.The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2modified atmosphere packaging conditions[J].Food Science and Technology International,2016,23(2):174-184.
[49]李侠,董宪兵,张春晖,等.气调包装对冷却肉护色保鲜效果的研究[J].核农学报,2013,27(2):203-207.
[50]YAM K L,TAKHISTOV P T,MILTZ J.Intelligent packaging:concepts and applications[J].Journal of Food Science,2010,70(1):R1-R10.
[51]FANG Z,ZHAO Y,WARNER R D,et al.Active and intelligent packaging in meat industry[J].Trends in Food Science&Technology,2017,61:60-71.
[52]王圣.花青素活性智能包装膜研制及其对猪肉的保鲜与新鲜度检测[D].镇江:江苏大学,2017
[53]王长安,陈杰,陈玉婷,等.活性-智能包装在肉类工业中的应用进展[J].包装工程,2017,38(9):130-134.
[54]JENNEKE K HEISING,MATTHIJS DEKKER,PAUL VBARTELS,et al.Monitoring the quality of perishable foods:Opportunities for intelligent packaging[J].Critical Reviews in Food Science&Nutrition,2014,54(5):645-654.