食品科学
水分
异硫氰酸烯丙酯
化学
细菌生长
抗菌剂
活性包装
食品包装
保质期
芥子
细菌
有机化学
生物
遗传学
作者
Nur Alim Bahmid,Matthijs Dekker,Vincenzo Fogliano,Jenneke Heising
标识
DOI:10.1016/j.fpsl.2021.100753
摘要
An antimicrobial cellulose acetate film containing finely ground mustard seeds was developed. The effect of the film properties on the allyl isothiocyanates (AITC) formation and release into the headspace was investigated. Less porous structure and larger thickness caused slower moisture absorption and consequently a slower AITC formation and release rate. For its application in food, the film was tested on whether the concentration of AITC was sufficient to inhibit bacterial growth in ground beef with different fat contents. The AITC concentration for the low-fat ground beef was lower in the product and higher in the headspace compared to medium fat ground beef. The shelf life was extended by 3.7 and 0.6 days for low fat and medium fat ground beef respectively. Besides a novel way to control the compounds’ release to the packaging system, this study also shows the importance of the food composition for tailoring the effective active packaging. (150 words).
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