Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat. (March 2021) - Yuan, Lanyu
Abstract: chilled meat is extremely susceptible to microbial contamination during processing and storage. Therefore, a new edible starch-based antibacterial composite film with thyme oil microemulsions(ME) or microcapsules(TMS) was prepared. The slow-release characteristic, bacteriostatic property and the preservation effect on chilled meat of the films were evaluated. The results showed that the cumulative release rates of composite films containing 5% microemulsion and 5% microcapsule were much less than the film containing 5% thyme oil. The antibacterial effect of film containing thyme oil microemulsion (ME-S) was stronger than that of film containing thyme oil microcapsule (TMS-S), but both of their antibacterial effect increased as the concentration increased. The overall fresh-keeping effect of composite films on chilled meat at 0–4 was blank < PE film <2.5% TMS-S <2.5% ME-S <5% ME-S <5% TMS-S. The shelf life of composite film containing 5% (v/v) microcapsules for chilled meat could reach about 14 days at 4, while the blank control group and the PE film group were 6 days and 10 days, respectively. The new antibacterial composite film provided a theoretical reference for the production process and practical application of thyme oil potato starch-based antibacterial composite film. Highlights: An novel antibacterial composite film was prepared. The composite films had good sustained release and bacteriostatic properties. The composite films could significantly extend the shelf life of chilled meat. The film containing 5%(v/v) microcapsules showed the best fresh-keeping effect.