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Innovative polyamide‐based packaging of fresh meat
Author(s) -
Laurino C.,
Laurienzo P.,
Malinconico M.,
Scoponi M.,
Sorrentino A.,
Vacca P.,
Volpe M. G.
Publication year - 2004
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.20337
Subject(s) - polyamide , vinyl alcohol , shelf life , materials science , food science , food packaging , lipid oxidation , polymer , composite material , chemical engineering , chemistry , organic chemistry , engineering , antioxidant
Innovative polymeric films based on blends of nylon 6 and ethylene‐ co ‐vinyl alcohol, previously tested by contact with the simulating fat‐containing foods, were further tested as packaging for fresh minced meat. As quality attributes for the shelf‐life evaluation, the microbiological parameters and some chemical–physical parameters were chosen. The changes that occurred during the evaluation period of 6 days were monitored by several means on both the polymer films and the fresh meat. The results suggest that the barrier properties of the polymeric films were shown to play a determinant role in the lipid oxidation, thus confirming the previous evaluation of the simulating foods. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 93: 23–29, 2004