Articles

Barrier Technologies in the Meat Products Production

Authors:

Sergey L. Tikhonov, Natalya V. Tikhonova

Abstract:

The article concerns the development process of eatable biodecomposed plastic wrap with antimicrobial properties on the basis of a natural polymer of plant origin by the filter method. The researchers used as the main ingredients in the recipe the following: polysaccharide structure former agent (agar-agar), plasticizer (triatomic alcohol – glycerin), alkahest (distilled water). They set the dependence of the agar-agar (agar) concentration and increase in strength on the relative extension of the plastic food wrap. The glycerol concentration is directly proportional to the thickness and solubility of the plastic wrap, but inversely proportional to its strength. Increasing the glycerin concentration in the composition of the eatable wrap also led to an increase in its thickness and reduced strength. A wrap sample containing 4.0% agar and 2.0% glycerol demonstrated high organoleptic characteristics, maximum values of tensile strength and relative breaking elongation. The degree of biodegradation of all researched wrap samples exceeding the average can characterize it as biodecomposed. The composition of this sample was the basic. Using the basic composition, the authors developed a wrap with bacteriocin of the 1st class – nisin. Meat samples of the control group packed in biodecomposed wrap without the use of nisin, after 30 days of storage had signs of stale meat. Its microbiological, physical and chemical parameters of these freshness samples did not meet the requirements of Technical regulations TR CU 021/2011 “On the safety of meat and meat products”. Samples of meat of the experimental group packed in a wrap with the use of nisin met the requirements of this Technical regulation, according to all the studied indicators of freshness.

Keywords:

plastic food wrap; meat; biodecomposed; nisin; storage

For citation: Sergey L. Tikhonov, Natalya V. Tikhonova. Barrier Technologies in the Meat Products Production. Индустрия питания|Food Industry. 2018. Vol. 3, No. 4. P. 52–59. DOI 10.29141/2500-1922-2018-3-4-6