ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364


Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Vlad Ioan POPA, Elena TANASE, Mihaela GEICU-CRISTEA,Cristian-Andi NICOLAE, Raluca Augusta GABOR

The quality of fresh meat is an extremely important characteristic influencing the consumer's purchase decision. The behavior of biodegradable tray in contact with meat is important also for food chain logistic management. The stability of this system meat-biodegradable tray is depending by a variety of factors and can be monitored through physicchemical and microbiological assessment of meat on the one hand and tray material behavior on the other hand. The effect of chilling temperature on both meat and tray material have been experimented in this work. For this purpose,Longissimus dorsi from pork carcass was packed in biobased trays and stored at 4oC ±1 for 7 days. During the chilled storage physic-chemical analysis as pH, color, dry matter content, aw, titratable acidity, presence of hydrogen sulfide,ammonia in the free state and microbiological analysis as total plate count, number of yeasts and moulds, coliform bacteria, the enterobacteriaceae, Salmonella sp., also thermo gravimetric analysis (TGA-DTG), differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA) and Fourier transform infrared spectrometry (FTIR) of biobased trays were performed. Thermal analyzes showed no changes in the properties of polymeric materials used in the manufacture of food trays. FTIR and TGA analysis revealed the occurrence of some deposits consisting especially in moisture and organic material on the inside of the food trays.

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