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评估切片煮熟的火腿和肉的更可持续的包装解决方案:关于物理化学性质和微生物质量的研究

Giulia Leni¹, Cansu Ekin Bonacina^1,2, Laura Principato¹

¹Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Piacenza, Italy.

Journal of food science

|September 28, 2025

概括

评估了可持续的包装材料,以保存煮熟的火腿和火腿肉. 替代系统2显示微生物控制与传统包装相当,但材料选择影响产品质量,如颜色和pH值.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
可持续包装包装的可持续性

背景情况:

欧洲和全球政策推动的可持续食品包装需求不断增长.
传统的包装系统 (PET/EVOH/PE) 正在受到环保替代品的挑战.
需要评估可持续材料对加工肉质量的影响.

研究的目的:

将可持续的包装材料与预先切割的煮熟的火腿和肉的传统系统进行比较.
评估包装,储存时间和照明条件对产品质量的影响.
评估在替代包装中的加工肉类的微生物稳定性.

主要方法:

对四种包装系统进行比较分析 (1 种传统包装, 3 种替代包装).
调制大气的包装,煮熟的火腿和火腿肉.
在明确的时间内在明暗条件下在4°C的温度下储存.
物理化学分析 (颜色,水分,pH) 和微生物学测试.

主要成果:

包装系统,储存时间和光线显著影响了物理化学特性和微生物稳定性.
在传统的系统1中煮熟的火腿显示出最佳的颜色保留;在系统2中,在光线下,皮肉变色更糟.
在所有系统中,水活动 (a_w) 和pH都下降了,光线暴露加快了下降.
替代系统2证明了与传统系统1相似的微生物控制.

结论:

可持续包装材料显著影响加工肉类的质量属性.
在储存期间,材料的选择对于保持颜色,水分和pH值至关重要.
替代系统2提供了与传统系统相比较的微生物保护,因此需要进一步调查.

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