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| Preparation of Acerola Cherry Extract-Polypropylene Composite Films and Their Effect on the Shelf-Life of Sausage |
| YUAN Jingyu1, LIU Wenying2, YANG Kai2, SUN Yunjin1, CHENG Xiaoyu2, JIA Xiaoyun2,* |
| 1.College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; 2.Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract Composite films containing polypropylene (PP) and acerola cherry extract (ACE) as an antioxidant were prepared by extrusion blow molding and their efficacy was evaluated extending the shelf-life of meat products. The thickness, mechanical properties and light transmittance of pure PP film (control) and composite films containing 0.25%, 0.50%, 0.75% and 1.00% ACE (m/m) were measured and compared. And changes in the color, pH, thiobarbituric acid (TBA) value and total viable count of emulsified sausages packaged with these films were monitored during subsequent storage at 25 ℃. By doing so, we aimed to evaluate the effect of the five films on lipid oxidation and shelf life in sausages. Result showed that the film with 1.00% ACE had the best antioxidant property and could extended the shelf-life to 27 days. The film can provide a tool for extending the shelf-life of cured meat products.
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2018, Vol. 32 
