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| Recent Progress in the Application of Edible Antibacterial Films in Soy Sauce and Pot-Roast Meat Products |
| ZHU Chaozhi, WEN Yaohan, YUAN Xiaoyu, ZHAO Gaiming, GUO Shiliang, ZHAO Guanghui, XU Juntao |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Shuanghui Group Technology Center, Luohe 462000, China |
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Abstract Soy sauce pot-roast meat products have long enjoyed a broad market in China. Developing green, environmental friendly, non-toxic and harmless preservation technologies is imperative for extending the shelf life and ensuring the safety and taste of soy sauce and pot-roast meat products. The edible film is a kind of green, pollution-free, edible and easily degradable packaging material, which has distinctive advantages in inhibiting the growth of microorganisms in meat products, reducing the water loss, and extending the storage period. The combination of edible films and preservatives with bactericidal and bacteriostatic effects can not only effectively strengthen the bacteriostatic effect, but also reduce the possible harm caused by direct addition of preservatives to foods, thus increasing food safety. In this paper, the basic problems existing in the preservation of soy sauce pot-roast meat products in China are outlined, and an overview of various edible antibacterial films and their application in soy sauce pot-roast meat products is given. An outlook on the future of edible antibacterial films is presented in order to provide a theoretical basis for the development and industrial application of preservation technologies for soy sauce pot-roast meat products.
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2020, Vol. 34 
