Ứng dụng màng bao chủ động bổ sung dịch chiết bơ Hass trong bảo quản thịt bò mát=Application of active packaging film incorporating Hass avocado extracts on the preservation of beef

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Tác giả: Thanh Thủy Đặng, Thị Vân Linh Nguyễn, Thị Tường Vi Trần

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2024

Mô tả vật lý: tr.8

Bộ sưu tập: Metadata

ID: 481557

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The green material has been of great interest to scientists in the field of green chemistry. Among the green materials, biodegradable active film from biomass is considered as one of the most potential materials thanks to its popularity in life. Therefore, active packaging films has been synthesized from chitosan, and gelatin incorporating Hass avocado extracts for beef preservation. The effect of different concentrations of extracts (0, 5, and 10) % added to the film was investigated. The FTIR results showed that the presence of Hass avocado extract did not change the film structure. However, the film containing 10 % extract demonstrated significant effectiveness in controlling microbial density, as compared to samples coated with the films containing 0 % Hass avocado extract (GCF). Beef samples coated with the film containing 10 % Hass avocado extract (HGCF10) and stored at the temperature of (4-5) ℃ can inhibit Coliforms bacteria and improve the sensory quality of the sample for up to 6 days of storage. However, beef stored for longer than 14 days developed a higher density of Coliforms and lost its sensory stability.Vật liệu xanh thân thiện với môi trường đã và đang được các nhà nghiên cứu quan tâm. Trong đó màng bọc sinh học từ các nguồn nguyên liệu tái tạo từ sinh khối ngày càng được phổ biến trong đời sống. Nghiên cứu này đã chế tạo thành công màng bao gói chủ động từ chitosan và gelatin bổ sung dịch trích thịt bơ Hass nhằm ứng dụng trong bảo quản thịt bò tươi. Ảnh hưởng của các nồng độ dịch trích bơ Hass (0, 5 và 10) % bổ sung vào màng đã được khảo sát. Kết quả FTIR cho thấy việc bổ sung dịch trích bơ Hass không làm thay đổi cấu trúc của màng. Bên cạnh đó màng bao chủ động được bổ sung 10 % dịch trích bơ Hass duy trì chất lượng thịt bò ổn định hơn khi so sánh với mẫu bổ sung 0 % dịch trích bơ Hass (GCF). Mẫu thịt bò được bảo quản ở nhiệt độ (4-5) ℃ bằng màng bọc bổ sung 10 % dịch trích bơ Hass (HGCF10) có khả năng ức chế vi khuẩn Coliforms và cải thiện cảm quan của mẫu lên đến 6 ngày. Tuy nhiên, sau 14 ngày bảo quản mát mẫu thịt bò mất ổn định về cảm quan cũng như sự gia tăng mật độ Coliforms

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