Effect of Carnosic Acid/Low-density Polyethylene Active Film on the Quality of Fresh Chicken Meatballs
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Abstract:
Fresh chicken meatballs were vacuum packaged using carnosic acid (CA)/low-density polyethylene (LDPE) active film in this study, and stored at 4, 20, and 37 ℃, respectively. Sensory indicators, acid values, texture, and 2-thiobarbituric acids (TBARS) values of the chicken meatballs stored for different periods were determined, and were compared with those of chicken meatballs packaged in LDPE film, to study the effect of CA/LDPE active film on the quality at different temperatures. The results revealed that all the indicators (sensory score, acid value, texture, and TBARS) of the chicken meatballs packaged with CA/LDPE active film were better than those packaged with LDPE film, and the higher the temperature, the greater the difference between the two films. On day 10 at 37 ℃, the chicken meatballs packaged with CA/LDPE active film showed a sensory score of 1.22±0.26, 22% higher than that of LDPE film; the acid value was 20.53±0.43 mg/g, 28.5% lower than that of LDPE film. Hardness, cohesiveness, and chewiness were 43.30, 0.21, and 42.87, respectively, which were 95.4%, 53.2%, and 81.9% higher than those of LDPE film, respectively, and TBARS value was 0.698 mg/kg, 47.2% lower than that of LDPE film. The results showed that LDPE active film with the addition of CA could effectively improve the storage quality of chicken meatballs.
