Effect of Zein in Maillard Reaction Product Films on the Preservation of Chilled Fresh Beef
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Zein-based active cling films were prepared via the Maillard reaction, and the effects of protein-polysaccharide composite copolymer films with different grafting degrees (10.30%, 19.25%, 28.63%, 37.57%) on the preservation of fresh beef were evaluated. FT-IR and SDS-PAGE confirmed the structural changes of zein in the Mallaid reaction and the formation of covalent bonds between zein and soybean polysaccharides. As the Maillard reaction increased, the protein concentration in the zein solution increased from 0.11 mg/mL to over 3.06 mg/mL. Based on the meat quality evaluation results, the total number of colonies, pH, color, TVB-N, and TBARs of beef treated with the ZS-MRPs film coating were significantly reduced during storage compared with those of the control beef (P<0.05). The total number of bacterial colonies of ZS-MRPs film-coated beef with different grafting degrees were lower than 5 lg CFU/g, their pH values were lower than 6.4, the highest TVB-N was 25.2 mg/100 g, and the highest TBARs was 0.75 mg/kg. The freshness index of beef coated in the ZS-MRPs film with a grafting degree of 37.5% was best when stored at 4 ℃ for 9 days. Overall, the ZS-MRPs grafted composite film, which serves as a novel type of active packaging film with good functional performance and high biological activity, has good application prospects in meat preservation.
