Study on the Interaction between Meat Components and Packaging Materials
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Accession number;05A1044290
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| Title;Study on the Interaction between Meat Components and Packaging Materials |
| Author;
ISHIKAWA HIROYA
(Kyushu Univ., School of Agriculture, JPN)
MATSUI TOSHIRO
(Kyushu Univ., School of Agriculture, JPN)
MATSUMOTO KIYOSHI
(Kyushu Univ., School of Agriculture, JPN)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.23;NO.;PAGE.205-210(2005)
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| Figure&Table&Reference;FIG.4, TBL.1, REF.3 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The sorption behaviors of some volatile compounds related to meat products into low-density polyethylene (LDPE) and ethylene-vinyl alcohol copolymer (EVOH) films were investigated. For vapor phase, the sorption of pyrazines (2-methylpyrazine, 2,3-dimethylpyrazine, 2-ethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine) into EVOH film was not observed, while they were sorbed into LDPE film. The magnitude of sorption for pyrazines apparently depended on the affinity (.DELTA.c) of these compounds for LDPE film, and the logarithms of the solubility coefficient decreased linearly with an increase in dc value. The following thermodynamic sorption equation was applied: S=S0 exp .GAMMA.[Vv(.DELTA.v'2'-.DELTA.c'2')/RT]. The plots of In S for pyrazines vs. the term of the equation gave a sufficient relationship (r=0.918). For aqueous phase, the following thermodynamic sorption equation was applied: S=.ALPHA.S0 exp .GAMMA. Vv{(.DELTA.v-.DELTA.v)'2'-.DELTA.c'2'}/RT. The plots of ln S for pyrazines vs. the term of the equation gave a sufficient relationship for LDPE (r=0.860) and EVOH (r=0.831) films. Next, oxidation behaviors of myoglobin in an aqueous solution packed with LDPE and EVOH films were investigated by visible absorption spectral analysis. Oxidation of oxymyoglobin was observed with LDPE film and oxymyoglobin changed to metmyoglobin after the storage at 37.DEG.C. for 6 h. On the packaging with EVOH film, oxidation of oxymyoglobin was not observed until 24 h. These results suggested that EVOH film is effective to keep the quality of meat products. (author abst.) |
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