Research Progress of Edible Film in Meat and Meat Products

ZHAO Yaying; SHI Qiao; WANG Xinrui; WANG Guiying; LIAO Guozhou; LI Hong

doi:10.13386/j.issn1002-0306.2020080044

Volume 42 Issue 19

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(19): 411-417. > DOI: 10.13386/j.issn1002-0306.2020080044

ZHAO Yaying, SHI Qiao, WANG Xinrui, et al. Research Progress of Edible Film in Meat and Meat Products[J]. Science and Technology of Food Industry, 2021, 42(19): 411−417. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080044.

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Research Progress of Edible Film in Meat and Meat Products

ZHAO Yaying^{1, 2,},
SHI Qiao¹,
WANG Xinrui¹,
WANG Guiying^{2, 3},
LIAO Guozhou³,
LI Hong^1, ,

1.
Institute of Agro-product Processing, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
2.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
3.
Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China

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Received Date: August 05, 2020
Available Online: July 27, 2021

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Abstract

Abstract

Meat and its products are highly perishable food, and its quality has been the focus of academic attention. Edible film, which is composed of protein, lipid and polysaccharide, can be used as carrier of natural active substance to increase the color, flavor and function of meat products. It can effectively prolong the shelf life of meat products without burdening the environment. Different Meat and meat products need specific packaging conditions, composite bio-based film in the field of meat preservation has broad potential. In this paper, the preparation methods of edible film and its application in meat and meat products at home and abroad are reviewed to provide reference for the application of functional edible film in meat and meat products.
- meat preservation,
- meat packaging,
- edible film,
- lipid oxidation

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References

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