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Effect of Different Packaging Materials on Physico-chemical Properties of Ceramic-pot Sealed Meat

GUO Yan-jing, YANG Yong*, LI Jing, GONG Yang, ZHANG Ying, SUN Xia, LI Cheng, HE Li, HU Bin   

  1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2014-11-25 Published:2014-12-09


This research was aimed to study the effect of different package materials (ceramic pot, glass jar, PET/Al/PA/
CPP and PET/PA/CPP bags) on physico-chemical properties of ceramic-pot sealed meat by measuring changes in moisture
content, pH, acid value (AV) and peroxide value (POV) during storage at room temperature. Results indicated that four
package materials had no significant difference in moisture content or pH, but could result in an increase in AV, POV and
TBA during storage. AV in PET/Al/PA/CPP was the lowest, 0.48 mg KOH/kg at the early stage of storage; however, glass
jar samples exhibited the highest level, 0.75 mg KOH/kg at the later stage of storage. POV of ceramic-pot sealed meat
was higher than that of other package groups. The highest value of TBA was 0.88 mg malondiadehyde/kg in ceramic pot,
followed by glass jar and PET/PA/CPP, and PET/Al/PA/CPP showed the lowest value of 0.31 mg malondiadehyde/kg. The
total nitrogen content changed little in these four package materials with a value of approximately 6%. TVB-N was increased
in all packages; meanwhile, the TVB-N in ceramic pot and PET/PA/CPP bag was higher than that in PET/Al/PA/CPP and
glass jar. From these results, we concluded that PET/Al/PA/CPP bag can inhibit oxidation of ceramic-pot sealed meat as the
best packaging material.

Key words: packaging material, ceramic-pot sealed meat, physico-chemical properties

CLC Number: