Abstract:

The preservative effect of antibacterial polyvinyl alcohol packaging films, fabricated with polyvinyl alcohol and one
of four antioxidant treatments (2 g/100 mL chitosan quaternary ammonium salt, 0.5 g/100 mL tea polyphenols, 2.5 g/100 mL
calcium propionate, 0.5 g/100 mL, or ethylparaben + 1.5 g/100 mL calcium propionate) on bream meat was examined
by measuring water-holding capacity (WHC), pH, whiteness, thiobarbituric acid (TBA), total volatile basic nitrogen
(TVB-N), aerobic plate count, texture properties and sensory evaluation during storage at (4 ± 1) ℃. The results indicated
the antibacterial polyvinyl alcohol packaging films with 0.5 g/100 mL tea polyphenols and 0.5 g/100 mL ethylparaben +
1.5 g/100 mL calcium propionate could keep the bream fresh effectively during (4 ± 1) ℃ storage.

Key words: polyvinyl alcohol, packaging film, antibacterial activity, bream, preservative