FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (23): 199-205.doi: 10.7506/spkx1002-6630-20181220-244

• Packaging & Storage • Previous Articles     Next Articles

Application of Nanosilver Esterified Starch Film in Beef Preservation

YANG Bin, CAO Yinjuan, YU Qunli, HAN Ling, LIN Liang, ZHU Yueming, CAO Hui   

  1. (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. Gansu Qilian Pastoral Food Industry Co. Ltd., Zhangye 734000, China; 3. Zhangye Wanhe Grass and Livestock Industry Technology Development Co. Ltd., Zhangye 734000, China;4. Shaanxi Qinbao Animal Husbandry Development Co. Ltd., Baoji 721000, China)
  • Online:2019-12-15 Published:2019-12-24

Abstract: A nanosilver esterified starch film was prepared, and its performance in preserving beef quality was measured by determining its effect on quality changes in beef during storage. Beef was wrapped with the starch film and stored in a polyethylene bag under vacuum packaging at 4 ℃. The changes in pH, color, water-holding capacity, thiobarbituric acid reactive substances (TBARS) value, total volatile base nitrogen (TVB-N) content, aerobic plate count (APC) and sensory evaluation were detected during storage. The results showed that the sensory score of beef packaged with the starch film was higher than that of the control group, and the pH, color, pressing loss, TVB-N, and APC were significantly lower than those of the control group (P < 0.05). The storage period of nanosilver esterified film-treated beef was up to 24 d, which was 9 d longer than the control group. Therefore, the nanosilver esterified starch film is useful to prolong the shelf life of beef.

Key words: beef, nanosilver, esterified starch, quality preservation

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