Vacuum-packaged fresh meat has deteriorated in color due to the low oxygen environment inside the packaging.To improve the color of vacuum-packaged pork and extend the shelf life of the product, this article used diatomite-carvacrol composite as an antibacterial and antioxidant, sodium nitrite as color and quality preservation agent, and used extrusion blow molding combined with bonding composite method to prepare polyethylene terephthalate/low-density polyethylene (PET/LDPE) active packaging films, studying the effectiveness of additives and ratios on structure, thickness, moisture content, mechanical and barrier properties of active films and assessing the effectiveness of active films in protecting the color and quality of pork tenderloin through vacuum packaging.Results showed that the loading rate of carvacrol on diatomite reached 34.97%, and the diatomite-carvacrol composite could reduce the release rate of carvacrol in active films.The effect of active substances on the thickness of the films was not significant.Sodium nitrite could increase the water content of active films, and decrease the mechanical and gas barrier properties.However, diatomite and carvacrol could increase the fracture elongation of active films.When the amount of composite added was less than 1%, it could improve the gas barrier properties of the active films.Compared with adding only sodium nitrite active film, adding diatomite-carvacrol and sodium nitrite active films could significantly improve the redness of vacuum-packaged pork, and inhibit the generation of nitrogen-containing substances and microbial growth.Adding 1% or more of diatomite-carvacrol composite active films could extend the shelf life of pork to more than 20 days.The above indicates that the active films have application potential in the field of food packaging materials.
ZHANG Chunyan
,
LU Lixin
,
PAN Liao
. Effect of polyethylene terephthalate/low-density polyethylene active packaging film based on release of carvacrol and sodium nitrite on color and quality preservation of pork[J]. Food and Fermentation Industries, 2025
, 51(2)
: 8
-15
.
DOI: 10.13995/j.cnki.11-1802/ts.038770
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