Evaluation of suitability of some biomaterials for fresh food Case study: Biomaterials for fresh products
The important function of the packaging is to protect and maintain the food quality through the entirevalue chain, and reduction of food waste is of great importance. Biopolymers are mainly used for packaging offruits and vegetables due to the shorter shelf life and respiration and humidity requirements of such foods. Evaluationof the potential for use of biomaterials fillets for fresh salmon was performed. Polylactic acid (PLA) and starchbased materials were compared to traditional materials (high density polyethylene (HDPE) and amorphous polyester(APET)/polyethylene (PE)). Pre-rigor farmed salmon, packed within 36 hours after slaughtering, were storedin modified atmosphere consisting of 60% CO2 and 40% N2 in bags made of PLA or starch or 600ml trays made ofHDPE or APET/PE. The fish filets were stored at 4?C for 14 days and the evaluation of suitability of differentpackaging materials was evaluated by monitoring the bacterial growth and off-odour after 5, 7, 9 and 14 days ofstorage. Included in the experiment were also measurements of properties and characteristics of biomaterials, suchas content of copolymers and additive, processability and barrier properties.
Marit Kvalvag Pettersen Stephanie Bardet Jorunn Nilsen Siw Bodil Fredriksen
Nofima Mat AS, Osloveien 1,N-1430 Aas, Norway INSFA Agrocampus,35002 Rennes, France Norner Innovation,N-3960 Stathelle, Norway
国际会议
The 17th IAPRI World Conference on Packaging(第17届世界包装大会)
天津
英文
505-509
2010-10-12（万方平台首次上网日期，不代表论文的发表时间）