AI Article Synopsis
- A novel low-temperature drying method for beef and chicken was created using a composite film made from sodium carboxymethyl cellulose-gum Arabic and anthocyanins from Cinnamomum camphora fruit peel.
- The addition of anthocyanins improved the film's qualities, leading to better moisture retention and antimicrobial properties in the dried meats.
- Meats dried with the new film showed significantly better dehydration ratios and maintained superior pH, color, sensory quality, and reduced microbial counts compared to control samples without the film.
Article Abstract
A new method for the drying of beef and chicken meats at low temperatures (4 °C) was developed by using a composite film based on sodium carboxymethyl cellulose-gum Arabic (SG) with anthocyanins from Cinnamomum camphora fruit peel (ANC.P, 0, 1, 1.5 and 2%). After incorporation of ANC.P into SG, the physicochemical properties, morphological characteristics, melting, molecular, antioxidant and antimicrobial properties of the resulting dehydration films were improved. Film-dried beef and chicken slices showed higher values of dehydration ratio on day 6 (54.58% and 72.06%, respectively) compared with the control samples without film (4.55% and 7.04%, respectively). Results showed that SG-ANC.P film-dried meats exhibited more stable pH and color, higher rehydration rate, better sensory quality and microbial growth inhibition compared with SG film-dried samples and control samples, in which control samples showed the highest total viable count values (6.02 and 5.16 log CFU/mL for beef and chicken, respectively) during storage.
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| http://dx.doi.org/10.1016/j.foodchem.2022.134689 | DOI Listing |
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