Active Biological Film Improves the Quality of Mutton During Super-Chilling Storage: Effects on Myofibrillar Protein Characteristics and Physicochemical Properties
Ruiying Chen, Yingying Dong, Yingchun Zhu
TL;DR
A new active biological film helps preserve mutton quality during cold storage by reducing protein damage and microbial growth.
Contribution
The development of an ABF using chitosan, WPI, TiO2, and WPEO to preserve mutton during super-chilling storage is novel.
Findings
ABF treatment improved myofibrillar protein characteristics like sulfhydryl content and protein solubility.
ABF inhibited microbial growth and extended mutton shelf life by over 10 days.
SEM showed a denser gel structure in ABF-treated mutton.
Abstract
Preventing spoilage in food products, particularly in those highly susceptible to rapid deterioration like mutton, has been a persistent challenge in the food industry. In this study, an Active Biological Film (ABF) was developed using chitosan (CS) and whey protein isolate (WPI), with the addition of 0.01 wt% titanium dioxide (TiO2) and 0.1 wt% white pepper essential oil (WPEO). This ABF was applied to preserve fresh mutton at super-chilling temperatures of −1.7 ± 0.2 °C. The effects of ABF on myofibrillar protein (MP) oxidation and structural characteristics, as well as on the microbial status, physicochemical properties, and sensory quality of mutton, were systematically evaluated. The results demonstrated that, compared to the control group (CK), ABF treatment significantly enhanced the total sulfhydryl content, protein solubility, and zeta potential of MPs, while reducing carbonyl…
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
Click any figure to enlarge with its caption.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
Figure 9Peer Reviews
No public reviews on file for this paper yet. If you reviewed it on a platform where reviews are public (OpenReview, ICLR, NeurIPS, ICML), you can paste yours below so the community can read it here.
Videos
No videos yet. Explain this paper in a talk, walkthrough, or lecture? Add one.
Taxonomy
TopicsNanocomposite Films for Food Packaging · Proteins in Food Systems · Meat and Animal Product Quality