title: Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres.
abstract: A masterbatch of polyamide 6 (PA6) containing dispersed nanoclays, was used to fabricate a novel multilayer film for vacuum packed meat. Performance of the nanocomposite was compared to a control PA6 multilayer and a high barrier commercial film. Addition of nanoclays improved oxygen barrier properties, UV-blocking capability and stiffness. Beef loins were vacuum-aged using the three films for 0 7, 14 and 21 days at 2°C. After each ageing time, beef steaks were packaged in commercial trays and high oxygen atmosphere and stored at 4°C for 9 days. Beef quality parameters and gas content were studied during display time in MAP (1, 3, 6 and 9 d). Beef quality parameters were not influenced by the packaging materials used during ageing and the performance of nanocomposites was comparable to high barrier films. Ageing had a positive impact on the stabilization of redness up to day 6 in MAP. Thereafter, oxymyoglobin content and oxidation levels were negatively influenced by ageing.
authors.affiliation: Departament de Tecnologia dels Aliments, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells, Girona, Spain. Electronic address: pierre.picouet@irta.es.
authors.forename: P A
authors.initials: PA
authors.lastname: Picouet
authors.forename: A
authors.initials: A
authors.lastname: Fernandez
authors.forename: C E
authors.initials: CE
authors.lastname: Realini
authors.forename: E
authors.initials: E
authors.lastname: Lloret
mesh_terms: D000818:Animals; D002209:Caprolactam / Q000031:analogs & derivatives* / Q000032:analysis / Q000494:pharmacology; D002417:Cattle; D003116:Color; D018857:Food Packaging / Q000379:methods*; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D009211:Myoglobin / Q000032:analysis; D053761:Nanocomposites / Q000032:analysis*; D010100:Oxygen / Q000032:analysis; D011108:Polymers / Q000032:analysis / Q000494:pharmacology*; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum
chemical_list: D009211:Myoglobin; D011108:Polymers; D017392:Thiobarbituric Acid Reactive Substances; C017595:oxymyoglobin; C009916:nylon 6; D002209:Caprolactam; D010100:Oxygen
keywords: Beef ageing; MAP packaging; Multilayer; Nanocomposites; Organoclays; PA6