부산대학교 도서관

An active film based on esterified starch incorporating Tartary buckwheat bran extract and chitosan was prepared for mutton preservation, and the effect of these active films on the freshness and edible quality of chilled mutton meats at 4 ± 1°C for 11 days was studied. The physical and antioxidant properties of the films were analyzed. Next, the meat quality changes in mutton packaged with the active film and control samples were studied. Compared with the control samples, mutton packaged with the active film demonstrated a lower pH increase as well as lower total volatile basic nitrogen and thiobarbituric acid reactive substance contents over the whole storage period. The results indicated that the storage time of mutton were increased by 2 days at 4 ± 1°C. In conclusion, active films containing Tartary buckwheat bran extract and chitosan can maintain the quality of mutton. Practical applications: Reasonable packaging provides a final barrier to prevent spoilage effectively. Esterified starch and chitosan can enhance the physical and chemical properties of active packaging films. Here, we created an active film via casting and including Tartary buckwheat bran extract with esterified starch and chitosan. It can be prepared in not only the laboratory but also the factory. Moreover, the mechanical, optical, and antioxidant properties of our active films and their actual preservation effect were explored. The comprehensive characteristics of our films provide valuable information for practical applications. [ABSTRACT FROM AUTHOR]