The influence of barrier properties of package materials on bacon physicochemical properties during storage

In order to study the influence of different barrier properties package materials on physicochemical properties of cured meat during storage,four kinds of packaging materials with different barrier properties( PET/NY/PE,PET/SiO₂/ NY/PE,PET/ Al₂O₃/ NY/PE and PET/ AL/NY/PE) were used to package cured meat in vacuum.The moisture content,Aw,AV,POV,color,total bacteria counts,and E.coli counts of cured meat were determined.The results indicated that,the water preventing ability of PET/ NY/PE was the worst,and the PET/ AL/NY/PE was the best( p < 0.05).The Aw of cured meat packaged by four packaging materials increased at first four months,and then decreased.The POV of PET/ NY/PE was higher than PET/ SiO₂/ NY/PE,PET/ Al₂O₃/ NY/PE and PET/ AL/NY /PE significantly( p < 0.05). The AV of PET/ NY/PE,PET/ SiO₂/ NY/PE and PET/ Al₂O₃/ NY/PE was significantly higher than that of PET/ AL/NY/PE( p < 0.05). The color of PET/ Al₂O₃/ NY/PE and PET/ AL/NY/PE had small changes.The total bacteria colonies and E.coli of ET/ NY/PE increased more than PET/ Al₂O₃/ NY/PE and PET/ AL /NY/PE significantly( p < 0.05).The amino acids of cured meat packaged by four kinds of packages were significantly increased at the end of storage experiment,but there was no significant difference between four kinds of packages.Therefore,PET/ AL/NY/PE could effectively prevent the entry of water and oxygen,retard degradation of cured meat,was good packaging material.