RESEARCH ON OBTAINING, CHARACTERIZATION AND USE OF EDIBLE FILMS IN FOOD INDUSTRY

摘要

This review study aimed to give information about the use of plant extracts in meat product processing as antimicrobialand antioxidant agent. Microbial spoilage and lipid oxidation are the major causes of the deterioration and reductionof shelf-life in meat products. Lipid oxidation in meat products results in formation of off-flavors and undesirablechemical compounds such as aldehydes, ketones, alcohols and hydrocarbons. Growth of microorganisms in meatproducts causes not only microbial spoilage but also development off oodborne diseases. To inhibit lipid oxidation andgrowth of microorganisms, especially pathogenic microorganisms in meat products, several preservation techniques,such as pasteurization, reduction of water activity (salting, drying, freezing etc.), acidification, fermentation, syntheticand natural antimicrobial and antioxidant additives have been used in meat industry. Many synthetic and natural foodadditives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, α-tocopherol,nisinand organic acidsare commonly used in the meat industry to inhibit or delay the oxidation process and reduce themicrobial growth. In recent years, consumer demands for natural food additives have increased because of negativeand toxic effects of synthetic food additives on human health. Herbs, spices, fruits and vegetables, and their powders,oils and extracts have been reported to be a good source of various phenolic compounds, such as flavonoids,terpenoids, carotenoids, could therefore be incorporated in meat products as a source of natural antioxidants andantimicrobials to extend shelf-life and safety of meat products.