Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat.

Aim to modify the poly( l-lactic acid) (PLLA) make it better applications in food packing and evaluate the effect of some antimicrobials in meat packaging and storage, the PLLA/poly(vinyl alcohol)/poly(ε-caprolactone) (PLLA/PVA/PCL, LVC) multilayer film with the antimicrobial, such as tea polyphenols (TP), potassium sorbate (PS), and trehalose (TH) were prepared by laminating technique and potentially used for packaging of chilled meat, it significantly improved mechanical properties and barrier property of PLLA. Total viable count (TVC) and total volatile basic nitrogen (TVB-N) of the LVC film with the antibacterial were greatly inhibited. The lower and more stable pH value, and higher comprehensive and acceptability could be found in the case of the LVC-antibacterial film (LVC-TH, LVC-TP, and LVC-PS). It is noteworthy that the LVC-PS film showed the longest shelf life of 31 days and it is the ideal packaging material in this work, moreover expected to replace the nondegradable food packaging material. Practical applications In this work, the poly ( l-lactic acid) (PLLA) was modified by coating of poly(vinyl alcohol) (PVA) and poly(ε-caprolactone) (PCL) to prepare the PLLA/PVA/PCL composite film for packaging of chilled meat. To enhance the antibacterial ability of the packaging film, three kinds of natural preservatives were incorporated into the composite film. The results shown that the oxygen barrier property of the composite film is greatly increased by over 3 orders in magnitude due to the presence of the PVA. It is noteworthy that the LVC-PS film showed the longest shelf life of 31 days and it is the ideal packaging material in this work, moreover expected to replace the nondegradable food packaging material. [ABSTRACT FROM AUTHOR]