Effect of Different Active Food Packaging on the Preservation of Western-style Cooked and Raw Hams

TAO Jing; HUANG Yajing; HU Jinguo; HUANG Xiaohui; DENG Xianshuang; CHEN Jinliang; XU Qingping

doi:10.19554/j.cnki.1001-3563.2025.11.012

PDF(5250 KB)

Packaging Engineering ›› 2025, Vol. 46 ›› Issue (11) : 106-116. DOI: 10.19554/j.cnki.1001-3563.2025.11.012

Agro-products Preservation and Food Packaging

Effect of Different Active Food Packaging on the Preservation of Western-style Cooked and Raw Hams

TAO Jing, HUANG Yajing, HU Jinguo, HUANG Xiaohui, DENG Xianshuang, CHEN Jinliang, XU Qingping

Author information +

History +

Abstract

The work aims to study the effects of various types of new active food packaging on the preservation effect of Western-style cooked and raw hams, and evaluate the safety and effectiveness of the packaging to improve consumers' awareness and confidence in active food packaging. Western-style cooked and raw hams were used as research objects, and 8 active packaging combinations were used to store the hams at 4 ° C for 7 days. The changes in biogenic amines and spoilage microorganisms in hams were studied, and the effect of active packaging on the shelf life of hams was analyzed. The biochemical quality index of biogenic amines in hams stored in 8 active packaging combinations was below 3 within 7 days, with no change in pH in the first 5 days, counts of Enterobacteriaceae below 3 lg(CFU/g), and counts of Staphylococcus spp. below 5 lg(CFU/g). Chemical indicators, microbiological indicators, and pH analysis confirmed that the combination of long-cellulose composite packaging materials (polycoupled sheet + composite bag) showed better ham preservation efficiency. The 8 different combinations of active packaging can effectively preserve hams within 7 days and extend their shelf life. The active packaging can provide high-level food safety protection, ensuring food freshness, quality, and safety during transportation and storage.

Key words

active packaging / biogenic amine / spoilage microorganisms / high performance liquid chromatography (HPLC)

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

TAO Jing, HUANG Yajing, HU Jinguo, HUANG Xiaohui, DENG Xianshuang, CHEN Jinliang, XU Qingping. Effect of Different Active Food Packaging on the Preservation of Western-style Cooked and Raw Hams[J]. Packaging Engineering. 2025, 46(11): 106-116 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.012

References

[1] VILELA C, KUREK M, HAYOUKA Z, et al.A Concise Guide to Active Agents for Active Food Packaging[J]. Trends in Food Science & Technology, 2018, 80: 212-222.
[2] 王程昱, 毛龙, 朱和平. 天然植物多酚在食品活性包装中的研究进展[J]. 塑料工业, 2024, 52(6): 17-25.
WANG C Y, MAO L, ZHU H P.Research Progress of Natural Plant Polyphenols in Food Active Packaging[J]. China Plastics Industry, 2024, 52(6): 17-25.
[3] AHMED M W, HAQUE M A, MOHIBBULLAH M, et al.A Review on Active Packaging for Quality and Safety of Foods: Current Trends, Applications, Prospects and Challenges[J]. Food Packaging and Shelf Life, 2022, 33: 100913.
[4] YILMAZ M, TURKDEMIR H, KILIC M A, et al.Biosynthesis of Silver Nanoparticles Using Leaves of Stevia rebaudiana[J]. Materials Chemistry & Physics, 2011, 130(3): 1195-1202.
[5] YU Z, WANG W, KONG F, et al.Cellulose Nanofibril/Silver Nanoparticle Composite as an Active Food Packaging System and Its Toxicity to Human Colon Cells[J]. International Journal of Biological Macromolecules, 2019, 129: 887-894.
[6] SADAKA F, NGUIMJEU C, BRACHAIS C, et al.WITHDRAWN: Review on Antimicrobial Packaging Containing Essential Oils and Their Active Biomolecules[J]. Innovative Food Science & Emerging Technologies, 2013, 20: 350.
[7] DAINELLI D, GONTARD N, SPYROPOULOS D, et al.Active and Intelligent Food Packaging: Legal Aspects and Safety Concerns[J]. Trends in Food Science & Technology, 2008, 19: 103-112.
[8] ZHAO Y, AN J, SU H, et al.Antimicrobial Food Packaging Integrating Polysaccharide-Based Substrates with Green Antimicrobial Agents: A Sustainable Path[J]. Food Research International, 2022, 155: 111096.
[9] MALHOTRA B, KESHWANI A, KHARKWAL H.Antimicrobial Food Packaging: Potential and Pitfalls[J]. Frontiers in Microbiology, 2015, 6: 611.
[10] SOLTANI FIROUZ M, MOHI-ALDEN K, OMID M.A Critical Review on Intelligent and Active Packaging in the Food Industry: Research and Development[J]. Food Research International, 2021, 141: 110113.
[11] LUCARINI M, SACCANI G, D EVOLI L, et al. Micronutrients in Italian ham: A survey of traditional products[J]. Food Chemistry, 2013, 140(4): 837-842.
[12] 孙继坤, 倪来学, 王伟,等. 西式火腿减钠技术研究[J]. 肉类工业, 2020, (5):17-20,35.
SUN J K, NI L X, WANG W, et al.Research on Sodium Reduction Technology for Western-style Ham[J]. Meat Industry, 2020, (5):17-20,35.
[13] BLANCO LIZARAZO C M, SIERRA-CADAVID A, MONTOYA R A M, et al. Analysis of Microbiota Structure in Cooked Ham as Influenced by Chemical Composition and Processing Treatments: Identification of Spoilage Bacteria and Elucidation on Contamination Route[J]. Current Research in Food Science, 2022, 5: 726-734.
[14] MUTZ Y S, ROSARIO D K A, CASTRO V S, et al. Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium[J]. Foods, 2019, 8(12): 603.
[15] 隋雨萌,王慧平,刘嘉琪,等. 传统发酵食品中基于微生物多样性的生物胺形成研究进展[J]. 食品工业科技, 2024, 45(02):356-363.
SUI Y M, WANG H P, LIU J Q, et al.Research Progress on Biogenic Amine Formation Based on Microbial Diversity in Traditional Fermented Foods[J]. Science and Technology of Food Industry, 2024, 45(02):356-363.
[16] 赵红波, 叶磊海, 杨黎耀, 等. 冷鲜猪肉在贮藏过程中生物胺含量变化及不同包装方式对生物胺含量变化的影响研究[J]. 食品安全质量检测学报, 2023, 14(12):126-135.
ZHAO H B, YE L H, YANG L Y, et al.Changes of Biogenic Amine Content in Chilled Pork during Storage and the Influence of Different Packaging Methods on the Changes of Biogenic Amine Content[J]. Journal of Food Safety and Quality, 2023, 14(12):126-135.
[17] ROSARIO D K A, RODRIGUES B L, BERNARDES P C, et al. Principles and Applications of Non-Thermal Technologies and Alternative Chemical Compounds in Meat and fish[J]. Critical Reviews in Food Science and Nutrition, 2021, 61(7): 1163-1183.
[18] VASCONCELOS H, DE ALMEIDA J M M M, MATIAS A, et al. Detection of Biogenic Amines in Several Foods with Different Sample Treatments: An Overview[J]. Trends in Food Science & Technology, 2021, 113: 86-96.
[19] 梅佳林, 刘权伟, 李婷婷, 等. 壳聚糖/香兰素/聚乙烯醇共纺纳米纤维膜的性质及其在大菱鲆保鲜中的应用[J]. 食品科学, 2021, 42(5): 221-227.
MEI J L, LIU Q W, LI T T, et al.Properties of Chitosan/Vanillin/Polyvinyl Alcohol Co-spun Nanofiber Membranes and Their Application in the Preservation of Turbot[J]. Food Science, 2021, 42(5): 221-227.
[20] TAO J, HUANG X, FRANKS KAMGANG N, et al.The relationship between biogenic amines and the growth of spoilage related microorganisms in sliced cooked ham stored under different packaging[J]. ScienceAsia, 2024, 50(2024044): 1-8.
[21] SIROCCHI, VERONICA, CAPRIOLI, et al. Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis[J]. International Journal of Food Sciences & Nutrition, 2013, 64(8): 921-928.
[22] Interdepartmental Centre for Research and Documentation on Food Safety. Guidelines for Microbiological Risk Analysis in Food Microbiology (Annex B): CeIRSA2017/625[S]. Piedmont: Local Health Authority, 2017: 5.
[23] ALESSANDRONI L, CAPRIOLI G, FAIELLA F, et al.A Shelf-Life Study for the Evaluation of a New Biopackaging to Preserve the Quality of ORGANIC CHICKEN MEAT[J]. Food Chemistry, 2022, 371: 131134.
[24] TAO J, YU B, NZEKOUE F K, et al.Determination of ATP-Related Compounds by HPLC to Study the Effect of Cell-Free Supernatants of Lactiplantibacillus Plantarum on the Shelf Life of Sliced Dry-Cured Ham[J]. Food Bioscience, 2023, 55: 102984.
[25] MUTZ Y S, KAIC ALVES ROSARIO D, ALVES DE AGUIAR BERNARDO Y, et al. Unravelling the Relation Between Natural Microbiota and Biogenic Amines in Brazilian Dry-Cured Loin: a Chemometric Approach[J]. International Journal of Food Science & Technology, 2022, 57(3): 1621-1629.
[26] RUIZ-CAPILLAS C, HERRERO A.Impact of Biogenic Amines on Food Quality and Safety[J]. Foods, 2019, 8(2): 62.