CORN ZEIN PACKAGING MATERIALS FOR COOKED TURKEY

摘要

Mechanical and barrier properties of corn zein films with butylated hydroxyanisole (BHA), bacterial enzyme, and emulsifier additives were investigated and compared to those of polyvinylidine chloride (PVDC) films. No significant differences (P < 0.05) occurred in elongation, tensile strength, or Young's modulus among corn zein films. PVDC had the lowest apparent water Vapor permeability (WVPapp), and no significant differences in WVPapp were found between zein films and PVDC. Cooked turkey breast was packaged, evaluated by a trained sensory panel, and analyzed for hexanal content. Turkey breast wrapped in corn zein film with antioxidant and emulsifier had lower hexanal content than samples packaged in PVDC.