Preservation of soy protein-based meat analogues by using PLA/PBAT antimicrobial packaging film

Abstract

This study aimed to reveal the quality changes of soy protein-based meat analogues at 4 °C, and to investigate the efficacy of antimicrobial packaging on maintaining the qualities of meat analogues during 10 days of storage. Cinnamaldehyde (CI) or tea polyphenols (TP) were incorporated in polylactic acid (PLA), polybutylene adipate (PBAT) and starch blends by extrusion technique to prepare antimicrobial packaging. The changes of meat analogues were characterized for morphology, water distribution, texture properties and microbiological analysis during 10 days of storage. Cinnamaldehyde loaded PLA/PBAT film effective retarded the growth of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) at 4 °C, giving an average reduction of E. coli and S. aureus of 3.6 and 4.1 log CFU/g on day 10, respectively. Results suggest that PLA/PBAT-CI film successfully prevents moisture from evaporation, maintains the texture properties and ensures the quality and safety of meat analogues.

Keywords: Antimicrobial packaging; Cinnamaldehyde; Food preservation; Meat analogue; Soy protein isolate; Wheat gluten.