POTASSIUM SORBATE PERMEABILITY OF METHYLCELLULOSE AND HYDROXYPROPYL METHYLCELLULOSE COATINGS - EFFECT OF FATTY-ACIDS

被引：60

作者：

VOJDANI, F

TORRES, JA

机构：

[1] Dept of Food Science & Technology, Oregon State Univ, Corvallis, Oregon

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05244.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Surface microbial stability is a major determinant of the shelf life of refrigerated meat products. Surface microbial growth has also been noticed in intermediate moisture foods exposed to temperature fluctuations. One solution to this problem is to apply edible coatings to the food surface which control diffusion of antimicrobial agents into the food. Films with such properties were identified using a permeability cell. Methyl‐ and hydroxypropyl methylcellulose mixed with lauric, palmitic, stearic and arachidic acid significantly lowered the potassium sorbate permeation rate relative to cellulose ether films containing no fatty acids. Permeability determinations at 5, 24, 32 and 40°C showed excellent agreement with the Arrhenius activation energy model for the permeation process. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：841 / 846

页数：6

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