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MESO : The first Croatian meat journal, Vol. 23. No. 3., 2021.

Review article

https://doi.org/10.31727/m.23.3.2

Application of moisture absorbers for meat and fish packaging

Domagoj Gabrić orcid id orcid.org/0000-0002-0895-7152 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Mia Kurek orcid id orcid.org/0000-0001-9580-0518 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Mario Ščetar orcid id orcid.org/0000-0002-4684-4781 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Kata Galić orcid id orcid.org/0000-0003-1501-8812 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

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Abstract

Raw meat and fish naturally contain a high amount of water which is, due to the oxidation process and cellular damage, deliberated in the packaging container. The exuding liquids are a sign of undesirable meat characteristics from the customer’s perception, resulting in non-purchasing this product. Furthermore, excess water supports the microbial growth, thus reducing stability and shelf-life of the packaged meat. To overcome such effects and to achieve the acceptable and attractive appearance, absorbent pads are commonly used in the meat industry. Thus, an application of absorbent pad with the antimicrobial agent will result in good quality product and ensure its safety during the entire shelf-life.

Keywords

moisture absorbers; packaging; meat; fish

Hrčak ID:

259409

URI

https://hrcak.srce.hr/259409

Publication date:

7.6.2021.

Article data in other languages: croatian german italian spanish

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License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 30 April 2021

Date accepted: 7 May 2021

Publication date: 14 June 2021

Volume: 23

Issue: 3

Pages: 234-241

DOI: 10.31727/m.23.3.2

Article Information (continued)

Categories:

Subject: Pregledni rad

Categories:

Subject: Review-article

Keywords:

Keyword: apsorberi vlage

Keyword: pakiranje

Keyword: meso

Keyword: riba

Keywords:

Keyword: moisture absorbers

Keyword: packaging

Keyword: meat

Keyword: fish

Keywords:

Keyword: Feuchtigkeitsabsorber

Keyword: Verpackung

Keyword: Fleisch

Keyword: Fisch

Keywords:

Keyword: absorbentes de humedad

Keyword: envases

Keyword: carne

Keyword: pescado

Keywords:

Keyword: pad assorbenti deumidificatori

Keyword: confezione

Keyword: carne

Keyword: pesce

Primjena apsorbera vlage kod pakiranja mesa i ribe

Translated Title (en): Application of moisture absorbers for meat and fish packaging

Translated Title (de): Anwendung von Feuchtigkeitsabsorbern für Fleisch- und Fischverpackungen

Translated Title (es): Aplicación de absorbentes de humedad para el envasado de carne y pescado

Translated Title (it): Impiego dei pad assorbenti deumidificatori nelle confezioni di carne e di pesce

Domagoj Gabrić[1]

Email: domgabric@gmail.com

Mia Kurek[1]

Email: mkurek@pbf.hr

Mario Ščetar[1]

Email: mscetar@pbf.hr

Kata Galić[1]

Email: kata.galic@pbf.unizg.hr

 

[1] Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Svježe meso i riba prirodno sadrže veliku količinu vode koja se, zbog oksidacijskih procesa i oštećenja stanične membrane nakon rezanja, otpušta u obliku mesnog soka u upakirani proizvod. Prisutni mesni sok potrošač doživljava kao nepoželjnu karakteristiku, te stoga slijedi i njegovo odbijanje kupnje takvog proizvoda. Isto tako, višak vode potiče mikrobiološki rast, smanjujući stabilnost i trajnost upakiranog mesa. Kako bi se izbjegao taj problem, i postigao privlačan izgled proizvoda, kod pakiranja mesa i ribe koriste se podlošci za apsorpciju mesnog soka. Uporaba apsorbera vlage zajedno sa spojevima sa antimikrobnim djelovanjem rezultira mikrobiološki ispravnim proizvodom dobre kvalitete tijekom njegovog roka trajnosti

Translated Abstract

Raw meat and fish naturally contain a high amount of water which is, due to the oxidation process and cellular damage, deliberated in the packaging container. The exuding liquids are a sign of undesirable meat characteristics from the customer’s perception, resulting in non-purchasing this product. Furthermore, excess water supports the microbial growth, thus reducing stability and shelf-life of the packaged meat. To overcome such effects and to achieve the acceptable and attractive appearance, absorbent pads are commonly used in the meat industry. Thus, an application of absorbent pad with the antimicrobial agent will result in good quality product and ensure its safety during the entire shelf-life.

Translated Abstract

Rohes Fleisch und Fisch enthalten von Natur aus eine hohe Menge an Wasser, das aufgrund des Oxidationsprozesses und der Zellschädigung im Verpackungsbehälter abgesetzt wird. Die austretenden Flüssigkeiten sind in der Wahrnehmung des Kunden ein Zeichen für unerwünschte Eigenschaften des Fleisches, was zum Nichtkauf des Produktes führt. Darüber hinaus unterstützt überschüssiges Wasser das mikrobielle Wachstum und verringert so die Stabilität und Haltbarkeit des verpackten Fleisches. Um solche Effekte zu überwinden und ein akzeptables und attraktives Erscheinungsbild zu erreichen, werden in der Fleischindustrie üblicherweise saugfähige Pads verwendet. Die Anwendung von Saugeinlagen mit antimikrobiellem Wirkstoff führt zu einer guten Produktqualität und gewährleistet die Sicherheit des Produkts während der gesamten Haltbarkeitsdauer.

Translated Abstract

La carne y el pescado frescos contienen de forma natural una gran cantidad de agua que, debido a los procesos de oxidación y al daño de la membrana celular después del corte, se libera en forma de jugo de carne en el producto envasado. El consumidor percibe el presente jugo de carne como una característica indeseable y, por lo tanto, rechaza comprar tal producto. Asimismo, el exceso de agua estimula el crecimiento microbiológico, reduciendo la estabilidad y durabilidad de la carne envasada. Para evitar este problema y lograr la apariencia aceptable y atractiva del producto, se utilizan almohadillas absorbentes de jugo de carne en el envasado de carne y pescado. El uso de almohadilla absorbente con el agente antimicrobiano da como resultado un producto de buena calidad y garantiza su seguridad durante su vida útil.

Translated Abstract

La carne ed il pesce freschi contengono naturalmente una gran quantità d'acqua che, a causa del processo d'ossidazione e del danneggiamento della membrana cellulare conseguente al taglio, viene rilasciata in forma di succhi nel prodotto confezionato. I succhi della carne e del pesce sono vissuti dal consumatore come una caratteristica indesiderata del prodotto, con conseguenze negative sugli acquisti. D'altro canto, un eccesso di liquidi stimola la crescita microbiologica, il che riduce la stabilità e la durata della carne e del pesce confezionati. Per evitare questo problema e rendere più attraente l'aspetto del prodotto, nel confezionamento della carne e del pesce si impiegano i pad (cuscinetti) che assorbono i succhi. L’impiego di pad assorbenti deumidificatori, unitamente ai composti con azione antimicrobica, dà vita ad un prodotto microbiologicamente idoneo e di buona qualità per tutto il tempo della sua durata.

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