Abstract Loss of redness in vacuum-packaged meat are attributed to the transformation of myoglobin and adversely affect shelf-display of red meat products. Active packaging based on starch films with embedded sodium nitrite was developed to improve the redness of meat. Thermoplastic starch (TPS) was compounded with sodium nitrite before blending with linear low-density polyethylene (LLDPE) at different ratios of nitrite (1% and 5%) and LLDPE (50 % and 60 %) via twin-screw extrusion. Blown-film extrusion produced homogeneous film matrices with enhanced compatibilization due to nitrite resulting in improved mechanical properties of TPS/LLDPE blend films. Nitrite was finely dispersed in the TPS phase and interaction between sodium nitrite and starch modified the thermal stability of the films, as determined by differential scanning calorimetry combined with thermogravimetric analysis. Results indicated that nitrite-containing films showed increased redness at greater than 30 % during chilled storage, coincident with reduced metmyoglobin formation. Small amounts of released nitrite (

中文翻译：

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亚硝酸盐复合淀粉基薄膜的研制改善真空包装猪肉的色泽和品质

摘要 真空包装肉中的红色损失归因于肌红蛋白的转化，并对红肉产品的货架展示产生不利影响。开发了基于嵌入亚硝酸钠的淀粉薄膜的活性包装，以改善肉类的红色。热塑性淀粉 (TPS) 与亚硝酸钠混合，然后与线性低密度聚乙烯 (LLDPE) 以不同比例的亚硝酸盐（1% 和 5%）和 LLDPE（50% 和 60%）通过双螺杆挤出混合。由于亚硝酸盐，吹膜挤出产生具有增强的相容性的均匀薄膜基质，从而改善了 TPS/LLDPE 共混薄膜的机械性能。亚硝酸盐精细分散在 TPS 相中，亚硝酸钠和淀粉之间的相互作用改变了薄膜的热稳定性，由差示扫描量热法结合热重分析测定。结果表明，在冷藏期间，含亚硝酸盐的薄膜显示出超过 30% 的发红程度增加，这与高铁肌红蛋白的形成减少一致。少量释放亚硝酸盐（