(P06-014-23) Effect of Biodegradability PLA Containing Nano-Cellulose Food Packaging Film on Cold Storage of Mackerel

Objectives: Fish quality is more susceptible to damage at room temperature so cold storage is essential to maintain quality. Not only storage methods, also packaging methods that can extend the storage period of fish while preventing quality deterioration during distribution demand for research on packaging methods that utilize eco-friendly biodegradable packaging materials. 

Methods: In this study, Mackerel was hermetically packaged using PLA packaging films which biodegradable nanocellulose was added at concentrations of 0% (control), 0.5%, and 1.0%, and stored at low temperature (4°C) for 25 days. Mackerel appearance change, weight change, water content and water loss rate, texture characteristics, chromaticity, pH, total viable cell count (TVC), total volatile basic nitrogen (TVB-N), thiobarbituric acid changes in reaction characteristics (TBARS) were measured.

Results: In order to examine the physical properties of the newly biodegradability food packaging film for nano-cellulose in PLA (NCP). Mackerel which were sealed with a biodegradable PLA packaging film containing nanocellulose showed a tendency that the longer storage period, the moisture content and the weight of the mackerel showed declining tendency. Changes in the hardness of the mackerel tissue increased after 6 days of storage, and the PLA packaging film containing nanocellulose kept the physical properties of the mackerel relatively lower and maintained constant quality. Regarding the chromaticity change, it was confirmed that the ∆E value slightly increased, and the browning of mackerel progressed, but the type of packaging material was not greatly affected it. The changes in pH and TVB-N content, TVC, and fatty acid conversion showed no tendency of deterioration due to nanocellulose-containing PLA packaging films.

Conclusions: Therefore, cold storage of mackerel using biodegradable PLA packaging film containing nanocellulose keeps the quality constantly without affecting the hardness, color, pH, TVC and TBARS increase of mackerel during storage period. Therefore, it was determined that it could be used as a biodegradable, environmentally friendly food packaging material.

Funding Sources: Korea Forestry Promotion Institute(KOFPI), Korea Forest Service