Application of SPI incorporated with OSA rice starch ester composite film on the preservation of chilled beef.

Abstract

To delay the quality deterioration of chilled beef during storage. Octenyl succinic anhydride-modified rice starch ester (OSA-RS) was used as the substrate to prepare composite films by adding different proportions of soybean protein isolate (SPI). The film properties and their fresh-keeping effect on chilled beef were systematically investigated. The results showed that the hydrogen bonds and hydrophobic interactions between OSA-RS and SPI effectively improved the film structure and properties. The incorporation of SPI increased film thickness and opacity, while reducing moisture content and water solubility. When the blending ratio of OSA-RS to SPI was 1:0.25, the composite film exhibited the optimal comprehensive performance, with a tensile strength of 3.75 MPa and a peroxide value as low as 0.11 g/100 g. Additionally, the thermal stability and digestibility of the composite film were improved. When applied to the preservation of chilled beef, after 10 days of storage, the beef achieved a total bacterial count of only 6.21 log CFU/g and a thiobarbituric acid reactive substances content of 0.49 mg/kg, with significant delays in meat color deterioration and drip loss. Therefore, this composite film can be used as a novel fresh-keeping material, providing technical support for extending the shelf life of chilled beef.