Suitability of Cellulose-Based Trays With PE/EVOH Coating for Modified Atmosphere Packaging of Salmon, Chicken, and Beef

Summary

Cellulose-based materials face limitations in fresh meat packaging applications, which require resistance to moist and fatty foods and high environmental humidity, as well as sufficient gas barrier properties for modified atmosphere packaging (MAP). Even with conventional plastic coating, these materials encounter practical challenges such as sealability and structural stability during storage. This study aimed to evaluate the suitability of recyclable cellulose-based trays coated with polyethylene (PE)/ethylene vinyl alcohol (EVOH)/PE (cellulose/PE/EVOH) for MAP (60% CO2/40% N2 and 75% O2/25% CO2) of selected fresh foods of animal sources: salmon, chicken, and beef, against polyethylene terephthalate (PET) trays as control. Headspace gas levels, appearance, and compression strength of packages were assessed during storage, and food quality was analyzed in terms of drip loss, microbiology, and odor. The structure and compression strength of the cellulose-based trays were greatly affected by the food contact, and the greatest impact was observed during contact with salmon. The compression strength of the cellulose-based trays was 115 N initially and decreased down to 72 N after contact with food, compared to 95 N for the ones without food contact under similar storage conditions. However, the cellulose-based trays effectively maintained headspace gas levels comparable to PET trays and did not show negative effects on the quality of the food studied. While combining cellulose-based trays with PE/EVOH allows for fresh food packaging without compromising food quality, changes in functional material properties during storage may pose challenges to the applicability of such materials throughout the food value chain.