Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

Abstract

Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of the present research was to develop packaging incorporated with natural antimicrobial agents (active film). The effects of the active film on the spoilage, pathogenic microorganism counts, pH and color of the refrigerated chicken breast cuts were analyzed.Cellulose acetate-based active films incorporating two concentrations (20% and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil were manufactured and placed in contact with the chicken breast cuts for six days. An analysis of variance and mean comparison tests (Tukey's test, p<0.05) were performed on the results. The films that contained 20% essential oil and were intercalated with chicken breast samples did not demonstrate significant effects on the control of psychrotrophic or total coliform microorganisms during the storage period; however, the films incorporated with 50% essential oil demonstrated efficacy toward the control of coliforms during the storage of the samples (6 days, 2 ± 2ºC). The pH was related to the psychrotrophic microorganism count and was not influenced by the treatment. The color was not influenced by the time of storage or the treatment. The results demonstrate that active films incorporating 50% rosemary essential oil are effective at controlling certain microorganisms in chicken breast cuts.

Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan/Montmorillonite Incorporated with Ginger Essential Oil

“…Thus, the films maintained the original color of the meat, which is a key factor to boost the acceptance of such products by consumer, once color is a valued sensory attribute when accepting or rejecting foodstuff [63]. The decrease of the meat redness, mainly observed in the unwrapped samples and in the samples wrapped with PVC, is directly related to the lipid oxidation process and the degradation of heme molecules with formation of metmyoglobin [14,64,65]. Therefore, chitosan films succeeded in preventing the discoloration process.…”

“…Arkoun and collaborators [5] extended the shelf life of fresh meat by one weak with the use of chitosan-based nanofibers. Fish fillets and chicken breast recorded a higher shelf life with the use of edible films based in chitosan [13] and cellulose acetate [14] incorporated with rosemary essential oil, respectively.…”

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“…Pesquisas com bactérias também são o foco dos estudos com embalagens ativas. Estudo conduzido por Salarbashi et al (2014) Pesquisa realizada por Melo et al (2012) com óleo essencial de alecrim em filmes a base de acetato de celulose, testou em cortes de frango para inibir bactérias psicrófilas, coliformes totais e coliformes termotolerantes, Staphylococcus coagula se positiva e Salmonella spp. O filme com uma concentração de 50% de OE foi eficaz na redução da contagem de coliformes totais.…”

Uso De Embalagens Ativas Para Conservação E Aumento Da Vida De Prateleira De Produtos Alimentícios: Uma Breve Revisão

“…Pesquisa realizada por Melo et al (2012) com óleo essencial de alecrim em filmes a base de acetato de celulose, testou em cortes de frango para inibir bactérias psicrófilas, coliformes totais e coliformes termotolerantes, Staphylococcus coagula se positiva e Salmonella spp. O filme com uma concentração de 50% de OE foi eficaz na redução da contagem de coliformes totais.…”