Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat

Abstract

The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.

Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish ( Rachycentron canadum ) fillets

“…The absence of these levels in the present study could be one the possible reasons for the benefits of frozen storage. COSP may have an antioxidant effect and showed oxygen barrier properties in BKF fillets during extended frozen storage; such properties have also been found in other storage studies on shrimp and chicken (Aziman et al, 2021; Lu et al, 2022). The antioxidant mechanism of COSP attributed to the formation of a steady state between the primary amino acids of the samples (Lu et al, 2022) and MAD derived from lipolysis during oxidation.…”

Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat

“…But the chicken meat packed in control films observed a more significant increase (P < 0.001) in hardness value than active film. The increase in hardness of the samples was attributed to the high moisture loss, as reported by Aziman et al (2021). The chicken meat packed in the control film was recorded with high moisture loss, as discussed earlier, which increased the hardness of the chicken.…”

Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei)

“…Lowered lipid oxidation was in accordance with lower microbial growth in shrimp treated with COSP for some doses ( Table 2 ). COSP might have an antioxidative effect and show oxygen barrier properties in shrimp muscle during extended refrigerated storage; these could also be found during the preservation of Gourami fish fillets and chicken meat [ 22 , 23 ]. The antioxidant mechanism of COSP could be interpreted as follows: the primary amino acids of shrimp form a stable state with malondialdehyde derived from the breakdown of lipids during oxidation.…”