Storage of chicken breast meat in paper coated with different types of hydrophobic agents

Abstract

Chicken meat is well known for its high nutritional value. Its shelf life is short, due to the pronounced perishability, even under refrigeration. Paper bags are usually used as packaging materials, due to their biodegradability. The main negative aspect concerning paper is its high porosity and low moisture barrier. In this regard, it has to be coated/modified with efficient moisture barrier materials. The storage of chicken breast meat wrapped in four types of paper-based materials currently in use in Romania (RO), Italy (IT), Spain (SP) and Slovenia (SLO) is reported. RO and IT are paper coated with polyethylene (PE) film, SP is waxed paper, and SLO is paper modified with hydrophobized starch. The influence of the coating film on the organoleptical, biochemical and microbiological characteristics of the chicken breast meat stored at 4 C was the aim of the study. The mathematical modelling revealed two aspects:(1) the stability period in which the meat safe for consumption is in the range 1.92-2.18 days in the case of all paper types, and (2) cadaverine, the amine generated by protein degradation, is a less sensitive indicator of the meat alteration than microbial growth. The papers coated with PE (RO and IT samples) and with hydrophobized starch (SLO paper) were packaging materials more efficient that the waxed paper (SP sample). The polyethylene film reduced the conversion of putrescine into spermidine in a higher extent than wax.

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“…The possible mechanism for the observed changes could be due to the movement of protein compounds from the protein‐rich DPSM films to the meat surface. The increase in pH attributes to the formation of volatile basic compounds such as ammonia, dimethylamine and trimethylamine, during accumulation and proteolytic degradation of metabolites due to microbial growth 60,61 . Nevertheless, on day 7, the wrapped meat showed less pH compared with the unwrapped ones.…”

“…The increase in pH attributes to the formation of volatile basic compounds such as ammonia, dimethylamine and trimethylamine, during accumulation and proteolytic degradation of metabolites due to microbial growth. 60,61 Nevertheless, on day 7, the wrapped meat showed less pH compared with the unwrapped ones. Similar pH results were reported for the Carum copticum essential oil 62 and hydrophobic agents 61 loaded materials for chicken meat wrapping.…”

“…60,61 Nevertheless, on day 7, the wrapped meat showed less pH compared with the unwrapped ones. Similar pH results were reported for the Carum copticum essential oil 62 and hydrophobic agents 61 loaded materials for chicken meat wrapping. The unwrapped samples showed increasing lightness (L*) during storage, whereas the wrapped samples showed increasing redness (Figure S3).…”