Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Elisabeta Elena POPA, Mihaela GEICU-CRISTEA, Amalia MITELUŢ, Maria RAPA, Mihaela DRĂGHICI, Paul Alexandru POPESCU, Mona Elena POPA
Meat spoilage is of great concern along the food chain, in respect to both consumers health and food waste, and also from an economic point of view. Spoilage mainly occurs due to the growth of microorganisms, from which the necessity of developing new packaging materials with antimicrobial properties have gained more and more interest. Active packaging materials can incorporate different ingredients that could interact with the food products and with the packaging environment in an active way. It presents great properties in respect to shelf-life prolongation, due to the variety of active substances that can be added (essential oils, natural antimicrobials, bacteriocins, etc.). The aim of the present study was to determine the effect that an active packaging material have on the properties and quality of fresh minced chicken meat. In this respect, a film based on PLA/PHBV and a nanoemulsion containing nisin and dill essential oil was applied on the studied meat, and its quality indicators (physical-chemical and microbiological parameters) were monitored during 7 days of storage at 4±1°C. The results showed that the packaging film maintained the chicken meat properties during the monitored storage period.
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