Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat

被引:118
|
作者
Takma, Dilara Konuk [1 ,2 ]
Korel, Figen [1 ]
机构
[1] Izmir Inst Technol, Dept Food Engn, Izmir, Turkey
[2] Adnan Menderes Univ, Dept Food Engn, Aydin, Turkey
关键词
Black cumin oil; Antimicrobial film; Active packaging; Chicken breast meat; NIGELLA-SATIVA; FUNCTIONAL-PROPERTIES; MULTILAYER FILMS; CHITOSAN FILMS; PRESERVATIVES; STABILITY; IMPACT; L;
D O I
10.1016/j.fpsl.2018.11.002
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fabrication of active PET films assembled with antimicrobial chitosan and alginate coatings incorporating black cumin oil(BCO) was performed by layer-by-layer(LbL) technique and effect of active packaging film on quality and shelf-life of chicken breast meats stored at 4 degrees C for 5 days was investigated. Multilayer films were characterized in terms of surface morphology, color, thickness, and antimicrobial activity. Incorporation of BCO into film demonstrated antimicrobial activity against Staphylococcus aureus and Escherichia coll., and spherical particles on surface profile. Changes in weight loss, color, pH, total aerobic mesophilic(TAMC), and psychrotrophic bacteria counts(PBC) of chicken meat, packaged in trays containing antimicrobial films, were observed. Increase in pH values was higher in control samples than samples packaged with antimicrobial film during storage. Samples stored in active packaging had slightly lower TAMC and PBC compared to control samples. Results indicated that active film containing BCO has the potential to maintain safety and quality of chicken meat.
引用
收藏
页码:210 / 217
页数:8
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