Abstract
This research evaluated the contribution of nanocomposite films based on different concentrations of nZH-Cu (1%, 2%, and 3%) to the microbiological, organoleptic, and physicochemical characteristics of packed chicken breast meat. Analysis of some meat quality traits, such as microbiological, chemical, and physical, were conducted on a laboratory scale. For this, small squares of chicken breast meat, weighing approximately 10 g, were aseptically wrapped with rectangular pieces of 5 × 10 cm PLA-nZH-Cu nanocomposite films, which were stored at 4 °C for 20 days. The microbiological results indicated efficient antibacterial activity (at any nZH-Cu concentration in the nanocomposite films) on the total viable count of groups of psychrophiles, aerobic mesophiles, Enterobacteriaceae, and Salmonella spp. until day 10 of storage (p < 0.05). No significant changes were observed in the organoleptic (color) and physicochemical qualities (texture, weight, pH, and acidity) until day 10 of storage at 4 °C (p < 0.05). The analysis of the experimental tests carried out determined that the PLA-nZH-Cu nanocomposite films played an effective role in the bacterial safety of the packaged chicken. It was concluded that the nZH-Cu nanocomposite films, at all concentrations tested, extended the shelf life of the chicken breast meat for up to 10 days in a refrigerator at 4 °C.
Highlights
One of the main problems that food science and technology must address daily is microbial pathogens in food
There was less growth in all treatments for chicken meat samples wrapped with polylactic acid (PLA)-nZH-Cu nanocomposite films (p < 0.05)
The samples of chicken breast meat that showed a lower growth of psychrophilic bacteria were wrapped with the 1% and 3% PLA-nZH-Cu nanocomposite films
Summary
One of the main problems that food science and technology must address daily is microbial pathogens in food. These pathogens pose a threat to health, at least for some people. Some can cause life-threatening diseases that require rapid and specific antimicrobial therapy. For this reason, the food industry is constantly developing and implementing new procedures to minimize the possibility that even a single pathogenic microbial cell will survive in food. The problem worsens because these pathogens can survive the chemical or physicochemical procedures currently applied in the food industry to extend the shelf life of food [1]
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.