Abstract
Abstract The study aims to prepare e-polylysine/chitosan nanofibers inhibiting Salmonella typhimurium and Salmonella enteritidis on chicken. The physicochemical properties of nanofibers were characterized using SEM, AFM, FT-IR and UV–vis spectroscopy. The application of e-polylysine /chitosan nanofibers on chicken against Salmonella was evaluated. The number of Salmonella typhimurium and Salmonella enteritidis in control groups at 25 °C reached 8.21 Log CFU/g and 8.37 Log CFU/g respectively, while the number of Salmonella typhimurium and Salmonella enteritidis in e-PL/chitosan nanofibers groups decreased to 5.03 Log CFU/g and 5.25 Log CFU/g, which demonstrated that the e-polylysine /chitosan nanofibers were successful in inhibiting Salmonella on chicken. Sensory evaluation indicated that the nanofibers maintained the color and flavor of the chicken. In conclusion, the study showed that the e-polylysine /chitosan nanofibers could significantly behave as potent antibacterial material in food packaging and preservation systems thereby increasing the shelf life and maintaining the quality of the packed food.
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