TY - JOUR

T1 - Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat

AU - Aziman, N.

AU - Jawaid, M.

AU - Mutalib, N.A. Abdul

AU - Yusof, N.L.

AU - Nadrah, A.H.

AU - Nazatul, U.K.

AU - Tverezovskiy, Slava

AU - Tverezovskaya, Olga

AU - Fouad, H.

AU - Braganca, Radek

AU - Baker, Paul

AU - Selbie, S.

AU - Ali, A.

PY - 2021/11/16

Y1 - 2021/11/16

N2 - The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.

AB - The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.

KW - Escherichia coli

KW - Salmonella Typhimurium

KW - Staphylococcus aureus

KW - antimicrobial food packaging

U2 - 10.3390/foods10112812

DO - 10.3390/foods10112812

M3 - Article

VL - 10

JO - Foods

JF - Foods

SN - 2304-8158

IS - 11

M1 - 2812

ER -