Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets. (November 2018)

• Record Type: Journal Article
• Authors: Moreno, Olga; Atarés, Lorena; Chiralt, Amparo; Cruz-Romero, Malco C.; Kerry, Joseph
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 97(2018)
• Page Start: 483
• Page End: 490
• Publication Date: 2018-11
• Subjects: LAE -- Starch -- Gelatin -- Antimicrobial -- Chicken breast; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.07.005
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Antimicrobial starch:gelatin (1:1) films containing N-α-lauroyl-l-arginine ethyl ester monohydrochloride (LAE) (10 % wt.) were used as food contact active layers in chicken breast fillets vacuum-packaged in polyamide/polyethylene pouches. Active layers were thermoprocessed (TP) or cast (OC) on the plastic film. Oxidized starch was used in OC coatings. Packaged chicken breast samples were stored at 4 °C and their physicochemical properties (pH, colour and lipid oxidation) and microbial quality were analysed throughout storage. Both TP and OC films significantly (p < 0.05) extended the shelf life of chicken breast fillets compared to control samples. The starch oxidation reaction in OC films promoted the formation of Maillard reaction compounds in the starch-gelatine blends, which enhanced the antimicrobial effectiveness of the OC films, but also promoted oxidative processes. This greatly affected the pH and colour parameters in OC packaged samples. Therefore, TP blend films containing LAE are recommended since they effectively extended the shelf life of chicken breast fillets without affecting the meat oxidation. Highlights: Starch-gelatin films with LAE extended the shelf-life of chicken breast. Thermoprocessed films with non-oxidized starch better preserved meat from oxidation. Oxidized starch increased the antibacterial effectiveness, but enhanced oxidation. Oxidation affected the colour and pH of meat samples in films with oxidized starch. Films with native starch better preserve all quality attributes of chicken breasts.