Active food packaging films based on pla and Allium ursinum plant extract for packaging of fresh meat products
2018
Novaković, Aleksandra | Radusin, Tanja (https://orcid.org/0000-0001-6404-7922) | Tomšik, Alena (https://orcid.org/0000-0001-9762-5389) | Ikonić, Predrag
Composite films based on poly(lactic acid) (PLA) with 5% Allium ursinum plant extract (PLA5%AU) were prepared by solution casting technique. In order to test the influence of the prepared PLA film with the addition of 5% AU extract on the product's sustainability, the meat balls (kebab) were packaged in bags prepared from the respective material, while conventional multilayered film was used as control packaging material. Packed kebabs were stored at + 4 °C. The impact of packaging on product shelf-life was analyzed on the basis of the total number of aerobic mesophilic bacteria technique at 30 °C (SRPS EN ISO 4833: 2008) after 1, 3 and 6 days. Total number of bacteria indicated a significant difference between the conventional pack and PLA5%AU extract. After 3 and 6 days of storage, the total number of bacteria was significantly lower in the product packaged in the PLA film with an AU extract compared with values recorded on the zero day of the conventional packaged product. The results indicated that the film with the addition of AU extract shows an antimicrobial effect. These results of the examination of a developed film that is characterized by an ecological design show that the film positively influences the microbiological status of the product, i.e. sustainability of the meat balls. In future research, it would be worthwhile to examine the potential of the created PLA film for the packaging of meat products using a modified atmosphere or vacuum, as well as the influence of the created film on the sustainability of other food products.
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