Nanocomposite films with CMC, okra mucilage, and ZnO nanoparticles: Extending the shelf-life of chicken breast meat
2019
Mohammadi, Hamid | Kamkar, Abolfazl | Misaghi, Ali | Zunabovic-Pichler, Marija | Fatehi, Seyran
Nanotechnology offers new possibilities to modify different aspects of biopolymer films in order to improve their performance in food packaging. The present study assessed the effect of nanocomposite films based on carboxymethyl cellulose (CMC), okra mucilage (OM), and ZnO nanoparticles (ZnO NPs) on the shelf-life of packed chicken breast meat stored at 4 °C. Treatments examined in the present study were the following: CMC, CMC/ZnO, CMC/OM30%/ZnO, CMC/OM40%/ZnO, and CMC/OM50%/ZnO. Total viable counts (TVC), Staphylococcus aureus counts, Lactic Acid Bacteria (LAB) counts, thiobarbituric acid (TBA), total volatile nitrogen (TVN), instrumental color (CIE L*, a*, b*), and sensory attribute were determined at a gap of 3-day interval for a period of 12 days. Irrespective of the film type, an increasing trend for all microorganisms was observed over the storage time. However, the growth was significantly inhibited by okra mucilage and ZnO nanoparticles used in the packaging system (P < 0.05). The increase of lipid oxidation and TVN were significantly restricted by incorporation of okra mucilage and ZnO NPs. Chicken samples packed with okra mucilage and ZnO NPs produced higher lightness (L*) values (P < 0.05) as compared to the CMC samples. It was concluded that CMC/OM50%/ZnO film had the best inhibitory effect on the microbial growth and chemical changes in the chicken breast meat and the samples packed with it recorded higher sensorial score under chilling storage as well.
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