Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality
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Date
2014
Authors
Panea Doblado, BegoñaRipoll García, Guillermo
González Buesa, Jaime
Fernández Cuello, Angel
Albertí Lasalle, Pere
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Abstract
This study reports the antimicrobial capacity, nanoparticle migration properties and the influence on some meat quality traits of a packaging based on a low density polyethylene (LDPE) blended with a nano-antimicrobial master batch composed of Ag and ZnO (5% and 10% w/w). Meat was aged for storage times of 0, 7, 10, 15 or 21 days. Composition of the package atmosphere, some microbiological analyses, meat sensorial quality, meat color, visual appearance score and lipid oxidation index (TBAR) values were determined. Irrespective of the packaging, the O-2 concentration decreased and the CO2 concentration and count for all types of microbe increased with storage time. Redness, yellowness and Chroma of the breast meat increased until to 7 days whereas maximum lightness values were found at 15 days. Visual appearance scores decreased and lipid oxidation increased with storage time. It was found that adding ZnO + Ag nanoparticles to LDPE packaging has an antimicrobial effect whilst migration amounts were well within those allowed by law. (C) 2013 Elsevier Ltd. All rights reserved.
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Bibliographic citation
Panea, B.; Ripoll, G.; González, J.; Fernández-Cuello, Á.; Albertí, P.; Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality, Journal
of Food Engineering. 2014, 123, 104-112
AGROVOC subjects
Calidad de la carneMicrobiología
Envasado de alimentos
Atmósfera
Other field subjects
Active packagingbroiler meat
Color
FILLETS
Lipid Oxidation
Meat Quality
Microbiology
Migration
Modified atmosphere
Nanoparticle
Nanoparticles
SENSORY CHARACTERISTICS
SHELF-LIFE
Storage
Supplementation
Sponsorship
This study was funded by project IPT-060000-2010-019. We thank the sensorial panelists for their valuable help.