Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

• Published in: Brazilian journal of microbiology Vol. 43; no. 4; pp. 1419 - 1427
• Main Authors: de Melo, Adriane Alexandre Machado, Geraldine, Robson Maia, Silveira, Miriam Fontes Araujo, Torres, Maria Célia Lopes, E Rezende, Cíntia Silva Minafra, Fernandes, Thiago Henrique, de Oliveira, Antonio Nonato
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Microbiologia 01-10-2012
• Subjects: Food Microbiology
• ISSN: 1517-8382; 1678-4405
• DOI: 10.1590/S1517-838220120004000025

Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of the present research was to develop packaging incorporated with natural antimicrobial agents (active film). The effects of the active film on the spoilage, pathogenic microorganism counts, pH and color of the refrigerated chicken breast cuts were analyzed. Cellulose acetate-based active films incorporating two concentrations (20% and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil were manufactured and placed in contact with the chicken breast cuts for six days. An analysis of variance and mean comparison tests (Tukey's test, p<0.05) were performed on the results. The films that contained 20% essential oil and were intercalated with chicken breast samples did not demonstrate significant effects on the control of psychrotrophic or total coliform microorganisms during the storage period; however, the films incorporated with 50% essential oil demonstrated efficacy toward the control of coliforms during the storage of the samples (6 days, 2 ± 2ºC). The pH was related to the psychrotrophic microorganism count and was not influenced by the treatment. The color was not influenced by the time of storage or the treatment. The results demonstrate that active films incorporating 50% rosemary essential oil are effective at controlling certain microorganisms in chicken breast cuts.