Federal University of Viçosa - UFV/ Institute of Agricultural Sciences, Highway MG 230, Km 08, CEP:38810-000, Rio Parnaíba, MG, Brazil.
Food Chem. 2013 Dec 1;141(3):3160-6. doi: 10.1016/j.foodchem.2013.05.148. Epub 2013 Jun 11.
We developed antimicrobial packaging incorporated with allyl isothiocyanate (AIT) and carbon nanotube (CNT), and this packaging was used for shredded cooked chicken meat inoculated with Salmonella Choleraesuis. The following parameters were analysed during the 40 days of storage: microbial counts, colour characteristics and changes in the oxidation of the meat as well as changes in the mechanical properties of the film, the structure of the antimicrobial film and the diffusion of the antimicrobial agent into the food. The incorporation of AIT into the films increased the elongation at the break (E) value of the films and decreased the tensile strength (TS) value of the films. The CNT was important to retain the AIT which is a volatile substance in the film. The diffusion of the AIT from the film into the chicken reduced the microbial contamination, controlled oxidation and reduced the colour changes. Thus, these packages were effective for the 40 days of storage.
我们开发了一种含有丙烯基异硫氰酸酯（AIT）和碳纳米管（CNT）的抗菌包装，并将其用于接种了猪霍乱沙门氏菌的切碎熟鸡肉。在 40 天的储存期间分析了以下参数：微生物计数、颜色特性以及肉的氧化变化和薄膜的机械性能变化、抗菌膜的结构以及抗菌剂向食品中的扩散。AIT 的掺入增加了薄膜的断裂伸长率（E）值，降低了薄膜的拉伸强度（TS）值。CNT 对于保留AIT 很重要，AIT 是一种挥发性物质。AIT 从薄膜扩散到鸡肉中减少了微生物污染，控制了氧化作用并减少了颜色变化。因此，这些包装在 40 天的储存期内是有效的。
