Aziman N, Jawaid M, Mutalib N A Abdul, Yusof N L, Nadrah A H, Nazatul U K, Tverezovskiy V V, Tverezovskaya O A, Fouad H, Braganca R M, Baker P W, Selbie S, Ali A
Alliance of Research & Innovation for Food (ARIF), Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Kuala Pilah 72000, Negeri Sembilan, Malaysia.
Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
Foods. 2021 Nov 16;10(11):2812. doi: 10.3390/foods10112812.
The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit , and which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.
包装功能对于保持鲜肉制品质量至关重要。本研究旨在评估六种添加了2379L/220和2379L/221涂层（含鼠尾草提取物）的薄膜抑制单核细胞增生李斯特菌、金黄色葡萄球菌和大肠杆菌的效率，结果表明六种薄膜中有两种具有显著效果。此外，基于微生物含量、颜色、重量损失、质地和pH值评估了这些薄膜对冷藏去皮鸡胸肉的影响。所检测的六种薄膜中有四种可将冷藏鸡胸肉片的储存期延长至七天。所有六种处理过的薄膜均改善了鸡胸肉的pH值、颜色稳定性、重量损失和质地。因此，这些研究结果表明，含有不同粘度（2379L/220和2379L/221）鼠尾草提取物的涂层作为食品包装薄膜中的抗菌粘合剂是有效的，并且可以商业应用于延长鸡胸肉的储存期而不影响其质量。
