Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat
This research evaluated the contribution of nanocomposite films based on different concentrations of nZH-Cu (1%, 2%, and 3%) to the microbiological, organoleptic, and physicochemical characteristics of packed chicken breast meat. Analysis of some meat quality traits, such as microbiological, chemica...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/4/546 |
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| author | Judith Vergara-Figueroa Fabiola Cerda-Leal Serguei Alejandro-Martín William Gacitúa |
| author_facet | Judith Vergara-Figueroa Fabiola Cerda-Leal Serguei Alejandro-Martín William Gacitúa |
| author_sort | Judith Vergara-Figueroa |
| collection | DOAJ |
| description | This research evaluated the contribution of nanocomposite films based on different concentrations of nZH-Cu (1%, 2%, and 3%) to the microbiological, organoleptic, and physicochemical characteristics of packed chicken breast meat. Analysis of some meat quality traits, such as microbiological, chemical, and physical, were conducted on a laboratory scale. For this, small squares of chicken breast meat, weighing approximately 10 g, were aseptically wrapped with rectangular pieces of 5 × 10 cm PLA-nZH-Cu nanocomposite films, which were stored at 4 °C for 20 days. The microbiological results indicated efficient antibacterial activity (at any nZH-Cu concentration in the nanocomposite films) on the total viable count of groups of psychrophiles, aerobic mesophiles, Enterobacteriaceae, and <i>Salmonella</i> spp. until day 10 of storage (<i>p</i> < 0.05). No significant changes were observed in the organoleptic (color) and physicochemical qualities (texture, weight, pH, and acidity) until day 10 of storage at 4 °C (<i>p</i> < 0.05). The analysis of the experimental tests carried out determined that the PLA-nZH-Cu nanocomposite films played an effective role in the bacterial safety of the packaged chicken. It was concluded that the nZH-Cu nanocomposite films, at all concentrations tested, extended the shelf life of the chicken breast meat for up to 10 days in a refrigerator at 4 °C. |
| first_indexed | 2024-03-09T21:59:11Z |
| format | Article |
| id | doaj.art-fcc14f12688d4b65973a56ec1afe742b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:59:11Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fcc14f12688d4b65973a56ec1afe742b2023-11-23T19:53:35ZengMDPI AGFoods2304-81582022-02-0111454610.3390/foods11040546Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken MeatJudith Vergara-Figueroa0Fabiola Cerda-Leal1Serguei Alejandro-Martín2William Gacitúa3Center for Biomaterials and Nanotechnology, Universidad del Bío-Bío, Concepción 4030000, ChileFood Engineering Department, Faculty of Health and Food Sciences, Universidad del Bío-Bío, Chillan 3780000, ChileWood Engineering Department, Faculty of Engineering, Universidad del Bío-Bío, Concepción 4030000, ChileCenter for Biomaterials and Nanotechnology, Universidad del Bío-Bío, Concepción 4030000, ChileThis research evaluated the contribution of nanocomposite films based on different concentrations of nZH-Cu (1%, 2%, and 3%) to the microbiological, organoleptic, and physicochemical characteristics of packed chicken breast meat. Analysis of some meat quality traits, such as microbiological, chemical, and physical, were conducted on a laboratory scale. For this, small squares of chicken breast meat, weighing approximately 10 g, were aseptically wrapped with rectangular pieces of 5 × 10 cm PLA-nZH-Cu nanocomposite films, which were stored at 4 °C for 20 days. The microbiological results indicated efficient antibacterial activity (at any nZH-Cu concentration in the nanocomposite films) on the total viable count of groups of psychrophiles, aerobic mesophiles, Enterobacteriaceae, and <i>Salmonella</i> spp. until day 10 of storage (<i>p</i> < 0.05). No significant changes were observed in the organoleptic (color) and physicochemical qualities (texture, weight, pH, and acidity) until day 10 of storage at 4 °C (<i>p</i> < 0.05). The analysis of the experimental tests carried out determined that the PLA-nZH-Cu nanocomposite films played an effective role in the bacterial safety of the packaged chicken. It was concluded that the nZH-Cu nanocomposite films, at all concentrations tested, extended the shelf life of the chicken breast meat for up to 10 days in a refrigerator at 4 °C.https://www.mdpi.com/2304-8158/11/4/546nanocompositescopper ionschicken breast meatfood safetyfoodborne bacteriaphysicochemical quality |
| spellingShingle | Judith Vergara-Figueroa Fabiola Cerda-Leal Serguei Alejandro-Martín William Gacitúa Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat Foods nanocomposites copper ions chicken breast meat food safety foodborne bacteria physicochemical quality |
| title | Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat |
| title_full | Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat |
| title_fullStr | Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat |
| title_full_unstemmed | Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat |
| title_short | Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat |
| title_sort | evaluation of the pla nzh cu nanocomposite film on the micro biological organoleptic and physicochemical qualities of packed chicken meat |
| topic | nanocomposites copper ions chicken breast meat food safety foodborne bacteria physicochemical quality |
| url | https://www.mdpi.com/2304-8158/11/4/546 |
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