EFFECT OF EDIBLE FILMS REINFORCED WITH NANOPARTICLES ON SHELF-LIFE AND QUALITY OF CHICKEN FILLETS MEAT DURING STORAGE

Document Type : Original Article

Authors

1 MSc. Stud., Ag. Eng. Dept., Fac. of Ag., Benha U., Egypt.

2 Prof. of Ag. Eng., Fac. of Ag., Benha U., Egypt.

3 Assoc. Prof. of Ag. Eng., Fac. of Ag., Benha U., Egypt.

Abstract

The shelf life and quality of chicken fillets meat were examined when the meat was packed in edible films reinforced with nano-particle materials. The films are Hydroxypropyl methylcellulose (HPMC) reinforced with silver nanoparticles (Ag-NPs) and Titanium oxide nanoparticles (TiO2-NPs). Antimicrobial activity, weight loss and total protein and lipids were determined during storage. The results obtained the HPMC reinforced with nanoparticles produced a reduction of food-borne pathogens populations nearly 1.6:2.2 log10 CFU cm-2 during the challenge study. HMPC reinforced with TiO2NPs reduced microbial growth of S. Typhimurium, E. coli, S. aureus and B. cereus nearly 1.7, 1.9, 1.9, and 1.7 log10 CFU cm-2, respectively. HMPC reinforced with Ag-NPs reduced microbial growth of S. Typhimurium, E. coli, S. aureus and B. cereus nearly 1.7, 1.6, 1.9, and 2.2 CFU cm-2, respectively. The application of the coating with edible films considerably delayed the growth of microorganisms, increasing the product shelf life (7 days) compared to the control samples (2 days). Accumulated weight loss ranged from 12±0.4 to 30±0.5% for all treatment under study. The total of protein and lipids of all treatments decreased during storage.

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References

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