A novel active food packaging film for shelf‐life extension of minced beef meat

In this study, effect of chitosan (CH) film enriched with cellulose nanoparticle (CN) separately and in combination with ethanolic propolis extract (EPE) on chemical (total volatile base nitrogen content, pH, protein carbonyl content, and peroxide value), microbial (total viable count, psychrotrophi...

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Veröffentlicht in:	Journal of food safety 2018-12, Vol.38 (6), p.n/a
Hauptverfasser:	Shahbazi, Yasser, Shavisi, Nassim
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Bacteria Beef Biodegradability Biodegradation Carbonyls Cellulose Chitosan Cold storage Food Food packaging Food safety Lactic acid Lactic acid bacteria Life extension Lipids Meat Microorganisms Minerals Moisture content Nanoparticles Nutrient availability Nutrients Odor Odors Organic chemistry Oxidation Peroxide pH effects Propolis Protective coatings Proteins Psychrotrophic bacteria Sensory evaluation Sensory properties Shelf life Vitamins Water content
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Beschreibung
Zusammenfassung:	In this study, effect of chitosan (CH) film enriched with cellulose nanoparticle (CN) separately and in combination with ethanolic propolis extract (EPE) on chemical (total volatile base nitrogen content, pH, protein carbonyl content, and peroxide value), microbial (total viable count, psychrotrophic bacteria, Pseudomonas spp., lactic acid bacteria, and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of minced beef meat during refrigerated storage for 14 days was evaluated. Final microbial population decreased approximately 1–5.5 log CFU/g in treated samples compared to control (p
ISSN:	0149-6085 1745-4565
DOI:	10.1111/jfs.12569