Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat

• Published in: Foods 2022-02, Vol.11 (4), p.546
• Main Authors: Vergara-Figueroa, Judith, Cerda-Leal, Fabiola, Alejandro-Martín, Serguei, Gacitúa, William
• Format: Article
• Language: English
• Subjects: Acidity; Antibacterial activity; Antimicrobial agents; Bacteria; chicken breast meat; Chickens; copper ions; Food products; food safety; Food science; foodborne bacteria; Heat resistance; Meat; Meat quality; Mechanical properties; Mesophiles; Metal oxides; Microorganisms; Nanocomposites; Nanoparticles; Pathogens; physicochemical quality; Poultry; Psychrophiles; Salmonella; Shelf life; Signal transduction; Zeolites
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11040546

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 spp. until day 10 of storage ( < 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 ( < 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.