Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat
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- 作者：Marali V. Dias ; Nilda de F¨¢tima F. Soares ; Soraia V. Borges ; Miriane Maria de Sousa ; Cleiton Ant?nio Nunes ; Isadora R. Nolasco de Oliveira ; Eber Antonio A. Medeiros
- 关键词：Antimicrobial packaging ; Allyl isothiocyanate ; Salmonella choleraesuis ; Cooked shredded chicken meat
- 刊名：Food Chemistry
- 出版年：2013
- 出版时间：1 December, 2013
- 年：2013
- 卷：141
- 期：3
- 页码：3160-3166
- 全文大小：815 K
文摘
We developed antimicrobial packaging incorporated with allyl isothiocyanate (AIT) and carbon nanotube (CNT), and this packaging was used for shredded cooked chicken meat inoculated with Salmonella Choleraesuis. The following parameters were analysed during the 40 days of storage: microbial counts, colour characteristics and changes in the oxidation of the meat as well as changes in the mechanical properties of the film, the structure of the antimicrobial film and the diffusion of the antimicrobial agent into the food. The incorporation of AIT into the films increased the elongation at the break (E) value of the films and decreased the tensile strength (TS) value of the films. The CNT was important to retain the AIT which is a volatile substance in the film. The diffusion of the AIT from the film into the chicken reduced the microbial contamination, controlled oxidation and reduced the colour changes. Thus, these packages were effective for the 40 days of storage.