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. 2022 Dec;59(12):4594-4602.
doi: 10.1007/s13197-022-05538-6. Epub 2022 Jul 5.

Starch-based composite foam for chicken meat packaging

Valeria Velasco  1 , Erwin Sepúlveda  2   3 , Pamela Williams  1 , Saddys Rodríguez-Llamazares  2   4 , Cristian Gutiérrez  5 , Natalia Valderrama  6
Affiliations

Starch-based composite foam for chicken meat packaging

Valeria Velasco et al. J Food Sci Technol. 2022 Dec.

Abstract

The development of compostable packages that maintain fresh meat quality, is an important achievement for the poultry industry. The objective of this study was to evaluate the feasibility of using a starch-based composite foam (SCF) in the packaging of fresh chicken meat during refrigerated storage. SCF was prepared using extrusion process. Nisin (2%) was added as antimicrobial agent (SCFN). Commercial expanded polystyrene (EPS) was used as control. Physical characterization, antimicrobial analysis and storage of fresh chicken meat were carried out. No differences were observed in SEM images between SFC and SCFN samples. Water uptake of SCF were higher than SCFN (p < 0.05). SCFN exhibited higher Young´s modulus and flexural strength (p < 0.05), and antimicrobial effect against foodborne pathogens. During the storage of chicken meat, the starch-based composite foam showed a higher capacity to retain liquid than EPS. The color of chicken meat had slight variations at day 4 compared with the raw meat. Nisin did not retard lipid oxidation of chicken meat, however, the aerobic plate count was lower. Therefore, the starch-based composite foam is suitable for fresh meat storage, being improved with the incorporation of nisin as antimicrobial agent.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05538-6.

Keywords: Antimicrobial properties; Biodegradable packaging; Cold storage; Composite foam; Fresh chicken meat; Meat quality.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no competing interests.

Figures

Fig. 1
Fig. 1
A Photographs of extruded sheets of starch-based composite foam. B, C SEM images of fractured surfaces of the starch-based composite foam, without nisin. D, E SEM images of starch-based composite foam loaded with nisin). B, D were taken with × 50 of magnification, and C and E with × 200
Fig. 2
Fig. 2
Petri dishes with the starch-based foam tested against Salmonella enterica ATCC13076. A Represents EPS; B starch-based foam (SCF); and C a starch-based foam with 2% nisin (SCFN)
Fig. 3
Fig. 3
Weight gain (%) of starch-based composite foam (SCF) and expanded polystyrene (EPS) during the storage of chicken meat. EPS: expanded polystyrene; SCF: starch-based composite foam. a,b: Different letters indicate significant differences between treatments on each day of storage and chicken meat type (p < 0.05)
Fig. 4
Fig. 4
Aerobic plate count (APC) (CFU g−1) between chicken breast meat packaged in starch-based composite foam (SCF) and expanded polystyrene (EPS) during the storage. CFU: colony forming unit; EPS: expanded polystyrene; SCF: starch-based composite foam; SCFN: starch-based composite foam + nisin. a,b: Different letters indicate significant differences between treatments on each day of storage (p < 0.05)
See this image and copyright information in PMC

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