Premium
Whey protein isolate edible films with essential oils incorporated to improve the microbial quality of poultry
Author(s) -
FernándezPan Idoya,
Mendoza Mauricio,
Maté Juan I
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6128
Subject(s) - antimicrobial , food science , food spoilage , chicken breast , lactic acid , bacteria , microorganism , agar , chemistry , biology , microbiology and biotechnology , genetics
BACKGROUND Whey protein isolate edible films with oregano or clove essential oils ( EOs ) incorporated as natural antimicrobials have been developed, with the aim of enhancing the microbial quality of poultry. The effectiveness of the films was determined against both the whole and selected microbiota developed during different periods of cold storage on the surface of skinless chicken breast. Tests were conducted by using both turbidimetric and agar disc diffusion methods . Results The antimicrobial edible films developed showed high effectiveness against the main spoilers developed on the surface of skinless chicken breasts cold‐stored for 8 days. The films based on oregano EO showed greater effectiveness than those based on clove EO . Still, clove EO could be part of an effective antimicrobial edible film. Enterobacteriaceae was the most susceptible to the effect of the films when lower concentrations of EO were incorporated. The largest inhibition surfaces obtained were provoked by films with the highest concentration of oregano EO incorporated against lactic acid bacteria . Conclusion The antimicrobial edible films developed in this study inhibited the growth of the microbial populations that developed through storage of the chicken breast and caused its spoilage. The results of this research have direct application in the food industry to enhance the control of the development of spoilers such as Pseudomonas spp. or lactic acid bacteria. © 2013 Society of Chemical Industry