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Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging
Author(s) -
Lee KaYeon,
Lee JiHyeon,
Yang HyunJu,
Song Kyung Bin
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13119
Subject(s) - gelatin , listeria monocytogenes , antimicrobial , food packaging , food science , active packaging , essential oil , shelf life , ultimate tensile strength , skate , materials science , chemistry , microbiology and biotechnology , biology , composite material , bacteria , biochemistry , genetics , fishery
Summary In this study, skate skin gelatin ( SSG ) was used as a new biodegradable film source and a SSG film was prepared. In addition, thyme essential oil ( TEO ) was incorporated in the SSG film as an antimicrobial agent for the preparation of an antimicrobial film. The tensile strength ( TS ) of the film decreased, whereas elongation at break (E) increased by the addition of TEO . The SSG film containing TEO showed increased antimicrobial activity against Listeria monocytogenes and Escherichia coli O157:H7 as TEO concentration increased. To apply the SSG film to food packaging, chicken tenderloin samples were wrapped with the film containing 1% TEO . The packaging of chicken tenderloin with the TEO ‐containing SSG film inhibited the growth of L. monocytogenes and E. coli O157:H7 compared to the control during storage. Therefore, the SSG film with added TEO has potential as active food packaging to extend the shelf life of chicken tenderloin.