Open AccessShelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
Author(s) -
Camila Casagrande Paganini,
Denise Adamoli Laroque,
Bruno Augusto Mattar Carciofi,
Gláucia Maria Falcão de Aragão
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i16.23335
Subject(s) - shelf life , pseudomonas fluorescens , antimicrobial , food science , petri dish , food spoilage , chemistry , essential oil , acetone , bacteria , microbiology and biotechnology , biology , organic chemistry , genetics
This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased value of W. viridescens, increased its value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.