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387510

Impact of Active Packaging Film with Natural Plant on the Quality and Safety of Chilled Poultry Meat

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Food Science and technology

Abstract

Poultry meat remains the most popular around the world. The total phenolic and flavonoid contents of pomegranate peel powder (PPP), paprika powder (PP) and guava leaves extract (GE( were determined. Active packaging enables the interaction between the packaging, the food product and the internal and external environments to improve the food quality and safety of the food product. Fresh chicken legs were treated with active packaging films of pomegranate peel powder (PPP) and paprika powder (PP) (2%PPP+1%PP; 3%PPP+1%PP; 3%PPP+2%PP and 3%PPP+3%PP). Microbiological quality, TVBN and pH were assessed during refrigerated storage at 4°C. Results showed that Pomegranate peel exhibits the highest levels of both phenolic and flavonoid contents, indicating its potential as a rich source of bioactive compounds. Paprika powder extract, characterized by a moderate phenolic content of 220.83 ± 3.06 mg/g and a concurrent flavonoid content of 153.38±2.40 mg/g, reflects a balance of antioxidant constituents to be used in active packaging film. The results indicated that psychotropic aerobic bacteria; Enterobacteriaceae; Yeast; and TVBN were strongly inhibited by all active packaging film applied. The highest inhibition was observed with active packaging film of 3%PPP+3%PP. A reduction in pH values was observed by all the active packaging films as compared with blank chicken samples. Chicken legs packed in active film of 2%PPP+1%PP or 3%PPP+1%PP could be refrigerated safely for 8 and 9 days respectively, as compared to 6 days for blank samples. Increasing pomegranate peel powder (PPP) and paprika powder (PP) concentration to 3% PPP + 2%, PP and 3%PPP+3%PP in the active packaging film will increase the shelf life to 10 and 12 days, correspondingly. The results indicated that packaging fresh poultry in the active film of pomegranate peel powder (PPP) and paprika powder (PP) would enhance safety, and quality and prolong the shelf life of poultry meat during storage at 4°C.

DOI

10.21608/asejaiqjsae.2024.387510

Keywords

Poultry, active packaging film, natural antimicrobial and antioxidant, quality and safety of poultry, storage at 4°C

Authors

First Name

Mohamed

Last Name

A. Hasabala

MiddleName

-

Affiliation

Food Science Department, Faculty of Agriculture (Saba – Basha), Alexandria University, Alexandria, Egypt

Email

h_alex2020@yahoo.com

City

-

Orcid

-

First Name

Zeitoun

Last Name

A. A.

MiddleName

-

Affiliation

Food Science Department, Faculty of Agriculture (Saba – Basha), Alexandria University, Alexandria, Egypt

Email

ashrafzayton@alexu.edu.eg

City

-

Orcid

-

First Name

Sobhy

Last Name

Elsehemy

MiddleName

-

Affiliation

Food Technology Department, City of Scientific Research and Technological Application, Egypt

Email

-

City

-

Orcid

-

First Name

Mohamed

Last Name

A. Ismail

MiddleName

-

Affiliation

Food Science Department, Faculty of Agriculture (Saba – Basha), Alexandria University, Alexandria, Egypt.

Email

-

City

-

Orcid

-

Volume

45

Article Issue

4

Related Issue

51107

Issue Date

2024-12-01

Receive Date

2024-09-20

Publish Date

2024-12-30

Page Start

581

Page End

594

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 45_Issue 4_Pages 581-594.pdf

PDF . 390.1kB

Link

https://asejaiqjsae.journals.ekb.eg/article_387510.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=387510

Order

2

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Impact of Active Packaging Film with Natural Plant on the Quality and Safety of Chilled Poultry Meat

Details

Type

Article

Created At

23 Dec 2024