ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

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Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils ofRosmarinus officinalis

International Journal of Food Sciences and Nutrition ◽

10.3109/09637486.2013.809706 ◽

2013 ◽

Vol 64 (8) ◽

pp. 921-928 ◽

Cited By ~ 28

Author(s):

Veronica Sirocchi ◽

Giovanni Caprioli ◽

Cinzia Cecchini ◽

Maria Magdalena Coman ◽

Alberto Cresci ◽

...

Keyword(s):

Essential Oils ◽

Biogenic Amines ◽

Active Packaging ◽

Packaging System

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Modeling and simulation of an active packaging system with moisture adsorption for fresh produce. Application in ‘Hass’ avocado

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2018.07.005 ◽

2018 ◽

Vol 17 ◽

pp. 187-195 ◽

Cited By ~ 12

Author(s):

Andrea Gaona-Forero ◽

Geraldine Agudelo-Rodríguez ◽

Aníbal O. Herrera ◽

Diego A. Castellanos

Keyword(s):

Modeling And Simulation ◽

Fresh Produce ◽

Active Packaging ◽

Packaging System ◽

Moisture Adsorption ◽

Hass Avocado

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Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

Czech Journal of Food Sciences ◽

10.17221/10687-cjfs ◽

2004 ◽

Vol 22 (SI - Chem. Reactions in Foods V) ◽

pp. S303-S305 ◽

Cited By ~ 2

Author(s):

O. Krejčová ◽

E. Šviráková ◽

J. Dobiáš ◽

M. Plocková

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Food Processing ◽

Antimicrobial Agents ◽

Meat Products ◽

Inhibitory Effect ◽

Packaging Film ◽

Packaging System ◽

Lactic Bacteria ◽

Total Bacteria

Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing. The object of this work was to test the effect of polyethylene (LDPE) packaging film treated with lacquer containing 5% (w/w) Nisaplin<sup>®</sup> on the growth of lactic acid bacteria, aerobic sporeforming bacteria, Bacillus cereus and on the changes of total count of bacteria in packaged meat products and processed cheese. Peaces of cheese in contact with nisin treated film were stored at 21°C for 0, 7, and 28 days. The obtained results confirmed significant inhibitory effect of such packaging system against aerobic sporeforming bacteria, when the decrease of above mentioned bacteria contamination up to four logarithmic cycles were determined. In contact with sliced salami the significant decrease of total bacteria as well as lactic acid bacteria counts were found. During storage of packaged salami for two weeks at 5°C the total bacteria count on the surface of product in contact with the package dropped by more than one logarithmic cycles, present lactic bacteria were inhibited by more than two logarithmic cycles.

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