Efeito de filme ativo incorporado com óleo essencial de alecrim (Rosamrinus officinalis L.) na conservação de carne de frango resfriada
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Data
2010-08-20
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Universidade Federal de Goiás
Resumo
The chilled chicken is highly perishable food that requires the application of conservation and storage methods. Studies on packaging that are able not only to protect, but also to interact with the food have been increasing, as antimicrobial packaging for example that, due to the presence of preservatives, are able to retard or inhibit the growing of microorganisms in the packed product. The objectives of this study were to develop biodegradable packaging embedded with natural antimicrobial agent (active film); assess its mechanical properties and its effect in vitro on the mesophilic microorganisms and assess the counts of psychrotrophic
and total coliforms and the physical and chemical characteristics of chilled chicken packed in it. It was produced cellulose-based active films embedded with different concentrations (10, 20, 30, 40 and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil and analysis of variance and mean comparison tests (Tukey p<0.05) were performed on the results. Films embedded with 10, 20 and 30% were shown to be the most resistant ones, and the films with 10 and 20% were also the hardest ones, while the elongation weren´t shown to have variation
among treatments. In vitro analysis of the films showed that the concentrations between 10 and 20% of essential oil were necessary in order to reduce the growing of mesophilic collected in samples of chicken chest and that the microbial growth on the films was the same of the four biggest concentrations. However, films embedded with 20% of essential oil and alternated in samples of chicken chest didn´t show any significant effect on the control of
psychrotrophic microorganisms or total coliforms during the storage period (9 days, 2 ± 2ºC), but films embedded with 50% of essential oil were shown to be efficient on the control of microorganisms growth of coliform groups, during the storage of the samples (6 days, 2 ± 2ºC), without color alteration. The essential oil of rosemary concentration on the films influenced its mechanical properties and also affected the mesophilic microorganisms growth in vitro and, with 50% the film reduced the coliforms growth in chilled chicken chest.
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MELO, Adriane Alexandre Machado de. Effect of active film embedded with rosemary essential oil (Rosamrinus officinalis L.) on conservation of chilled chicken meat. 2010. 68 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010.