Impact of Active Packaging Film with Natural Plant on the Quality and Safety of Chilled Poultry Meat | ||||
| Alexandria Science Exchange Journal | ||||
| Article 2, Volume 45, Issue 4, December 2024, Page 581-594 PDF (380.93 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2024.387510 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed A. Hasabala  1; Zeitoun A. A. 1; Sobhy Elsehemy* 2; Mohamed A. Ismail* 3
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| 1Food Science Department, Faculty of Agriculture (Saba – Basha), Alexandria University, Alexandria, Egypt | ||||
| 2Food Technology Department, City of Scientific Research and Technological Application, Egypt | ||||
| 3Food Science Department, Faculty of Agriculture (Saba – Basha), Alexandria University, Alexandria, Egypt. | ||||
| 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. | ||||
| Keywords | ||||
| Poultry, active packaging film; natural antimicrobial and antioxidant; quality and safety of poultry; storage at 4°C | ||||
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