Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat
Akram Sadat Tabatabaee Bafroee, Ali Khanjari, Reza Teimourifard, Fatemeh Yarmahmoudi
Abstract
This research evaluated the effect of ploylactic acid (PLA) film containing nanochitosan (NCS) and Polylophium involucratum essential oil (PEO) on the chemical, microbial, and sensory characteristics of minced lamb during the 11-day refrigerated storage as well as characterization of the mechanical and physical properties of films. Films were developed by the solvent casting method and FTIR analysis of them showed the typical bands of PLA-based materials. NCS had no negative effect on tested mechanical parameters and PEO made films more flexible and improved the physical features of the PLA film. Based on the microbiological, chemical and sensory evaluations of the minced lamb, increasing the PEO concentrations in composite film improved oxidative stability, sensory properties of minced lamb, and also extended its shelf life in a positive manner comparing to the bare sample. In conclusion, development of active packaging with renewable materials could be an innovative approach in future packaging technologies. Practical applications Meat owing to high water content, pH, and availability of nutrients is extremely perishable. The current study revealed that the shelf life of lamb meat can be dramatically prolonged using PLA-based composite films containing nanochitosan and different concentrations of Polylophium involucratum essential oil. The composite films developed in our study are biodegradable, thus, can be an innovative approach in future packaging technologies.