Effect of Bioactive Packaging Materials Based on Sodium Alginate and Protein Hydrolysates on the Quality and Safety of Refrigerated Chicken Meat
Svetlana Merenkova, Oksana Zinina, Dimitrios Bikiaris · 2024
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Description
Svetlana Merenkova and co-authors wrap chicken in seaweed-based films to keep it safer in a 2024 study. The films blend sodium alginate with protein hydrolysates, aiming to slow spoilage in the fridge. Plain plastic and no wrap served as comparisons.
Over seven days, film-wrapped meat held pH near 6.0 to 6.15 while the bare control climbed to 6.55. Fat oxidation in the control ran highest; the active films cut peroxide values by over half. Microbe counts in film-wrapped samples ran three and a half to five times below the control. Color also held steadier under the films. The trade-off was moisture loss, higher than plastic but below the bare meat.
Catalog record
| CREATOR | Svetlana Merenkova, Oksana Zinina, Dimitrios Bikiaris |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |