BIOACTIVE-BIOBASED POLYMERIC FILMS FOR THE POULTRY MEAT INDUSTRY

Poultry meat is gaining a significant presence in the population's diet. The worldwide trend of poultry meat consumption has indicated an increase in its consumption in detriment of beef meat. However, poultry meat deteriorates quickly due to the presence of unsaturated fatty acids. The packaging of poultry meat has been an option to extend the shelf life, but consumer concerns about the sustainability of food preservation oblige the industry to find alternative solutions to traditional plastics. Since poultry meat is commonly marketed in the form of hamburgers, in group packaging of several units (4-6) separated by a plastic film, this study aimed to evaluate the potential of using a bioplastic to replace these films. To reach this aim, chitosan (1.5% (w/v)) films, incorporated with 2% (w/w chitosan) nanocellulose to make them mechanically more resistant, of different thicknesses (57, 82, 122 m) were produced and used in the separation of the poultry meat burgers. The meat was stored at refrigerated temperatures, and the effect of these films on the quality of the meat (physicochemical characteristics: humidity, color, pH, total titratable acidity and lipid oxidation; and microbial contamination: mesophilic microorganisms, Enterobacteriaceae and psychrotrophic microorganisms) was evaluated. The films proved to be effective, and the thicker chitosan film allowed the reduction of lipid oxidation by about 51%, extending the shelf life by 4 days, when comparing with the sample protected with the thinnest film. In addition, the thicker film showed greater integrity over time. The thicker films were the option for continuing the studies with the incorporation of essential oils (rosemary and sage), to evaluate its bioactive potential to preserve poultry meat. The results obtained showed to be promising. The films incorporated with rosemary essential oil presented better antioxidant properties while the films incorporated with sage essential oil provided better antimicrobial protection, comparing with pristine chitosan.
These results show that this type of films is more sustainable to be used in the separation of poultry meat burgers. Indeed, these films provides an increased preservation of the poultry meat due to the biobased films activity, compared to traditional plastics. In addition, its use to separate the burgers will not represent a hazard if ingested (contrary to fossil-based plastics), once the components are edible.