PECTIN/CMC FILMS WITH CINNAMON ESSENTIAL OIL TREATED BY COLD PLASMA TO EXTEND SHELF LIFE OF CHILLED CHICKEN FILLETS

Chicken meat is one of the main sources of animal protein consumed in the world, but it has high perishability due to rapid microbiological and oxidative deterioration during storage. In this context, the development of active packaging, associated with natural antimicrobial and antioxidant compounds, has been a promising strategy to extend the shelf life of fresh meats. Thus, this study evaluated the efficacy of pectin films from citrus frit shells/carboxymethylcellulose (CMC) incorporated with cinnamon essential oil (OEC) and subjected to cold plasma treatment in the preservation of chicken breast fillets during refrigerated storage (4 °C). The films were prepared from a filmogenic solution containing pectin/CMC and OEC (2%), which was subjected to cold plasma treatment at different exposure times (10, 20 and 30 min).  Thus, the TNF (plasma-free film), FCP10, FCP20 and FCP30 formulations were obtained. The chicken fillets were covered with the films and stored at 4 °C for 15 days. Meat quality was monitored by indicators of oxidative deterioration: total volatile basic nitrogen (TVB-N), peroxide index and thiobarbituric acid reactive substances (TBARS). The results showed a progressive increase in TVB-N in all samples throughout storage, with significantly lower values (p<0.05) for the coated fillets compared to the control. At the end of 15 days, the control reached 34.8 mg N/100 g, while the values for TNF, FCP10, FCP20 and FCP30 were 27.9; 23,3; 17,6; and 14.2 mg N/100 g, corresponding to reductions of up to 59.2%