Evaluation of the antimicrobial action of whey protein edible films incorporated with cinnamon, cumin and thyme against spoilage flora of fresh beef.

摘要

Antimicrobial packaging, besides protecting the product from external environment, inhibits or retards microorganism growth in foods minimizing direct addition of preservatives and satisfying the actual demand of consumers for healthier foods, containing less additives. The objective of this study was to evaluate the antimicrobial efficiency of Whey Protein Edible Films (WPEF) incorporated with 1-2.5% cinnamon (CI), cumin (CU) and thyme (TH) essential oils on fresh red meat during refrigerated storage for 12 days at 5掳C. Strongest inhibition was observed on surfaces sliced meat onto which films containing TH essential oils extracts as a result of its greater antimicrobial activity under these conditions. In addition, WPEF films that contain a high level of TH, CI or CU essential oils, significantly reduce the number of total viable bacterial count during the 12 days storage period. The SEM analyses indicated that the incorporation of the tested plants extracts modified the structure of the films towards a less regular structure. The films incorporated with CU, CI and TH essential oils showed potential use as one hurdle technology added in the storage period among others good manufacturing practices for preservation of sliced fresh red meat.