Influence of Active Packaging Covered with Coatings Containing Mixtures of Glycyrrhiza L. and Scutellaria baicalensis Extracts on the Microbial Purity and Texture of Sliced Chicken Sausages

Abstract

Sliced chicken sausages were packed into polyethylene (PE) bags (control samples) and PE bags were covered with active coatings. The sausage slices were separated into two categories: non-coated (control samples) spacers and spacers covered with the antimicrobial coating. The chicken sausage slices were stored at 5 °C and examined after 72 h and 144 h storage times. Results obtained in this work demonstrated that the springiness of the chicken sausage slices decreased after 72 h of storage for all of the analysed packaging bags/films. Different results were obtained after 144 h of storage. In contrast to the samples stored in uncoated bags, the springiness of sausage slices stored in the active packaging decreased. Textural parameters with regards to chewiness, gumminess and cohesiveness were found to be greater after 72 h of storage for samples stored in the uncoated bags than for the sausage stored in active packaging materials. Contradictory results were observed after 144 h of storage. It was found that water loss from the sliced chicken sausage in active bags was lower than in uncoated PE bags. Microbial analysis showed that the packaging material covered with a coating containing a mixture of Scutellaria baicalensis* and Glycyrrhiza L. extracts in the ratio of 1:2 was found to be more effective against mesophilic bacterial cells than a coating containing the mixture of these extracts in the ratio of 2*:1 after 72 h. The effect of active coatings on the number of bacterial cells was negligible after 144 h of storage.

The Antibacterial Effect of the Films Coated with the Layers Based on Uncaria tomentosa and Formitopsis betulina Extracts and ZnO Nanoparticles and Their Influence on the Secondary Shelf-Life of Sliced Cooked Ham

“…It may be predicted that if ham slices are not contaminated during slicing, the samples will be stored for a longer time than the time suggested by producers. Similar results were obtained in the previous study [2]. The bags and spacers coated with the layer containing 50% of the mixture of Glycyrrhiza L. and Scutelaria baicalensis extracts were proved to be the best packaging material for ready-prepared chicken sausages which were purchased from a local butcher's shop and which were contaminated during slicing.…”

“…All the forces holding the food products together are represented by cohesiveness. Additionally, gummy, tough, or stringy food product is not suitable for consumers as it presents excessively strong resistance during mastication [2]. The results of this study determined that the cohesiveness of sliced cooked ham increased for active and uncoated packaging materials (when compared to the sample "0" after 96 h of storage.…”

“…Gumminess is associated with food hardness; therefore, its increase is a clear disadvantage. Thus, in cooked ham stored in uncoated bags or in bags covered with a Fb layer with increased gumminess after storage, ham sample hardness may let to difficulties in swallowing [2]. While the ham stored in active packaging coated with Ut layer with decreased (after 48 h) or unchanged (after 96 h) gumminess, ham slices would still be acceptable for consumption.…”

“…These changes make the product unsuitable for consumption. Although cooking eliminates the majority of the microorganisms, products may be contaminated during handling operations after the cooking process, for instance, during packaging or slicing by shop assistants [2,3]. Microbial surface contamination of cooked meat products has an influence on the potential shelf-life stability, creating important food preservation challenges [2].…”

“…Although cooking eliminates the majority of the microorganisms, products may be contaminated during handling operations after the cooking process, for instance, during packaging or slicing by shop assistants [2,3]. Microbial surface contamination of cooked meat products has an influence on the potential shelf-life stability, creating important food preservation challenges [2]. Vacuum and modified-atmosphere packaging (MAP) allows for an extension of the shelf-life period of meat-based products with minimal changes in the chemical and physical properties of the products, such as to the MHPC containing 5% of geraniol) led to obtaining the active layer, which inhibited the growth of S. aureus cells.…”