UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2025-03-27 DOI:10.1016/j.foodcont.2025.111325

Lina Xu , Xinglian Xu , Mingyuan Huang , Yujuan Xu

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Abstract

This study introduced a novel ultraviolet light-responsive active packaging system for ready-to-eat chicken breasts using non-contact packaging. The results demonstrated that the ready-to-eat chicken breast in this packaging system exhibited a significant reduction in microorganisms. The total viable count was 3.80 log CFU/g, which was significantly lower than that of the control (7.88 log CFU/g) after 15 d of storage. The packaging effectively decelerated the changes in pH and color, postponed the processes of lipid oxidation, protein degradation, and moisture loss, and mitigated the variations in textural properties and flavor of ready-to-eat chicken breasts. UV light had a dual effect on the preservation, including cold sterilization, which reduced the initial microorganisms, and light-mediated trigger, which accelerated the release of oregano essential oil. Compared with the control group, the shelf life of ready-to-eat chicken breasts was extended by at least 7 days, demonstrating significant practical application potential.

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紫外响应改性聚乙烯醇生物活性膜与牛至精油微胶囊：即食鸡胸肉的微生物控制和感官品质保存

本研究介绍了一种新型的非接触式即食鸡胸肉紫外光响应活性包装系统。结果表明，在这种包装系统中，即食鸡胸肉的微生物显著减少。贮藏15 d后，总活菌数为3.80 log CFU/g，显著低于对照组（7.88 log CFU/g）。该包装有效地减缓了pH值和颜色的变化，延缓了脂质氧化、蛋白质降解和水分流失的过程，并减轻了即食鸡胸肉的质地特性和风味的变化。紫外光对牛至精油的保存有双重作用，包括冷杀菌，减少了初始微生物，光介导触发，加速了牛至精油的释放。与对照组相比，即食鸡胸肉的保质期延长了至少7天，具有重要的实际应用潜力。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.