Selection of biopolymers to develop a biodegradable and edible film for packaging of luncheon chicken meat slices

DOI: 10.18805/ajdfr.v36i01.7462    | Article Id: DR-1145 | Page : 67-71
Citation :- Selection of biopolymers to develop a biodegradable and ediblefilm for packaging of luncheon chicken meat slices .Asian Journal Of Dairy and Food Research.2017.(36):67-71

Dipanwita Bhattacharya1* and Kandeepan G2

dr.dipanwita.vet@gmail.com
Address :

Division of Livestock Products Technology, Indian Veterinary Research Centre, Izzatnagar, Bareilly-243122, Uttar Pradesh, India. 

Submitted Date : 30-06-2016
Accepted Date : 3-08-2017

Abstract

Environmental concerns over disposal of nonrenewable food packaging materials contributed to renewed interest in development of edible coating & films. Meat is one of the most nutrient rich food items and is therefore, highly perishable item due to a considerable microbial load and its autolytic degradation. Edible films and coatings extend the shelf life of foods and others by acting as barriers and also as carriers of substances to inhibit pathogenic and spoilage microorganisms. So, it was proposed to develop edible film as primary packaging material and LDPE film as secondary packaging material for luncheon chicken slices to protect from environmental hazards. The present study revealed 2% carboxy-methyl-cellulose (CMC) best suited for the preparation of edible film on the basis of parameters like elongation ability, film solubility and transparency. As in the cases of 1% and 1.5% levels of carboxy-methyl-cellulose (CMC) film, although they were superior in film solubility and elongation ability, it was difficult to wrap meat products with that due to their poor mechanical property.

Keywords

Chicken meat slices CMC Edible film Luncheon Meat packaging.

References

  1. Al-Hassan, A.A. and Norziah, M.H. (2012). “Starch-gelatin edible films: water vapor permeabilityand mechanical properties as affected by plasticizer”, Food Hydrocolloids. 26: 108-117.
  2. Almasi, H., Ghanbarzadeh, B. and Entezami, A.A., (2010). Physicochemical properties of starch–CMC–nanoclay biodegradable films. International Journal of Biological Macromolecules, 46: 1-5.
  3. Bourbon, A.I., Pinheiro, A.C., Cerqueira, M.A., Rocha, C.M., Avides, M.C., Quintas, M.A. and Vicente, A.A., (2011). Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight. Journal of Food Engineering. 106 :111-118.
  4. Bravin, B., Peressini, D. and Sensidoni, A., (2006). Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products. Journal of Food Engineering, 76: 280-290.
  5. Chillo, S., Flores, S., Mastromatteo, M., Conte, A., Gerschenson, L. and Del Nobile, M.A., (2008). Influence of glycerol and chitosan on tapioca starch-based edible film properties. Journal of Food Engineering, 88:159-168.
  6. Durango, A.M., Soares, N.F.F., Benevides, S., Teixeira, J., Carvalho, M. and Wobeto, C. (2006), “Development and evaluation of an edible antimicrobial film based on yam starch and chitosan”, Packaging Technology and Science.19: 55-59.
  7. Ghanbarzadeh, B., Almasi, H. and Entezami, A.A. (2010), “Physical properties of edible modified starch/carboxy-methyl-    cellulose films”, Innovative Food Science & Emerging Technologie.11: 697-702.
  8. Lazaridou, A. and Biliaderis, C.G., (2002). Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition. Carbohydrate polymers, 48: 179-190
  9. Ma, X., Chang, P.R., &Yu, J. (2008). Properties of biodegradable thermoplastic pea starch/Carboxy methyl cellulose and pea starch/microcrystalline cellulose composites. Carbohydrate Polymers. 72: 369-37
  10. Muppalla, S.R., Kanatt, S.R., Chawla, S.P. and Sharma, A., (2014). Carboxymethyl cellulose–polyvinyl alcohol films with clove oil for active packaging of ground chicken meat. Food Packaging and Shelf Life. 2: 51-58.
  11. Rindlav-Westling, Å., Stading, M. and Gatenholm, P., (2002). Crystallinity and morphology in films of starch, amylose and amylopectin blends. Biomacromolecules, 3: 84-91.
  12. Robertson, G.L., (1993). Paper and paper-based packaging materials. Food packaging, principles and practice. New York: Marcel Dekker Inc. p. pp.144-72.
  13. Roy, N., Saha, N., Kitano, T. and Saha, P., (2012). Biodegradation of PVP–CMC hydrogel film: A useful food packaging material. Carbohydrate polymers, 89: 346-353.
  14. Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. and Cháfer, M. (2011). “Use of essential oils in bioactive edible coatings”, Food Engineering Reviews. 3: 1-16.
  15. Siracusa, V., Rocculi, P., Romani, S. and Dalla Rosa, M., (2008). Biodegradable polymers for food packaging: a review. Trends in Food Science & Technology, 19: 634-643.
  16. Soni, A., Kandeepan, G., Mendiratta, S.K., Shukla, V. and Kumar, A., (2016). Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties. Nutrition & Food Science, 46: pp.82-95.

Global Footprints