| Title |
A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat |
| ID_Doc |
8019 |
| Authors |
Alessandroni, L; Caprioli, G; Faiella, F; Fiorini, D; Galli, R; Huang, XH; Marinelli, G; Nzekoue, F; Ricciutelli, M; Scortichini, S; Silvi, S; Tao, J; Tramontano, A; Turati, D; Sagratini, G |
| Title |
A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat |
| Year |
2022 |
| Published |
|
| DOI |
10.1016/j.foodchem.2021.131134 |
| Abstract |
Widespread use of traditional packaging constitutes a serious ecological problem leading to a shift to biodegradable and compostable materials. The aim of this work is to study the ability of a new biopackaging (BP), based on biodegradable and compostable material, to preserve the quality of organic chicken meat for 14 days in comparison with a polyethylene terephthalate (PET) material. Results showed that the indices of Biogenic Amines (BAs) and the 18 monitored Volatile Organic Compounds (VOCs) have a similar trend in both packaged meats. For example, the total BAs concentration in meat increased from 390 to 961 mg Kg-1 in BP and from 393 to 800 mg Kg-1 in PET, as well as the microbiological counts. The new biopackaging (BP) showed similar properties of non-biodegradable material (PET) to preserve the shelf life of organic chicken meat and it could be used instead of plastic materials to promote a circular economy. |
| Author Keywords |
Biopackaging; organic chicken; biogenic amines; volatile organic compounds; shelf life |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000710584000008 |
| WoS Category |
Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics |
| Research Area |
Chemistry; Food Science & Technology; Nutrition & Dietetics |
| PDF |
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