Evaluation of the PLA‐nZH‐Cu Nanocomposite Film on the Micro‐Biological, Organoleptic, and Physicochemical Qualities of Packed Chicken Meat

Abstract

This research evaluated the contribution of nanocomposite films based on different concentrations of nZH‐Cu (1%, 2%, and 3%) to the microbiological, organoleptic, and physicochemical characteristics of packed chicken breast meat. Analysis of some meat quality traits, such as microbiological, chemical, and physical, were conducted on a laboratory scale. For this, small squares of chicken breast meat, weighing approximately 10 g, were aseptically wrapped with rectangular pieces of 5 × 10 cm PLA‐nZH‐Cu nanocomposite films, which were stored at 4 °C for 20 days. The microbiological results indicated efficient antibacterial activity (at any nZH‐Cu concentration in the nanocomposite films) on the total viable count of groups of psychrophiles, aerobic mesophiles, Enterobacteriaceae, and Salmonella spp. until day 10 of storage (p < 0.05). No significant changes were observed in the organoleptic (color) and physicochemical qualities (texture, weight, pH, and acidity) until day 10 of storage at 4 °C (p < 0.05). The analysis of the experimental tests carried out determined that the PLA‐nZH‐Cu nano-composite films played an effective role in the bacterial safety of the packaged chicken. It was con-cluded that the nZH‐Cu nanocomposite films, at all concentrations tested, extended the shelf life of the chicken breast meat for up to 10 days in a refrigerator at 4 °C.