Safety achievement and shelf-life prolongation of poultry breast meats by polylactic acid active packaging and gamma-irradiation

Abstract

Active packaging incorporated with volatile oils is a promising technology to extend the shelf-life of perishable food. Therefore, the present work aimed at producing composite pouches based on polylactic acid incorporated with a mixture of lemongrass and cumin essential oils (PLA/mix oil). The effect on the shelf-life of fresh poultry breasts was determined on samples packaged in the PLA/mix oil alone and in combination with gamma-irradiation, and stored under refrigeration through microbiological, physicochemical, and sensorial analyses. The effect of active packaging and gamma-irradiation on artificially inoculated foodborne bacteria (Escherichia coli O157:H7 ATCC 25922, Salmonella Enteritidis, Listeria monocytogenes ATCC 35152) in poultry breasts was evaluated. When compared to control, poultry breast samples packaged in the PLA/mix oil and irradiated at 4 kGy alone decreased microbial count, maintained colour and pH values, and increased TBARS index at a lower rate, thus extended the shelf-life by 21 and 14 d, respectively. However, the combination of PLA/mix oil and gamma-irradiation at 2 kGy (PLA/mix oil + 2 kGy) was more effective in decreasing all microbial counts and extending the shelf-life by more than 28 d. Initial load of S. Enteritidis, E. coli, and L. monocytogenes inoculated in poultry breasts decreased by 3.03, 2.98, and 3.19 log CFU/g, respectively, after 3 d of storage in PLA/mix oil packaging, while the combination between PLA/mix oil and gamma-irradiation at 2 kGy (PLA/mix oil + 2 kGy) caused a synergistic impact with an increase in radiosensitivity of S. Enteritidis, E. coli, and L. monocytogenes by 3.53, 4.47, and 4.23 log CFU/g, respectively, after one day of storage as compared to the control. Active packaging (PLA/mix oil) alone and in combination with gamma-irradiation can be considered an innovative technology that could have a major effect on the prolongation of shelf-life and safety of poultry breast meats. Moreover, this new technology represents a promising alternative to commercial and unsustainable plastic films.