Influence of Active Packaging Covered with Coatings Containing Mixtures of Glycyrrhiza L. and Scutellaria baicalensis Extracts on the Microbial Purity and Texture of Sliced Chicken Sausages

Abstract

Sliced chicken sausages were packed into polyethylene (PE) bags (control samples) and PE bags were covered with active coatings. The sausage slices were separated into two categories: non-coated (control samples) spacers and spacers covered with the antimicrobial coating. The chicken sausage slices were stored at 5 °C and examined after 72 h and 144 h storage times. Results obtained in this work demonstrated that the springiness of the chicken sausage slices decreased after 72 h of storage for all of the analysed packaging bags/films. Different results were obtained after 144 h of storage. In contrast to the samples stored in uncoated bags, the springiness of sausage slices stored in the active packaging decreased. Textural parameters with regards to chewiness, gumminess and cohesiveness were found to be greater after 72 h of storage for samples stored in the uncoated bags than for the sausage stored in active packaging materials. Contradictory results were observed after 144 h of storage. It was found that water loss from the sliced chicken sausage in active bags was lower than in uncoated PE bags. Microbial analysis showed that the packaging material covered with a coating containing a mixture of Scutellaria baicalensis* and Glycyrrhiza L. extracts in the ratio of 1:2 was found to be more effective against mesophilic bacterial cells than a coating containing the mixture of these extracts in the ratio of 2*:1 after 72 h. The effect of active coatings on the number of bacterial cells was negligible after 144 h of storage.