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Active packaging applications in fresh chicken meat

Yıl 2020, Cilt: 31 Sayı: 1, 87 - 92, 07.06.2020
https://doi.org/10.35864/evmd.623386

Öz

 Chicken meat is a food, with a short shelf life due to its high protein and moisture content, which is highly susceptible to both microbial and biochemical degradation. Furthermore, to increase the reliable production of fresh chicken meat and to ensure its microbial safety in order to prevent wasting until reaching the end consumer are very important due to the possibility of contamination with pathogenic microorganisms which are caused by the food nature and processing conditions. In fresh chicken meats, since food preservation methods like the addition of preservatives, heat treatment applications and/or freezing etc. are not used; the use of packaging technologies to prevent biochemical changes and microbial deterioration in the product becomes more important than processed food products. With innovative packaging technologies, the quality of fresh chicken meats can be increased and the shelf life extended, thus Ensuring better food safety. Active packaging technologies can be utilized in this context. For this purpose, by the action of active ingredients such as antimicrobial substances, antioxidant substances, CO 2 , ethanol, etc. added to the packaging material or packaging medium, the properties of the food can also be maintained well after packaging. In recent years, in the studies on the active packaging technology of fresh chicken meat; synthetic/biodegradable polymers are started to be used which are prepared by using essential oils, extracts from natural plant or food industry wastes, with antimicrobial or antioxidant properties. For fresh chicken meats packed with this technology; there are results that the reproduction rate of the degrading microorganisms is slowed, the growth of pathogen microorganisms is inhibited and/or lipid oxidation rate is reduced. In this review, scientific studies investigating the effects of active packaging applications on the quality, safety and shelf life of fresh chicken meats were evaluated. 

Kaynakça

  • Ahmed I, Lin H, Zou L, Brody AL, Li Z, (2017). A comprehensive review on the application of active packaging technologies to muscle foods. Food Control. 82, 163-178. https://doi.org/10.1016/j.foodcont.2017.06.009
  • Ahmed J, Arfat YA, Bher A, Mulla M, Jacob H, (2018b). Active chicken meat packaging based on polylactide films and bimetallic ag–cu nanoparticles and essential oil. Journal of Food Science. https://doi.org/10.1111/1750-3841.14121
  • Ahmed J, Mulla M, Ali Arfat Y, Bher A, Jacob H, (2018a). Compression molded LLDPE films loaded with bimetallic (Ag-Cu) nanoparticles and cinnamon essential oil for chicken meat packaging applications. LWT - Food Science and Technology. 93, 329–338. https://doi.org/10.1016/j.lwt.2018.03.051
  • Appendini P, Hotchkiss JH, (2002). Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies 3(2), 113–126. https://doi.org/10.1016/S1466-8564(02)00012-7
  • Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP, (2015). Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets. Food Packaging and Shelf Life. 4, 26-35. https://doi.org/10.1016/j.fpsl.2015.03.003
  • Bolumar T, Andersen ML, Orlien V, (2011). Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chemistry. 129 (4), 1406–1412. http://dx.doi.org/10.1016/j.foodchem.2011.05.082
  • Cui H, Bai M, Li C, Liub R, Lin L, (2018). Fabrication of chitosan nanofibers containing tea tree oil liposomes against Salmonella spp. in chicken. LWT-Food Science and Technology. 96, 671–678. https://doi.org/10.1016/j.lwt.2018.06.026
  • de Melo AAM, Geraldine RM, Silveira MFA, Torres MCL, E Rezende CSM, (2012). Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil. Brazilian Journal of Microbiology. 43 (4), 1419-1427. doi: 10.1590/S1517-838220120004000025
  • Fang Z, Zhao Y, Warner RD, Johnson SK, (2017). Active and intelligent packaging in meat industry. Trends in Food Science & Technology. 61 (2), 60–71. https://doi.org/10.1016/j.tifs.2017.01.002
  • Ghollasi-Mood F, Mohsenzadeh M, Housaindokht MR, Varidi M, (2016). Microbial and chemical spoilage of chicken meat during storage at isothermal and fluctuation temperature under aerobic conditions. Iranian journal of veterinary science and technology. 8 (1). doi: 10.22067/veterinary.v8i1.54563
  • Gibis, D, Rieblingera K, (2011). Oxygen scavenging films for food application. Procedia Food Science 1, 229 – 234. https://doi.org/10.1016/j.profoo.2011.09.036
  • Han JH, (2000). Antimicrobial food packaging. Food Technology 54 (3), 56–65. DOI: 10.1533/9781855737020.1.50
  • Higueras L, López-Carballo G, Hernández-Muñoz P, Catalá R, Gavara R, (2014). Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin film. International Journal of Food Microbiology. 188, 53–59. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.07.018
  • Keokamnerd T, Acton JC, Han IY, Dawson PL, (2008). Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere. Poultry Science. 87, 170–179. https://doi.org/10.3382/ps.2007-00066
  • Khaneghaha AM, Hashemib SMB, Limboc S, (2018). Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overviewof approaches and interactions. Food and Bioproducts Processing. 111, 1-19. https://doi.org/10.1016/j.fbp.2018.05.001
  • Kızılırmak Esmer Ö, Şahin B, (2018). Active packaging applied to dairy products. Conto F, Del Nobile DA, Faccia M, Zambrini AV, Conte A. Eds. Advances in Dairy products. John Wiley and Sons Ltd. UK,. p. 356-377.
  • Konuk Takma D, Korel F, (2018). Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat. Food Packaging and Shelf Life.. https://doi.org/10.1016/j.fpsl.2018.11.002
  • Lin L, Liao X, Surendhiran D, Cui H, (2018). Preparation of ε-polylysine/chitosan nanofibers for food packaging against Salmonella on chicken. Food Packaging and Shelf Life. 17, 134–141. https://doi.org/10.1016/j.fpsl.2018.06.013
  • López de Dicastillo C, Castro-López MDM, López-Vilariño JM, González-Rodríguez MV, (2013). Immobilization of green tea extract on polypropylene films to control the antioxidant activity in food packaging. Food Research International. 53 (1), 522–528. https://doi.org/10.1016/j.foodres.2013.05.022
  • Lorenzo JM, Sineiro J, Amado IR, Franco D, (2014). Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Science. 96, 526-534. https://doi.org/10.1016/j.meatsci.2013.08.007
  • Majid I, Nayik GA, Dar SM, Nanda V, (2018). Novel food packaging technologies: Innovations and future prospective. Journal of the Saudi Society of Agricultural Sciences. 17, 454–462. http://dx.doi.org/10.1016/j.jssas.2016.11.003
  • Mastromatteo M, Mastromatteo M, Conte A, Del Nobile MA, (2010). Advances in controlled release devices for food packaging applications. Trends in Food Science and Technology. 21 (12), 591-598. https://doi.org/10.1016/j.tifs.2010.07.010
  • Mulla M, Ahmed J, Al-Attar H, Castro-Aguirre E, Arfat YA, (2017). Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging. Food Control. 73 (part B), 663–671. http://dx.doi.org/10.1016/j.foodcont.2016.09.018
  • Muppalla SHR, Kanatt SR, Chawla SP, Sharma A, (2014). Carboxymethyl cellulose–polyvinyl alcohol films with clove oil for active packaging of ground chicken meat. ScienceDirect. 2 (2), 51–58. http://dx.doi.org/10.1016/j.fpsl.2014.07.002
  • Panea B, Ripoll G, González J, Fernández-Cuello A, Albertí P, (2014). Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. Journal of Food Engineering. 123, 104-112. https://doi.org/10.1016/j.jfoodeng.2013.09.029
  • Pires JRA, Souza VGL, Fernando AL, (2018). Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat. Food Packaging and Shelf Life. 17, 142–149. https://doi.org/10.1016/j.fpsl.2018.06.011
  • Rouger A, Tresse O, Zagorec M, (2017). Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms. 5 (50). doi:10.3390/microorganisms5030050 Serrano-León JS, Bergamaschi KB, Yoshida CMP, Saldaña E, Selani MM, (2018). Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product. Food Research International. 108, 93–100. https://doi.org/10.1016/j.foodres.2018.03.031
  • Singh P, Wani A. A, Saengerlaub S, (2011). Active packaging of food products: Recent trends. Nutrition and Food Science 41 (4), 249–260. https://doi.org/10.1108/00346651111151384
  • Sireli T. Kanatlı etlerinde bozulma. Erişim adresi: http://www.sagliklitavuk.org/assets/userfiles/files/uzmanlardan/Kanatli_Etlerde_Bozulma.pdf, Erişim Tarihi: 14 Ocak 2019
  • Souza VGL, Pires JRA, Vieira ET, Coelhoso IM, Duarte MP, Fernando AL, (2019). Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: From in vitro assays to application in fresh poultry meat. Food Hydrocolloids. 89, 241-252. https://doi.org/10.1016/j.foodhyd.2018.10.049f
  • Soysal Ç, Bozkurt H, Dirican E, Güçlü M, Bozhüyük ED, (2015). Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks. Food Control. 54, 294–299. http://dx.doi.org/10.1016/j.foodcont.2015.02.009
  • Söğüt E, Seydim AC, (2019). The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets. LWT - Food Science and Technology. 101, 799–805. https://doi.org/10.1016/j.lwt.2018.11.097
  • Suppakul P, Miltz J, Sonneveld K, Bigger SW, (2003). Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science 68 (2), 408–420. https://doi.org/10.1111/j.1365-2621.2003.tb05687.x
  • Tian F, Decker EA, Goddard JM, (2013). Controlling lipid oxidation via a biomimetic iron chelating active packaging material. Journal of Agricultural and Food Chemistry. 61 (50), 12397–12404. doi: 10.1021/jf4041832
  • Vilela C, Kurek M, Hayouka Z, Rocker B, Yildirim S, Antunes MDC, Nilsen-Nygaard J, Pettersen MK, Freire CSR, (2018). A concise guide to active agents for active food packaging. Trends in Food Science & Technology. 80, 212-222. https://doi.org/10.1016/j.tifs.2018.08.006
  • Üçüncü M, eds., (2007). Gıda Ambalajlama Teknolojisi. 2.Baskı. Meta Basım Matbaacılık Hizmetleri. İzmir. Pp.809-817.
  • Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V, (2018). Active Packaging Applications for Food. ComprehensiveReviewsinFoodScienceandFoodSafety. 17, 165-199. doi: 10.1111/1541-4337.12322
  • Zhang H, Wu J, Guo X, (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness. 5, 39-48. https://doi.org/10.1016/j.fshw.2015.11.003

Taze tavuk etlerinde aktif ambalajlama uygulamaları

Yıl 2020, Cilt: 31 Sayı: 1, 87 - 92, 07.06.2020
https://doi.org/10.35864/evmd.623386

Öz

Tavuk eti yüksek protein ve nem
içeriği nedeniyle hem mikrobiyal hem de biyokimyasal bozulmalara oldukça açık
olmasından dolayı raf ömrü kısa olan bir gıdadır. Ayrıca gerek gıdanın doğası
gerek işleme koşulları nedeniyle patojen mikroorganizmalarla kontamine olma
ihtimalinden dolayı taze tavuk etinin güvenilir bir şekilde üretimini arttırmak
ve son tüketiciye ulaşana kadar israf olmasını önlemek amacıyla mikrobiyal
güvenilirliğini sağlamak oldukça önemlidir. Taze tavuk etlerinde koruyucu katkı
maddeleri ilavesi, ısıl işlem uygulamaları ve/veya dondurma vb. gıda muhafaza
yöntemleri kullanılmadığından üründe gerçekleşebilecek biyokimyasal değişimler
ve mikrobiyal bozulmaları önlemek için ambalajlama teknolojilerinden
yararlanılması işlenmiş gıda ürünlerine göre daha da önem kazanmaktadır.
Yenilikçi ambalajlama teknolojileri ile taze tavuk etlerinin kalitesi
arttırılıp raf ömrü uzatılabilir ve böylece güvenilirliği de daha iyi
sağlanabilir. Bu bağlamda aktif ambalajlama 
teknolojilerinden yararlanılabilir. Bu amaçla ambalaj malzemesine ya da
ambalaj ortamına eklenen antimikrobiyal maddeler, antioksidan maddeler, CO2,
etanoL vs. gibi aktif maddelerin etkisiyle gıdanın özellikleri ambalajlandıktan
sonra da iyi bir şekilde muhafaza edilebilmektedir. Son yıllarda taze tavuk
etlerinin aktif ambalajlama teknolojisi ile ilgili olarak yapılan çalışmalarda;
antimikrobiyal ya da antioksidan özelliklerde esansiyel yağlar ile doğal bitki
ya da gıda sanayii atıklarından elde edilen ekstraktlar kullanılarak hazırlanan
sentetik ve/veya biyobozunur polimerler kullanılmaya başlanmıştır. Bu teknoloji
ile ambalajlanmış taze tavuk etlerinde bozulma yapan mikroorganizmaların üreme
hızlarının yavaşlatıldığı, patojen mikroorganizmaların üremesinin engellendiği
ve/veya lipid oksidasyon hızının azaltıldığına yönelik sonuçlar bulunmaktadır.
Bu derleme makalesinde aktif ambalajlama uygulamalarının son yıllarda
gerçekleştirilen bilimsel çalışmalar temelinde taze tavuk etlerinin kalitesi,
güvenilirliği ve raf ömrü açısından etkileri incelenmiştir.

Kaynakça

  • Ahmed I, Lin H, Zou L, Brody AL, Li Z, (2017). A comprehensive review on the application of active packaging technologies to muscle foods. Food Control. 82, 163-178. https://doi.org/10.1016/j.foodcont.2017.06.009
  • Ahmed J, Arfat YA, Bher A, Mulla M, Jacob H, (2018b). Active chicken meat packaging based on polylactide films and bimetallic ag–cu nanoparticles and essential oil. Journal of Food Science. https://doi.org/10.1111/1750-3841.14121
  • Ahmed J, Mulla M, Ali Arfat Y, Bher A, Jacob H, (2018a). Compression molded LLDPE films loaded with bimetallic (Ag-Cu) nanoparticles and cinnamon essential oil for chicken meat packaging applications. LWT - Food Science and Technology. 93, 329–338. https://doi.org/10.1016/j.lwt.2018.03.051
  • Appendini P, Hotchkiss JH, (2002). Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies 3(2), 113–126. https://doi.org/10.1016/S1466-8564(02)00012-7
  • Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP, (2015). Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets. Food Packaging and Shelf Life. 4, 26-35. https://doi.org/10.1016/j.fpsl.2015.03.003
  • Bolumar T, Andersen ML, Orlien V, (2011). Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chemistry. 129 (4), 1406–1412. http://dx.doi.org/10.1016/j.foodchem.2011.05.082
  • Cui H, Bai M, Li C, Liub R, Lin L, (2018). Fabrication of chitosan nanofibers containing tea tree oil liposomes against Salmonella spp. in chicken. LWT-Food Science and Technology. 96, 671–678. https://doi.org/10.1016/j.lwt.2018.06.026
  • de Melo AAM, Geraldine RM, Silveira MFA, Torres MCL, E Rezende CSM, (2012). Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil. Brazilian Journal of Microbiology. 43 (4), 1419-1427. doi: 10.1590/S1517-838220120004000025
  • Fang Z, Zhao Y, Warner RD, Johnson SK, (2017). Active and intelligent packaging in meat industry. Trends in Food Science & Technology. 61 (2), 60–71. https://doi.org/10.1016/j.tifs.2017.01.002
  • Ghollasi-Mood F, Mohsenzadeh M, Housaindokht MR, Varidi M, (2016). Microbial and chemical spoilage of chicken meat during storage at isothermal and fluctuation temperature under aerobic conditions. Iranian journal of veterinary science and technology. 8 (1). doi: 10.22067/veterinary.v8i1.54563
  • Gibis, D, Rieblingera K, (2011). Oxygen scavenging films for food application. Procedia Food Science 1, 229 – 234. https://doi.org/10.1016/j.profoo.2011.09.036
  • Han JH, (2000). Antimicrobial food packaging. Food Technology 54 (3), 56–65. DOI: 10.1533/9781855737020.1.50
  • Higueras L, López-Carballo G, Hernández-Muñoz P, Catalá R, Gavara R, (2014). Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin film. International Journal of Food Microbiology. 188, 53–59. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.07.018
  • Keokamnerd T, Acton JC, Han IY, Dawson PL, (2008). Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere. Poultry Science. 87, 170–179. https://doi.org/10.3382/ps.2007-00066
  • Khaneghaha AM, Hashemib SMB, Limboc S, (2018). Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overviewof approaches and interactions. Food and Bioproducts Processing. 111, 1-19. https://doi.org/10.1016/j.fbp.2018.05.001
  • Kızılırmak Esmer Ö, Şahin B, (2018). Active packaging applied to dairy products. Conto F, Del Nobile DA, Faccia M, Zambrini AV, Conte A. Eds. Advances in Dairy products. John Wiley and Sons Ltd. UK,. p. 356-377.
  • Konuk Takma D, Korel F, (2018). Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat. Food Packaging and Shelf Life.. https://doi.org/10.1016/j.fpsl.2018.11.002
  • Lin L, Liao X, Surendhiran D, Cui H, (2018). Preparation of ε-polylysine/chitosan nanofibers for food packaging against Salmonella on chicken. Food Packaging and Shelf Life. 17, 134–141. https://doi.org/10.1016/j.fpsl.2018.06.013
  • López de Dicastillo C, Castro-López MDM, López-Vilariño JM, González-Rodríguez MV, (2013). Immobilization of green tea extract on polypropylene films to control the antioxidant activity in food packaging. Food Research International. 53 (1), 522–528. https://doi.org/10.1016/j.foodres.2013.05.022
  • Lorenzo JM, Sineiro J, Amado IR, Franco D, (2014). Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Science. 96, 526-534. https://doi.org/10.1016/j.meatsci.2013.08.007
  • Majid I, Nayik GA, Dar SM, Nanda V, (2018). Novel food packaging technologies: Innovations and future prospective. Journal of the Saudi Society of Agricultural Sciences. 17, 454–462. http://dx.doi.org/10.1016/j.jssas.2016.11.003
  • Mastromatteo M, Mastromatteo M, Conte A, Del Nobile MA, (2010). Advances in controlled release devices for food packaging applications. Trends in Food Science and Technology. 21 (12), 591-598. https://doi.org/10.1016/j.tifs.2010.07.010
  • Mulla M, Ahmed J, Al-Attar H, Castro-Aguirre E, Arfat YA, (2017). Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging. Food Control. 73 (part B), 663–671. http://dx.doi.org/10.1016/j.foodcont.2016.09.018
  • Muppalla SHR, Kanatt SR, Chawla SP, Sharma A, (2014). Carboxymethyl cellulose–polyvinyl alcohol films with clove oil for active packaging of ground chicken meat. ScienceDirect. 2 (2), 51–58. http://dx.doi.org/10.1016/j.fpsl.2014.07.002
  • Panea B, Ripoll G, González J, Fernández-Cuello A, Albertí P, (2014). Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. Journal of Food Engineering. 123, 104-112. https://doi.org/10.1016/j.jfoodeng.2013.09.029
  • Pires JRA, Souza VGL, Fernando AL, (2018). Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat. Food Packaging and Shelf Life. 17, 142–149. https://doi.org/10.1016/j.fpsl.2018.06.011
  • Rouger A, Tresse O, Zagorec M, (2017). Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms. 5 (50). doi:10.3390/microorganisms5030050 Serrano-León JS, Bergamaschi KB, Yoshida CMP, Saldaña E, Selani MM, (2018). Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product. Food Research International. 108, 93–100. https://doi.org/10.1016/j.foodres.2018.03.031
  • Singh P, Wani A. A, Saengerlaub S, (2011). Active packaging of food products: Recent trends. Nutrition and Food Science 41 (4), 249–260. https://doi.org/10.1108/00346651111151384
  • Sireli T. Kanatlı etlerinde bozulma. Erişim adresi: http://www.sagliklitavuk.org/assets/userfiles/files/uzmanlardan/Kanatli_Etlerde_Bozulma.pdf, Erişim Tarihi: 14 Ocak 2019
  • Souza VGL, Pires JRA, Vieira ET, Coelhoso IM, Duarte MP, Fernando AL, (2019). Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: From in vitro assays to application in fresh poultry meat. Food Hydrocolloids. 89, 241-252. https://doi.org/10.1016/j.foodhyd.2018.10.049f
  • Soysal Ç, Bozkurt H, Dirican E, Güçlü M, Bozhüyük ED, (2015). Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks. Food Control. 54, 294–299. http://dx.doi.org/10.1016/j.foodcont.2015.02.009
  • Söğüt E, Seydim AC, (2019). The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets. LWT - Food Science and Technology. 101, 799–805. https://doi.org/10.1016/j.lwt.2018.11.097
  • Suppakul P, Miltz J, Sonneveld K, Bigger SW, (2003). Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science 68 (2), 408–420. https://doi.org/10.1111/j.1365-2621.2003.tb05687.x
  • Tian F, Decker EA, Goddard JM, (2013). Controlling lipid oxidation via a biomimetic iron chelating active packaging material. Journal of Agricultural and Food Chemistry. 61 (50), 12397–12404. doi: 10.1021/jf4041832
  • Vilela C, Kurek M, Hayouka Z, Rocker B, Yildirim S, Antunes MDC, Nilsen-Nygaard J, Pettersen MK, Freire CSR, (2018). A concise guide to active agents for active food packaging. Trends in Food Science & Technology. 80, 212-222. https://doi.org/10.1016/j.tifs.2018.08.006
  • Üçüncü M, eds., (2007). Gıda Ambalajlama Teknolojisi. 2.Baskı. Meta Basım Matbaacılık Hizmetleri. İzmir. Pp.809-817.
  • Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V, (2018). Active Packaging Applications for Food. ComprehensiveReviewsinFoodScienceandFoodSafety. 17, 165-199. doi: 10.1111/1541-4337.12322
  • Zhang H, Wu J, Guo X, (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness. 5, 39-48. https://doi.org/10.1016/j.fshw.2015.11.003
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme
Yazarlar

Özlem Kızılırmak Esmer 0000-0003-4652-0514

Özge Özer 0000-0001-7751-1800

Farnaz Naserifar Bu kişi benim

Yayımlanma Tarihi 7 Haziran 2020
Gönderilme Tarihi 23 Eylül 2019
Yayımlandığı Sayı Yıl 2020 Cilt: 31 Sayı: 1

Kaynak Göster

APA Kızılırmak Esmer, Ö., Özer, Ö., & Naserifar, F. (2020). Taze tavuk etlerinde aktif ambalajlama uygulamaları. Etlik Veteriner Mikrobiyoloji Dergisi, 31(1), 87-92. https://doi.org/10.35864/evmd.623386


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