Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 9, Pages 1883-1888Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2010.02363.x
Keywords
Chicken; Gelidium corneum-gelatin film; nano-clay; storage; thymol
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P>In this study, we aimed to improve the physical properties of Gelidium corneum-gelatin (GCG) film by including nano-clay in the film-forming solution and tested the antimicrobial properties of the thymol-containing composite film as a packaging material for chicken breast. Addition of nano-clay improved the physical properties of GCG film. The tensile strength of the GCG film containing 1% Cloisite Na+ was 38.13 MPa, compared to the 26.65 MPa for the GCG film. The water vapour permeability of the GCG film was 3.56 ng m m-2sPa, while that of the GCG film with 1% Cloisite Na+ was 3.24 ng m m-2sPa. Incorporation of thymol into the film had its antimicrobial activities against Escherichia coli O157:H7 and Listeria monocytogenes. When used to pack chicken breast, the GCG/nano-clay film containing thymol inhibited microbial growth during storage.
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