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Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products

Author

Listed:
  • K. Hanušová
  • J. Dobiáš

    (Department of Food Preservation and Meat Technology, Institute of Chemical Technology, 66 28 Prague, Czech Republic)

  • K. Klaudisová

    (Department of Food Preservation and Meat Technology, Institute of Chemical Technology, 66 28 Prague, Czech Republic)

Abstract

The study was aimed to (I) test the effect of polyethylene (LDPE) films coated by commercially available polyvinylchloride (PVC) lacquer with addition of nisin preparation Nisaplin® (5% w/w) and/or natamycin preparation DelvocidTM (10% w/w) on the growth of target bacteria, yeasts and moulds on the surface of soft cheese Blaťácké zlato produced by company Madeta, a.s., Veselí nad Lužnicí, and (ii) prepare and study the antimicrobial films with incorporated lactic acid or sodium lactate, suitable for packaging of raw chicken meat. The cheese in contact with nisin/natamycin treated film was stored at temperature 4°C and 23°C for 23 days, while chicken meat packaged in lactic acid/sodium lactate releasing films was stored only at 4°C for 7 days. Released antimicrobial agents caused retardation of tested microorganism growth by more than 1 logarithmic cycle on the surface of cheese Blaťácké zlato and by more than 2 logarithmic cycles in raw chicken meat.

Suggested Citation

  • K. Hanušová & J. Dobiáš & K. Klaudisová, 2009. "Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 347-349.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:958-cjfs
    DOI: 10.17221/958-CJFS
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