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  • Title: Intelligent and active packaging of chicken thigh meat by conducting nano structure cellulose-polypyrrole-ZnO film.
    Author: Pirsa S, Shamusi T.
    Journal: Mater Sci Eng C Mater Biol Appl; 2019 Sep; 102():798-809. PubMed ID: 31147052.
    Abstract:
    In this work intelligent and active films based on bacterial cellulose (BC) modified by polypyrrole-Zinc oxide nanocomposite (BC-PPy-ZnO) were provided. Chemical polymerization in the atmospheric condition was used for providing BC-PPy-ZnO film. Scanning electron microscopy (SEM) was used for studying BC-PPy-ZnO film morphology. The nanosized PPy-ZnO (50-150 nm) composites covered the BC surface. The BC-PPy-ZnO film was used for packaging of chicken thigh. The effects of storage time and storage temperature on the chicken thigh characteristics were studied based on a central composite design (CCD). The effects of BC-PPy-ZnO film on the chicken thigh characteristics, including pH, microbial property (Mesophilic and psychrophilic bacteria), color property, antioxidant and rheological properties were studied. The results showed that the BC-PPy-ZnO film could decrease the growth of microbial load in chicken thigh and could control the pH increasing. The BC-PPy-ZnO film could increase the shelf life and stabilize rheological properties of chicken thigh by increasing of antioxidant and antimicrobial activity as active packaging. According to the results there are good relations between film electrical resistance change and storage time-storage/temperature that this could help us to estimate the storage time and storage temperature of chicken thigh as intelligent packaging.
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