Effect of active packaging on low-sodium restructured chicken steaks

Area of Science:

• Food Science
• Material Science
• Microbiology

Background:

• Active and biodegradable packaging is crucial for healthier lifestyles in meat products.
• Incorporating antimicrobial and antioxidant compounds into packaging reduces sodium intake.
• Restructured chicken steaks with reduced sodium offer a healthier alternative.

Purpose of the Study:

• To evaluate the efficacy of oregano essential oil (OEO) and potassium sorbate in active packaging for low-sodium chicken steaks.
• To assess the impact of active packaging on product quality during 150 days of frozen storage.
• To determine the antioxidant and antimicrobial properties of OEO and potassium sorbate in packaging.

Main Methods:

• Restructured chicken steaks with 40% reduced sodium chloride were prepared.
• Packaging incorporated with oregano essential oil (1% and 0.5%) and potassium sorbate was used.
• Physicochemical properties (moisture, protein, lipids, ash, pH) and sensory analysis were conducted.
• Microbial analysis for E. coli development was performed.

Main Results:

• Packaging composition did not significantly alter moisture, protein, lipids, ash, sodium, potassium content, or pH.
• Oregano essential oil (1% and 0.5%) significantly reduced rancidity by inhibiting lipid oxidation, acting as an antioxidant.
• Oregano or potassium sorbate in active films delayed the development of E. coli.
• Sensory analysis showed salty taste as the only significant indicator (p < 0.05).

Conclusions:

• Active packaging incorporating oregano essential oil and potassium sorbate is effective in maintaining the quality of low-sodium restructured chicken steaks.
• OEO demonstrates antioxidant properties, reducing lipid oxidation and rancidity.
• Active films containing oregano or potassium sorbate exhibit antimicrobial effects against E. coli.
• The use of active packaging is a promising strategy for extending the shelf life and quality of reduced-sodium meat products.