Development of a chicken feather protein film containing clove oil and its application in smoked salmon packaging
作者： Nak-Bum Song , Ji-Hyun Lee , Mohammad Al Mijan , Kyung Bin Song
DOI: 10.1016/J.LWT.2014.02.009
关键词: Active packaging 、 Chemistry 、 Lipid oxidation 、 Gelatin 、 Cinnamaldehyde 、 Food science 、 Smoked salmon 、 Thiobarbituric acid 、 Film base 、 Peroxide value
摘要: Chicken feathers, a by-product of the poultry industry, were utilized as film base material after extraction chicken feather protein (CFP). Composite films CFP and gelatin prepared, their mechanical properties investigated. The tensile strength elongation at break CFP/gelatin composite significantly (p < 0.05) increased content in increased. As cross-linking agent, 0.5% cinnamaldehyde further improved film's properties. Incorporation clove oil into resulted strong inhibition zones against Escherichia coli O157:H7 Listeria monocytogenes compared with without oil. Packaging smoked salmon containing 1.5% decrease populations E. coli L. monocytogenes by 1.41 1.34 log CFU/g, respectively, control during storage 4 °C for 12 days. Furthermore, peroxide value thiobarbituric acid reactive substances decreased 28 36%, packaged storage. These results suggest that can be used an active packaging salmon.
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