Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon

摘要: Abstract Natural antimicrobial active packaging is an emerging technology for fresh fish preservation in which a chemical compound of natural origin purposely incorporated into material to be released the food surface order protect it from spoilage by foodborne microorganisms. The maximum efficiency package can only obtained when adequate activity achieved immediately after operation and maintained constant throughout product’s shelf life. This work develops designed farmed salmon cubes or slices, made up rigid polypropylene (PP)/ethylene–vinyl alcohol copolymer (EVOH)/PP tray heat-sealed with PP/EVOH/PP film lid 6.5% carvacrol EVOH kernel as agent. also includes measurement kinetics equilibrium parameters preserved fillets, proposes mathematical model based on finite element method describe simulate common performance developed package/food system, predict its behavior under different working conditions system configurations objective finding optimum combination variables that ensure best performance. results determination showed rapid migration through muscle, low affinity agent molecules matrix. was successfully developed, proposed satisfactorily used detect key factors govern performance, improve design modifying thickness distribution multilayer film.