Hidrogéis contendo ácidos orgânicos aplicados como absorventes para embalagens de produtos cárneos

Abstract

Since meat is a perishable food and has a high moisture content, it is susceptible to microbial deterioration, so it is necessary to take some precautions during storage, as well as the proper choice of packaging. With this, active packaging emerges, a promising technology, which has capabilities in the interaction of food with packaging. One way to control microbial development is through antimicrobial agents with the incorporation of organic acids, such as lactic and acetic acid, which are effective in their use. As active in humidity control we have hydrogels which are naturally moisture absorbing agents. Hydrogels are cross-linked polymers that these acids can introduce into their structures. The present work aimed to characterize gelatin hydrogels containing lactic and acetic acids and to be applied to chicken breast fillet trays as absorbent pads (GRL: 75 μL.mL− 1 lactic acid; GRA: 4.68 μL.mL− 1 acid GRLA: lactic and acetic acids (75 and 4.68 μL.mL−1 ). Firstly, analyzes of the antibacterial activity of absorbent pads were performed to inhibit Salmonella Typhimurium, and from the evaluation of these data, one of the hydrogel formulations was chosen. Analysis of absorption, pH, color and microbiological analysis of coliforms at 45 ° C of chicken meat in natural in the storage time of (0, 3, 5 and 7 days) The results showed that the absorbent pad GRLA presented better antibacterial activity, and so it was used in meat quality analysis. In the% loss of meat mass there was no significant difference. Regarding pH and color, they showed significant difference, being GRLA were in accordance with established pH standards. In the microbiological analysis of coliforms, all samples showed satisfactory sanitary conditions. Therefore, gelatin hydrogels containing organic acids can be applied as absorbent pads in chicken meat, according to the results of the antimicrobial action of these acids.