Research Article | Livestock Products Technology

Evaluating the NanoZinc Oxide Composite Polymer Films Developed for Packaging Chicken Meat against pH Variations during Refrigerated Storage

Sri Venkateswara Veterinary University, Tirupati, A.P. India

Abstract

Nanoparticles are emerging innovative alternative, applied in the meat production chain to ensure a longer shelf-life with enhanced food safety as well as quality. A study has been designed which aimed at the evaluation of variations in the pH of chicken meat packed in composite polymer films developed by embedding Zinc Oxide Nano Particles (ZnO NPs) in LDPE base. ZnO NPs were synthesized by sol-gel method, through oxalate decomposition mechanism. The synthesized NPs were characterized for particle size and zeta potential and structure using Scanning Electron Microscopy. Packaging films were developed by embedding the synthesized ZnO NPs at three levels viz., 0.5, 1.0 and 1.5 % in Low Density Polythene base. ZnO NPs at different levels were thoroughly mixed with LDPE crystals for preparing composite polymer packaging films in a Blown film machine with a single screw extruder. The developed Nano Zinc Oxide composite polymer packaging films were then used to pack chicken meat and stored at refrigerated temperature (7 ± 1℃). The meat samples were periodically evaluated at 4days interval for variations in pH against the control films made of LDPE only. The results indicate that composite polymer packaging films embedded with ZnO NPs at 1.0 % level in LDPE base could control the variations in pH reflecting an increased shelf-life.

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