ArticlePolymers2024
Effect of Bioactive Packaging Materials Based on Sodium Alginate and Protein Hydrolysates on the Quality and Safety of Refrigerated Chicken Meat.
Article in Polymers, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Recent Advances in Natural Extract-Based Multifunctional Gels for Food Packaging: A Review.Gels (Basel, Switzerland) · 2026Review
- Recent Insights into the Research of (Bio)Active Additives for Advanced Polymer Materials.Polymers · 2025Review
- Chitosan-Coated Alginate Matrices with Protein-Based Biostimulants: A Controlled-Release System for Sustainable Agriculture.Materials (Basel, Switzerland) · 2025Article
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2 authors.
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Abstract
The purpose of this study was to evaluate the potential of alginate-based packaging materials with the incorporation of protein hydrolysates to improve the safety and quality of chicken meat during storage. Physicochemical parameters, microbiological indicators, and color characteristics of chicken meat packaged in bioactive films were determined. We observed a significant increase in moisture content for samples in polyethylene films (by 10.5%) and decrease for the samples in alginate-based films by 5.3%. The highest mass losses were found for the sample without packaging material (20.4%) and for the samples wrapped in alginate films (15.9-17.9%). When packing meat samples by immersion method, a gradual decrease in weight was found (up to 9.1%). On the 7th day of storage, the pH value of the control sample reached 6.55, while for the samples in bioactive alginate-based materials pH level was 6.0-6.15. The most pronounced oxidative processes were observed in the control meat sample (5.1 mmol (12O
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