Abstract

GUZMAN, Luis E; ACEVEDO, Diofanor; ROMERO, Laura  and  ESTRADA, Julieth. Preparation of an Edible Film Based on Collagen Incorporated as the Antimicrobial Agent Nisin. Inf. tecnol. [online]. 2015, vol.26, n.3, pp.17-24. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000300004.

The goal of this work was to develop an edible collagen film incorporated with nisin as the antimicrobial agent to reduce the migration of moisture and fat oxidation in refrigerated pork fillets. Peroxide determination, moisture content and microbiological analysis were performed to find the ideal antimicrobial concentrations and additives that made the film and simultaneously evaluating the behavior of it in meat samples. The results showed that the presence of nisin at concentrations close to 2% in the edible collagen films represents a good alternative to slow degradation processes that arise during cooling. It was also found that the addition of materials such as beeswax and ascorbic acid, in low amounts, greatly reduce the loss of moisture and fat oxidation.

Keywords : edible films; moisture loss; beeswax; collagen; nisin.

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