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    Application of Polypropylene-Based Nanocomposite Films for Sliced Turkish Pastrami under Vacuum/Modified Atmosphere Packaging: A Pilot Study
    (Mdpi, 2020) Ayas, Gulsum Erol; Ayhan, Zehra; Duraccio, Donatella; Silvestre, Clara; Cimmino, Sossio
    The purpose of this study was to investigate the effects of polypropylene (PP)-based nanomaterials with improved barrier properties by nanoclay and antimicrobial properties by poly-beta-pinene (P beta P) on the quality and shelf life of sliced pastrami as an alternative to the commercial multilayered materials. Sliced pastrami was packaged using nanocomposite films with and w/o P beta P, and multilayered material under air, modified atmosphere packaging (MAP) and vacuum. Packaged products were screened for microbiological, physicochemical and sensory quality at 4 degrees C for 6 months. Salmonella spp., Clostridium perfringens and coagulase positive Staphylococus aureus were not detected in the products during entire storage. No yeast and mold growth occurred for entire storage using antimicrobial nanocomposite and multilayer material under vacuum. The antimicrobial effect of P beta P on the pastrami was higher under vacuum compared to MAP applications suggesting that direct contact of the material is required with the food surface. Thiobarbituric acid reactive substances (TBARS) of pastrami under vacuum were lower than those of MAP applications. The initial carbonyl content of the product was determined as 3.38 nmol/mg and a slight increase was observed during storage period for all applications. The shelf life of pastrami is suggested as 150 days using P beta P containing nanomaterials under vacuum, which is longer than the shelf life of a commercial product on the market using multilayer materials.
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    Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salami
    (Wiley, 2017) Nalcabasmaz, Serra; Ayhan, Zehra; Cimmino, Sossio; Silvestre, Clara; Duraccio, Donatella
    A total of 1% nanoclay containing polypropylene ( PP)-nanocomposite and 1% nanoclay plus 5% poly-beta-pinene (P beta P) containing PP-active-nanocomposite materials were produced and tested for packaging of sliced salami. The sliced salami was packaged using both nanofilms and multilayer film of PP/PA/EVOH/PE under vacuum, modified atmosphere packaging under 50% CO2 and 50% N-2 and air and stored at 4 degrees C for 90 days. During storage, headspace gas composition; microbial, physical and chemical analyses; and sensory evaluation were performed. The antimicrobial effect of P beta P containing nanomaterial was pronounced under vacuum, and no bacterial growth was observed for 75 days. An a* value decreased notably in all applications during storage and preserved best by the multilayered material under vacuum and high CO2. Thiobarbituric acid reactive substances (TBARS) were 0.63 mg MDA/kg after the processing and gradually increased at all applications during increased storage. TBARS values of all vacuum applications were lower than that of modified atmosphere packaging applications. Rancid taste development was determined by sensory panelists when TBARS values were higher than 0.80 mg MDA/kg on the 90th day. There was no significant moisture loss, and no increase in hardness was determined during the whole storage time. The longest shelf life was 75 days for the sliced salami under vacuum and high CO2 using the multilayer material. P beta P containing nanomaterial provided 50 days of shelf life under vacuum, which is commercially considerable. Copyright (C) 2017 John Wiley & Sons, Ltd.