Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation.

Processed meat products have been increasingly consumed, a highlight being dried-cured coppa, commonly purchased sliced, making it more susceptible to bacterial deterioration and lipid oxidation. The aim of this work was to produce and apply bi-layers films based on gelatin (in both layers) with addition of nisin and/or Pitanga leaf hydroethanolic extract (PLHE) only in the food contact thinner layer, in order to evaluate their effect on the refrigerated storage of sliced dried-cured coppa. Dried-cured coppa slices covered with active films were vacuum-packaged and stored under refrigeration for 120 days. Every 30 days, samples were tested for moisture content, water activity, pH, color parameters, lipid oxidation by TBARS and peroxide index methods, and microbiological analysis. The different film formulations presented no influence on the water activity, pH and color parameters of sliced dried-cured coppa. However, they significantly affected moisture content, bacterial count and lipid oxidation. The addition of both active compounds – nisin and PLHE – in the food contact thinner layer was observed to have the most favorable effect. [Display omitted] • Gelatin films were incorporated with nisin/Pitanga leaf hydroethanolic extract (PLHE). • Bi-layers films were produced with Nisin/PHLE in a thin layer. • Active films contributed to storage conservation of sliced coppa under refrigeration. • The addition of active compounds into films can reduce additives in food composition. [ABSTRACT FROM AUTHOR]