Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets

Abstract Antimicrobial starch:gelatin (1:1) films containing N-α-lauroyl-l-arginine ethyl ester monohydrochloride (LAE) (10 % wt.) were used as food contact active layers in chicken breast fillets vacuum-packaged in polyamide/polyethylene pouches. Active layers were thermoprocessed (TP) or cast (OC) on the plastic film. Oxidized starch was used in OC coatings. Packaged chicken breast samples were stored at 4 °C and their physicochemical properties (pH, colour and lipid oxidation) and microbial quality were analysed throughout storage. Both TP and OC films significantly (p