The effects of poly-lactic acid films containing different concentrations of Cinnamomum verum essential oil (CVEO) on microbial, chemical and sensory criteria of minced squab were assessed during the storage at 4 °C for 12 days. The counts of total aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, pseudomonads and Enterobacteriacea of wrapped samples with PLA films containing 0.6 and 0.9 % CVEO never reached 7 log CFU/g during the storage. Counts of E. coli and L. monocytogenes spiked to the PLA-wrapped with 0.6 or 0.9 CVEO squab samples were an order and 2 orders of magnitude lower, respectively, after the storage comparing to control. Also, samples wrapped with PLA films containing different concentrations of CVEO had lower total volatile base nitrogen, and thiobarbituric acid reactive substances values vs. control. Finally, applying of PLA films containing different concentration of CVEO, led to minor changes in sensory characteristics (P > 0.05).
Keywords: Cinnamon essential oil; PLA; Shelf life; Squab.
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