Development and Characterization of Chitosan/Porcine Small Intestinal Mucosal Protein Composite Film Incorporated with Curcumin to Extend the Shelf-Life of Chicken Breast

The polysaccharide/protein/polyphenol-based composite films were successfully developed by blending chitosan (CS), porcine small intestinal mucosal protein (PSIMP) and curcumin (CUR) for the short-term refrigerated preservation of chicken breasts. The results showed that the addition of 2% CUR increased the elongation at break by 18.4%, and 3% CUR significantly raised the water contact angle from 53.4° to 72.5°. The water vapor transmission rate and oil absorption rate of CS/PSIMP/CUR3 films were reduced by 30% and 64%, respectively. Throughout the entire refrigerated storage period of chicken breast, packaging with the CS/PSIMP/CUR3 composite film decreased bacterial proliferation by 34% relative to the control group. After 7 days of storage, chicken breast packaged with CS/PSIMP/CUR3 film exhibited a total viable count of 5.57 log CFU/g and a total volatile basic nitrogen level of 13.36 mg/100 g, both remaining below the spoilage thresholds of 6 log CFU/g and 15 mg/100 g, respectively. Additionally, the centrifugal loss and cooking loss decreased by 19% and 32%, respectively. Furthermore, CS/PSIMP/CUR film packages significantly reduced the degradation of inosine monophosphate of refrigerated chicken breasts during storage. The proposed strategy would provide suggestions for developing the novel packaging with antimicrobial and barrier properties for the preservation of perishable meat.