Antimicrobial effect of κ-carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5 °C

The antimicrobial activity of κ-carrageenan-based film (κCF) containing ovotransferrin (OTf) against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Candida albicans was investigated. The effects of packaging with κCF–OTf on fresh chicken breast were also investigated during storage at 5 °C. The κCF–OTf showed a slight antimicrobial activity against E. coli (diameter of inhibition zone was <2 mm), but the effect was increased synergistically in the presence of 5 mM EDTA (diameter of inhibition zone is 2–5 mm). However, there were only weak inhibitory effects against S. aureus and S. typhimurium (diameter of inhibition zone was <2 mm). The growth of total microbes and E. coli in fresh chicken breast wrapped with κCF showed 1.8 and 2.7 decimal reductions by the addition of 5 mM EDTA or 5 mM EDTA in combination with 25 mg of OTf (P < 0.05), respectively, when compared to that of control at day 7. The chicken breast wrapped with κCF–PS–EDTA was also inhibited the growth of total microbes and E. coli during storage period. However, the addition of either 25 mg of OTf alone or 10 mg of potassium sorbate alone slightly inhibited the growth of microorganisms in chicken breast. Based on the obtained results, the κ-carrageenan-based film containing ovotransferrin combined with EDTA can be used for extending shelf life of fresh chicken breast.