Shelf-life estimation of sliced Visking-type cooked ham using an active PA-6/chitosan/zeolite-Ag+ packaging
DOI:
https://doi.org/10.5281/zenodo.21864446Keywords:
active packaging, sliced cooked ham, chitosan, silver-exchanged zeolite, shelf life, Weibull distributionAbstract
The effect of an active film of polyamide 6/chitosan/silver-exchanged zeolite (PA-6/Q/Zeolite-Ag⁺) on the stability and shelf life of sliced Visking-type cooked ham during refrigerated storage was evaluated, using polyamide 6 (PA-6) bags as a control treatment. Physical, chemical, microbiological, and sensory indicators were analyzed over 60 days of storage, and shelf life was estimated using the Weibull distribution, considering sensory failure as the rejection criterion. The active system reduced the rate of product deterioration, evidenced by greater moisture retention, less acidification, less malondialdehyde accumulation, better preservation of texture, and less growth of aerobic microorganisms and Pseudomonas spp. It also delayed the loss of characteristic sensory attributes and the decline in overall quality. Probabilistic analysis determined a sensory shelf life of 38.4 days for PA-6 and 52.19 days for PA-/Q/Zeolite-Ag⁺, representing a 35.9% increase. The active film showed potential to extend the stability of sliced cooked ham under refrigeration, primarily by delaying sensory deterioration associated with physicochemical and microbiological changes.
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The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
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