Carboxymethyl cellulose–polyvinyl alcohol films with clove oil for active packaging of ground chicken meat

Films were prepared by the casting method using carboxymethyl cellulose (CMC), polyvinyl alcohol (PVOH) and clove oil in different ratios. Mechanical, permeability and antimicrobial properties were studied using standard methods. Increase in PVOH concentration improved the puncture force and tensile strength of the CMC films, whereas, water vapor transmission rate decreased. All the films had negligible oxygen transmission rate. Meat samples packed in these films had lower total viable counts and displayed a shelf life of 12 days, whereas, control samples spoiled within 4 days during refrigerated storage. The efficacy of these films was also demonstrated by packed inoculum studies against Staphylococcus aureus and Bacillus cereus in ground chicken meat. CMC–PVOH–clove oil films offered immense potential to be used as active packaging material for meat preservation.