Influence of Active Packaging Covered with Coatings Containing Mixtures of Glycyrrhiza L. and Scutellaria baicalensis Extracts on the Microbial Purity and Texture of Sliced Chicken Sausages

Sliced chicken sausages were packed into polyethylene (PE) bags (control samples) and PE covered with active coatings. The sausage slices separated two categories: non-coated spacers the antimicrobial coating. stored at 5 °C examined after 72 h 144 storage times. Results obtained in this work demonstrated that springiness of decreased for all analysed packaging bags/films. Different results storage. In contrast to samples uncoated bags, decreased. Textural parameters regards chewiness, gumminess cohesiveness found be greater than materials. Contradictory observed It was water loss from sliced lower bags. Microbial analysis showed material a coating containing mixture Scutellaria baicalensis* Glycyrrhiza L. extracts ratio 1:2 more effective against mesophilic bacterial cells these 2*:1 h. effect coatings on number negligible