Justified Extension of Shelf Life of Products Stored in a Collagen-Containing Ichthyosubstance-Based Edible Film

Introduction: Over the past decade, the food industry has faced the challenge of extending the shelf life of semi-finished products while maintaining their sensory and microbiological quality. At the same time, there has been a growing interest in the use of biodegradable packaging materials that ensure consumer safety and minimize negative environmental impacts. The implementation of innovative biodegradable packaging capable of preserving the freshness of food products contributes to the reduction of food waste. This approach aligns with the objectives of the “Strategy for Improving the Quality of Food Products in the Russian Federation until 2030,” which includes the development and adoption of new packaging solutions for maintaining food quality.

Purpose: To conduct a comprehensive assessment of the quality and safety of meat-based semi-finished products packaged in a biodegradable film based on collagen-containing ichthyosubstance and chitosan as an antimicrobial agent, and to determine the degree of biodegradability of the developed film in soil.

Materials and Methods: The biodegradable film was evaluated through organoleptic (appearance, odor, color) and microscopic methods, as well as for its stability during storage and its biodegradation potential. Two groups of 200 g semi-finished products were formed: control samples (in commercial packaging) and experimental samples. Both groups were stored under conditions specified by GOST and technical standards. Microbiological safety indicators were monitored over an eight-week period, including total viable counts (GOST 10444.15-94), coliform bacteria (GOST 31747-2012), yeasts and molds (GOST 10444.12-2013), Listeria monocytogenes (GOST 32031-2012), Salmonella spp. (GOST 31659-2012), and S. aureus (GOST 31746-2012). Biodegradability was assessed both visually and microscopically. For this purpose, film samples (5×2 cm) were placed in containers with garden soil at 60% humidity ±5% (according to section 7.2.2.3 of GOST R ISO 11266-2016) and mounted on sterile microscope slides. Organoleptic tests were carried out in accordance with GOST 9959-2015 “Meat and Meat Products. General requirements for sensory evaluation” using a five-point scale. The peroxide and acid values were measured according to GOST 34118-2017 and GOST R 55480-2013.

Results: Experimental data demonstrated that meat semi-finished products stored in the developed biodegradable film at –10 ± 1 °C retained high sensory quality scores (≥ 4 out of 5) for up to 60 days. The total viable count (TVC) remained within permissible limits for the same period, exceeding the threshold only by day 72. Under simulated environmental conditions, the film fully degraded within two weeks, confirming its environmental friendliness. The use of collagen–chitosan biodegradable film significantly slowed lipid oxidation in frozen products. Throughout the storage period, the peroxide value in the experimental samples remained within acceptable limits, whereas in the control group it exceeded the threshold by day 30. The acid value increased more slowly in the coated samples compared to the control, further indicating the protective properties of the packaging against fat oxidation.

Conclusion: This study confirms that the collagen-chitosan-based biodegradable film effectively extends the shelf life of meat semi-finished products up to 60 days at –10 ± 1 °C, while preserving their microbiological and sensory quality and slowing lipid oxidation. The film completely degrades in soil within eight weeks, confirming its environmental safety. These findings highlight the potential of utilizing secondary aquatic bioresources for the production of environmentally friendly packaging materials.

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