Antimicrobial film from chicken bone gelatine for mozzarella

Chicken bones are mostly discarded even though they contain a considerable amount of proteins allowing them to be applicable as a protein film source. Researchers at Chungnam National University in Korea prepared chicken bone gelatine (CBG) films after the addition of cinnamon bark oil (CBO) to confer antimicrobial activity.
They found that when CBG film containing 1% CBO was used for wrapping mozzarella cheese inoculated with Listeria monocytogenes, the population of the bacterium decreased after 20 days in storage, indicating that CBG films can be used for packaging mozzarella. An article about the research is published in the International Journal of Food Science & Technology.
Click here for an abstract of the published article.
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