Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Emiroğlu, Zehra Karagöz; Yemiş, Gökçe Polat; Coşkun, Betül; Candoğan, Kezban

doi:10.1016/j.meatsci.2010.04.016

Cited by 374 publications

(218 citation statements)

References 41 publications

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“…This increase in pH was most likely due to the initial pH of the antimicrobial coating film forming solutions which were 6.2 and 6.5, respectively. A similar effect was reported by Emiroğlu et al (2010) who applied soy protein-based edible films (pH 10.0) to beef patty surfaces.…”

Section: Ph Values Of Packaged Beef Steakssupporting

confidence: 80%

“…Strains of LAB can produce fermentation products in the form of organic acids which may result in a decrease in pH over time (Jones, 2004;Sakala et al, 2002). LAB strains of bacteria are known to be resistant to many antimicrobial substances (Han et al, 2014;Fik & Leszczyska-Fik, 2007;Emiroğlu et al 2010). In our study, we observed the successful growth of LAB in our antimicrobially-treated packs (see next section for greater detail).…”

Section: Ph Values Of Packaged Beef Steakssupporting

confidence: 58%

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Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

et al. 2017

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'Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals ', Food Microbiology, 62, Abstract Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4°C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts. During storage, microbial and quality assessments were carried out. Sodium octanoate treated packages significantly (p<0.05) reduced microbial counts for all bacteria tested with an increase of 7 and 14 days, respectively compared to control samples. No significant effect on pH was observed with any treatment. The results suggested that these food grade antimicrobials have the potential to be used in antimicrobial active packaging applications for beef products.

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Section: Ph Values Of Packaged Beef Steakssupporting

confidence: 80%

Section: Ph Values Of Packaged Beef Steakssupporting

confidence: 58%

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

et al. 2017

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“…A number of studies have demonstrated that antimicrobial agents incorporated onto packaging films could be very effective in reducing the levels of food borne microorganisms. Emiroglu et al (2010) evaluated the antibacterial activity of edible films incorporated with oregano EO against Escherichia coli O157: H7, Staphylococcus aureus, Pseudomonas aeruginosa and Lactobacillus plantarum on fresh ground beef during refrigerated storage (4°C). However, oregano based film did not had significant effect on total viable counts (TVC) when applied on ground beef patties.…”

Section: Microbial Analysismentioning

confidence: 99%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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“…The interest in films produced from natural macromolecules is growing because of the current demand of consumers for more natural and environmentally friendly packaging materials (Emiroğlu et al, 2010;Bodini et al, 2013). Polymers obtained from renewable resources or valorization of agro-industrial wastes and by-products are regarded as a good alternative.…”

Section: Introductionmentioning

confidence: 99%

Effect of incorporation of nutraceutical capsule waste of safflower oil in the mechanical characteristics of corn starch films

et al. 2016

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Biodegradable films blends made of safflower oil nutraceutical capsules waste: corn starch (20:4, 30:4, 40:4 and 50:4) were prepared. The objective of this study was to evaluate the influence of addition of different concentrations of safflower oil nutraceutical capsule waste in the mechanical properties (tensile strength, elongation at break, Young's modulus) and thickness of corn starch films. A decrease in tensile strength and Young's modulus and an increase in elongation at break were observed with the increase in the content of the nutraceutical capsule waste. The results showed that the blends of safflower oil capsules waste-corn starch films demonstrated promising characteristics to form biodegradable films with different mechanical characteristics.

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Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Cited by 374 publications

References 41 publications

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Effect of incorporation of nutraceutical capsule waste of safflower oil in the mechanical characteristics of corn starch films

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