Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk

Abstract

The effects of chitosan edible coating (CH) and oxygen scavenger (OS) in combination with modified atmosphere packaging (70% CO2/30% N2) on microbiological and color stability of sliced sucuk were investigated during refrigerated storage for three months. Two groups of sucuk slices were coated with chitosan and packaged under modified atmosphere without OS (CH) or with OS (CH‐OS); the other two control groups were not coated, but packaged under modified atmosphere without (C) or with OS (C‐OS). The antimicrobial effect of CH was more pronounced than OS in general. CH with or without OS reduced the total aerobic mesophilic and total aerobic psychrophilic bacteria by 2–3 log cfu/g from the initial count, and counts of Staphylococcus spp. by approximately 1.5–2 log units during storage (p < .05). At the end of storage, the CH group had the lowest L* value, while OS inclusion with CH resulted in higher a* and lower b* values than the control (p < .05), indicating that active packaging using OS with CH enhanced color stability. The results from this study demonstrate that CH is useful in reducing bacterial counts of sliced sucuk, while OS contributed more to color stability. Practical applications Active packaging of meat products has become increasingly popular in the industry to maintain product characteristics for longer periods of storage. In this study, the combined effect of edible antimicrobial chitosan coating and iron based oxygen scavengers on microbiological and color stability of modified atmosphere packaged sliced sucuk was evaluated during refrigerated storage. Greater microbiological stability was observed with chitosan coating application, whereas incorporation of oxygen scavengers into the package gave rise to better color stability. Therefore, combined use of oxygen scavengers with chitosan edible coating could be a promising approach, particularly for reducing microbial growth and maintaining color of sucuk slices during refrigerated storage.

Storage stability of minimally processed pinhão by using edible coatings with antimicrobial characteristics

“…There are no reports in the literature on the application of edible coatings to the pinhão. Chitosan is one of the most studied polymers, mainly because of its antimicrobial action (Sahin, Çarkcioglu, Demirhan, & Candogan, 2017;Divya, Smitha, & Jisha, 2018). Additionally, xanthan gum has been used as an edible coating along with other compounds that complement the functionality of this gum (Freitas, Cortez-Vega, Pizato, Prentice-Hernandez, & Borges, 2013;Sharma & Rao, 2015).…”

Desenvolvimento de filmes com atividades antioxidante e antimicrobiana empregando extrato hidroetanólico de folha de pitangueira e nisina ou natamicina

“…Por ser comercializada fatiada, existe a possibilidade de contaminação microbiana cruzada no processo de fatiamento, e o fato de apresentar grande superfície específica a torna susceptível ao ataque do oxigênio atmosférico, que promove a oxidação de lipídeos e proteínas. Assim, a escolha de embalagem adequada é indispensável para a manutenção da estabilidade desse produto, garantindo uma preservação efetiva (YAM, TAKHISTOV, MILTZ, 2005;SAHIN et al, 2017).…”

“…Essa redução na umidade de produtos cárneos fatiados já foi reportada previamente em salame (GARCIA et al, 2000;CAMPAGNOL et al, 2007) e sucuk fatiado (SAHIN et al, 2017), no entanto, a influência do filme a base de gelatina na umidade dos filmes ficou evidenciada, com valores de umidade bem mais reduzidos ao longo de todo o experimento, dando a impressão que uma parcela da umidade da copa migrou para os filmes.…”

“…Os valores de pH das amostras de copa fatiada variaram de 6,32 e 6,91, sem diferenças significativas. Amostra embalada sem filme; G: Amostra embalada em filme de gelatina; GN: Amostra embalada em filme de gelatina com nisina; GE: Amostra embalada em filme de gelatina com extrato hidroetanólico de folha de pitangueira; GNE: Amostra embalada em filme de gelatina com nisina e extrato hidroetanólico de folha de pitangueira.Comportamento similar foi observado porSahin et al (2017) para "sucuk" (um tipo de salame seco e apimentado, originário da Turquia) fatiado recoberto com solução de quitosana. No entanto o sucuk tem um valor de pH menor do que o da copa.…”