Developing a Commercial Antimicrobial Active Packaging System of Ground Beef Based on “Tsipouro” Alcoholic Distillate

Abstract

The present study aimed to develop a commercial active packaging system of ground beef, by exploiting the antimicrobial and antioxidant properties of a traditional Greek alcoholic distillate called “tsipouro”. Commercial packages (500 g) were used and 40 mL of “tsipouro” was added in absorbent pads placed underneath the ground beef, while 10 mL was also mounted under the packaging film, facing the headspace. Samples were packaged in 80% O2: 20% CO2 and stored at 0, 4, 8, and 12 °C. Total Viable Counts, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria, yeasts-moulds, pH, colour (L*, a*, b*), odour (buttery and acidic), and ethanol migration to ground beef (SPME/GC-FID) were determined. Moreover, mathematical models (square root and Arrhenius) describing the effect of temperature on determinant indicators of spoilage and quality deterioration like growth of dominant microorganisms and red colour reduction were developed and validated under non-isothermal conditions. B. thermosphacta dominated the microbial association of ground beef, while LAB were second in dominance, revealing a high growth potential at all assays. a* value (redness) was gradually decreased in controls, while samples treated with “tsipouro” showed more stable red colour during storage. Although ethanol was organoleptically detectable, especially at low storage temperatures (0–4 °C), it was rather perceived as a pleasant cool odour. Prediction by both models for microbial growth as well as those of Arrhenius model for reduction of a* value showed good agreement with the observations under non-isothermal storage. Overall, our study showed that the developed antimicrobial active packaging of ground beef based on “tsipouro”, combined with high oxygen MAP lead to an almost 2-fold shelf-life extension compared with controls during storage at chill and abuse temperatures.

Evaluation of the antioxidant interaction between butylated hydroxytoluene and quercetin and their utility for beef patties preservation

“…Meanwhile, a decay of the parameters in beef patties was observed at day 10, in comparison with the data obtained at day 0 and 1 (P < 0.05, Figure 3 and 4), which was produced by the quality deterioration in meat products during their storage (Mtibaa et al, 2019). For the present experiments, the period of refrigeration was close to the shelf-life required to distribute the meat products to retail outlets (Kapetanakou et al, 2020). However, three parameters did not show a significant deterioration through the time as described in detail below.…”

“…As ground beef constitutes 64 % of all meat consumed by humans, extending the shelf-life of this product is a major challenge for the meat industry (Ouerfelli et al, 2019;Weinroth et al, 2019). In this regard, a shelf-life of approximately ten days at refrigerated temperatures can enable a meat product to be distributed to retail outlets (Kapetanakou et al, 2020). Meat and meat products are susceptible to microbial growth, discoloration, and processes of protein and lipid oxidation (Ouerfelli et al, 2019;Kapetanakou et al, 2020).…”

“…In this regard, a shelf-life of approximately ten days at refrigerated temperatures can enable a meat product to be distributed to retail outlets (Kapetanakou et al, 2020). Meat and meat products are susceptible to microbial growth, discoloration, and processes of protein and lipid oxidation (Ouerfelli et al, 2019;Kapetanakou et al, 2020). Currently, one of the methods applied to preserve meat and meat products is the use of additives with antioxidant properties such as butylated hydroxytoluene (BHT) (Ouerfelli et al, 2019).…”

Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures

“…a w was determined on meat product slices using Hydrolab C1 water activity meter (Rotronic AG, Bassersdorf, Switzerland). Regarding the color, this was evaluated in ten different points on the surface of each replicate slice using the Konica Minolta CR-200 portable chroma meter (Konica Minolta Sensing, Tokyo, Japan), by determining the three L*, a*, and b* parameters of the CIELAB color space as indicators of lightness, redness, and yellowness, respectively (Hern andez Salueña et al, 2019;Kapetanakou et al, 2014Kapetanakou et al, , 2020. The colorimeter was initially calibrated as described in the user's manual using a white standard plate (L ¼ 100).…”