Effect of Sodium Alginate Coating with Ascorbic Acid on Shelf Life of Raw Pork Meat

Gammariello, D.; Incoronato, Anna Lucia; Conte, Amalia; Nobile, Matteo Alessandro Del

doi:10.18488/journal.58/2016.3.1/58.1.1.11

Cited by 7 publications

(5 citation statements)

References 20 publications

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“…Additionally, Matiacevich et al (2015a) studied active edible coatings based on alginate with propionic acid and thyme essential oil, applied by spray system on fresh chicken breast fillet, where the selected coating increased the shelf life by about 33%, with the lowest dehydration of fillets. Moreover, a sodium alginate coating with ascorbic acid was added to raw pork meat slices, where the coating allowed a shelf life prolongation of 11 days (Gammariello et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions

Riquelme

Herrera

Matiacevich

2017

Food and Bioproducts Processing

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Section: Introductionmentioning

confidence: 99%

Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions

Riquelme

Herrera

Matiacevich

2017

Food and Bioproducts Processing

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“…Total number of yeasts/molds was determined using potato dextrose agar (PDA; Merck, Germany) agar and the incubation lasted 5 days at 25°C. Total number of coliform bacteria was determined using Violet Red Bile Agar (VRB; Merck) and petri dishes were incubated at 37°C for 24 h (Gammariello et al, 2016).…”

Section: Methodsmentioning

confidence: 99%

“…Total number of coliform bacteria was determined using Violet Red Bile Agar (VRB; Merck) and petri dishes were incubated at 37°C for 24 h (Gammariello et al, 2016).…”

Section: Antimicrobial and Microbial Shelf Life Analysesmentioning

confidence: 99%

Physical, mechanical, and bioactive properties of edible film based on sodium alginate enriched with Lythrum salicaria L. extract

Engin

Zamahay

Kalkan

et al. 2022

Food Processing Preservation

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An active film was developed by incorporating Lythrum salicaria L. ethanol extract (LSE) into sodium alginate at concentrations of 0.5, 1.0, 1.5, and 2.0% v/v. The effects of LSE on the microstructure and physicochemical and bioactive properties of the films were evaluated. The ABTS antioxidant capacity of film samples was found to be 7.56-160.61 μmol TE/mg film, and the DPPH radical scavenging capacity was estimated to be 2.51%-38.44%. Films containing LSE showed remarkable antibacterial activity against both gram-positive and gram-negative strains. Moreover, it was also determined during the 14-day storage of raw ground meat samples under refrigerator conditions that, in comparison to the control films, the LSE-added active film samples were more effective on the microbiological characteristics of the product. It was determined that, in samples with LSE addition rate exceeding 0.5%, extract was not homogeneously distributed within the polymer matrix and decreased the tensile strength. Practical applicationsThe presented study provides elaborate characterization analysis of the edible film to prove the effectiveness of using herbal extract incorporated active edible films for shelf life extension and packaging of raw meat. It was found that, in relation with the amount of LSE additive in films, the hydrophilic character of films increased, and it increased the biodegradability of film in the soil. In conclusion, it can be stated that sodium alginate-based edible films enriched with LSE have the potential of use in food packaging.

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“…Alginate-based films can reduce meat shrink and improve juiciness and texture, but free calcium and metal cations needed to fix alginate coatings may induce undesired proteolytic activity [85,86]. Alginate-based coatings can preserve foods by increasing the water barrier, maintaining flavor, and retarding fat oxidation [87]. Furthermore, alginate is kno wn to have enhancing effects on storage properties of meat and meat products by mixing with various biodegradable (e.g., ascorbic acid, carboxymethyl cellulose, chitosan, starch, calcium and essential oils) [15,29,[88][89][90][91].…”

Section: Alginatementioning

confidence: 99%

Edible Films on Meat and Meat Products

Song

Kim

et al. 2021

Coatings

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In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.

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Effect of Sodium Alginate Coating with Ascorbic Acid on Shelf Life of Raw Pork Meat

Cited by 7 publications

References 20 publications

Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions

Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions

Physical, mechanical, and bioactive properties of edible film based on sodium alginate enriched with Lythrum salicaria L. extract

Edible Films on Meat and Meat Products

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