Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage

Abstract

On this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPO) coatings were prepared to contain essential oils (thyme, coriander, pimento, rosemary, basil), potassium sorbate (PS), sodium benzoate (SB)(4% w/v) and Nisin(10.000 OU). The antimicrobial effect against L. innocua, sensory characteristics (appearance, color, odor, texture, flavor and overall acceptability) and physical (color) and chemical (pH and water activity) properties of bologna slices coated WPO coatings were determined for during the 35-day period in refrigerated conditions (4±1°C). On conclusion, it was determined that the most effective coatings for L. innocua inactivation were PS, SB, and pimento essential oil, approximately 4.69, 4.45 and 4.16 log CFU/g, respectively. The most effective coating on the pH values (5.90-6.04) was established to be WPO coatings containing Nisin. Ot has been found that WPO coatings containing thyme essential oil provided the lowest water activity values with 0.945. On addition, it was possible to say that the most favored type of coating for sausage samples was Nisin-WPO coatings with 7.63-8.33 sensory scores.

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

“…All the prepared samples were packed with low‐density polyethylene film and sealed with a pyrolytic plating device. The samples were stored at refrigerator temperature for 14 days, and the analyses were performed on 0th, fourth, seventh, and 14th days, and the effects of LSE‐enriched SA films on the microbial shelf life were determined (Emiroğlu et al, 2010; Kalkan & Erginkaya, 2019; Shahbazi & Shavisi, 2018).…”

“…The samples were stored at refrigerator temperature for 14 days, and the analyses were performed on 0th, fourth, seventh, and 14th days, and the effects of LSE-enriched SA films on the microbial shelf life were determined (Emiroğlu et al, 2010;Kalkan & Erginkaya, 2019;.…”

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

“…The antimicrobial activity against gram‐positive bacteria such as S. aureus, Listeria innocua , and B.cereus has been highlighted by adding kecombrang flower EX, oregano, pimento, clove, and thyme EOs in coating for the preservation of sausages and patties (Kalkan & Ergİnkaya, 2020; Putri et al., 2019; Shukla et al., 2020; Soni et al., 2018). In particular, the antimicrobial action of oregano and thyme EO (0.1% v/v) in edible film increased shelf‐life by 5 days when applied to chicken patties.…”