The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

Abstract

Summary The aim of the study was to determine antimicrobial efficiency of carrageenan and gelatine hydrosols containing acidic electrolysed water (AEW) on surface microbiota of meat and evaluate possible quality changes in raw meat after treatment with experimental AEW‐containing hydrosols. Microbiological examination of meat samples covered with AEW‐containing hydrosols (total number of microorganisms, yeast and moulds, and psychrotrophs) was performed. To evaluate quality changes, haem pigments, colour, thiobarbituric acid‐reactive substances (TBARS), antioxidant capacity and preliminary sensory evaluations were performed. Treatment with AEW‐containing hydrosols causes improvement in microbiological quality of meat samples. The treatment with AEW‐containing hydrosols significantly influenced the variability of myoglobin forms of tested meat samples. Changes in L*a*b* colour parameters were found and favourably affected sensory evaluation of meat quality, especially for samples treated with AEW and gelatine‐containing hydrosols. The TBARS values of all AEW–sols‐treated samples were in the range of 0.30–0.39 mg malondialdehyde kg−1. Radical scavenging (DPPH) and reducing ability (FRAP) assays confirmed that process of electrolysis significantly improved antioxidant activity of modified meat samples compared to treatment with hydrosols containing nonelectrolysed salt solutions. Obtained results suggest that hydrosols incorporated with AEW may be used for food preservation because of their antimicrobial activity and positive impact on quality factors of raw meat.

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

“…However, the differences were very small and not noticeable by visual inspection. These findings are in agreement with Brychcy et al [ 13 ].…”

“…On the 0 day of storage DPPH values were about 7.61–8.62 mmol Trolox Eq./kg, while after 28 days 5.54–5.97 mmol Trolox Eq./kg. Obtained results are not in agreement with Brychcy et al [ 13 ]. Researchers noticed that after 7 days of storage the DPPH values were higher for meat samples covered with gelatin and carrageenan hydrosols incorporated with AEW than for control samples (without AEW).…”

“…Strong acid electrolyzed water containing 20–60 mg/L ACC and slightly acidic electrolyzed water with 10–30 mg/L ACC are novel antimicrobial agents that have been used in Japan for several years [ 34 ]. Results from Brychcy et al [ 13 ] showed that covering meat with carrageenan and gelatin hydrosols containing acid electrolyzed water (AEW) extend shelf life of meat samples. This author believes that hydrosols incorporated with AEW may be used in food industry as new packaging materials with antimicrobial activity.…”

“…For example, chitosan [ 7 ], lysozyme [ 8 ], nisin [ 9 ], bacteriocins [ 10 ], rosemary, essential oils and cinnamon oil [ 11 ] have been tested. Moreover, the new packaging materials with antibacterial properties, such as chitosan coating treated with cold plasma [ 12 ] or gelatin and carrageenan hydrosols incorporated with acid electrolyzed water, have been investigated [ 13 ]. In our previous studies we revealed that sodium alginate hydrosols and hydrogels treated with direct electric current have antibacterial properties against pathogenic microorganisms.…”

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

“…It has an oxidation of approximately 0.75 mg MDA/ kg of meat. According to the report by Brychcy [77], rancidity and off-flavor were noticed when the TBAR value was in the range of a 0.5-1.0 mg MDA/kg sample. For this reason, it could be said that the walnut extract concentration within the film is not enough to avoid an oxidation process that allows the meat to be perfectly edible after a week.…”