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Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment

Author:
Shin, So-Hyang, Chang, Yoonjee, Lacroix, Monique, Han, Jaejoon
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 183-188
ISSN:
0023-6438
Subject:
Salmonella enterica, aerobes, anti-infective agents, antimicrobial properties, antioxidant activity, antioxidants, apple peels, apples, bacteria, beef, carboxymethylcellulose, cooked foods, edible films, homogenization, lipid peroxidation, microbial growth, molds (fungi), particle size, patties, sensory properties, tartaric acid, yeasts
Abstract:
Edible coating solutions, containing antioxidant and antimicrobial agents, were developed from mixture of apple peel powder and carboxymethylcellulose (CMC). Microfluidization, a high pressure homogenization technique, was used to reduce the particle size for the development of a highly dispersed apple peel powder solution. Tartaric acid was incorporated into apple peel powder/CMC solution, as an antimicrobial for active coating solution. The developed coating solution was applied to fresh beef patties, which were analyzed for antioxidant effects against lipid oxidation and antimicrobial activity against mesophilic aerobic bacteria, molds and yeasts, and Salmonella enterica. The sensory attributes were evaluated by 40 panelists. Results showed that active coating treatment completely inhibited lipid oxidation, and efficiently suppressed the growth of microbial on raw beef patties. The active coating formulation did not affect the sensory characteristics of raw and cooked beef patties. Therefore, apple peel-based edible coating treatment could be applied to meat products to protect the quality and prevent deterioration.
Agid:
5761961