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Development and Application of an Active Plastic Multilayer Film by Coating a Plantaricin BM‐1 for Chilled Meat Preservation

Author:
Yang, Wenge, Xie, Yuanhong, Jin, Junhua, Liu, Hui, Zhang, Hongxing
Source:
Journal of food science 2019 v.84 no.7 pp. 1864-1870
ISSN:
0022-1147
Subject:
Listeria monocytogenes, active food packaging, aerobes, anaerobes, antibacterial properties, chilled meats, chitosan, coatings, liquids, meat, microbial growth, oxygen, packaging films, plantaricins, plate count, polyethylene terephthalates, polypropylenes, polyvinylidene chloride, raw meat, shelf life, spoilage bacteria, storage temperature, storage time, tensile strength, total volatile basic nitrogen
Abstract:
In this study, an active antibacterial packaging film was developed by coating a polyethylene terephthalate/polyvinylidene chloride/retort casting polypropylene (PPR) plastic multilayer film with plantaricin BM‐1 and chitosan. The characteristics of the active packaging film and its antibacterial effect for chilled meat preservation were evaluated. Our results indicated that the barrier properties against oxygen were improved significantly and the tensile strength and the elongation at break were changed slightly. The active plantaricin film significantly (P < 0.05) decreased the viable counts of Listeria monocytogenes by 3.6 log₁₀CFU/mL in liquid medium and approximately 1.4 log₁₀CFU/g in meat stored at 4 °C for 8 days compared with the control. Moreover, the viable counts of aerobes and anaerobes in the meat packaged with the active plantaricin film were significantly (P < 0.05) decreased by approximately 0.6 log₁₀CFU/g and 1.1 log₁₀CFU/g when compared with that packaged with PPR film stored at 4 °C for 12 days. The total volatile base (TVB‐N) in the meat packaged with the active plantaricin film was significantly (P < 0.05) lower than that in the control during the entire storage period. Our results indicated that the active film could extend the meat shelf life by inhibiting the L. monocytogenes and the background spoilage bacteria in chilled meat stored at 4 °C. This outcome suggests that plastic multilayer film incorporating plantaricin BM‐1 can be potentially used for fresh meat packaging. PRACTICAL APPLICATION: Fresh meat is highly perishable product. This study developed a plantaricin BM‐1 active plastic multilayer film that can inhibit the growth of microorganisms in chilled meat during storage at 4 °C.
Agid:
6541272