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Physical Properties of Gelidium corneum-Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork Loins

Hong, Y.-H., Lim, G.-O., Song, K.B.
Journal of food science 2009 v.74 no.1 pp. C6
edible seaweed, Rhodophycota, gelatin, physical properties, grapefruits, seed extracts, green tea, plant extracts, food packaging, packaging materials, pork, loins (meat cut), edible films, tensile strength, water vapor, permeability, antibacterial properties, Escherichia coli O157:H7, Listeria monocytogenes, chemical concentration, microbial growth, food contamination, microbiological quality, food storage, storage quality, shelf life
Edible Gelidium corneum-gelatin (GCG) blend films containing grapefruit seed extract (GFSE) or green tea extract (GTE) were manufactured, and the quality of pork loins packed with the film during storage was determined. Tensile strength (TS) and water vapor permeability (WVP) of the films containing GFSE or GTE were better than those of the control. The film's antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes increased with increasing antimicrobial concentration, resulting in a decrease in the populations of bacteria by 0.77 to 2.08 and 0.91 to 3.30 log CFU/g, respectively. Pork loin samples were inoculated with E. coli O157:H7 and L. monocytogenes. The samples packed with the GCG film containing GFSE (0.08%) or GTE (2.80%) had a decrease in the populations of E. coli O157:H7 and L. monocytogenes of 0.69 to 1.11 and 1.05 to 1.14 log CFU/g, respectively, compared to the control after 4 d of storage. The results showed that the quality of pork loins during storage could be improved by packaging them with the GCG film containing GFSE or GTE.