Clarke David, Tyuftin Andrey A, Cruz-Romero Malco C, Bolton Declan, Fanning Seamus, Pankaj Shashi K, Bueno-Ferrer Carmen, Cullen Patrick J, Kerry Joe P
Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, College Road, Cork, Ireland.
Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Food Microbiol. 2017 Apr;62:196-201. doi: 10.1016/j.fm.2016.10.022. Epub 2016 Oct 13.
Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4 °C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts. During storage, microbial and quality assessments were carried out. Sodium octanoate treated packages significantly (p < 0.05) reduced microbial counts for all bacteria tested with an increase of 7 and 14 days, respectively compared to control samples. No significant effect on pH was observed with any treatment. The results suggested that these food grade antimicrobials have the potential to be used in antimicrobial active packaging applications for beef products.
使用了两种抗菌涂层，即辛酸钠和奥兰达FV（一种由生物类黄酮、柠檬酸、苹果酸、乳酸和辛酸组成的商用抗菌剂）。这两种抗菌剂以牛肉明胶作为载体和涂层聚合物，表面涂覆在冷等离子体处理过的聚酰胺薄膜的内层聚乙烯上。然后用这种包装材料对牛肉分割切块进行真空包装，并储存在4°C下。使用未涂覆的商用层压板和相同真空包装的分割牛肉切块制备对照样品。在储存期间，进行了微生物和质量评估。与对照样品相比，辛酸钠处理的包装显著（p < 0.05）降低了所有测试细菌的数量，分别延长了7天和14天的保质期。任何处理对pH值均未观察到显著影响。结果表明，这些食品级抗菌剂有潜力用于牛肉产品的抗菌活性包装应用中。
