Development of Hydrogels to Improve the Safety of (Korean Beef Tartare) by Reducing Psychrotrophic Cell Counts on Raw Beef Surface.

This study developed an antimicrobial hydrogel to control in (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% CaCl, hydrogel 2: 1% κ-carrageenan+1% chitosan, hydrogel 3: 2% κ-carrageenan+1% CaCl, and hydrogel 4: 2% κ-carrageenan+3% CaCl) were prepared. The hydrogels then absorbed 0.1% grapefruit seed extract (GSE) and 0.1% citrus extract (CE) for 30, 60, 120, and 240 min to be antimicrobial hydrogels. To select the most effective antimicrobial hydrogel, their swelling ratio (SR) and antilisterial activities were determined. The selected hydrogel (2×2 cm) was then placed on surface of beef (round; 3×3 cm), where (ca. 10 CFU/g) were inoculated, and the cell counts were enumerated on PALCAM agar. Among the hydrogels, the SR of hydrogel 1 increased with absorbing time, but other hydrogels showed no significant changes. Antimicrobial hydrogel 1 showed higher (p<0.05) antilisterial activity than other antimicrobial hydrogels, especially for the one absorbed the antimicrobial for 120 min. Thus, the antimicrobial hydrogel 1 absorbed antimicrobials for 120 min was applied on raw beef at 4℃, and reduced (p<0.05) more than 90% of on raw beef. These results indicate that antimicrobial hydrogel 1 formulated with 0.1% GSE or 0.1% CE is appropriate to improve the safety of by reducing psychrotrophic cell counts on raw beef.