Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey.
Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey.
Meat Sci. 2022 Jun;188:108799. doi: 10.1016/j.meatsci.2022.108799. Epub 2022 Mar 11.
The aim of the present study was to investigate the structural and physicochemical properties of ultrasound-treated ginger starch-based edible films incorporated with coconut shell liquid smoke (CSLS), and determine the inhibitory effect of the films against Escherichia coli O157:H7 in ground beef during the storage at 4 °C. Ultrasound-treated CSLS-ginger starch films presented a better mechanical, barrier, thermal, and antibacterial properties. The antibacterial effect of CSLS against E. coli, S. aureus, E. coli O157:H7, Listeria monocytogenes, Salmonella Enteritidis, and B. cereus increased significantly with ultrasound treatment. The CSLS-films showed antibacterial activity against E. coli O157:H7 without negatively affecting the sensory attributes of ground beef. The films containing 15% CSLS reduced E. coli O157:H7 populations by 1.33 log cfu/g in ground beef during the 12-day-storage. The CSLS-starch films effectively inhibited lipid oxidation in the ground beef samples during the refrigerated storage. These results indicated that ultrasound-treated CSLS-ginger starch film has the application potential as a novel antimicrobial active packaging for proteinous foods.
本研究旨在研究超声处理的姜淀粉基可食用膜与椰子壳液体烟熏剂（CSLS）结合后的结构和物理化学性质，并确定其在 4°C 下储存时对牛肉糜中大肠杆菌 O157:H7 的抑制作用。超声处理的 CSLS-姜淀粉膜具有更好的机械、阻隔、热学和抗菌性能。CSLS 对大肠杆菌、金黄色葡萄球菌、大肠杆菌 O157:H7、单核细胞增生李斯特菌、肠炎沙门氏菌和蜡样芽孢杆菌的抗菌效果随着超声处理显著增强。CSLS 膜对大肠杆菌 O157:H7 表现出抗菌活性，而不会对牛肉糜的感官特性产生负面影响。在 12 天的储存期内，含 15%CSLS 的薄膜使牛肉糜中的大肠杆菌 O157:H7 减少了 1.33logcfu/g。CSLS-淀粉膜在冷藏储存期间有效抑制了牛肉糜样品中的脂质氧化。这些结果表明，超声处理的 CSLS-姜淀粉膜作为一种新型的抗菌活性包装材料，具有应用于蛋白质食品的潜力。
