Mechanical properties of whey protein isolate films containing antimicrobials and their inhibitory action on spoilage flora of fresh beef
2009
Zinoviadou, K.G. | Koytsoymanis, K.P. | Biliaderis, C.G., Aristotle University, Thessaloniki (Greece). School of Agriculture. Department of Food Science and Technology
Antimcrobial films were prepared by incorporating different levels of antimicrobial agents such as oregano oil, sodium lactate (NaL), and e-polylysine (e-PL) into sorbitol-plasticized whey protein isolate (WPI) films. A decrease of Young modulus (E) and maximum tensile strength accompanied with an increase in elongation at break (%EB) was observed with the use of the antimicrobial compounds. Wrapping of beef cuts with the antimicrobial films resulted in significant inhibition of total flora (Total Viable Count, TVC). Moreover, the pseudomonads were significantly reduced with the use of all antimicrobial containing films. These results pointed to the effectiveness of antimicrobial whey protein films in extending the shelf life of fresh beef.
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