Abstract
Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 °C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals.
Highlights
Blown pack spoilage (BPS), characterised by a putrid smell (H2 S) with a metallic sheen on the meat with or without gas production, occurs in correctly chilled batches (0 to 2 ◦ C) after four to six weeks and is caused by psychrophilic Clostridium spp. [1]
A low percentage of beef primals are consistently contaminated with C. estertheticum or C. gasigenes spores [1] and previous research by Moschonas et al [6] showed that low contamination levels are sufficient to cause spoilage
Auranta FV (AFV) active packs took significantly longer (p < 0.01) to spoil than the corresponding controls (Figure 1). This was primarily due to the onset of blown pack spoilage being delayed from approximately 28 days to 48 days in the treated packs
Summary
Blown pack spoilage (BPS), characterised by a putrid smell (H2 S) with a metallic sheen on the meat with or without gas production, occurs in correctly chilled batches (0 to 2 ◦ C) after four to six weeks and is caused by psychrophilic Clostridium spp. [1]. Blown pack spoilage (BPS), characterised by a putrid smell (H2 S) with a metallic sheen on the meat with or without gas production, occurs in correctly chilled batches (0 to 2 ◦ C) after four to six weeks and is caused by psychrophilic Clostridium spp. Blown pack spoilage is usually caused by other. Clostridium spp., including C. estertheticum and C. gasigenes, which produce large volumes of gas, primarily carbon dioxide [3,5,6,7]. A low percentage of beef primals are consistently contaminated with C. estertheticum or C. gasigenes spores [1] and previous research by Moschonas et al [6] showed that low contamination levels (as low as 1 spore per cm2 ) are sufficient to cause spoilage. Spoilage may occur as soon as two weeks but typically after four to six weeks
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