Abstract
Fresh beef loin was packaged with 0–2% silver nanoparticles (AgNPs) incorporated agar films to investigate the effect of antimicrobial packaging on meat quality changes in terms of microbiological and physicochemical properties. Raw beef cuts were directly inoculated with Listeria monocytogenes and Escherichia coli O157:H7 and stored in the air-sealed packages combined with the agar films at 5 °C for 15 days. Beef samples showed low susceptibility to the agar/AgNP composite films, resulting in about one log reduction of the inoculated pathogenic bacteria in viable cell count during storage. However, the composite films could partly prevent beef samples from directly contacting oxygen, maintaining the meat color and retarding oxidative rancidity. Experimental results suggested that the AgNP-incorporated agar films can potentially be applied in packaged raw meats as an active food packaging material to inhibit microbial and physicochemical quality deterioration during distribution and sale.
Highlights
Because meat has a high water activity and is rich in nutrients, it is highly susceptible to microbial contamination and growth, resulting in off-flavors and off-tastes, changes in texture, and slime formation
Microbial populations of beef samples packaged with the agar composite films containing 0, 1, and 2% AgNPs during storage at 5 ◦C are shown in Figures 1 and 2
Confirmed potent antibacterial activity of the agar composite films with 1–2% AgNPs could not be observed against the natural beef microorganisms tested in the present work [27]
Summary
Because meat has a high water activity and is rich in nutrients, it is highly susceptible to microbial contamination and growth, resulting in off-flavors and off-tastes, changes in texture, and slime formation. The number of microorganisms on the surface of fresh meat increases during storage and distribution according to typical microbial growth patterns in response to temperature, pH, and oxygen availability. The degree and nature of surface contamination of cut meat are known to determine its potential shelf life [1]. Microbial growth in raw meat can cause poor quality but sometimes the development of foodborne diseases. Antimicrobial packaging has shown beneficial effects in inhibiting spoilage and pathogenic microorganisms of concern in meat to maintain freshness, extend shelf-life and ensure food safety [9,10,11,12]. The effectiveness of antimicrobial packaging is usually assessed by measuring changes in the number of microorganisms or quality factors related to microbial growth [13]
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