Abstract
Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential oils (thyme, coriander, pimento, rosemary, basil), potassium sorbate (PS), sodium benzoate (SB)(4% w/v) and Nisin(10.000 IU). The antimicrobial effect against L. innocua, sensory characteristics (appearance, color, odor, texture, flavor and overall acceptability) and physical (color) and chemical (pH and water activity) properties of bologna slices coated WPI coatings were determined for during the 35-day period in refrigerated conditions (4±1°C). In conclusion, it was determined that the most effective coatings for L. innocua inactivation were PS, SB, and pimento essential oil, approximately 4.69, 4.45 and 4.16 log CFU/g, respectively. The most effective coating on the pH values (5.90-6.04) was established to be WPI coatings containing Nisin. It has been found that WPI coatings containing thyme essential oil provided the lowest water activity values with 0.945. In addition, it was possible to say that the most favored type of coating for sausage samples was Nisin-WPI coatings with 7.63- 8.33 sensory scores.
Highlights
In recent years, due to the increased interest in minimally processed foods depending on consumer demand, use of new technologies and approaches started in the packaging industry
This study aimed to investigate the impact of whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage and the inactivation effects of these antimicrobial coating materials against Listeria innocua, during the storage period
As a result of the statistical analyzes, the type of coating used and the storage time were found to be important in the inactivation of L. innocua whey protein isolates (WPI) coatings containing potassium sorbate, sodium benzoate and pimento essential oil provided the most effective inactivation against L. innocua
Summary
Due to the increased interest in minimally processed foods depending on consumer demand, use of new technologies and approaches started in the packaging industry. The active packaging technique is the most prominent of these technologies (Erginkaya et al, 2014). Antimicrobial packaging, as an active packaging technique, is a suitable protection method, especially for raw meat, processed meat products, poultry, dairy products, and seafood (Suppakul et al, 2003; Karagöz & Candoğan, 2007). Controlled release of antimicrobial compounds carried out on these systems can inhibit both the initial microorganisms and the current microbial growth during storage. These systems form a barrier mechanism for pathogens and/or spoilage microorganism for ensuring food safety (Cooksey, 2005). The formation of edible films and coatings from whey proteins can increase the utilization of whey, improve the nutritional value of foods and prolong shelf life (Ozdemir & Floros, 2008)
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