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Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment

Shin, So; Chang, Yoonjee; Lacroix, Monique; Han, Jaejoon (2017). Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment LWT - Food Science and Technology , vol. 84 . p. 183-188. DOI: 10.1016/j.lwt.2017.05.054.

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Résumé

Edible coating solutions, containing antioxidant and antimicrobial agents, were developed from mixture of apple peel powder and carboxymethylcellulose (CMC). Microfluidization, a high pressure homogenization technique, was used to reduce the particle size for the development of a highly dispersed apple peel powder solution. Tartaric acid was incorporated into apple peel powder/CMC solution, as an antimicrobial for active coating solution. The developed coating solution was applied to fresh beef patties, which were analyzed for antioxidant effects against lipid oxidation and antimicrobial activity against mesophilic aerobic bacteria, molds and yeasts, and Salmonella enterica. The sensory attributes were evaluated by 40 panelists. Results showed that active coating treatment completely inhibited lipid oxidation, and efficiently suppressed the growth of microbial on raw beef patties. The active coating formulation did not affect the sensory characteristics of raw and cooked beef patties. Therefore, apple peel-based edible coating treatment could be applied to meat products to protect the quality and prevent deterioration.

Type de document: Article
Mots-clés libres: Apple peel; Carboxymethylcellulose; Edible coating; Ground beef; Microfluidization
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 14 sept. 2017 14:55
Dernière modification: 14 sept. 2017 14:55
URI: http://espace.inrs.ca/id/eprint/6270

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