Meat Preservation by an Antimicrobial Edible Coating

I. Sánchez-Ortega; C. Regalado-González; E.M. Santos; J. Castro-Rosas; E. Rangel-Vargas

Meat Preservation by an Antimicrobial Edible Coating

In: 63rd International Congress of Meat Science and Technology

Authors:

I. Sánchez-Ortega

I. Sánchez-Ortega ¹Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo, Km. 4.5 Col Carboneras, Mineral de la Reforma, Hgo, México

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C. Regalado-González

C. Regalado-González ²Departamento de Investigación y Posgrado en Alimentos, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas Santiago de Querétaro, Qro., México; irais_sanchez5498@uaeh.edu.mx

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E.M. Santos

E.M. Santos ¹Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo, Km. 4.5 Col Carboneras, Mineral de la Reforma, Hgo, México

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J. Castro-Rosas

J. Castro-Rosas ¹Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo, Km. 4.5 Col Carboneras, Mineral de la Reforma, Hgo, México

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E. Rangel-Vargas

E. Rangel-Vargas ¹Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo, Km. 4.5 Col Carboneras, Mineral de la Reforma, Hgo, México

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Type:: Chapter

Pages:: 906–907

DOI:: https://doi.org/10.3920/9789086868605_406

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Meat is a highly perishable food, in which microorganisms can multiply rapidly, resulting in quality losses and public health problems. It is important, therefore, the development of techniques that help to prevent microbial growth in fresh meat. The objective of this work was to determine the effect of an antimicrobial edible coating on the microbiological characteristics of fresh pork stored under refrigeration. Pork samples inoculated with Listeria monocytogenes or Brochothrix thermosphacta (10⁶ cfu/g) were coated with a filmogenic suspension containing a mixture of antimicrobials (nisin 18.75 μg/ ml, lauric arginate 312.5 μg/ml and lactic acid 87.5 mg/ml). Samples were vacuum packed, stored at 4 °C for 30 d, determining microbiological parameters. For all microorganisms analyzed, meat treated with the antimicrobial coating showed a lower population related to the control. In the case of L. monocytogenes, although the difference from the control was not very large (2.3 log cfu/g), it decreased with treatment while the control maintained the population. In meat inoculated with Brochothrix, a reduction from the control (3.1 log cfu/g) was also obtained.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Meat Preservation by an Antimicrobial Edible Coating

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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