TY - JOUR
T1 - Application of yuba films for preserving beef patties
AU - Kim, Woojeong
AU - Ryu, Jee Hoon
AU - Kim, Yookyung
N1 - Funding Information:
This research was supported by the National Research Foundation of Korea [grant number NRF-2015R1C1A2A01051996 ].
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/9
Y1 - 2020/9
N2 - This study focused on yuba films coated with active agents to improve microbiological and oxidative stability and the feasibility of preserving beef patties. Yuba films (YC) coated with oregano essential oil (YO), grapefruit seed extract (YG), and their mixture (YOG) were characterized and applied to beef patties. YO (2.56 ×10−10 g m/Pa·sec·m2) displayed exceptional water barrier properties compared to YC (4.27 ×10−10 g m/Pa·sec·m2). All coated yuba films showed increased antioxidant capacity, particularly YG. In disc diffusion, all coated yuba films (inhibition zones ≥ 20.0 mm) were strongly effective against L. monocytogenes, whereas YO (27.17 mm) and YOG (29.00 mm) were effective against E. coli O157:H7. In the application to beef patties, YG beef patties (1.69 MDA mg/kg) showed the highest oxidative stability as a result of lipid oxidation inhibition (YC 1.88 MDA mg/kg). Furthermore, YG beef patties maintained the highest quality of meat color, which was dark purplish-red, during storage. While E. coli O157:H7 in beef patties was significantly inhibited by YO and YOG, the growth of L. monocytogenes in beef patties was impeded by all coated yuba films throughout the storage period. Overall, YOG can be potentially used to increase microbiological safety and extend the shelf life of beef patties.
AB - This study focused on yuba films coated with active agents to improve microbiological and oxidative stability and the feasibility of preserving beef patties. Yuba films (YC) coated with oregano essential oil (YO), grapefruit seed extract (YG), and their mixture (YOG) were characterized and applied to beef patties. YO (2.56 ×10−10 g m/Pa·sec·m2) displayed exceptional water barrier properties compared to YC (4.27 ×10−10 g m/Pa·sec·m2). All coated yuba films showed increased antioxidant capacity, particularly YG. In disc diffusion, all coated yuba films (inhibition zones ≥ 20.0 mm) were strongly effective against L. monocytogenes, whereas YO (27.17 mm) and YOG (29.00 mm) were effective against E. coli O157:H7. In the application to beef patties, YG beef patties (1.69 MDA mg/kg) showed the highest oxidative stability as a result of lipid oxidation inhibition (YC 1.88 MDA mg/kg). Furthermore, YG beef patties maintained the highest quality of meat color, which was dark purplish-red, during storage. While E. coli O157:H7 in beef patties was significantly inhibited by YO and YOG, the growth of L. monocytogenes in beef patties was impeded by all coated yuba films throughout the storage period. Overall, YOG can be potentially used to increase microbiological safety and extend the shelf life of beef patties.
KW - Antimicrobial film
KW - Edible film
KW - Meat preservation
KW - Yuba
UR - http://www.scopus.com/inward/record.url?scp=85087590230&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2020.109746
DO - 10.1016/j.lwt.2020.109746
M3 - Article
AN - SCOPUS:85087590230
SN - 0023-6438
VL - 131
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 109746
ER -