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

So Hyang Shin, Yoonjee Chang, Monique Lacroix, Jaejoon Han

Research output: Contribution to journalArticlepeer-review

62 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)183-188
Number of pages6
JournalLWT - Food Science and Technology
Publication statusPublished - 2017 Oct

Bibliographical note

Funding Information:
This research was supported by the High Value-added Food Technology Development Program of the Korean Institute of Planning and Evaluation for Technology of Agriculture, Forestry, Fisheries and Food (IPET) (No. 315070-3). The authors wish to thank the support by Korea University Grant.

Publisher Copyright:
© 2017 Elsevier Ltd


  • Apple peel
  • Carboxymethylcellulose
  • Edible coating
  • Ground beef
  • Microfluidization

ASJC Scopus subject areas

  • Food Science


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