The diffusion of acetic or propionic acids from thin (44 to 54 mm) chitosan-based antimicrobial packaging films in which they were incorporated was measured after immersion of the films in water, and the effects of pH (5.7, 6.4, or 7.0) and temperature (4°C, 10°C, or 24°C) on diffusion were investigated. The kinetics of acetic-and propionic-acid release deviated from the Fickian model of diffusion. Diffusion was found to be unaffected by pH in the range of values tested, but a decrease in temperature from 24°C to 4°C resulted in a reduction of diffusion coefficients from 2.59 × 10 -12 m 2 .s -1 to 1.19 × 10 -12 m 2 .s -1 for acetic acid and from 1.87 × 10 -12 m 2 .s -1 to 0.91 × 10 -12 m 2 .s -1 for propionic acid. The effect of temperature on diffusion was well (r 2 . 0.9785) described by an Arrhenius-type model with activation energies of 27.19 J.mole -1 (acetic) and 24.27 J.mole -1 (propionic). Incorporation of lauric acid or essential oils (cinnamaldehyde or eugenol) into the chitosan film at the time of preparation produced a subsequent reduction in the diffusion of acetic or propionic acid, and maximum effects were obtained with lauric acid and cinnamaldehyde incorporated to final concentrations of 1.0% and 0.5% (w/w), respectively.
es es es es, and a 20-min holding time had little , and a 20-min holding time had little , and a 20-min holding time had little , and a 20-min holding time had little , and a 20-min holding time had little influence on the quality of ohmic sausages. In addition, ohmic sausages were always found to be similar to influence on the quality of ohmic sausages. In addition, ohmic sausages were always found to be similar to influence on the quality of ohmic sausages. In addition, ohmic sausages were always found to be similar to influence on the quality of ohmic sausages. In addition, ohmic sausages were always found to be similar to influence on the quality of ohmic sausages. In addition, ohmic sausages were always found to be similar to smokehouse products except for texture, which was significantly softer ( smokehouse products except for texture, which was significantly softer ( smokehouse products except for texture, which was significantly softer ( smokehouse products except for texture, which was significantly softer ( smokehouse products except for texture, which was significantly softer (P P P P P > 0.05) in ohmic products but could be > 0.05) in ohmic products but could be > 0.05) in ohmic products but could be > 0.05) in ohmic products but could be > 0.05) in ohmic products but could be hardened by use of binders. hardened by use of binders. hardened by use of binders. hardened by use of binders. hardened by use of binders.
The relative ability of acetic, benzoic, citric, lactic, propionic, and sorbic acids to inhibit the growth of six common meat spoilage bacteria (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, Lactobacillus sake, Pseudomonas fiuorescens, and Serratia liquefaciens) was compared under otherwise optimum conditions (BHI or MRS broths; 20°C). Because of their low solubility in the growth media, benzoic and sorbic acids could only be used in low concentrations (below 0.15% [wt/vol]) and did not efficiently inhibit bacterial growth. All other acids totally inhibited growth at concentrations ranging from 0.1 % to 1% (wt/vol). On a weight basis, acetic acid was found to be the most inhibitory, followed by propionic. lactic, and citric acid, while the order of efficiency was reversed (citric> lactic> propionic> acetic) when the acid concentrations were expressed on a molar basis or when the acid effectiveness was evaluated relative to the concentration of undissociated molecules. Overall, the lactobacilli were the bacteria most resistant to the action of organic acids, followed by P. fiuorescens and S. liquefaciens, while B. thermosphacta and C. piscicola were considerably more sensitive.
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