Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets

Neetoo, Hudaa; Ye, Mu; Chen, Chien-Jen

doi:10.1016/j.ijfoodmicro.2009.10.003

Cited by 70 publications

(36 citation statements)

References 30 publications

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“…In addition, entrapping reduces the probable negative organoleptic effect of each of components on food. Furthermore encapsulated EOs in edible polymer causes a slow rate release of EOs, so their antibacterial activity would last for long time whereas in dipping or spraying EOs the diffusion would be continued into the food and microorganism might grow on the surface (Neetoo et al 2010).…”

Section: Discussionmentioning

confidence: 99%

“…Alginate is an efficient carrier for various antimicrobial treatment in food due to its probable interaction with incorporated antimicrobials and it has not detectable taste (Neetoo et al 2010). The microbeads suspension was prepared by mixing 2 % (w/v) of alginate (guluronic acid~65-70 %; mannuronic acid content 5-35 %) in deionized water under magnetic stirring.…”

Section: Microencapsulation Of Antimicrobial Formulationsmentioning

confidence: 99%

“…Microencapsulation could also decrease the organoleptically affection of antimicrobial agents, causes the slow rate release of EOs during storage time, protecting antimicrobial agents to be impaired by contacting the food matrix, promote the efficiency of them and so on (Hyldgaard et al 2012). Hydrocolloids such as proteins, cellulose derivatives, alginates, pectins, starches, and other polysaccharides are basic component of edible coating or polymeric matrix for encapsulating antimicrobial agents (Neetoo et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

Ghabraie

Huq

et al. 2016

J Food Sci Technol

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This study was conducted to evaluate the effects of sixteen antibacterial formulations against Listeria monocytogenes in a sausage model using a standard experimental design with 4 independent factors at 2 levels (2 4 ). Four independent factors consisted of nisin (12.5-25 ppm), nitrite (100-200 ppm) and organic acid salts (1.55-3.1 %) and the mixture of Chinese cinnamon and Cinnamon bark Essential Oils (EOs) (0.025-0.05 %). Based on the analysis, utilization of low (0.025 %) or high concentration (0.05 %) of EOs in combination with low concentration of nitrite (100 ppm), organic acid salts (1.55 %), and nisin (12.5 ppm) could reduce respectively 1.5 or 2.6 log CFU/g of L. monocytogenes in sausage at day 7 of storage as compared to the control. A predictive equation was created to predict the growth of L. monocytogenes in sausage. The sensory evaluation was then performed on selected optimized formulations in cooked meat (both pork and beef sausages) with a trained jury consisting of 35 individuals, demonstrated the selected antimicrobial formulations were organoleptically acceptable. The results revealed an important role of hurdle technology to control L. monocytogenes in meat product.

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Section: Discussionmentioning

confidence: 99%

Section: Microencapsulation Of Antimicrobial Formulationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

Ghabraie

Huq

et al. 2016

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…Alginates used in coatings with sodium lactate (2.4%) and sodium diacetate (0.25%) suppressed the growth of Listeria monocytogenes on cold-smoked salmon slices and fillets during 30 days of storage at 4°C (Neetoo et al, 2010). The PGA (1%) + CG (1%) gum only and xanthan gum (1%) treatments demonstrated some inhibitory effects on mite growth as compared to the control ham cubes (Zhao et al, 2016).…”

Section: Mite Reproduction Assaymentioning

confidence: 99%

Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings

Campbell

Zhao²,

Zhang

et al. 2017

Meat and Muscle Biology

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The ham mite, Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae), is the predominant pest of dry-cured pork during aging. This research was conducted 1) to determine the minimal concentrations of propylene glycol necessary for food grade coatings to control mites; and 2) to determine if sensory differences could be detected in hams that were treated with food grade coatings in commercial facilities using difference from control sensory tests. Ham cubes coated with either xanthan gum + 15% propylene glycol or propylene glycol alginate + carrageenan + 7.5% propylene glycol were the lowest propylene glycol concentrations that were effective (P < 0.05) at controlling mite infestations under laboratory conditions. Whole hams from commercial plants that were dipped with coatings were slightly different (P < 0.05) from the non-dipped control hams with respect to flavor, texture and moistness in the first trial. However, hams sprayed with coatings, a lower-cost application than dipping, did not cause sensory differences (P > 0.05) when compared to the control with respect to flavor, texture, moistness, and weight loss in trial 2. This research indicated that dry-cured ham processors could potentially spray these coatings on dry-cured hams during aging to control mite infestations in their plants without negatively impacting the sensory quality of the hams.

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“…Anatum was suppressed in the range of 2.2 to 2.8 log CFU/g in smoked salmon coated with an alginate coating containing oyster lysozyme at 160,000 mg/g plus nisin at 10 mg/g during storage at 4ºC by 35 days. Neetoo et al [20] delayed the growth of L. monocytogenes on cold-smoked salmon slices and fillets during the 30 days storage at 4ºC using alginate-based edible coating with sodium lactate (2.4%) and diacetate (0.25%). Marcos et al [21] reported a bacteriostatic effect against L. monocytogenes inoculated in sliced cooked ham during 60 days of storage at 1ºC, when enterocins A and B (2,000 AU/cm 2 ) were incorporated into an alginate film.…”

Section: Carriers Of Antimicrobial Compoundsmentioning

confidence: 99%

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

Raybaudi-Massilia¹,

Mosqueda-Melgar²

2012

The Complex World of Polysaccharides

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Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets

Cited by 70 publications

References 30 publications

Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

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