Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket. (1st October 2020)

• Record Type: Journal Article
• Authors: Guo, Zonglin; Han, Ling; Yu, Qun-li; Lin, Liang
• Is Part Of: Food chemistry. Volume 326(2020)
• Publication Date: 2020-10-01
• Subjects: Starch film -- Sea buckthorn pomace -- Beef jerky -- Meat quality -- Spoilage bacteria; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127001
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SPF can effectively maintain the quality of beef jerky. SPF can effectively inhibit the growth of common spoilage microorganisms in beef jerky. SPF can be used as a potential packaging material for beef jerky during supermarket sales. Abstract: A new food packaging material was developed for beef jerky. The material consists of an esterified potato starch film with 3 different concentrations (2%, 4%, and 6%, w/w) of sea buckthorn pomace extract. The packaged beef jerky was kept in supermarket. The sea buckthorn pomace extract-esterified potato starch film (SPF) packaging significantly reduces the water loss, L*, a*, thiobarbituric acid reactive substances (TBARS) and the total volatile basic nitrogen (TVB-N) of beef jerky during storage ( p < 0.05), demonstrating a protective effect to reduce the deterioration of the quality. However, a high content of sea buckthorn pomace extract in film (6%) also affects the smell of beef jerky. Moreover, SPF effectively inhibits the growth of common spoilage bacteria in beef jerky. These results demonstrated that SPF reduces the deterioration rate of the beef jerky and the decreases the spoilage by bacteria, which both gives SPE a high potential as a new packaging material.