Gelatin films with nisin and catechin for minced pork preservation. (December 2018)

• Record Type: Journal Article
• Authors: Kaewprachu, Pimonpan; Ben Amara, Chedia; Oulahal, Nadia; Gharsallaoui, Adem; Joly, Catherine; Tongdeesoontorn, Wirongrong; Rawdkuen, Saroat; Degraeve, Pascal
• Is Part Of: Food packaging and shelf life. Volume 18(2018)
• Page Start: 173
• Page End: 183
• Publication Date: 2018-12
• Subjects: Gelatin films -- Microbial tranglutaminase -- Catechin -- Nisin -- Meat preservation; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2018.10.011
• Languages: English
• ISSNs: 2214-2894

Abstract

Graphical abstract: Highlights: Reticulation of gelatin-based films by MTGase reduced their solubility in water. Films incorporated with nisin and catechin had an in vitro antioxidant and antibacterial activity. Shelf-life of minced pork meat packed with films containing nisin and catechin was extended. Abstract: The capacity of gelatin-based active films to extend the shelf-life of minced pork meat was investigated. In vitro antibacterial and antioxidant activity of films resulted from nisin and catechin incorporation, respectively. Cross-linking of gelatin macromolecules by microbial transglutaminase (MTGase) added in film-forming suspensions resulted in a marked decrease of the films solubility in water. Gelatin films reticulated by MTGase with or without (control) nisin and catechin were thus used to overwrap minced pork meat stored in trays at 5 °C for 7 days. Their gas barrier properties were high enough for the self-development by the respiratory activity of meat microflora of a modified atmosphere with a decreased oxygen and an increased carbon dioxide concentration over 7 days. Interestingly, gelatin films with nisin and catechin retarded lipid oxidation and microbial growth: the time to reach a total viable count of 10 7 CFU. g −1 of meat was extended from 1 to 4 days.