Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

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dc.contributor.author Clarke, David J.
dc.contributor.author Tyuftin, Andrey A.
dc.contributor.author Cruz-Romero, Malco C.
dc.contributor.author Bolton, Declan
dc.contributor.author Fanning, Séamus
dc.contributor.author Pankaj, Shashi K.
dc.contributor.author Bueno-Ferrer, Carmen
dc.contributor.author Cullen, Patrick J.
dc.contributor.author Kerry, Joseph P.
dc.date.accessioned 2017-12-21T12:13:50Z
dc.date.available 2017-12-21T12:13:50Z
dc.date.issued 2016-10-13
dc.identifier.citation Clarke, D., Tyuftin, A. A., Cruz-Romero, M. C., Bolton, D., Fanning, S., Pankaj, S. K., Bueno-Ferrer, C., Cullen, P. J. and Kerry, J. P. (2017) ‘Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals’, Food Microbiology, 62, pp. 196-201. doi:10.1016/j.fm.2016.10.022 en
dc.identifier.volume 62 en
dc.identifier.startpage 196 en
dc.identifier.endpage 201 en
dc.identifier.issn 0740-0020
dc.identifier.issn 1095-9998
dc.identifier.uri http://hdl.handle.net/10468/5206
dc.identifier.doi 10.1016/j.fm.2016.10.022
dc.description.abstract Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4 °C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts. During storage, microbial and quality assessments were carried out. Sodium octanoate treated packages significantly (p < 0.05) reduced microbial counts for all bacteria tested with an increase of 7 and 14 days, respectively compared to control samples. No significant effect on pH was observed with any treatment. The results suggested that these food grade antimicrobials have the potential to be used in antimicrobial active packaging applications for beef products. en
dc.description.sponsorship Department of Agriculture, Fisheries and Food, Ireland (FIRM Project 'Packaging and chilling technologies to enhance meat quality and safety’: R15167 DAFF 11/F/033 Pac-Chill-Tech) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier B.V. en
dc.rights © 2016, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Gelatin films en
dc.subject Edible coatings en
dc.subject Antimicrobials en
dc.subject Antimicrobial active packaging en
dc.subject Food packaging en
dc.subject Plasma treatment en
dc.title Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2017-12-20T11:51:01Z
dc.description.version Accepted Version en
dc.internal.rssid 419970673
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Microbiology en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress Joe.Kerry@ucc.ie en
dc.internal.IRISemailaddress m.cruz@ucc.ie en


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© 2016, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2016, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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