Controlling blown pack spoilage using anti-microbial packaging

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dc.contributor.authorReid, Rachael
dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorFanning, Séamus
dc.contributor.authorWhyte, Paul
dc.contributor.authorBolton, Declan
dc.contributor.funderDepartment of Agriculture, Food and the Marine
dc.date.accessioned2017-09-26T11:39:22Z
dc.date.available2017-09-26T11:39:22Z
dc.date.issued2017
dc.description.abstractActive (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 degrees C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid67
dc.identifier.citationReid, R., Bolton, D., Tiuftin, A., Kerry, J., Fanning, S. and Whyte, P. (2017) 'Controlling blown pack spoilage using anti-microbial packaging', Foods, 6(8), 67 (8pp). doi: 10.3390/foods6080067en
dc.identifier.doi10.3390/foods6080067
dc.identifier.issn2304-8158
dc.identifier.issued8
dc.identifier.journaltitleFoodsen
dc.identifier.urihttps://hdl.handle.net/10468/4803
dc.identifier.volume6
dc.language.isoenen
dc.publisherMDPI AGen
dc.relation.urihttp://www.mdpi.com/2304-8158/6/8/67
dc.rights© 2017, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBlown pack spoilageen
dc.subjectC. estertheticumen
dc.subjectAntimicrobialsen
dc.subjectGelatine filmsen
dc.subjectEdible coatingsen
dc.subjectActive food packagingen
dc.subjectEscherichia coli O157/H7en
dc.subjectAntibacterial propertiesen
dc.subjectClostridium gasigenesen
dc.subjectEssential oilsen
dc.subjectCaprylic aciden
dc.subjectBeefen
dc.subjectGrowthen
dc.subjectFilmsen
dc.subjectInactivationen
dc.subjectAlgidicarnisen
dc.titleControlling blown pack spoilage using anti-microbial packagingen
dc.typeArticle (peer-reviewed)en
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