Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage

• Autor(a) principal: KALKAN,Selin
• Data de Publicação: 2020
• Outros Autores: ERGİNKAYA,Zerrin
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500136
• topic: edible coatings; antimicrobial; Listeria innocua; whey protein isolate; food packaging

Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential oils (thyme, coriander, pimento, rosemary, basil), potassium sorbate (PS), sodium benzoate (SB)(4% w/v) and Nisin(10.000 IU). The antimicrobial effect against L. innocua, sensory characteristics (appearance, color, odor, texture, flavor and overall acceptability) and physical (color) and chemical (pH and water activity) properties of bologna slices coated WPI coatings were determined for during the 35-day period in refrigerated conditions (4±1°C). In conclusion, it was determined that the most effective coatings for L. innocua inactivation were PS, SB, and pimento essential oil, approximately 4.69, 4.45 and 4.16 log CFU/g, respectively. The most effective coating on the pH values (5.90-6.04) was established to be WPI coatings containing Nisin. It has been found that WPI coatings containing thyme essential oil provided the lowest water activity values with 0.945. In addition, it was possible to say that the most favored type of coating for sausage samples was Nisin-WPI coatings with 7.63- 8.33 sensory scores.