The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

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Abstract

Summary

The aim of the study was to determine antimicrobial efficiency of carrageenan and gelatine hydrosols containing acidic electrolysed water (AEW) on surface microbiota of meat and evaluate possible quality changes in raw meat after treatment with experimental AEW-containing hydrosols. Microbiological examination of meat samples covered with AEW-containing hydrosols (total number of microorganisms, yeast and moulds, and psychrotrophs) was performed. To evaluate quality changes, haem pigments, colour, thiobarbituric acid-reactive substances (TBARS), antioxidant capacity and preliminary sensory evaluations were performed. Treatment with AEW-containing hydrosols causes improvement in microbiological quality of meat samples. The treatment with AEW-containing hydrosols significantly influenced the variability of myoglobin forms of tested meat samples. Changes in L*a*b* colour parameters were found and favourably affected sensory evaluation of meat quality, especially for samples treated with AEW and gelatine-containing hydrosols. The TBARS values of all AEW–sols-treated samples were in the range of 0.30–0.39 mg malondialdehyde kg−1. Radical scavenging (DPPH) and reducing ability (FRAP) assays confirmed that process of electrolysis significantly improved antioxidant activity of modified meat samples compared to treatment with hydrosols containing nonelectrolysed salt solutions. Obtained results suggest that hydrosols incorporated with AEW may be used for food preservation because of their antimicrobial activity and positive impact on quality factors of raw meat.

The aim of the study was to determine antimicrobial efficiency of carrageenan and gelatine hydrosols containing acidic electrolysed water (AEW) on surface microbiota of meat and evaluate possible quality changes in raw meat after treatment with experimental AEW-containing hydrosols. Microbiological examination of meat samples covered with AEW-containing hydrosols (total number of microorganisms, yeast and moulds, and psychrotrophs) was performed. To evaluate quality changes, haem pigments, colour, thiobarbituric acid-reactive substances (TBARS), antioxidant capacity and preliminary sensory evaluations were performed. Treatment with AEW-containing hydrosols causes improvement in microbiological quality of meat samples. The treatment with AEW-containing hydrosols significantly influenced the variability of myoglobin forms of tested meat samples. Changes in L*a*b* colour parameters were found and favourably affected sensory evaluation of meat quality, especially for samples treated with AEW and gelatine-containing hydrosols. The TBARS values of all AEW–sols-treated samples were in the range of 0.30–0.39 mg malondialdehyde kg−1. Radical scavenging (DPPH) and reducing ability (FRAP) assays confirmed that process of electrolysis significantly improved antioxidant activity of modified meat samples compared to treatment with hydrosols containing nonelectrolysed salt solutions. Obtained results suggest that hydrosols incorporated with AEW may be used for food preservation because of their antimicrobial activity and positive impact on quality factors of raw meat.

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