Controlling Blown Pack Spoilage Using Anti-Microbial Packaging
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 °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. View Full-Text
Share & Cite This Article
Reid, R.; Bolton, D.; Tiuftin, A.A.; Kerry, J.P.; Fanning, S.; Whyte, P. Controlling Blown Pack Spoilage Using Anti-Microbial Packaging. Foods 2017, 6, 67.
Reid R, Bolton D, Tiuftin AA, Kerry JP, Fanning S, Whyte P. Controlling Blown Pack Spoilage Using Anti-Microbial Packaging. Foods. 2017; 6(8):67.Chicago/Turabian Style
Reid, Rachael; Bolton, Declan; Tiuftin, Andrey A.; Kerry, Joe P.; Fanning, Séamus; Whyte, Paul. 2017. "Controlling Blown Pack Spoilage Using Anti-Microbial Packaging." Foods 6, no. 8: 67.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.