Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11016776 | International Journal of Food Microbiology | 2019 | 9 Pages |
Abstract
In order to control foodborne pathogens on seafood products, an antimicrobial, thermoplastic starch/polybutylene adipate terephthalate (TPS/PBAT; 40/60) film was produced by coating gelatin (15% v/v) containing lauric arginate (LAE; 0.8â¯mg/cm2), alone or combination with nisin Z (69.4â¯AU/cm2) to produce LAE-Gelatin-TPS/PBAT and Nisin-LAE-Gelatin-TPS/PBAT films, respectively. Both films were investigated for control of Vibrio parahaemolyticus ATCC 17802 and Salmonella Typhimurium ATCC 14028 on bigeye snapper (Lutjanus lineolatus) and tiger prawn (Penaeus monodon) slices during long-term (28â¯days), refrigerated (4â¯Â°C; chilled) and frozen (â20â¯Â°C) storage up to 90â¯days. S. Typhimurium ATCC 14028, experimentally inoculated onto bigeye snapper and tiger prawn slices, treated with the LAE-Gelatin-TPS/PBAT film, and stored at 4â¯Â°C was reduced 3.2 log10â¯CFU/g after 28â¯days and 7 log10â¯CFU/g after 21â¯days, respectively. Nisin-LAE-Gelatin-TPS/PBAT film reduced S. Typhimurium ATCC 14028 on bigeye snapper and tiger prawn slices 3.5 log10â¯CFU/g after 28â¯days and 7 log10â¯CFU/g after 14â¯days at 4â¯Â°C, respectively. The LAE-Gelatin-TPS/PBAT and Nisin-LAE-Gelatin-TPS/PBAT films and storage for 28â¯days at 4â¯Â°C reduced V. parahaemolyticus inoculated on chilled bigeye snapper slices approximately 2.6 and 4.2 log10â¯CFU/g, respectively. Both films reduced V. parahaemolyticus inoculated on chilled tiger prawn slices approximately 7.1 log10â¯CFU/g after 28â¯days at 4â¯Â°C. The LAE-Gelatin-TPS/PBAT and Nisin-LAE-Gelatin-TPS/PBAT films also reduced S. Typhimurium, inoculated on bigeye snapper and tiger prawn slices, 5.8 and 5.6 log10â¯CFU/g, respectively, after 60â¯days at â20â¯Â°C. V. parahaemolyticus was reduced by 5.8 log10â¯CFU/g on frozen bigeye snapper and tiger prawn slices after treatment with Nisin-LAE-Gelatin-TPS/PBAT film after 14 and 21â¯days, respectively. However, the LAE-Gelatin-TPS/PBAT film reduced V. parahaemolyticus 5.8 log10â¯CFU/g on both frozen seafood slices after 28â¯days. The results obtained from this study indicate the LAE-Gelatin-TPS/PBAT and Nisin-LAE-Gelatin-TPS/PBAT films displayed excellent inhibition against S. Typhimurium and V. parahaemolyticus on chilled and frozen seafood.
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Authors
Rinrada Pattanayaiying, Amporn Sane, Penchom Photjanataree, Catherine N. Cutter,