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    Controlling Blown Pack Spoilage Using Anti-Microbial Packaging

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    Author
    Reid, Rachael
    Bolton, Declan cc
    Tiuftin, Andrey
    Kerry, Joseph P.
    Fanning, Seamus
    Whyte, Paul
    Keyword
    blown pack spoilage
    C. estertheticum
    antomicrobials
    gelatine films
    edible coatings
    active food packaging
    Date
    12/08/2017
    
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    URI
    http://hdl.handle.net/11019/1515
    Citation
    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.
    Abstract
    Active (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
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.3390/foods6080067
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    Food Safety
    Food Safety

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