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Effects of Ginger Essential Oil on Physicochemical and Structural Properties of Agar‐sodium Alginate Bilayer Film and Its Application to Beef Refrigeration by Bin Zhang; Yang Liu; Huihui Peng; Yukai Lin; Kun Cai is a scholarly article available to read on EtoBox.

What is Effects of Ginger Essential Oil on Physicochemical and Structural Properties of Agar‐sodium Alginate Bilayer Film and Its Application to Beef Refrigeration about?

To maintain the freshness of meat products, an agar‐sodium alginate (AS) bilayer antibacterial film incorporated with ginger essential oil (GEO) was developed. The effect of GEO at different concentrations (1%, 2%, 3% and 4% v/v) on the physical properties, micro-structure and antibacterial activity closely related to AS film's application to beef refrigeration was extensively studied. In addition, the effects of AS bilayer active film on refrigeration quality and shelf life of beef were systematically evaluated. The porous structure and number of oil droplets became more obvious with the increase of GEO amount in AS film. The incorporation and increase of GEO could delay the lipid oxidation and protein decomposition of beef, reduce the total counts of the tested microorganisms (total viable bacteria, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, yeast, and mold) in meat samples. Compared with commercial polyethylene (PE) packaging, the accumulation of basic compounds from the degradation of beef protein as well as the microbial contamination was obviously improved, which could extend the comprehensive shelf life of beef by 4–6 days. Consequently, AS bilayer fil

Author

Bin Zhang; Yang Liu; Huihui Peng; Yukai Lin; Kun Cai

Publisher

Elsevier BV

Published

2023

Language

EN