Effect of Composite Antimicrobial Coating on Quality of Bacon

doi:10.7506/spkx1002-6630-201202061

Abstract

Abstract: A composite antimicrobial coating made by carboxymethylcellulose (CMC) and gelatin was used for preservation of bacon. Using water vapor permeability, transparency and thickness as indicators, the formula of antimicrobial film was optimized. Meanwhile, the composite antimicrobial coating was also added potassium sorbate during preparation process. The results showed the best composite antimicrobial coating was achieved by adding 0.4% glycerol and 0.08% potassium sorbate to 10 g/L film-forming solution composed of carboxymethylcellulose and gelatin at a ratio of 1:2. Bacon dipped in the composite antimicrobial film-forming solution revealed a slow decay rate and prolonged storage period.

Key words: bacon, edible film, antimicrobial

CLC Number:

TS251.4

WANG Wei-dong, CAO Ze-hong, SUN Yue-e, QIN Wei-dong. Effect of Composite Antimicrobial Coating on Quality of Bacon[J]. FOOD SCIENCE, 2012, 33(2): 276-279.

[1]	ZHOU You, WANG Mengjun, CAO Chongjiang. Antimicrobial Properties of ZAISe/ZnS Quantum Dot/Chitosan Composite Packaging [J]. FOOD SCIENCE, 2022, 43(1): 171-176.
[2]	KANG Shenmin, WU Ruiyun, MU Wenqiang, ZHANG Shiqi, LI Pinglan. Research and Application of Lactic Acid Bacteria against Foodborne Pathogens: A Review [J]. FOOD SCIENCE, 2022, 43(1): 250-259.
[3]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[4]	SHEN Jinling, ZHAO Lina, HAN Wei, XU Zhenjian, JIANG Yuan, YANG Jielin, GUO Dehua, XUE Feng. Antimicrobial Resistance, Virulence Gene and Genetic Characteristics of Vibrio parahaemolyticus Isolates from Aquatic Products Imported to Shanghai [J]. FOOD SCIENCE, 2021, 42(8): 264-269.
[5]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[6]	CHEN Xiaohan, PANG Jie, WU Chunhua. Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid [J]. FOOD SCIENCE, 2021, 42(7): 232-239.
[7]	ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin. Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder [J]. FOOD SCIENCE, 2021, 42(6): 291-297.
[8]	NING Yawei, WANG Yao, HOU Linlin, SU Dan, WANG Zhixin, JIA Yingmin. Optimization of Brevilaterin Microencapsulation and Analysis of Slow-release Characteristics [J]. FOOD SCIENCE, 2021, 42(4): 38-43.
[9]	WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min. Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film [J]. FOOD SCIENCE, 2021, 42(3): 266-272.
[10]	LI Yufang, YANG Kun, GU Weiwei, ZHAO Qiong, HUANG Aixiang, SHI Yanan. Multi-target Antibacterial Mechanism of Milk-derived Antimicrobial Peptide BCp12 against Staphylococcus aureus [J]. FOOD SCIENCE, 2021, 42(23): 34-41.
[11]	JIA Rui, CAI Dan, GE Sitong, REN Shida, LIU Jingsheng. Antibacterial Activity and Mechanism of Polyphenol Extracts from Adzuki Bean Seed Coat against Two Pathogens [J]. FOOD SCIENCE, 2021, 42(23): 64-71.
[12]	WANG Yin, YANG Baowei, SHENG Huanjing, LI Yilan, SHI Chunlei, SHI Xianming, XIAO Yingping, YANG Hua. Effect of Methyl-directed Mismatch Repair Gene Deficiency on Ciprofloxacin Resistance in Salmonella Hypermutators [J]. FOOD SCIENCE, 2021, 42(22): 162-170.
[13]	LI Yanni, LI Fenfang, CHEN Jiao, LI Yixing, LIU Shisheng, HONG Keqian, FENG Jiancheng, YUAN Debao. Inhibitory Mechanism of Mustard Essential Oil Inclusion Complex against Aspergillus aculeatus [J]. FOOD SCIENCE, 2021, 42(21): 63-71.
[14]	GAO Shan, YU Li, DENG Yun, WANG Danfeng, ZHONG Yu. Effect of Freeze-Thaw Treatment on Structural, Thermal, Mechanical and Physical Properties of Starch-Based Films [J]. FOOD SCIENCE, 2021, 42(21): 72-79.
[15]	DAI Yujie, GUAN Rongfa, HUANG Haizhi, SUN Yujing, HE Rongjun, YANG Kai, CAI Ming. Determination of Eight Volatile N-Nitrosamines in Chinese Bacon by Modified QuEChERS and Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(20): 266-273.

Effect of Composite Antimicrobial Coating on Quality of Bacon

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments