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Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef
Author(s) -
Gedarawatte Shamika T. G.,
Ravensdale Joshua T.,
Johns Michael L.,
Azizi Azlinda,
AlSalami Hani,
Dykes Gary A.,
Coorey Ranil
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15178
Subject(s) - purge , food science , bacterial cellulose , chemistry , odor , cellulose , lactic acid , bacteria , lipid oxidation , vacuum packing , exudate , biochemistry , biology , waste management , botany , organic chemistry , engineering , genetics , antioxidant
The application of bacterial cellulose (BC) as a wrapping material for vacuum‐packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low‐field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly ( P < 0.05) reduced purge accumulation in vacuum packages which was confirmed by an increased swelling ratio and scanning electron microscopy images. Colorimetric measurements showed significantly ( P < 0.05) increased redness and yellowness values in wrapped samples compared to unwrapped samples. BC wrap did not affect pH, tenderness, and odor of meat, but significantly ( P < 0.05) increased lipid oxidation, and numbers of lactic acid bacteria and Brochothrix thermosphacta counts. This study shows that BC wrap has potential as a purge absorbent in vacuum packaged meat. Practical Application Bacteria cellulose has good water holding capacity that can be utilized to absorb purge exudate from beef. It helps to improve the appearance and consequently consumer acceptance of vacuum packed beef.