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Antimicrobial effect of an Undaria pinnatifida composite film containing vanillin against Escherichia coli and its application in the packaging of smoked chicken breast
Author(s) -
Yang HyunJu,
Lee JiHyeon,
Lee KaYeon,
Song Kyung Bin
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13294
Subject(s) - vanillin , food science , composite number , antimicrobial , food packaging , chicken breast , chemistry , escherichia coli , chitosan , materials science , composite material , organic chemistry , biochemistry , gene
Summary To develop a value‐added product, we used the under‐utilised seaweed Undaria pinnatifida as a source material for the fabrication of a biodegradable film by extracting U. pinnatifida protein ( UPP ). UPP /gelatine composite films with different constituent ratios were prepared. In addition, the UPP /gelatine composite films containing vanillin (0.05%, 0.1% and 0.5%) were prepared as antimicrobial packaging material. To evaluate the utility of the UPP composite film containing 0.5% vanillin as food packaging material, smoked chicken breast samples inoculated with Escherichia coli were packed with the film and stored at 4 °C for 10 days. It was observed that packaging of smoked chicken breast with the UPP composite film containing vanillin decreased the population of the inoculated E. coli by 1.12 log CFU g −1 compared with that in the control sample. Thus, the UPP /gelatine composite film with added vanillin can be utilised as a packaging material for smoked chicken breast.