Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage
Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with tur...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Tosati, Juliano Vinícius [verfasserIn] Messias, Vanessa C. [verfasserIn] Carvalho, Pedro I. N. [verfasserIn] Rodrigues Pollonio, Marise A. [verfasserIn] Meireles, M. Angela A. [verfasserIn] Monteiro, Alcilene Rodrigues [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food and bioprocess technology - New York, NY : Springer Science + Business Media, LLC, 2008, 10(2017), 12 vom: 02. Sept., Seite 2165-2175 |
|---|---|
| Übergeordnetes Werk: |
volume:10 ; year:2017 ; number:12 ; day:02 ; month:09 ; pages:2165-2175 |
| Links: |
|---|
| DOI / URN: |
10.1007/s11947-017-1985-1 |
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| Katalog-ID: |
SPR023098090 |
|---|
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| 520 | |a Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. | ||
| 650 | 4 | |a Edible coating |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Sausage |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Turmeric residue |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Shelf life |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Messias, Vanessa C. |e verfasserin |4 aut | |
| 700 | 1 | |a Carvalho, Pedro I. N. |e verfasserin |4 aut | |
| 700 | 1 | |a Rodrigues Pollonio, Marise A. |e verfasserin |4 aut | |
| 700 | 1 | |a Meireles, M. Angela A. |e verfasserin |4 aut | |
| 700 | 1 | |a Monteiro, Alcilene Rodrigues |e verfasserin |4 aut | |
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10.1007/s11947-017-1985-1 doi (DE-627)SPR023098090 (SPR)s11947-017-1985-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Tosati, Juliano Vinícius verfasserin aut Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. Edible coating (dpeaa)DE-He213 Sausage (dpeaa)DE-He213 Turmeric residue (dpeaa)DE-He213 Shelf life (dpeaa)DE-He213 Messias, Vanessa C. verfasserin aut Carvalho, Pedro I. N. verfasserin aut Rodrigues Pollonio, Marise A. verfasserin aut Meireles, M. Angela A. verfasserin aut Monteiro, Alcilene Rodrigues verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 10(2017), 12 vom: 02. Sept., Seite 2165-2175 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:10 year:2017 number:12 day:02 month:09 pages:2165-2175 https://dx.doi.org/10.1007/s11947-017-1985-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 10 2017 12 02 09 2165-2175 |
| spelling |
10.1007/s11947-017-1985-1 doi (DE-627)SPR023098090 (SPR)s11947-017-1985-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Tosati, Juliano Vinícius verfasserin aut Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. Edible coating (dpeaa)DE-He213 Sausage (dpeaa)DE-He213 Turmeric residue (dpeaa)DE-He213 Shelf life (dpeaa)DE-He213 Messias, Vanessa C. verfasserin aut Carvalho, Pedro I. N. verfasserin aut Rodrigues Pollonio, Marise A. verfasserin aut Meireles, M. Angela A. verfasserin aut Monteiro, Alcilene Rodrigues verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 10(2017), 12 vom: 02. Sept., Seite 2165-2175 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:10 year:2017 number:12 day:02 month:09 pages:2165-2175 https://dx.doi.org/10.1007/s11947-017-1985-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 10 2017 12 02 09 2165-2175 |
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10.1007/s11947-017-1985-1 doi (DE-627)SPR023098090 (SPR)s11947-017-1985-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Tosati, Juliano Vinícius verfasserin aut Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. Edible coating (dpeaa)DE-He213 Sausage (dpeaa)DE-He213 Turmeric residue (dpeaa)DE-He213 Shelf life (dpeaa)DE-He213 Messias, Vanessa C. verfasserin aut Carvalho, Pedro I. N. verfasserin aut Rodrigues Pollonio, Marise A. verfasserin aut Meireles, M. Angela A. verfasserin aut Monteiro, Alcilene Rodrigues verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 10(2017), 12 vom: 02. Sept., Seite 2165-2175 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:10 year:2017 number:12 day:02 month:09 pages:2165-2175 https://dx.doi.org/10.1007/s11947-017-1985-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 10 2017 12 02 09 2165-2175 |
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10.1007/s11947-017-1985-1 doi (DE-627)SPR023098090 (SPR)s11947-017-1985-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Tosati, Juliano Vinícius verfasserin aut Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. Edible coating (dpeaa)DE-He213 Sausage (dpeaa)DE-He213 Turmeric residue (dpeaa)DE-He213 Shelf life (dpeaa)DE-He213 Messias, Vanessa C. verfasserin aut Carvalho, Pedro I. N. verfasserin aut Rodrigues Pollonio, Marise A. verfasserin aut Meireles, M. Angela A. verfasserin aut Monteiro, Alcilene Rodrigues verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 10(2017), 12 vom: 02. Sept., Seite 2165-2175 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:10 year:2017 number:12 day:02 month:09 pages:2165-2175 https://dx.doi.org/10.1007/s11947-017-1985-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 10 2017 12 02 09 2165-2175 |
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10.1007/s11947-017-1985-1 doi (DE-627)SPR023098090 (SPR)s11947-017-1985-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Tosati, Juliano Vinícius verfasserin aut Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. Edible coating (dpeaa)DE-He213 Sausage (dpeaa)DE-He213 Turmeric residue (dpeaa)DE-He213 Shelf life (dpeaa)DE-He213 Messias, Vanessa C. verfasserin aut Carvalho, Pedro I. N. verfasserin aut Rodrigues Pollonio, Marise A. verfasserin aut Meireles, M. Angela A. verfasserin aut Monteiro, Alcilene Rodrigues verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 10(2017), 12 vom: 02. Sept., Seite 2165-2175 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:10 year:2017 number:12 day:02 month:09 pages:2165-2175 https://dx.doi.org/10.1007/s11947-017-1985-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 10 2017 12 02 09 2165-2175 |
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English |
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Enthalten in Food and bioprocess technology 10(2017), 12 vom: 02. Sept., Seite 2165-2175 volume:10 year:2017 number:12 day:02 month:09 pages:2165-2175 |
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Enthalten in Food and bioprocess technology 10(2017), 12 vom: 02. Sept., Seite 2165-2175 volume:10 year:2017 number:12 day:02 month:09 pages:2165-2175 |
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Edible coating Sausage Turmeric residue Shelf life |
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Food and bioprocess technology |
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Tosati, Juliano Vinícius @@aut@@ Messias, Vanessa C. @@aut@@ Carvalho, Pedro I. N. @@aut@@ Rodrigues Pollonio, Marise A. @@aut@@ Meireles, M. Angela A. @@aut@@ Monteiro, Alcilene Rodrigues @@aut@@ |
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2017-09-02T00:00:00Z |
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Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. 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Tosati, Juliano Vinícius |
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Tosati, Juliano Vinícius ddc 660 bkl 58.34 misc Edible coating misc Sausage misc Turmeric residue misc Shelf life Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage |
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660 ASE 58.34 bkl Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage Edible coating (dpeaa)DE-He213 Sausage (dpeaa)DE-He213 Turmeric residue (dpeaa)DE-He213 Shelf life (dpeaa)DE-He213 |
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ddc 660 bkl 58.34 misc Edible coating misc Sausage misc Turmeric residue misc Shelf life |
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Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage |
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Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage |
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Tosati, Juliano Vinícius Messias, Vanessa C. Carvalho, Pedro I. N. Rodrigues Pollonio, Marise A. Meireles, M. Angela A. Monteiro, Alcilene Rodrigues |
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| title_sort |
antimicrobial effect of edible coating blend based on turmeric starch residue and gelatin applied onto fresh frankfurter sausage |
| title_auth |
Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage |
| abstract |
Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. |
| abstractGer |
Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. |
| abstract_unstemmed |
Abstract The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g $ day^{−1} $ $ m^{−2} $ $ atm^{−1} $; 4 MPa) or gelatin (13.4 g $ d^{−1} $ $ m^{−2} $ $ atm^{−1} $; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage. |
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12 |
| title_short |
Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage |
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https://dx.doi.org/10.1007/s11947-017-1985-1 |
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Messias, Vanessa C. Carvalho, Pedro I. N. Rodrigues Pollonio, Marise A. Meireles, M. Angela A. Monteiro, Alcilene Rodrigues |
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Messias, Vanessa C. Carvalho, Pedro I. N. Rodrigues Pollonio, Marise A. Meireles, M. Angela A. Monteiro, Alcilene Rodrigues |
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10.1007/s11947-017-1985-1 |
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2024-07-03T16:51:31.143Z |
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| score |
7.3992443 |