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Title 

Physical properties and antimicrobial activities of porcine meat and bone meal protein films containing coriander oil

Authors 

J H LeeMi Sun WonK B Song

Publisher 

Elsevier

Issue Date 

2015

Citation 

LWT - Food Science and Technology, vol. 63, no. 1, pp. 700-705

Keywords 

Coriander oilEscherichia coli O157:H7Listeria monocytogenesPorcine meat and bone mealProtein film

Abstract 

Porcine meat and bone meal (MBM) protein films were prepared using proteins extracted from porcine meat and bone meal, and their mechanical properties, water vapor permeability, moisture content, and optical properties (transparency and opacity) were examined. In addition, coriander oil (CO) was incorporated into the MBM protein film to provide antimicrobial activity. Optimal conditions for the film preparation were 5g of MBM protein, 2g of fructose, 0.02g of tannic acid, and 1g of CO in 100mL of film-forming solution. The inhibition zones of the MBM protein film containing CO against Escherichia coli O157:H7 and Listeria monocytogenes were 20.54 and 25.56mm, respectively. These results suggest that the extracted proteins from porcine meat and bone meal can be used as a base material for edible film preparation and that the MBM films containing CO are useful for antimicrobial food packaging.

ISSN 

0023-6438

Link 

http://dx.doi.org/10.1016/j.lwt.2015.03.043

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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