title: Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle.
abstract: Alginate-based edible films containing 1% (wt/vol) essential oils of Spanish oregano, Chinese cinnamon, or savory were immersed in 2% (wt/vol) or 20% (wt/vol) CaCl2 solution and then applied to beef muscle slices to control the growth of Escherichia coli O157:H7 and Salmonella Typhimurium. Whole beef muscle surfaces were inoculated with one of these strains at 10(3) CFU/cm2. During the 5 days of storage, samples of meat were obtained periodically for microbiological analysis. The availability of active compounds from essential oils present in films was evaluated by determination of total phenolic compounds for oregano- and savory-based films and of total aldehydes for cinnamon-based films during storage. After 5 days of storage, films containing oregano or cinnamon essential oils were the most effective against Salmonella Typhimurium regardless of the type of pretreatment used (2 or 20% CaCl2). During the same period, meat inoculated with E. coli O157:H7 and coated with films treated with 2% CaCl2 had significantly fewer bacteria (P < or = 0.05) when oregano-based films were used than when cinnamon- and savory-based films were used. The E. coli O157:H7 concentration was higher at the end of the storage period when films were pretreated with 20% CaCl2. Evaluation of the active compounds in films revealed that availability in oregano- and savory-based films was significantly more important (P < or = 0.05) than that in cinnamon-based films regardless of the type of pretreatment used (2 or 20% CaCl2). At the end of storage, release rates of 40, 60, and 77% were noted in oregano-, savory-, and cinnamon-based films in 2% CaCl2 and rates of 65, 62, and 90% were noted in the same films in 20% CaCl2.
authors.affiliation: Research Laboratory in Sciences Applied to Food, Canadian Irradiation Center, Institut Armand-Frappier, Université du Québec, 531 Blvd des Prairies, Laval, Québec, Canada H7V 1B7.
authors.forename: Mounia
authors.initials: M
authors.lastname: Oussalah
authors.forename: Stéphane
authors.initials: S
authors.lastname: Caillet
authors.forename: Stéphane
authors.initials: S
authors.lastname: Salmiéri
authors.forename: Linda
authors.initials: L
authors.lastname: Saucier
authors.forename: Monique
authors.initials: M
authors.lastname: Lacroix
mesh_terms: D000464:Alginates / Q000494:pharmacology; D000818:Animals; D002417:Cattle; D002935:Cinnamomum zeylanicum / Q000737:chemistry; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000254:growth & development; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D020723:Glucuronic Acid / Q000494:pharmacology; D006603:Hexuronic Acids / Q000494:pharmacology; D006801:Humans; D008460:Meat / Q000382:microbiology* / Q000592:standards; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development; D031362:Satureja / Q000737:chemistry; D013997:Time Factors
chemical_list: D000464:Alginates; D005520:Food Preservatives; D006603:Hexuronic Acids; D009822:Oils, Volatile; D020723:Glucuronic Acid