Application of yuba films for preserving beef patties

Woojeong Kim, Jee Hoon Ryu, Yookyung Kim

Research output: Contribution to journalArticle

Abstract

This study focused on yuba films coated with active agents to improve microbiological and oxidative stability and the feasibility of preserving beef patties. Yuba films (YC) coated with oregano essential oil (YO), grapefruit seed extract (YG), and their mixture (YOG) were characterized and applied to beef patties. YO (2.56 ×10−10 g m/Pa·sec·m2) displayed exceptional water barrier properties compared to YC (4.27 ×10−10 g m/Pa·sec·m2). All coated yuba films showed increased antioxidant capacity, particularly YG. In disc diffusion, all coated yuba films (inhibition zones ≥ 20.0 mm) were strongly effective against L. monocytogenes, whereas YO (27.17 mm) and YOG (29.00 mm) were effective against E. coli O157:H7. In the application to beef patties, YG beef patties (1.69 MDA mg/kg) showed the highest oxidative stability as a result of lipid oxidation inhibition (YC 1.88 MDA mg/kg). Furthermore, YG beef patties maintained the highest quality of meat color, which was dark purplish-red, during storage. While E. coli O157:H7 in beef patties was significantly inhibited by YO and YOG, the growth of L. monocytogenes in beef patties was impeded by all coated yuba films throughout the storage period. Overall, YOG can be potentially used to increase microbiological safety and extend the shelf life of beef patties.

Original languageEnglish
Article number109746
JournalLWT
Volume131
DOIs
Publication statusPublished - 2020 Sep

Keywords

  • Antimicrobial film
  • Edible film
  • Meat preservation
  • Yuba

ASJC Scopus subject areas

  • Food Science

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