Korea University Food Microbiology Laboratory

Application of yuba films for preserving beef patties
Year of publication 2020
Author Kim, W., Ryu, J. H., & Kim, Y.
Publication in journal LWT
Status of publication Accepted

This study focused on yubafilms coated with active agents to improve microbiological and oxidative stabilityand the feasibility of preserving beef patties. Yubafilms (YC) coated with oregano essential oil (YO), grapefruitseed extract (YG), and their mixture (YOG) were characterized and applied to beef patties. YO (2.56×−1010g m/Pa·sec·m)2displayed exceptional water barrier properties compared to YC (4.27×−1010g m/Pa·sec·m)2. Allcoated yubafilms showed increased antioxidant capacity, particularly YG. In disc diffusion, all coated yubafilms(inhibition zones≥20.0 mm) were strongly effective againstL. monocytogenes, whereas YO (27.17 mm) andYOG (29.00mm) were effective againstE. coliO157:H7. In the application to beef patties, YG beef patties (1.69MDA 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. WhileE. coliO157:H7 in beef patties was significantly inhibited by YO and YOG, the growth ofL.monocytogenesin beef patties was impeded by all coated yubafilms throughout the storage period. Overall, YOGcan be potentially used to increase microbiological safety and extend the shelf life of beef patties