Antimicrobial Edible Film on Sausage to Inhibit Listeria Monocytogenes Growth

Ng, Xue Jun (2018) Antimicrobial Edible Film on Sausage to Inhibit Listeria Monocytogenes Growth. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

This study was carried out to investigate the synergistic antimicrobial effect of the nisin and gallic acid incorporated into gelatin-CMC film to inhibit Listeria monocytogenes on ready-toeat sausage. The minimum inhibitory concentration (MIC) of nisin is 750ppm while the gallic acid is 5300ppm to inhibit 5 log cfu/ml of L.monocytogenes. Nisin combined with gallic acid with the ratio of 9:1 gave significant synergistic effect even at 75% reduction of MIC (168.75ppm and 132.5ppm). The 2% (w/w) gelatin-CMC blend (1:4 ratio) film was chosen based on the highest tensile strength (0.027 ± 0.009 MPa) and lower gelatin off-flavor than 3% (w/w). Although film coated sausage (FCS) only showed comparable springiness with the control in Quantitative Descriptive Analysis, the hedonic test elucidated no significant different preferences in firmness, springiness, juiciness and meaty taste between the FCS and control. In the microbiological quality, the FCS gave two log reduction of L.monocytogenes after 5 days storage at 4oC. The development of anti-listerial film could be improved to obtain better releasing properties. In short, these results proved that the anti-listerial effect of nisin and gallic acid which were coated in the edible film.