Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents
Summary This study aimed to investigate the effects of antibacterial agent ultrasonic immersion on the quality of salted casings in terms of microorganism, physicochemical characters and structure characteristics. The results showed that citric acid immersion had the most significant effect as compa...
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| Veröffentlicht in: | International journal of food science & technology 2022-07, Vol.57 (7), p.4483-4494 |
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| container_title | International journal of food science & technology |
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| creator | Jiang, Qixing Fu, Yuhan Gao, Pei Yu, Dawei Xia, Wenshui |
| description | Summary
This study aimed to investigate the effects of antibacterial agent ultrasonic immersion on the quality of salted casings in terms of microorganism, physicochemical characters and structure characteristics. The results showed that citric acid immersion had the most significant effect as compared to that of control samples, with a reduction of 1.00, 1.65 and 1.66 log CFU g−1 in Staphylococcus, Halophile and Psychrophiles compared to control samples respectively. Citric acid and tea polyphenol treatment increased the elongation at break of casings by 11.3% and 10.4%, and the most significant increase in the tensile strength of samples with chitosan oligosaccharide was 13.7%. Meanwhile, all samples were not discriminative in colour, collagen solubility, water solubility, thermal swelling and thermal shrinking rate. Furthermore, a compact and dense casing surfaces found by the scanning electron microscopy (SEM) images after antibacterial agent treatment. Therefore, antibacterial agent immersion has the potential to control microorganisms’ growth, improve mechanical properties and extend the application field of salted casings.
Effects of antibacterial agents on the characteristics of natural salted casings. |
| doi_str_mv | 10.1111/ijfs.15782 |
| format | Article |
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This study aimed to investigate the effects of antibacterial agent ultrasonic immersion on the quality of salted casings in terms of microorganism, physicochemical characters and structure characteristics. The results showed that citric acid immersion had the most significant effect as compared to that of control samples, with a reduction of 1.00, 1.65 and 1.66 log CFU g−1 in Staphylococcus, Halophile and Psychrophiles compared to control samples respectively. Citric acid and tea polyphenol treatment increased the elongation at break of casings by 11.3% and 10.4%, and the most significant increase in the tensile strength of samples with chitosan oligosaccharide was 13.7%. Meanwhile, all samples were not discriminative in colour, collagen solubility, water solubility, thermal swelling and thermal shrinking rate. Furthermore, a compact and dense casing surfaces found by the scanning electron microscopy (SEM) images after antibacterial agent treatment. Therefore, antibacterial agent immersion has the potential to control microorganisms’ growth, improve mechanical properties and extend the application field of salted casings.
Effects of antibacterial agents on the characteristics of natural salted casings.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15782</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antibacterial activity ; antibacterial agent ; Antibacterial agents ; Antiinfectives and antibacterials ; Casings ; Chitosan ; Citric acid ; Collagen ; Elongation ; Immersion ; Mechanical properties ; Microorganisms ; Oligosaccharides ; Psychrophiles ; Scanning electron microscopy ; Solubility ; structure ; Submerging ; Tea ; Tensile strength ; ultrasonic immersion</subject><ispartof>International journal of food science & technology, 2022-07, Vol.57 (7), p.4483-4494</ispartof><rights>2022 Institute of Food, Science and Technology (IFSTTF)</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2602-ec8ccde7a196823e52d84dc8c11403dbf0aa126d5064a8f4766e4590334eb5b3</cites><orcidid>0000-0001-5439-1818 ; 0000-0002-6409-5817 ; 0000-0001-7411-0825 ; 0000-0003-3891-2999</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15782$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15782$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Jiang, Qixing</creatorcontrib><creatorcontrib>Fu, Yuhan</creatorcontrib><creatorcontrib>Gao, Pei</creatorcontrib><creatorcontrib>Yu, Dawei</creatorcontrib><creatorcontrib>Xia, Wenshui</creatorcontrib><title>Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents</title><title>International journal of food science & technology</title><description>Summary
This study aimed to investigate the effects of antibacterial agent ultrasonic immersion on the quality of salted casings in terms of microorganism, physicochemical characters and structure characteristics. The results showed that citric acid immersion had the most significant effect as compared to that of control samples, with a reduction of 1.00, 1.65 and 1.66 log CFU g−1 in Staphylococcus, Halophile and Psychrophiles compared to control samples respectively. Citric acid and tea polyphenol treatment increased the elongation at break of casings by 11.3% and 10.4%, and the most significant increase in the tensile strength of samples with chitosan oligosaccharide was 13.7%. Meanwhile, all samples were not discriminative in colour, collagen solubility, water solubility, thermal swelling and thermal shrinking rate. Furthermore, a compact and dense casing surfaces found by the scanning electron microscopy (SEM) images after antibacterial agent treatment. Therefore, antibacterial agent immersion has the potential to control microorganisms’ growth, improve mechanical properties and extend the application field of salted casings.
Effects of antibacterial agents on the characteristics of natural salted casings.</description><subject>Antibacterial activity</subject><subject>antibacterial agent</subject><subject>Antibacterial agents</subject><subject>Antiinfectives and antibacterials</subject><subject>Casings</subject><subject>Chitosan</subject><subject>Citric acid</subject><subject>Collagen</subject><subject>Elongation</subject><subject>Immersion</subject><subject>Mechanical properties</subject><subject>Microorganisms</subject><subject>Oligosaccharides</subject><subject>Psychrophiles</subject><subject>Scanning electron microscopy</subject><subject>Solubility</subject><subject>structure</subject><subject>Submerging</subject><subject>Tea</subject><subject>Tensile strength</subject><subject>ultrasonic immersion</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kE9Lw0AQxRdRsFYvfoKANzF1_zc5SrFaqXiw92Wz2TRb0qTubCjFL-_GeHYuw7z5zRt4CN0SPCOxHt2ughkR84yeoQlhUqRUUnKOJjgXOBWcskt0BbDDGFM25xP0_e6M7wrXNd3WGd08JIf6BM50prb7QUh0WyYQfG9C7-Noau21CdY7CM5A0lVJq8cV6CbYMjEaXLuFJHirh_noQh1dgivGu8Fza9sA1-ii0g3Ym78-RZvl82bxmq4_XlaLp3VqqMQ0tSYzprRzTXKZUWYFLTNeRpEQjllZVFhrQmUpsOQ6q_hcSstFjhnjthAFm6K70fbgu6_eQlC7rvdt_KhoNMRSEJFH6n6kYhwA3lbq4N1e-5MiWA3ZqiFb9ZtthMkIH11jT_-QavW2_BxvfgDo4X8-</recordid><startdate>202207</startdate><enddate>202207</enddate><creator>Jiang, Qixing</creator><creator>Fu, Yuhan</creator><creator>Gao, Pei</creator><creator>Yu, Dawei</creator><creator>Xia, Wenshui</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-5439-1818</orcidid><orcidid>https://orcid.org/0000-0002-6409-5817</orcidid><orcidid>https://orcid.org/0000-0001-7411-0825</orcidid><orcidid>https://orcid.org/0000-0003-3891-2999</orcidid></search><sort><creationdate>202207</creationdate><title>Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents</title><author>Jiang, Qixing ; Fu, Yuhan ; Gao, Pei ; Yu, Dawei ; Xia, Wenshui</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2602-ec8ccde7a196823e52d84dc8c11403dbf0aa126d5064a8f4766e4590334eb5b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antibacterial activity</topic><topic>antibacterial agent</topic><topic>Antibacterial agents</topic><topic>Antiinfectives and antibacterials</topic><topic>Casings</topic><topic>Chitosan</topic><topic>Citric acid</topic><topic>Collagen</topic><topic>Elongation</topic><topic>Immersion</topic><topic>Mechanical properties</topic><topic>Microorganisms</topic><topic>Oligosaccharides</topic><topic>Psychrophiles</topic><topic>Scanning electron microscopy</topic><topic>Solubility</topic><topic>structure</topic><topic>Submerging</topic><topic>Tea</topic><topic>Tensile strength</topic><topic>ultrasonic immersion</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiang, Qixing</creatorcontrib><creatorcontrib>Fu, Yuhan</creatorcontrib><creatorcontrib>Gao, Pei</creatorcontrib><creatorcontrib>Yu, Dawei</creatorcontrib><creatorcontrib>Xia, Wenshui</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jiang, Qixing</au><au>Fu, Yuhan</au><au>Gao, Pei</au><au>Yu, Dawei</au><au>Xia, Wenshui</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-07</date><risdate>2022</risdate><volume>57</volume><issue>7</issue><spage>4483</spage><epage>4494</epage><pages>4483-4494</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
This study aimed to investigate the effects of antibacterial agent ultrasonic immersion on the quality of salted casings in terms of microorganism, physicochemical characters and structure characteristics. The results showed that citric acid immersion had the most significant effect as compared to that of control samples, with a reduction of 1.00, 1.65 and 1.66 log CFU g−1 in Staphylococcus, Halophile and Psychrophiles compared to control samples respectively. Citric acid and tea polyphenol treatment increased the elongation at break of casings by 11.3% and 10.4%, and the most significant increase in the tensile strength of samples with chitosan oligosaccharide was 13.7%. Meanwhile, all samples were not discriminative in colour, collagen solubility, water solubility, thermal swelling and thermal shrinking rate. Furthermore, a compact and dense casing surfaces found by the scanning electron microscopy (SEM) images after antibacterial agent treatment. Therefore, antibacterial agent immersion has the potential to control microorganisms’ growth, improve mechanical properties and extend the application field of salted casings.
Effects of antibacterial agents on the characteristics of natural salted casings.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15782</doi><tpages>4494</tpages><orcidid>https://orcid.org/0000-0001-5439-1818</orcidid><orcidid>https://orcid.org/0000-0002-6409-5817</orcidid><orcidid>https://orcid.org/0000-0001-7411-0825</orcidid><orcidid>https://orcid.org/0000-0003-3891-2999</orcidid></addata></record> |
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| subjects | Antibacterial activity antibacterial agent Antibacterial agents Antiinfectives and antibacterials Casings Chitosan Citric acid Collagen Elongation Immersion Mechanical properties Microorganisms Oligosaccharides Psychrophiles Scanning electron microscopy Solubility structure Submerging Tea Tensile strength ultrasonic immersion |
| title | Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents |
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