Possibility of using edible films and coatings containing different antimicrobial agents on Hungarian salami and inactivation effects on Listeria innocua

In this study, methyl cellulose and whey protein isolate films and coatings containing thyme, basil, rosemary, allspice, coriander essential oils, potassium sorbate, sodium benzoate (1, 2, 3 and 4 % w/v) and nisin (2500, 5000, 7500 and 10.000 IU) were prepared. The antimicrobial activities of these prepared antimicrobial films and coatings against L. innocua and possibility of using this films and coatings on Hungarian Salami were determined. Futhermore, each methyl cellulose and whey protein isolate antimicrobial films were performed physical and mechanical analysis to determine of the potential utility as packaging material and characterization. In order to determine sensory compliance with Hungarian Salami and methyl cellulose and whey protein isolate coatings containing different antimicrobial agents sensory analyzes were conducted. As a conclusion, all the antimicrobial films and coatings showed antimicrobial effect against L. innocua. Characterization of films containing potassium sorbate and sodium benzoate have been found to be more suitable for use as the packaging material. The most acclaimed Hungarian Salami samples aspects sensory that methyl cellulose coatings containing thyme essential oil and containing nisin whey protein isolate coatings were determined.