Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage

The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product's shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g day(-1) m(-2) atm(-1)) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g day(-1) m(-2) atm(-1); 4 MPa) or gelatin (13.4 g d(-1) m(-2) atm(-1); 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 A degrees C showed a significant (p >= 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage.