scholarly journals Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality

2021 ◽  
Vol 77 (06) ◽  
pp. 6531-2021
Author(s):  
ANETA CEGIEŁKA ◽  
ELŻBIETA HAĆ-SZYMAŃCZUK ◽  
KATARZYNA FRĄCZKIEWICZ ◽  
MARTA CHMIEL
Keyword(s):  
Antibacterial Activity ◽  
Aqueous Extract ◽  
Meat Products ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Psychrotrophic Bacteria ◽  
Brochothrix Thermosphacta ◽  
Salvia Officinalis L ◽  
Entire Storage Period ◽  
Microbiological Analyses

The aim of the present study was to assess the antioxidative and antibacterial activity of sage (Salvia officinalis L.) aqueous extract and chitosan formulation in chicken burgers during storage. Four burger treatments were prepared: C – without sage extract and chitosan formulation, S – with 2.0% of sage extract, CH – with 1.0% of chitosan formulation, and SCH – with 2.0% of sage extract and 1.0% of chitosan formulation. On the production day, the chemical composition of poultry burgers was analyzed. After 0, 7 and 14 days of storage in burgers, the advancement of the lipid oxidation process was assessed and microbiological analyses were performed. Microbiological analyses included the determination of the total count of mesophilic aerobic microorganisms and that of psychrotrophic bacteria, count of coliform bacteria, count of Pseudomonas, and count of lactic acid bacteria. One of the tested groups of bacteria was Brochothrix thermosphacta, which can cause spoilage of packaged meat products stored under refrigeration temperature. It has been found that aqueous sage extract had significantly (p <0.05) the best antioxidative effect compared to chitosan and the combination of sage extract and chitosan formulation in chicken burgers during the entire storage period. Both aqueous sage extract and chitosan formulation exhibited antibacterial activity in chicken burgers, although the efficiency of growth inhibition differed between the tested bacteria groups. After 14 days of storage of burgers, the significantly (p <0.05) lowest number of mesophilic aerobic microorganisms, Pseudomonas spp., and B. thermosphacta were found in burgers with the combination of sage extract and chitosan formulation.

scholarly journals Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

2010 ◽  
Vol 79 (9) ◽  
pp. S107-S116 ◽  
Author(s):  
Leo Gallas ◽  
Eva Standarová ◽  
Iva Steinhauserová ◽  
Ladislav Steinhauser ◽  
Lenka Vorlová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Modified Atmosphere ◽  
Psychrotrophic Bacteria ◽  
Modified Atmospheres ◽  
Brochothrix Thermosphacta ◽  
Microbiological Indicators

The aim of the study was to investigate the effects of two modified atmospheres with a different combination of gases on selected groups of microorganisms and on concentrations of biogenic amines (BAs) in samples of poultry breast muscle. The samples were packaged under modified atmosphere A (75% O2 a 25% CO2) or B (75% N2 and 25% CO2) and stored at temperatures from +2 to +4 °C for 14 days. During the storage period, O2 concentrations in modified atmosphere A (MA A) decreased from the initial 74.8 ± 0.3% to 55.9 ± 6.6% at the end of the storage period. In all samples, counts of psychrotrophic bacteria counts, Brochothrix thermosphacta, lactic acid bacteria and coliform microorganism were determined. The tests were made on the packaging day, and then after three, nine and fourteen days of storage. At the end of the storage period, higher numbers of psychrotrophic bacteria (6.5 ± 0.7 log10 cfu g-1), Brochothrix thermosphacta (4.8 ± 0.3 log10 cfu g-1) and lactic acid bacteria (1.7 ± 0.4 log10 cfu g-1) were found on samples packaged under MA A. Samples packaged under modified atmosphere B on the other hand contained higher numbers of coliform bacteria (4.1 ± 0.6 log10 cfu g-1) at the end of the storage period. In addition to microbiological indicators, concentrations of biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine, spermidine and β-phenylethylamine) were also determined. In fresh samples and after three days of storage, only spermine and spermidine were found. After 9 and 14 days, also other BAs were detected. The biogenic amine totals at the end of the storage period was 60.0 ± 13.2 mg kg-1 in samples packaged under MA A and 129.0 ± 41.3 mg kg-1 in samples packaged under MA B. The most abundantly represented biogenic amines in samples packaged under MA A were putrescine and spermine (49.7 and 24.8%, respectively, at the end of the storage period), and putrescine and cadaverine in samples packaged under MA B (47.0 and 32.9 %, respectively, at the end of the storage period).

scholarly journals Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

2021 ◽  
Author(s):  
Veronika Lehotová ◽  
Veronika Antálková ◽  
Alžbeta Medveďová ◽  
Ľubomír Valík
Keyword(s):  
Early Stage ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
E Coli ◽  
Log Reduction ◽  
Milk Coagulation ◽  
Entire Storage Period ◽  
Stretching Process ◽  
Cheese Production

To evaluate the behaviour of the relevant microbial populations during stretched cheese production, the quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 &plusmn; 0.64 log CFU/g of presumptive lactococci counts, 4.06 &plusmn;0.61 of lactobacilli, 1.53 &plusmn; 0.57 log CFU/g of coliforms, 2.42 &plusmn; 0.67 log CFU/g of Escherichia coli, 1.53 &plusmn; 0.75 log CFU/g of yeasts and moulds, and 0.99 &plusmn; 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0&ndash;24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (-4.0 &plusmn; 1.0 log CFU/g). Total viable counts and yeasts and moulds showed 2 and almost 3 log reduction (-2.2 &plusmn; 1.1 log CFU/g and -2.6 &plusmn; 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of -1.50 &plusmn; 0.64 log CFU/g. The counts of yeasts and moulds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 &deg;C.

EFFECT OF A BIODEGRADABLE POLYMER PACKING ON THE QUALITY OF MEAT PRODUCTS

2019 ◽  
Author(s):  
К.Е. БЕЛОГЛАЗОВА ◽  
A.A. Ульянин ◽  
А.Д. Горневская ◽  
А.А. Рогожин
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Film Coating ◽  
Test Sample ◽  
Biodegradable Film ◽  
Anaerobic Microorganisms ◽  
Meat Spoilage ◽  
Entire Storage Period

Разработано биодеградабельное пленочное покрытие (БПП), состоящее из ксантана, карбоксиметилцеллюлозы, лецитина и воды для пищевого применения. Установлено, что в процессе хранения в опытных образцах свинины, упакованных в БПП, потери массы сократились с 2,16 до 0,21 (норма до 0,30). Срок хранения образцов охлажденной свинины, упакованных в биодеградабельную пленку, увеличился c 2 до 5 сут. Определено, что все упакованные образцы свинины оставались свежими в течение 5 сут хранения. В процессе хранения свинины в опытном образце на 3и сут отмечено уменьшение количества КМАФАнМ в 2 раза. На 10е сут хранения количество КМАФАнМ было также в 2 раза меньше в опытном образце, упакованном в БПП, чем в контрольном образце без пленки. В контрольном образце на 3и сут выявлены бактерии рода Proteus, что свидетельствовало о начале гнилостных процессов в мясе (порчи). В опытных образцах бактерии рода Proteus обнаружены на 5е сут. Определены режимы хранения свинины, упакованной в БПП: температура воздуха 02С, относительная влажность 8590, скорость движения воздуха 0,20,3 м/с. Данные параметры позволяют пролонгировать срок хранения упакованного в БПП мяса до 5 сут. A biodegradable film coating consisting of xanthan, carboxymethyl cellulose, lecithin and water for food use has been developed. It was found that during storage of pork, packaged in this biodegradable film, the weight loss of experimental samples decreased from 2,16 down to 0,21 (norm up to 0,30). The shelf life of samples of chilled pork, packaged in a biodegradable film, increased from 2 to 5 days. Sensory analysis showed that all packaged pork samples were fresh throughout the entire storage period 5 days. Reduction in 2 times of the numbers of mesophilic aerobic and optional anaerobic microorganisms in the test samples was observed during the storage of pork on the 3rd day. During 10 days of storage, the number of these bacteria was also 2 times less in the test sample packed in biodegradable film than in the control sample without film. In the control sample on day 3 revealed bacteria of the genus Proteus, indicating the beginning of putrefactive processes in meat (spoilage). The presence of bacteria of the genus Proteus was found in the test samples on day 5 only. The storage modes of pork packaged in a biodegradable film coating were determined: air temperature 02С, relative humidity 8590, air velocity 0,20,3 m/s. These parameters allow prolong the shelf life of meat up to 5 days.

scholarly journals In vitro synergistic antibacterial activity of Salvia officinalis L. and some preservatives

2010 ◽  
Vol 62 (1) ◽  
pp. 167-174 ◽  
Author(s):  
Dragana Stanojevic ◽  
Ljiljana Comic ◽  
Olgica Stefanovic ◽  
Slavica Solujic-Sukdolak
Keyword(s):  
Antibacterial Activity ◽  
Aqueous Extract ◽  
Sodium Nitrite ◽  
Sodium Benzoate ◽  
Synergistic Action ◽  
Salvia Officinalis ◽  
Assay Method ◽  
Potassium Sorbate ◽  
Salvia Officinalis L

The aim of this work was to investigate the antibacterial activity of aqueous extracts of the species Salvia officinalis L. and its synergistic action with the preservatives sodium nitrite, sodium benzoate and potassium sorbate in vitro against selected food spoiling bacteria. Synergism was assessed by the checkerboard assay method and quantitatively represented by the FIC index. Synergistic action was established for aqueous extract/sodium benzoate, aqueous extract/potassium sorbate, aqueous extract/sodium nitrite combinations. Synergism was detected in relation to: Agrobacterium tumefaciens, Bacillus subtilis and Proteus sp. Synergism was established at plant extract and preservative concentrations corresponding up to 1/8 MIC values. <br><br><b><font color="red">Detected autoplagiarism. Link to the Editorial Decision <u><a href="http://dx.doi.org/10.2298/ABS1004251U">10.2298/ABS1004251U</a></u></font></b><br>

scholarly journals Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage

2015 ◽  
Vol 67 (3) ◽  
pp. 918-926 ◽  
Author(s):  
F.S. Dias ◽  
M.R.R.M. Santos ◽  
R.F. Schwan
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Selection Criteria ◽  
Meat Products ◽  
Antibacterial Activities ◽  
Safety Properties ◽  
Pork Sausage ◽  
Pork Sausages ◽  
Microbiological Analyses

Lactic Acid Bacteria (LAB) are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial susceptibility and antibacterial activity. A total of 189 sealed packages of pork sausages were collected in seven municipalities (27 samples in each city) of Minas Gerais, Brazil. Microbiological analyses were performed to enumerate LAB. Two pre-selection criteria were applied to 567 isolates of LAB: catalase activity and tolerance to pH 2. A total of 32 strains of UFLA SAU were selected, characterized phenotypically and identified through 16S rDNA region sequencing. The susceptibility to antimicrobial and antibacterial activities of isolates was evaluated. The LAB count ranged from 3.079 to 8.987 log10 CFU/g. Lactobacillus plantarum and Lactobacillus paracasei were identified in the samples. UFLA SAU 11, 20, 34, 86, 131 and 258 showed a profile of susceptibility to four antimicrobials: erythromycin, ampicillin, chloramphenicol and gentamycin. In the antibacterial activity test, with exception of UFLA SAU 1, all other strains showed efficiency in inhibiting Escherichia coli, Salmonella Typhiand Listeria monocytogenes. In the statistical analysis there was interaction among strains of Lactobacillus against the pathogens tested. L. monocytogenes (P=0.05) was more sensitive to Lactobacillus strains and the highest inhibitory activity against this pathogen was achieved by strains UFLA SAU 135, 226, 238 and 258. Thus, UFLA SAU 11, 20, 34, 86, 131, 135, 226, 238 and 258 possess safety characteristics for application in meat products.

Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product

2010 ◽  
Vol 73 (4) ◽  
pp. 663-669 ◽  
Author(s):  
V. GIATRAKOU ◽  
A. NTZIMANI ◽  
I. N. SAVVAIDIS
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Sensory Data ◽  
Thyme Essential Oil ◽  
Brochothrix Thermosphacta ◽  
Yeasts And Molds ◽  
Entire Storage Period

In the present study, natural antimicrobials chitosan and thyme, and their combination, were evaluated for their effect on the shelf life of a ready-to-cook (RTC) chicken-pepper kebab (skewer) stored under modified atmosphere packaging (MAP) conditions at 4 ± 0.5°C for 14 days. The following treatments were examined: control samples stored under aerobic packaging (A), samples stored under MAP (M), samples treated with 1.5% chitosan (vol/wt) and stored under MAP (M-CH), samples treated with 0.2% thyme essential oil (vol/wt) (M-T), and samples treated with 1.5% chitosan (vol/wt) and 0.2% thyme essential oil (vol/wt) and stored under MAP (M-CH-T). Treatment M-CH-T significantly affected aerobic plate counts and counts of lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and yeasts and molds during the entire storage period. Similarly, lipid oxidation of the RTC product was retarded (M-CH-T treatment) during storage, whereas redness was maintained in M-T, M-CH, and M-CH-T samples. Based primarily on sensory data (taste attribute), M-CH and M-T treatments extended RTC product shelf life by 6 days, whereas M-CH-T treatment resulted in a product with a shelf life of 14 days that maintained acceptable sensory characteristics (shelf life of the control was 6 days).

scholarly journals Influence of polyphenols on sensory properties of fermented sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012066
Author(s):  
A Nikolic ◽  
N Grkovic ◽  
S Djuric ◽  
J Jovanovic ◽  
V Djordjevic ◽  
...  
Keyword(s):  
Cross Section ◽  
Biological Effects ◽  
Meat Products ◽  
Storage Period ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Fermented Sausage ◽  
Natural Preservative ◽  
Fermented Sausages ◽  
Entire Storage Period

Abstract In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.

scholarly journals Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

2021 ◽  
Vol 11 (6) ◽  
pp. 2680
Author(s):  
Veronika Lehotová ◽  
Veronika Antálková ◽  
Alžbeta Medveďová ◽  
Ľubomír Valík
Keyword(s):  
Early Stage ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
E Coli ◽  
Log Reduction ◽  
Milk Coagulation ◽  
Yeasts And Molds ◽  
Entire Storage Period ◽  
Cheese Production

To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ± 0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and molds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (−4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and molds showed 2 and almost 3 log reduction (−2.2 ± 1.1 log CFU/g and −2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of −1.50 ± 0.64 log CFU/g. The counts of yeasts and molds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C.

Influence of Chilling Methods on the Quality of Sardines (Sardina pilchardus)

2002 ◽  
Vol 65 (6) ◽  
pp. 1024-1032 ◽  
Author(s):  
RAUL GARCÍA ◽  
MERCEDES CARECHE
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Expanded Polystyrene ◽  
Sardina Pilchardus ◽  
Preservation Method ◽  
Storage Methods ◽  
Entire Storage Period ◽  
Subsequent Storage ◽  
Microbiological Analyses

The aim of this study was to determine for sardines (Sardina pilchardus) the effect of (i) chilling in ice and water in small expanded polystyrene boxes during distribution and in ice thereafter and (ii) chilling in ice and water for the entire storage period. These storage methods were compared with storage of the fish in ice in wooden boxes or in expanded polystyrene boxes. Three storage experiments were performed to take into account the variability in handling conditions and seasonality. There were significant (P &lt; 0.05) differences in the results of some of the sensory, physical, chemical, and microbiological analyses performed that showed that the fish were of better quality when preserved in water and ice than when preserved in ice alone. The effects of dewatering of the fish after transport and subsequent storage in ice were also significantly different (P &lt; 0.05) from those of storage in ice, with the former storage method resulting in better sensory and microbial indices. However, oxidative rancidity, as measured by thiobarbituric acid–reactive substances, was higher for the dewatered fish than for fish preserved in water and ice throughout the storage period. It is concluded that for sardines, storage in water and ice, either only during transport or throughout the storage period, can be useful as an alternative preservation method during distribution and retail sale.

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