Monitoring of the dissemination of Salmonella in the chicken Frankfurt-sausage productionline of a sausage factory in the state of São Paulo, Brazil

Luiz, Alexandre de Freitas; Moreira, Fabiana C.; Corrêa, Edinéia de Fátima; Falcão, Deise Pasetto

doi:10.1590/s0074-02762004000500003

Cited by 12 publications

(9 citation statements)

References 8 publications

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“…With the increase in population and the emergence of new phenomena such as the development of cities, the establishment of factories and, consequently, the employment of family members, to provide livelihood and relative welfare, the need for ready‐made foods has become a necessity and expanded to some extent that these foods are an integral part of people's lives today, while chicken products are of particular importance (Luiz, Moreira, Correa Ede, & Falcao, ). One of the products of chicken meat is frozen raw chicken burger.…”

Section: Introductionmentioning

confidence: 99%

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Mahdavi

Hosseini

Sharifan

2017

Food Science & Nutrition

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In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti‐oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.

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Section: Introductionmentioning

confidence: 99%

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Mahdavi

Hosseini

Sharifan

2017

Food Science & Nutrition

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“…Meat can be reclaimed from neck, frame, and back bones of poultry; and bony fish trimmings after filleting, thus providing a new raw material for processed meat products: mechanically deboned meat (MDM) (Luiz, Moreira, Correˆa, & Falca˜o, 2004;Sousa, Teixeira, Mello, Torres, & Moita Neto, 2003). The use of MDM in heatprocessed meat products, such as frankfurters, has become common due to its low price (Lee, Williams, Sloan, & Littell, 1997;Luiz et al, 2004), despite the rapid onset of oxidative rancidity results in off-flavors, odors (Lee et al, 1997), and microbial growth (Sallam, Ishioroshi, & Samejima, 2004). It has also a high content of heme pigments, connective tissue, calcium and fat (Yang & Froning, 1992), dark color, undesired textural properties, and is susceptible to lipid oxidation (Smyth & O'Neill, 1997).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Cortez‐Vega

Fonseca

Feisther

et al. 2013

CyTA - Journal of Food

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“…A higher pH value (pH 6.82) of the MDBM, which was in the range of 6.6 to 7.5, was normally considered to encourage more microorganism growth and might explain a higher possibility of microbial activity in mechanically deboned meat (Jay 1996). In addition, higher levels of microorganisms might be incorporated during mechanical processing and product manufacturing if without proper handling, and Luiz et al (2004) suggested that good microbiological quality control at every stage during processing should be followed. In the current study, during the 14-day refrigerated storage, the VBN values for all the meatballs in each group did not exceed 20 mg/100 g, which is the value that is often described as the level necessary to detect meat spoilage .…”

Section: Tba and Vbnmentioning

confidence: 99%

Potential Uses of Mechanically Deboned Bullfrog (Rana Catesbeiana) Meat to Partially Replace Lean Pork to Produce Emulsified Meatballs

Hsu¹,

Liu²,

Ockerman³

et al. 2011

Journal of Food Quality

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The objective of this study was to evaluate the qualities of emulsified meatballs where part of the lean pork was substituted with mechanically deboned bullfrog (Rana catesbeiana) meat (MDBM) during manufacturing and subsequently stored at 4C. Meatballs were manufactured by adding 0, 7.5, 15, 22.5 or 30% MDBM. The meatballs had higher moisture, lower protein and fat contents, darker color, lower water-holding capacity, higher cooking loss and softer texture as the MDBM usage level increased. The thiobarbituric acid and volatile basic nitrogen values of the products significantly (P < 0.05) increased, and the shear values, springiness and fracturability decreased as the MDBM usage level increased (P < 0.05). The products containing 7.5% MDBM had higher acceptable sensory characteristics than those samples containing more MDBM. In conclusion, emulsified meatballs that had 7.5% mechanically deboned bullfrog meat, substituted with equal quantities of the lean pork, were acceptable based on their physicochemical and sensory qualities

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Monitoring of the dissemination of Salmonella in the chicken Frankfurt-sausage productionline of a sausage factory in the state of São Paulo, Brazil

Cited by 12 publications

References 8 publications

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Potential Uses of Mechanically Deboned Bullfrog (Rana Catesbeiana) Meat to Partially Replace Lean Pork to Produce Emulsified Meatballs

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