Analysis of Vacuum Packed Beef Regarding Psychrotrophic Bacteria Growth and Biogenic Amines Content

Marquezini, M. G.; Orlando, E.A.; Yotsuyanagi, S.E.; Bromberg, Renata

doi:10.1016/j.profoo.2016.06.001

Cited by 4 publications

(4 citation statements)

References 9 publications

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Section: Resultscontrasting

confidence: 73%

“…It can be clearly seen from Table 4 that US-pretreatment significantly (P < 0.05) increased the formation of spermine in the uncooked samples and this could not be reduced by cooking. The spermine levels determined in the US-pretreated samples were lower than those of reported by Marquezini et al (2016) and Ruiz-Capillas et al (2007). Marquezini et al (2016) determined the spermine level of vacuum-packaged chilled beef cuts stored at 7 C was 27.76 AE 0.28 ppm on the first day of storage.…”

Section: Effect Of Pretreatment Type and Time On Biogenic Amine Contentmentioning

confidence: 56%

“…The spermine levels determined in the US-pretreated samples were lower than those of reported by Marquezini et al (2016) and Ruiz-Capillas et al (2007). Marquezini et al (2016) determined the spermine level of vacuum-packaged chilled beef cuts stored at 7 C was 27.76 AE 0.28 ppm on the first day of storage. The initial spermine content of vacuum-packaged cooked sliced ham samples was obtained as 27.40 ppm by Ruiz-Capillas et al (2007).…”

Section: Effect Of Pretreatment Type and Time On Biogenic Amine Contentmentioning

confidence: 56%

“…(2007). Marquezini et al. (2016) determined the spermine level of vacuum-packaged chilled beef cuts stored at 7 °C was 27.76 ± 0.28 ppm on the first day of storage.…”

Section: Resultsmentioning

confidence: 99%

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Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

Demi̇r

Çelik

Sezer

2021

Food sci. technol. int.

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This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef ( Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly ( P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly ( P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.

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Section: Resultscontrasting

confidence: 73%

Section: Effect Of Pretreatment Type and Time On Biogenic Amine Contentmentioning

confidence: 56%

Section: Effect Of Pretreatment Type and Time On Biogenic Amine Contentmentioning

confidence: 56%

“…(2007). Marquezini et al. (2016) determined the spermine level of vacuum-packaged chilled beef cuts stored at 7 °C was 27.76 ± 0.28 ppm on the first day of storage.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations