Bacterial sources of putrescine and cadaverine in chill stored vacuum‐packaged beef

Dainty, R. H.; Edwards, Robert A.; Hibbard, C.M.; Ramantanis, S.

doi:10.1111/j.1365-2672.1986.tb04264.x

Cited by 86 publications

(46 citation statements)

References 20 publications

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“…Enterobacteriaceae counts were positively related to 1,3-DG and to the volatile compounds ethanol, 2-propanone, 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene and 3-octene, and they were negatively related to FFA. This fact is in agreement with the recognition of the role of proteolytic Entrerobacteriaceae in the spoilage of refrigerated meats packaged under vacuum or modified atmosphere (Dainty et al, 1986) and in the development of putrid ammoniacal odour (Nortjé and Shaw, 1989). Moreover, the decrease in FFA is likely due to their transformation in other compounds such as carbonyls (MacLeod and Seyyedain-Ardebili, 1981).…”

Section: Resultssupporting

confidence: 87%

Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O 2 , 30% CO 2 and 10% N 2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, sensory degradation of odour and colour, microbial counts, thiobarbituric acid (TBA), pH, drip loss, lipid composition and volatile compounds. The degradation of raw beef quality was related to the increase in 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene, 3-octene, 2-propanone, Enterobacteriaceae and aerobial plate counts (APC), metmyoglobin (MMb), lightness (L*), yellowness (b*), drip loss and TBA. Among these variables, TBA, b* and MMb may be useful in evaluating raw beef quality. No variables related to fat, except for TBA, including pH were limiting factors of the colour and odour shelf-life of raw beef under MAP. Each breed had some characteristics that were unique and these differences may influence the stability of meat to oxidation depending on myoglobin concentration and the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio.

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Section: Resultssupporting

confidence: 87%

Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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“…Neither approach demonstrated any influence of AHL production on spoilage of the product. The typical spoilage in vacuum-packed meat is probably a result of an interaction between LAB and Enterobacteriaceae (8,16,20). We therefore deliberately inoculated the H. alvei strains on meat samples with a background level of LAB; however, this did not reveal any importance of QS systems in meat spoilage.…”

Section: Discussionmentioning

confidence: 99%

“…and the degree of spoilage (17). In vacuumpacked meat products, however, it is believed that the spoilage arises from a metabiotic interaction between LAB (the dominating flora) and Enterobacteriaceae (found in lower numbers) (8,16,20). Normally, a level of 10 8 to 10 9 CFU/g of a spoilage microorganism has to be present for sensory changes to be detectable.…”

mentioning

confidence: 99%

Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Bruhn¹,

Christensen²,

Flodgaard³

et al. 2004

Appl Environ Microbiol

116

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Quorum-sensing (QS) signals (N-acyl homoserine lactones [AHLs]) were extracted and detected from five commercially produced vacuum-packed meat samples. Ninety-six AHL-producing bacteria were isolated, and 92 were identified as Enterobacteriaceae. Hafnia alvei was the most commonly identified AHL-producing bacterium. Thin-layer chromatographic profiles of supernatants from six H. alvei isolates and of extracts from spoiling meat revealed that the major AHL species had an R f value and shape similar to N-3-oxo-hexanoyl homoserine lactone (OHHL). Liquid chromatography-mass spectrometry (MS) (high-resolution MS) analysis confirmed the presence of OHHL in pure cultures of H. alvei. Vacuum-packed meat spoiled at the same rate when inoculated with the H. alvei wild type compared to a corresponding AHL-lacking mutant. Addition of specific QS inhibitors to the AHL-producing H. alvei inoculated in meat or to naturally contaminated meat did not influence the spoilage of vacuum-packed meat. An extracellular protein of approximately 20 kDa produced by the H. alvei wild-type was not produced by the AHL-negative mutant but was restored in the mutant when complemented by OHHL, thus indicating that AHLs do have a regulatory role in H. alvei. Coinoculation of H. alvei wild-type with an AHL-deficient Serratia proteamaculans B5a, in which protease secretion is QS regulated, caused spoilage of liquid milk. By contrast, coinoculation of AHL-negative strains of H. alvei and S. proteamaculans B5a did not cause spoilage. In conclusion, AHL and AHL-producing bacteria are present in vacuumpacked meat during storage and spoilage, but AHL does not appear to influence the spoilage of this particular type of conserved meat. Our data indicate that AHL-producing H. alvei may induce food quality-relevant phenotypes in other bacterial species in the same environment. H. alvei may thus influence spoilage of food products in which Enterobacteriaceae participate in the spoilage process.

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“…Bacterial sources of putrescine and cadaverine have been studied by Dainty (1986). Of the meat strains of Leuconostocts…”

Section: Muramic Acidmentioning

confidence: 99%

Rapid method for detection of muramic acid and cadaverine as indicators of microbial load on fresh meats

Lebron

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Bacterial sources of putrescine and cadaverine in chill stored vacuum‐packaged beef

Cited by 86 publications

References 20 publications

Multivariate study of different beef quality traits from local Spanish cattle breeds

Multivariate study of different beef quality traits from local Spanish cattle breeds

Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Rapid method for detection of muramic acid and cadaverine as indicators of microbial load on fresh meats

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