Bactericidal effect of marinades on meats against different pathogens: a review

Lopes, Stefani Machado; Silva, Danielle Carmo da; Tondo, Eduardo César

doi:10.1080/10408398.2021.1916734

Cited by 17 publications

(12 citation statements)

References 54 publications

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“…Contrary to the effective retention proved by the above‐mentioned acid, it seemed that aspartic acid and glutamic acid were ineffective in softening alleviation, with no significant difference of shear force between these groups and control ( P > 0.05). Previous studies have observed the improved texture of silver carp, conger eel and other aquatic products by dipping with organic acids, which were speculated to be related to the suppression of microbial spoilage due to the antimicrobial effects of acids (Islam et al ., 2019; Min et al ., 2019; Lopes et al ., 2021). In the present study, the effect of di‐ and tri‐carboxylic acids on texture might be attributed to their effect on endogenous protease‐induced proteolysis.…”

Section: Resultsmentioning

confidence: 99%

“…Other acids resulted in pH ranging from 6.7 to 7.0. After 3 days, the pH of samples in groups treated with citric acid, maleic acid, fumaric acid, tartaric acid and malic acid was significantly lower than that in control, which was consistent with a previous report on the pH decline effect of organic acid treatment on fish muscle (Islam, et al ., 2019; Min, et al ., 2019; Lopes, et al ., 2021). During subsequent storage, the pH of all samples increased, which might be attributed to the accumulation of volatile bases produced from proteolysis (Islam, et al ., 2019).…”

Section: Phmentioning

confidence: 99%

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Inhibition of endogenous protease activity and protection of histomorphical integrity during refrigerated storage of grass carp fillets by treatment with natural edible di‐ and tri‐carboxylic acids

Huang

et al. 2022

Int J of Food Sci Tech

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Summary In this study, by dipping grass carp fillets with 10 mM di‐ and tri‐carboxylic acid solutions individually before storage at 4 °C for 10 days, the application potential of these acids in mitigating softening of fish was investigated through analysing shear force, pH, endogenous cathepsin activities, myofibrillar proteolysis and histomorphological characteristics. The results suggested that maleic acid, fumaric acid and tartaric acid were significantly effective against softening of grass carp muscle, as shown by shear force 26%–31% higher than that of control after storage. Acid treatments led to a decline in the pH of muscle. Besides, the inhibitory effect of these acids on cathepsins was demonstrated by activity reduction by 20%–90%. Further, sodium dodecyl sulphate–polyacrylamide gel electrophoresis and heat shock protein (HSP) analysis supported the protection of these acids against degradation and dissociation of myosin and actin through suppressing HSP loss. Moreover, histomorphological images with higher intensity of acridine orange fluorescence in muscle revealed the improvement of tissue integrity by acid treatments. The inhibitory potential of these acids in suppressing softening of fish muscle is particularly relevant to their capacity of mitigating cathepsin‐induced proteolysis and improving lysosome stability. Therefore, di‐ and tri‐carboxylic acids could play pleiotropic functions in the quality control of fish fillets.

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Section: Resultsmentioning

confidence: 99%

Section: Phmentioning

confidence: 99%

Inhibition of endogenous protease activity and protection of histomorphical integrity during refrigerated storage of grass carp fillets by treatment with natural edible di‐ and tri‐carboxylic acids

Huang

et al. 2022

Int J of Food Sci Tech

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“…The preparation of a seasoning mixture containing salt, vinegar, sugar, oil, and spices, and placing the meat for a few or several days, allows to improve the quality characteristics of the meat product [ 10 , 11 ]. A number of benefits from the use of vinegar have been noticed, such as a positive effect on the sensory characteristics of meat, colour, increase in palatability, tenderness, increase in the amount of bioactive substances secreted from muscle tissue, microbiological safety and the improvement of product durability [ 12 , 13 , 14 ]. The tenderness of meat is affected by the pH of the marinade, which causes the swelling of muscle fibers and connective tissue and increases the extraction capacity of myofibrillar proteins.…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

Łepecka

Szymański

Okoń

et al. 2023

Foods

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The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1—ham with curing salt, without apple vinegar; S2—ham with curing salt and 5% apple vinegar; S3—ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage. The products did not differ significantly in their chemical composition, salt content, fatty acid composition, and water activity (p > 0.05). During storage, a significant increase in the cholesterol content was observed (64.88–72.38 mg/100 g of the product). The lowest levels of nitrites and nitrates were recorded for treatment S3 (<0.10 and 4.73 mg/kg of product, respectively). The samples with the addition of apple vinegar (S2 and S3) were characterized by a lower pH value, higher oxidation-reduction potential, and TBARS (thiobarbituric acid reactive substances). Hams S3 were significantly brighter (L* 68.89) and less red (a* 12.98). All of the tested pork hams were characterized by very good microbiological quality (total number of microorganisms, number of lactic acid bacteria, number of acetic bacteria, number or presence of pathogenic bacteria). Significantly the lowest TVC (total viable counts) was found in the ham S3 (2.29 log CFU/g after 14 days). The S3 hams during storage were characterized by greater juiciness (6.94 c.u.) and overall quality (7.88 c.u.), but a lower intensity of smell and taste than the cured ham (S1). To sum up, it is possible to produce pork hams without the addition of curing salt, using natural apple vinegar as a marinade. Apple vinegar has a positive effect on the storage stability of the products, without losing their sensory properties.

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“…Many studies were directed to discover a new way to increase the preservation period of meat and its products and stay away from chemical additives, as attention has turned in recent years toward the use of numerous natural alternatives to extend the life of meat preservation and its products and increase the storage life, especially with a significant increase in the manufacture of meat products as well as their role in giving the desired flavor and taste, they can lengthen the shelf life of the food product because of its various therapeutic properties that cause its chemical content of active groups such as phenolic compounds and organic acids ( Al-Hadidy et al , 2023 ). Apple cider vinegar is a fermented product classified as a functional food because of its compounds and nutrients, such as minerals and vitamins in addition to having inhibitory effectiveness toward many microorganisms through its role in inhibiting the transport of nutrients through its cell membrane as well as its role in improving its manufacturing properties ( Alagoz et al , 2020 ), marinating can be described as the processing of raw meat with numerous components comprising vinegar or organic acids, oil, salt, sugar, herbs, spices and flavoring constituents for tenderizing meat, improving its juiciness and flavor, as well as improving microbiological properties and safeguarding the meat safety ( Lopes et al , 2022 ). The effect of apple vinegar on Salmonella count and holding time in inoculated beef steaks in vitro ( Table 6 ) by immersing the inoculated steak meat in apple vinegar at different concentrations (50%, 70%, and 100%).…”

Section: Discussionmentioning

confidence: 99%

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella

Elbarbary,

Abdelmotilib,

Bekhit

et al. 2024

Open Vet J

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Background: Salmonella-related foodborne illnesses are a significant public health concern. Naturally, antibacterial food components have been shown to limit microbial growth proliferation with various degrees of efficacy. Aims: To examine the occurrence, microbial load, and the effect of apple vinegar on Salmonella serovars in beef and beef products. Methods: 150 beef and beef products were collected between March and May 2022. Total viable count (TVC), Enterobacteriaceae count, isolation and identification of salmonella, and their virulence factors detection by multiplex PCR were determined and an experimental study of the effect of natural apple vinegar marination on Salmonella spp. Results: TVC was higher in meatballs (3.32×106±1.07×106) while beef burgers (4.22×103±0.71×103) had the highest Enterobacteriaceae count. Concerning the prevalence of salmonella spp., meatball (46.7%) and beef burger (25.3%) samples were the highest contamination rate. The commonly serovars detected were S. typhimurium (6%), S. enteritidis (6%), and S. infantis (4%). Based on the results of PCR, 12, 11, and 11 out of 18 samples of Salmonella isolates possess hila, stn, and invA genes. By immersing the inoculated steak meat in apple vinegar at different concentrations (50%, 70%, and 100%), the initial populations of the Salmonella strains after 12 h were reduced to 0.38×102±0.05×102 log CFU/mL; however, after 48 h become the most reduction (0.31×102±0.07×102 log CFU/mL) at a concentration of 100% apple vinegar. An enhancement in the sensory attributes was noted across all concentrations. Conclusion: The consumed beef and beef products are contaminated with pathogenic bacteria such as salmonella spp. Marinades made using apple vinegar concentrations of 50%, 75%, and 100% effectively minimized the prevalence of artificially inoculated Salmonella and extended the shelf life of preserved refrigerated beef products to 48 h.

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Bactericidal effect of marinades on meats against different pathogens: a review

Cited by 17 publications

References 54 publications

Inhibition of endogenous protease activity and protection of histomorphical integrity during refrigerated storage of grass carp fillets by treatment with natural edible di‐ and tri‐carboxylic acids

Inhibition of endogenous protease activity and protection of histomorphical integrity during refrigerated storage of grass carp fillets by treatment with natural edible di‐ and tri‐carboxylic acids

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella

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