Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs

Kačániová, Miroslava; Mellen, Martin; Vuković, Nenad; Kluz, Maciej; Puchalski, Czesław; Haščí­k, Peter; Kunová, Simona

doi:10.3390/microorganisms7050134

Cited by 23 publications

(34 citation statements)

References 41 publications

(43 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Raw poultry meat poses a microbiological hazard associated with the appearance of pathogenic bacteria. Among them, the most important are Enterobacteriaceae which can be considered an indicator of microbiological quality of meat [ 30 , 43 , 44 ]. In the present study, the amount of Enterobacteriaceae found in raw non-marinated pectoral muscles was 2.98 log cfu·g −1 ; in muscles subjected to 24-h marinating in buttermilk, the amount of these bacteria was 2.34 log cfu·g −1 ; whereas in raw muscles subjected to 24-h marinating in whey it was 2.68 log cfu·g-1 ( p > 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…In a roast product marinated with buttermilk for 48 h, 1 species of bacteria was identified and with whey, 3 bacteria species from 2 families were identified ( Figure 2 ). In the study, Kačániová et al [ 30 ] and Kačániová et al [ 44 ] showed a positive effect of the use of essential oils on inhibition of bacterial growth. Similar results were obtained in studies on poultry meat after marinating in natural marinades containing lactic acid bacteria in its own study.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Augustyńska-Prejsnar

Sokołowicz

Hanus

et al. 2020

Animals

Self Cite

View full text Add to dashboard Cite

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Augustyńska-Prejsnar

Sokołowicz

Hanus

et al. 2020

Animals

Self Cite

View full text Add to dashboard Cite

show abstract

“…Generated spectra were analyzed on a MALDI-TOF Microflex LT (Bruker Daltonics, Bremen, Germany) instrument using Flex Control 3.4 software and Biotyper Realtime Classification 3.1 with BC-specific software. Criteria for reliable identification were a score of ≥2.0 at species level [9].…”

Section: Identification Of Isolates With Mass Spectrometrymentioning

confidence: 99%

Identification of Yeasts with Mass Spectrometry during Wine Production

et al. 2020

Self Cite

View full text Add to dashboard Cite

The aim of the present study was to identify yeasts in grape, new wine “federweisser” and unfiltered wine samples. A total amount of 30 grapes, 30 new wine samples and 30 wine samples (15 white and 15 red) were collected from August until September, 2018, from a local Slovak winemaker, including Green Veltliner (3), Mūller Thurgau (3), Palava (3), Rhein Riesling (3), Sauvignon Blanc (3), Alibernet (3), André (3), Blue Frankish (3), Cabernet Sauvignon (3), and Dornfelder (3) grapes; federweisser and unfiltered wine samples were also used in our study. Wort agar (WA), yeast extract peptone dextrose agar (YPDA), malt extract agar (MEA) and Sabouraud dextrose agar (SDA) were used for microbiological testing of yeasts. MALDI-TOF Mass Spectrometry (Microflex LT/SH) (Bruker Daltonics, Germany) was used for the identification of yeasts. A total of 1668 isolates were identified with mass spectrometry. The most isolated species from the grapes was Hanseniaspora uvarum, and from federweisser and the wine—Saccharomyces cerevisiae.

show abstract

“…Qualitative determination of microorganisms we identified by using the device MALDI-TOF Mass Spectrometry (Bruker Daltonics, Bremen, Germany). The isolates were subcultured on Tryptone soya agar (TSA, Oxoid, Basingstoke, UK) for total plate count, sporulating bacteria (at 30 • C), and coliform bacteria/at 37 • C), TSA 90% with MRS 10% for lactic acid bacteria at 30 • C for 24 h. the criteria for reliable identification were a score of ≥2.0 at the species level [19].…”

Section: Mass Spectrometry Identification Of Isolatesmentioning

confidence: 99%

Quantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storage

Felšöciová

Kowalczewski

Krajčovič³

et al. 2020

Agronomy

Self Cite

View full text Add to dashboard Cite

In the grain samples of three malting barley varieties harvested in 2016, and in the malt made from them, we observed microbial changes during storage. Analyses were performed after 0, 3, 6, and 9 months of storage in floor warehouses and silos. We monitored microbial changes based on the quantitative determination of microorganisms using a plate dilution method and qualitative determination of microorganisms, where we identified a particular species of bacteria using the MALDI-TOF MS Biotyper instrument (Bruker Daltonics, Bremen, Germany). Based on the quantitative determination of microorganisms, we found that the total plate counts of microorganisms was higher in malts than in barley grains. The storage period had the greatest impact on the number of coliform bacteria, which gradually increased with the growing months in storage. The number of lactic acid bacteria in barley grains with the growing months in storage and malt produced from them decreased slightly, and the content of the sporulating bacteria in all the samples fluctuated slightly. Differences in the numbers of observed microorganisms were negligible during storage between floor warehouses and silos. In the samples of barleys, the most commonly identified species were Pantoea agglomerans, which was also present in malt samples but did not belong to the dominant species. A diverse species representation appeared in the samples, whereas predominating species belonged to the Enterobacteriaceae family.

show abstract

Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs

Cited by 23 publications

References 41 publications

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Identification of Yeasts with Mass Spectrometry during Wine Production

Quantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storage

Contact Info

Product

Resources

About