Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation

Tenderis, B.; Kılıç, Birol; Yalçin, Halil; Şimşek, A.

doi:10.1016/j.lwt.2021.111169

Cited by 8 publications

(6 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Conversely, the abundance of P. fluorescens, typically reported as the dominant species in precooked frozen food, was reduced in spoiled samples. 37 This was confirmed by high-throughput sequences of partial 16S rRNA genes, although culture-independent analyses identified bacteria only at the genus level and also accounted for DNA from dead cells, particularly baker's yeast and organelles of wheat cells, which obviously do not contribute to spoilage. Sequencing of ∼500 bp of the V3−V4 region of the 16S rRNA genes does not differentiate between Serratia and closely related genera including Rahnella, 38 so the species-level identification of spoilage bacteria relied on the culture.…”

Section: ■ Discussionmentioning

confidence: 80%

“…Conversely, the abundance of P. fluorescens, typically reported as the dominant species in precooked frozen food, was reduced in spoiled samples . This was confirmed by high-throughput sequences of partial 16S rRNA genes, although culture-independent analyses identified bacteria only at the genus level and also accounted for DNA from dead cells, particularly baker’s yeast and organelles of wheat cells, which obviously do not contribute to spoilage.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

Ruan,

Wu,

Zhang

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

Brown discoloration was observed in the crust of commercial frozen steamed stuffed buns (FSSBs) during resteaming. Culture-dependent and culture-independent analyses demonstrated that Serratia marcescens, a prodigiosin-producing species, was more abundant in spoiled samples than in unspoiled samples. Inoculation of experimental FSSBs with S. marcescens isolated from spoiled FSSBs confirmed that this species causes brown discoloration of FSSBs during resteaming. S. marcescens formed prodigiosin only between 15 and 28 °C but brown discoloration appeared only upon resteaming after storage at 4 °C. Highperformance liquid chromatography analyses revealed that prodigiosin was absent from yellow−brown FSSBs. The pigmentation observed during resteaming is thus likely attributable to the intermediate 2-methyl-3-amylpyrrole. These findings provide valuable insights into the microbial contamination of FSSBs and will facilitate the prevention of spoilage of FSSBs.

show abstract

Section: ■ Discussionmentioning

confidence: 80%

Section: Discussionmentioning

confidence: 99%

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

Ruan,

Wu,

Zhang

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Lipid oxidation and microbial growth are frequently encountered quality deteriorations in the food industry and adversely affect not only a consumer preference but also safety. In the elimination of these quality defects, the usage of food additives attracts the attention of the food industry (1,2). The quality parameters of food products are maintained via incorporation of food additives (3).…”

Section: Introductionmentioning

confidence: 99%

Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage

Soyuçok,

Kılıç,

Kılıç

2024

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

Research background. Ginseng is a medicinal herb that has anti-inflammatory, anti-diabetic, anti-cancer, anti-obesity, cardio protective, antioxidant and antimicrobial features. However, there is lack of information in previous reports regarding effects of ginseng extract (GE) on the shelf life and quality features of muscle foods. Thus, it is essential to determine the effects of GE on meat model system to provide a valuable insight for improving the shelf life and quality in muscle foods. Experimental approach. After determining in vitro antioxidant activity of GE, the antioxidant effect of GE on cooked ground beef was investigated. In vitro antioxidant activity was assigned by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyzes, whereas lipid oxidation formation, chemical, microbiological and textural changes were determined during 30 days storage. Cooking loss (CL), proximate composition and textural features were measured after thermal processing. pH, CIE color parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold counts were evaluated during refrigerated storage. Results and conclusions. The mean FRAP ((4.66±0.21) mmol Fe+2/g GE), DPPH (IC50=(12.11±0.09) mg/mL) and TPC ((146.00±2.40) mg GAE/g GE) values of GE exhibited potential antioxidant capacity. GE addition increased CL (p<0.05). GE incorporation did not influence the proximate composition of ground beef. GE addition caused a decline in pH (p<0.05). Ground beef samples containing 1 % or higher GE had lower TBARS in comparison with control (p<0.05). Furthermore, LPO levels of ground beef containing GE were found to be lower than those found in control after 30 days storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold were not evidenced in all groups except control which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. Novelty and scientific contribution. Results revealed that GE has an important activity in controlling lipid oxidation and may be implemented in the meat industry to provide prolonged shelf life and microbial stability.

show abstract

“…Natamycin with a broad spectrum of antimicrobial activity has been recognized as an effective preservative with a good antiseptic effect, and has been approved by the Food and Drug Administration (FDA) as a safe food additive used in meat (Magrinyà et al, 2015). Although successful applications of sodium salt or Natamycin in meat products shelf life extension are available, a few systematic studies have been concentrated on fresh beef quality enhancement and the synergism between sodium lactate and Natamycin on the freshness promotion of fresh meat during chilled storage (Beristain-Bauza et al, 2017;Tenderis et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage

TIAN¹,

Liu

WANG

2022

Food Sci. Technol

View full text Add to dashboard Cite

The efficacy of sodium lactate combined with Natamycin against discoloration and spoilage of beef stored at 4 °C was evaluated. The beef was treated with 3 g/L sodium lactate combined with 3 g/L Natamycin, and 3 g/L sodium lactate treatment and 3 g/L Natamycin treatment were performed as control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and microbial quality. Sodium lactate exhibited a remarkable efficacy against discoloration together with antibacterial efficacy against spoilage. Natamycin has no contribution to delaying discoloration but displayed a remarkable antibacterial efficacy. These results revealed that sodium lactate combined with Natamycin was more conducive to hygiene levels improvement. In the sample treated by sodium lactate combined with Natamycin, Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives' genus of psychrotrophic Enterobacteriaceae were completely controlled. As a result, the acceptable shelf life of beef treated by sodium combined with Natamycin reached 7 days. While the acceptable shelf life of beef treated by sodium lactate and Natamycin was 6 and 4, respectively.

show abstract

Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation

Cited by 8 publications

References 41 publications

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage

Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage

Contact Info

Product

Resources

About