Effect of dried and vinegar flavored squid products on acid resistance of Salmonella Typhimurium and Staphylococcus aureus

Kuda, Takashi; Yazaki, Takahiro; Takahashi, Hiroki; Kimura, Bon

doi:10.1016/j.foodcont.2012.09.011

Cited by 13 publications

(5 citation statements)

References 35 publications

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“…Because of their low water activity, dried squid and other seafood products can be stored for long periods (Kuda et al, 2013). Unfortunately, this leads to producers that are negligent in the sanitation of their manufacturing environment.…”

Section: Discussionmentioning

confidence: 99%

“…In Japan, the annual production of dried squid was approximately 6300 tons in 2010 (Ministry of Agriculture, Forestry and Fisheries, Japan, 2011). There has been an increase (approximately 35,000 ton/year) in the production of processed squid, including those that are dried and seasoned with additional amino acids, smoke flavours and other additives (Kuda et al., 2013). In Korea, many people eat dried seasoned filefish ( Thamnaconus modestus ) and squid ( Todarodes pacificus ) as side dishes and snacks with alcohol beverages.…”

Section: Introductionmentioning

confidence: 99%

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Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood

Lee

Park

2015

Food sci. technol. int.

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This study investigated the effects of different doses of UV-C light at 253.7 nm (0-18 kJ/m(2)) on the reduction of Escherichia coli,Staphylococcus aureus and Bacillus cereus in contaminated seasoned dried filefish (Thamnaconus modestus) and sliced squid (Todarodes pacificus) surfaces and sensory quality. The counts of all three bacteria were significantly (P < 0.05) reduced by the increase of UV-C dosage.E. coli,S. aureus and B. cereus on filefish with 18 kJ/m(2)of UV-C maximally reduced by 2.70, 2.55 and 2.57 log CFU/g, respectively; however, on the sliced squid using the same UV dose reduced the same bacteria by 1.35, 0.54 and 1.05 log CFU/g, respectively. However, the results suggest that 6 to 9 kJ/m(2)of UV-C could be used for the inactivation of E. coli and B. cereus in these dried fishery products without any changes in sensory quality. However, S. aureus levels on sliced squid will require a combination of UV-C light and chemical treatment.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood

Lee

Park

2015

Food sci. technol. int.

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“…These foodborne pathogens were selected in this study because they were frequently found in dried seafood products and associated with foodborne illness in Thailand 4,19 . Cell suspension of each pathogen was prepared 20 . Each bacterium was subcultured in 10ml TSB (BD Difco) and incubated at 37°C for 18-20 h to reach a stationary growth phase.…”

Section: Antibacterial Efficiency Of Cbv and Pbv In Dried Seafood Modelmentioning

confidence: 99%

New perspectives for surveying and improving Thai dried seafood qualities using antimicrobials produced by Bacillus velezensis BUU004 against foodborne pathogens

Butkhot¹,

Soodsawaeng²,

Samutsan³

et al. 2019

ScienceAsia

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Dried seafood products are one of the most popular seafood items in Thailand. This study was divided into two experiments. In first experiment, a survey in intrinsic and bacteriological characteristics of twenty dried seafood products distributed in Chon Buri province, Thailand was performed. Values of water activity, pH and NaCl content were 0.35 ± 0.01-0.72 ± 0.00, 5.47 ± 0.03-9.24 ± 0.01, and 0.66 ± 0.06-2.26 ± 0.03%, respectively. Based on the Thai regulatory standard, half of dried seafood products contained total viable count over acceptable level. Predominant isolated bacteria in dried seafood products were Staphylococcus spp. (39.7%), Bacillus spp. (30.1%), and Pantoea sp. (19.2%). Foodborne pathogens, i.e., B. cereus and Salmonella enterica serovar Weltevreden were found in dried seafood products. In second experiment, two forms of antimicrobials (concentrated (CBV) and partially purified (PBV) substances) prepared from B. velezensis BUU004 and two commercial preservatives (nisin and lactic acid) were introduced into crushed dried seasoned squids to investigate inhibitory activity against pathogens, B. cereus TISTR 687, S. aureus ATCC 25923, Salmonella Typhimurium TISTR 292, and Escherichia coli ATCC 25922. PBV had broader antagonistic activity than CBV, nisin and lactic acid against tested pathogens. Scanning electron microscopy analysis represented bacteriostatic action of PBV on tested pathogens through cell lysis evidenced by an irregular cell shape along with pore formation on cell membranes. Our study demonstrates that PBV has a preservative potential to control pathogen growth and improve biosafety of dried seafood products.

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“…Indeed, beyond the sensory interest, the presence of vinegar in food formulations is interesting at the functional level. First, the acidic pHs caused by vinegar allow better preservation of products through their antibacterial effect [ 8 , 9 , 10 ] and can reach optimal values to reinforce the action of other raw materials, such as the activity of flour proteolytic enzymes [ 5 ], the biocidal effect of preservatives [ 11 ] and the antioxidant effect of certain ingredients [ 12 ]. The acidity induced by vinegar can also limit the formation of carcinogenic compounds, i.e., acrylamides, sometimes produced during the cooking of snacks [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

Chemin¹,

Paurd²,

Villaceque³

et al. 2022

Polymers

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(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses were carried out on three batters formulated from flour, colza oil, salt, carrot, and water with or without the addition of white vinegar. (3) Results: Wheat, chickpea, and quinoa starches had gelatinization temperatures (TGe) of 60.1, 72.4, and 70.5 °C at batter humidity and gelatinization enthalpies (ΔHGe) of 9.2, 15, and 9.1 J/gdry starch. Due to the effect of the salt and carrot, the corresponding wholemeal batter had TGe of 64.2, 74.1, and 72.4 °C and ΔHGe of 10.5, 15.3, and 10.9 J/gdry starch. Acidified batters at pH 4 saw their TGe decrease, and their enthalpies increase compared to the controls. The calorimetric study of model mixtures revealed three different evolutions of ΔHGe as a function of pH, explained by the isoelectric behavior of flours and/or the attack of starch by acetic acid. (4) Conclusions: These results could be useful for adapting the cooking step of the acid batter in order to produce alternative snacks.

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Effect of dried and vinegar flavored squid products on acid resistance of Salmonella Typhimurium and Staphylococcus aureus

Cited by 13 publications

References 35 publications

Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood

Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood

New perspectives for surveying and improving Thai dried seafood qualities using antimicrobials produced by Bacillus velezensis BUU004 against foodborne pathogens

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

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