Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties

Manios, Stavros G.; Skandamis, Panagiotis

doi:10.1016/j.meatsci.2014.10.031

Cited by 43 publications

(22 citation statements)

References 41 publications

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“…Commonly, traditional thawing methods, such as cold water thawing, air thawing and refrigerator thawing, could result a poor meat quality, because of the longer time and larger temperature difference between inside and outside (Boonsumrej et al, 2007;Ersoy et al, 2008;Chandirasekaran & Thulasi, 2010). Hence, some new types of thawing technologies have been introduced in recent years, such as microwave thawing, ohmic thawing and high-pressure thawing (Taher & Farid, 2001;Zhu et al, 2004;Icier et al, 2010;Manios & Skandamis, 2015). Although these new thawing techniques can significantly improve the thawing rate, they still have some limitations (Taher & Farid, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on the quality of chicken breast

Zhang

Gao

Song

et al. 2017

Int J of Food Sci Tech

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Summary Freezing and thawing technologies are widely used in meat industry. This study aimed to investigate the effects of freezing and different thawing methods (Control group, CG; water immersing thawing, WT; low temperature combined with high‐humidity thawing, LT; combined thawing 1 (WT 15 min, then LT), CT1; combined thawing 2 (LT 2 h, then WT), CT2) on the quality of chicken breast. The results showed that all thawing methods significantly increased shear force value, the gap between muscle fibres, the contents of malondialdehyde (MDA) and carbonyl compounds, meanwhile, decreased the pH, CIE a* value, total protein solubility and sarcoplasmic protein solubility, compared with CG (P < 0.05). Among different thawing methods, LT was most effective in decreasing thawing loss but it had the highest contents of MDA and carbonyl compounds (P < 0.05). CT1 significantly decreased shear force value and MDA content (P < 0.05). Overall, freezing and thawing process had a detrimental effect on the quality of chicken breast, and the extent was pronounced with different thawing methods. On the basis of shortening thawing time and keeping meat quality, the results of this study suggested that CT1 could be chosen as the better thawing method.

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Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on the quality of chicken breast

Zhang

Gao

Song

et al. 2017

Int J of Food Sci Tech

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“…Then the generation of this information is of major relevance for the development of probiotic foods considering that appropriate amounts of probiotic sporeforming bacteria can be added to the formulations to ensure health benefits. The household cooking practices being applied by the food handlers, either in homes or in fast food restaurants and catering centers, are generally based on personal preferences and convenience for handling and consuming foods (24). However, it appears that the most common methods of household cooking for cooked sausages are boiling, microwaving, and frying.…”

Section: Introductionmentioning

confidence: 99%

Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage

2017

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A B S T R A C T Background and Objectives:The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common household cooking methods on the viability of Bacillus coagulans and Bacillus subtilis as probiotic sporeformers inoculated into cooked sausages. Materials and Methods: After preparation of the final suspensions of Bacillus coagulans ATCC 31284 andBacillus subtilis var. Natto ATCC 15245 spores, they were supplemented in the sausage samples with different meat types and percentages. The inoculated cooked sausages were then submitted to common household cooking methods, i.e. boiling, microwaving, and deep fat frying. Enumeration of the studied spores was carried out on trypticase soy agar after exposure to a heat shock at 68°C for 20 min. One-way analysis of variance (ANOVA) of SPSS-20 was used for statistical analysis of the data. A Taguchi L 9 experimental design comprising 3 variables and 3 levels was performed using MINITAB-17 to determine main effects of the parameters of household cooking process. Results:The results obtained in this study showed that boiling, followed by microwaving and deep fat frying, had the greatest viability and recovery of the studied spores supplemented in the cooked sausages, respectively (P < 0.05). Furthermore, results of the Taguchi experimental method revealed that the type of Bacillus probiotics, followed by the formulation of cooked sausages and the method of household cooking of cooked sausages had main effects on the concentrations of the spores examined, respectively. Conclusions:The information provided here suggests that boiling as a common household cooking method retained maximum viability and recovery of the studied Bacillus probiotics supplemented in the cooked sausage samples. Besides, the type of spores was the principle parameter, which had a critical effect on the response (i.e. concentrations of the studied Bacillus probiotics).

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“…Frozen storage effects both Salmonella spp., and E.coli O 157:H7 and can cause a reduction of upto 0.7 log CFU/g when held at -22°C (Manios and Skandamis, 2015). Thawing conditions also influence levels with thawing on the kitchen counter (20°C for 12 hours)…”

Section: Ground Beefmentioning

confidence: 99%

Section: Ground Beefmentioning

confidence: 99%

“…witnessing increased levels of 0.9 log CFU/g but no significant was evident with microwave thawing or thawing at 4°C (Manios and Skandamis, 2015). The study by Manios et al, 2015, also examined two cooking methods oven-broiler and pan grilling at 71°C and 60°C to represent cooked and undercooked meat. The oven broiler at 71°C was more efficient at reducing the levels to below the methods detection limits (0.7 log CFU/g) which was not seen in the pan-grill method even at 71°C which had a 4 log reduction even in the best case scenario (thawing at 4°C, and cooking at 71°C).…”

Section: Ground Beefmentioning

confidence: 99%

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Prevalence of Salmonella species and Escherichia Coli O157:H7 in organically managed cattle and food safety status of selected meat products

Nazareth

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Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties

Cited by 43 publications

References 41 publications

Effects of different thawing methods on the quality of chicken breast

Effects of different thawing methods on the quality of chicken breast

Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage

Prevalence of Salmonella species and Escherichia Coli O157:H7 in organically managed cattle and food safety status of selected meat products

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