Interaction of ionising radiation and acidulants on the growth of the microflora of a vacuum-packaged chilled meat product

Fárkas, J.; Andrássy, É.

doi:10.1016/0168-1605(93)90180-o

Cited by 31 publications

(10 citation statements)

References 18 publications

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“…Barmpalia et al (2005) evaluated the effect of 0AE125% glucono-d-lactone on the growth of LAB in pork sausage during storage at 10°C. According to Farkas and Andrassy (1993), a concentration of 0AE5% can delay significantly the growth of Enterobacteriaceae spp. in vacuum-packed meat products during refrigerating storage.…”

Section: Discussionmentioning

confidence: 99%

“…Glucono-d-lactone is hydrolysed to form gluconic acid and is used mainly in acidified meat products, like salami and sausages, to reduce the risk of bacterial contamination (Farkas and Andrassy 1993;Barmpalia et al 2005). Several studies investigate the potential use of commercial antimicrobial mixes as shelf-life extenders for meat products (Salih et al 1990;Al-Zoreky et al 1991;Lemay et al 2002).…”

Section: Introductionmentioning

confidence: 99%

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Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf‐life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono‐δ‐lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0–15°C). Microbial growth and quality‐related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf‐life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono‐δ‐lactone and Citrox allowed for shelf‐life extension by 8, 10 and 5 days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono‐δ‐lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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“…Radical yield and GH 2 O have been reported significantly higher in acid than in neutral solutions. Lower pH and irradiation act synergistically in inhibiting the growth of bacteria (32).…”

Section: Temperaturementioning

confidence: 99%

Food irradiation‐chemistry and applications∗

Thakur

Singh

1994

Food Reviews International

132

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Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a "process in waiting." Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food-borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world.

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“…It has been used in bologna to inhibit growth of Listeria monocytogenes (Quist, Sehested, & Zeuthen, 1994). In a beef and pork product, it reduced total microbial counts (Farkas & Andrassy, 1993). Combined with lactate, it increases color and inhibits L. monocytogenes during storage (Juncher et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat

Barringer

Abu-Ali

Chung

2005

Innovative Food Science & Emerging Technologies

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Interaction of ionising radiation and acidulants on the growth of the microflora of a vacuum-packaged chilled meat product

Cited by 31 publications

References 18 publications

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Food irradiation‐chemistry and applications∗

Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat

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