Investigation on the potential application of biological agents in the extension of shelf life of fresh beef in Nigeria

Abstract

The objective of this study was to evaluate the ability of lactic acid bacteria (LAB) cultures to preserve fresh beef at room temperature, with a view to promoting safety and availability of the product in Nigeria. Two LAB strains, Pediococcus pentosaceus LIV 01 and P. acidilactici FLE 01, were applied as starters (10 6 cfu/g) on sliced fresh beef samples, and were stored for 7 days at 30°C. Analyses of microbiological, thiobarbituric acid (TBA) and free fatty acids (FFA) were carried out during storage. Results indicated reduction in the Enterobacteriaceae, Staphylococcus and coliforms in starter inoculated samples. TBA and FFA were lower in starter culture inoculated samples compared to controls during storage. In a challenge experiment against the LAB cultures during a 7-day storage, two sets of meat were inoculated separately with 10 6

Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

“…During the sausage storage, the microbial counts increased by approximately 5 logarithmic cycles to more than 10 9 CFU/g , as shown in Table 3. Meat products such as sausage are a nutritious, proteinrich food able to support the growth of many types of microorganisms causing it to be highly perishable and having a short shelf-life [37,38]. There was a significant increase in total number of colonies for all storage times.…”

Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture

“…Thiobarbituric acid (TBA) values were determined for the Tsire samples as described by Olaoye and Onilude [12].…”

Certain roles of the Food Scientist in ameliorating food insecurity in developing countries particularly Nigeria

“…Food security can also be simply referred to as measures taken in order to guarantee the safety of foods for consumption. Food security has also been defined in terms of food availability and its accessibility to people (Olaoye and Onilude, 2010). It is believed that there can be no food security without its availability; its safety must however be guaranteed.…”

“…Such efforts include the use of vegetable flours substitution in wheat as composite in the production of baked food products such as bread, biscuits etc (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011). To reduce food insecurity associated with wastages as a result of microbial spoilage of food, the use of biological agents has also been tested on meat and its products (Olaoye and Onilude, 2010;Olaoye and Ntuen, 2011); the findings were reported to enhance quality and reduce spoilage microorganisms in the food products under investigation. In a similar finding, the use of wheat, cassava and soybean composite flours were reported by Udofia et al (2013) in the production of bread.…”