Microbial and biochemical spoilage of foods: an overview

Veld, J.H.J. Huis in ‘t

doi:10.1016/0168-1605(96)01139-7

Cited by 419 publications

(194 citation statements)

References 33 publications

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“…In the course of meat storage, ripening processes occur and the meat becomes acceptable as food (Matyáš et al, 1965). Lactic acid generated by anaerobic glycolysis plays an important role.…”

Section: Introductionmentioning

confidence: 99%

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Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

Vidova¹,

Drobny²,

Sovjak³

2012

Agricultura Tropica Et Subtropica

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The aim of this work was to determine selected microbiological and organoleptic changes of vacuum packed cooled beef imported from Argentina as one of the few South American countries which export beef to Europe. The changes were studied during its common shelf life (4 months) and 1 month thereafter in case of longer storage. The storage temperature was -1 °C to +2 °C. Four packages of boneless chilled heart of rump were used; all the values of each package were measured five times. Meat and juice weight, vacuum value, numbers of microbes, yeasts and moulds, pH of meat and juice were determined. Some organoleptic characteristics of meat and juice such as taste, aroma, colour, consistency and clearness of both of juice and broth after boiling were evaluated using Czech technical standards (ČSN). The vacuum value of the first package was 90 kPa; the number of the microbes was increasing adequately to time in all the packages. In the course of the entire shelf life period all the samples fulfilled the allowed limits so the meat was suitable for human consumption. During the tested period neither monitored pathogen microflora nor yeasts and moulds were present; pH of all samples was influenced by storage in the vacuum. Meat stored for 5 months showed changes in odour and presence of coliforms. Commencing spoilage of this sample rendered the meat not suitable for human consumption.

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Section: Introductionmentioning

confidence: 99%

“…Measurement of pH is an important, but only an ancillary method to assess the freshness of meat. Usually, beef ripens at 10 -15 °C for 2-3 days, at 1 -2 °C for 8 -14 days and at about 1 °C for 21 days (Matyáš et al, 1965).…”

Section: Introductionmentioning

confidence: 99%

Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

Vidova¹,

Drobny²,

Sovjak³

2012

Agricultura Tropica Et Subtropica

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“…The hydrolysis of as little as l% of the milk triglycerides could lead to rancid off-flavors (3,12). Specifically, Dogan and Boor (7) reported that of 338…”

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confidence: 99%

“…Although such practice on farms and in processing plants reduces the spoilage by mesophilic microorganisms, it will not prevent deterioration by psychrotrophic microorganisms (12,26). Therefore, psychrotrophic microorganisms are predominant in raw milk microbiota during the storage, producing hydrolytic enzymes such as proteases and lipases which are responsible for many quality issues, defects and deterioration, resulting in the limited shelf-life of dairy products (3,20).…”

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confidence: 99%

“…The casein content and pH of normal milk were shown to be suitable for the action of proteases produced by psychrotrophs isolated from raw milk (20,25). Actually, casein hydrolysis results in the destabilization of the casein micelle and the production of small peptides that contribute to bitter flavors in milk and milk products (6,12). Proteolysis is a main factor limiting the shelflife of UHT milk due to flavor and texture changes, with the eventual formation of a gel.…”

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Hydrolytic potential of a psychrotrophic Pseudomonas isolated from refrigerated raw milk

Corrêa¹,

Daroit²,

Velho³

et al. 2011

Braz. J. Microbiol.

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The production of extracellular hydrolases by a psychrotrophic bacterium isolated from refrigerated raw milk, and identified as a Pseudomonas sp. belonging to the Pseudomonas jenssenii group, was studied. This bacterium produced proteolytic and lipolytic enzymes in all media investigated (skim milk, cheese whey, casein broth, and tryptone soy broth). High levels of α-glucosidase were produced in skim milk broth.Hydrolytic enzymes detected in skim milk broth are of particular concern, indicating that these enzymes could be produced by Pseudomonas sp. during the cold storage of raw milk, contributing to the spoilage problem in milk and dairy products.

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Basic Food Microbiology

Ravishankar¹,

Maks²

2007

Advances in Thermal and Non‐Thermal Food Preservation

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Microbial and biochemical spoilage of foods: an overview

Cited by 419 publications

References 33 publications

Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

Hydrolytic potential of a psychrotrophic Pseudomonas isolated from refrigerated raw milk

Basic Food Microbiology

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