Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures

Cayre, María Elisa; Vignolo, Graciela; Garro, Oscar Alfredo

doi:10.1016/s0740-0020(02)00154-5

Cited by 122 publications

(77 citation statements)

References 30 publications

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“…Similar trends were seen for comparisons based on the RMSE. The low RMSE values indicate better fit and higher accuracy of the models (Cayre et al, 2003;Sant'Ana, Franco, & Schaffner, 2012). Other studies have indicated that the modified Gompertz model (Mataragas et al, 2006;Kreyenschmidt et al, 2010) and the Baranyi model (Feng, Drummond, & Sun, 2014) can adequately describe the growth of microorganisms in meat products.…”

Section: Lactic Acid Bacteriamentioning

confidence: 94%

“…Such determinations have been achieved through predictive mathematical modeling which is an upcoming alternative to time consuming and expensive traditional microbial enumeration methods for studying bacterial growth (Mataragas, Skandamis, Nychas, & Drosinos, 2007;Slongo et al, 2009;Li et al, 2013). LAB growth in vacuum packaged cooked meat products has been used in many modeling studies to predict the shelf life of meat products treated by divergent vacuum packaging conditions (Liu, Yang, & Li, 2006;Slongo et al, 2009) or stored at diverse temperatures (Cayre, Vignolo, & Garro, 2003;Li et al, 2013). However, there are no reports on the effect of addition of gum arabic from Acacia Senegal var.…”

Section: Introductionmentioning

confidence: 99%

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Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

Mwove

Mahungu

Gogo

et al. 2017

IJFS

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Research has shown that gum arabic from Acacia Senegal var. kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TVC) and Lactic Acid Bacteria (LAB). Beef round samples were injected at 30% with curing brines containing gum arabic and cooked through boiling. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7°C and 15°C for a period of 21 days. Baranyi and modified Gompertz models were used to fit the LAB and TVC data obtained using DMFit. Results of microbial analysis indicated that coliforms, yeasts and molds as well as pathogenic bacteria; Salmonella, Escherichia coli, and Staphylococcus aureus, were below detection limit. In addition, TVC and LAB were found to be 1.87 ± 1.09 and 1.25 ± 0.75 Log10 CFU g −1 , respectively. The results of accuracy analysis showed that both the Baranyi and modified Gompertz models were adequate in representing the bacterial growth in beef rounds injected with curing brines containing gum arabic. The predicted shelf life was found to be between 84.3 -88.1 h and 158.0 -173.1 h at 15°C and 7°C, respectively.

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Section: Lactic Acid Bacteriamentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

Mwove

Mahungu

Gogo

et al. 2017

IJFS

View full text Add to dashboard Cite

show abstract

“…As previously illustrated, the impact of these factors on the stability of ground meat at point of sale is also significantly affected by package type and environment [4]. The meat industry is consequently required to utilise processing methods that provide a long shelf life for meats, as well as protective packaging methods [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…Vacuum packaging can prevent the growth of food-borne pathogens and spoilage bacteria commonly present in meat, because the low oxygen supply restricts the growth of typical spoilage bacteria such as Pseudomonas [6]. Consequently, psychotropic and Microaerophilic Lactic Acid Bacteria (LAB) comprise the majority of the microbial population in vacuum-packaged meat [7].…”

Section: Introductionmentioning

confidence: 99%

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

2014

J Food Process Technol

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A total of 91 Lactic Acid Bacteria (LAB) isolated from meat packaged using traditional vacuum packaging (42 strains) or an advanced vacuum skin packaging system (49 strains) were characterised in terms of gas production, proteolytic and lipolytic activity, production of hydrogen peroxide, histamine and bacteriocin-like substances, and haemolytic activity. Thermal resistance of all isolated bacteria was also analysed. No differences were found for most parameters; with the exception of a higher production of bacteriocin-like substances in LAB isolated from meat packaged using advanced vacuum skin packaging than those obtained for isolated from meat packaged using traditional vacuum packaging. LAB isolated from advanced vacuum skin packaged meat had higher thermal resistance than LAB isolated from meat packaged with the traditional vacuum method, both at 55ºC (14.09 min vs. 11.17 min) and at 60ºC (6.87 min vs. 4.64 min). These data could contribute to an explanation for the longer shelf life of meat packed using advanced vacuum skin packaging compared to meat packed with traditional vacuum packaging.

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“…pH, aktywności wody, zawartości NaCl i zawartości substancji konserwujących, zastosowanej technologii produkcji, czasu, temperatury oraz sposobu przechowywania. Matematyczne modelowanie zmienności bakterii względem danego czynnika środowiskowego było dotychczas wykorzystywane do określenia zachowań mikroorganizmów chorobotwórczych [6]. Obecnie zwraca się większą uwagę na przewidywanie wzrostu i przeżywalności dodawanych do żywności kultur startowych, głównie należących do grupy bakterii kwasu mlekowego, w tym o właściwościach probiotycznych.…”

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Effect of Lactobacillus Casei Łock 0900 Probiotic Strain Addition and Ripening Conditions on Quality of Dry Fermented Pork Loins During Storage

Neffe‐Skocińska¹,

Kołożyn-Krajewska²,

Goryl³

2013

ZNTJ

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 WPŁYW DODATKU SZCZEPU LACTOBACILLUS CASEI ŁOCK 0900 I WARUNKÓW DOJRZEWANIA NA JAKOŚĆ FERMENTOWANYCH POLĘDWIC PODCZAS PRZECHOWYWANIAS t r e s z c z e n i e Celem pracy była ocena wpływu warunków dojrzewania na przeżywalność szczepu probiotycznego Lb. casei ŁOCK 0900 w polędwicach wieprzowych i na ich jakość sensoryczną podczas 180 dni przechowywania w warunkach chłodniczych, beztlenowych. Podjęto też próbę skonstruowania matematycznych modeli wzrostu i przeżywalności badanych bakterii.Materiałem doświadczalnym był szczep probiotyczny Lb. casei ŁOCK 0900 i polędwice wieprzowe dojrzewające w różnych wariantach temperatury (16, 20 i 24 °C), następnie pakowane próżniowo i przechowywane w 4 °C przez 180 dni. Przygotowano próby kontrolne z dodatkiem glukozy i próby z dodatkiem szczepu probiotycznego i glukozy. Zakres badań obejmował analizy mikrobiologiczne, pomiar pH i ocenę sensoryczną (QDA). Oznaczenia wykonywano co 30 dni.Stwierdzono, że pod względem mikrobiologicznym i sensorycznym najlepszą trwałość przechowalniczą wykazały polędwice z dodatkiem bakterii probiotycznych, wyprodukowane w temperaturze dojrzewania 20 °C (średnio 7,00 -8,00 log jtk/g; sensoryczna jakość ogólna > 7 j.um.). Zadowalający model wzrostu i przeżywalności LAB podczas przechowywania skonstruowano w odniesieniu do polędwic dojrzewających w 24 °C (dopasowanie na poziomie C24 = 98 %, P24 = 96 %).Słowa kluczowe: polędwice dojrzewające, probiotyki, przechowywanie, modele prognostyczne WprowadzenieSurowo dojrzewające wyroby mięsne wyprodukowane z udziałem probiotycznych kultur startowych są bardzo wartościowymi produktami żywnościowymi, zarów-no pod względem odżywczym, jak i sensorycznym. Na wysoką jakość wędlin surowo Mgr inż. K. Neffe-Skocińska, prof. dr hab.

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Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures

Cited by 122 publications

References 30 publications

Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

Effect of Lactobacillus Casei Łock 0900 Probiotic Strain Addition and Ripening Conditions on Quality of Dry Fermented Pork Loins During Storage

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