The impact of frozen storage duration on physical, chemical and microbiological properties of pork

Medić, Helga; Kušec, Ivona Djurkin; Pleadin, Jelka; Kozačinski, Lidija; Njari, Bela; Hengl, Brigita; Kušec, Goran

doi:10.1016/j.meatsci.2018.03.006

Cited by 66 publications

(46 citation statements)

References 45 publications

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“…A significant increase in TBA contents was observed in treated meat samples. Similar results were reported by Medić et al (2018) in pork meat. These increases are due to production of free radicals, which attach the unsaturated fatty acids leading to formation of peroxides and hydroperoxides; its breakdown resulted in unacceptable odors and flavors (Raeisi et al, 2018).…”

Section: Chemical Evaluationsupporting

confidence: 91%

Improving Minced Meat Quality by Edible Antimicrobial Polymers and Gamma Radiation

2019

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T HE HYGIENIC quality of minced meat preserved by dipping in edible antimicrobial polymers was evaluated and compared with exposure to gamma-radiation. Solutions of Carboxymethylcellulose incorporated with zinc oxide (CMC/ ZnO), polycarbonate/ zinc oxide (PC/ ZnO) and chitosan (CS) were prepared and applied to 3 minced meat groups compared to an irradiated group at 3kGy γ-rays. The results indicated that dipping minced meat in polymers improved its microbiological, chemical and sensory hygienic quality. Control samples (dipped in distilled water) were rejected hygienically on the seventh day. Sensory property scores revealed improvement in color, odor and texture of polymer treated and irradiated meat samples and remained acceptable till the end of storage period. Sensitivity test conducted using the films of the prepared polymers revealed that Staph. aureus was only sensitive to CMC, but it was not sensitive to other polymers. List. monocyt. was more sensitive to CS, which showed no sensitivity to other polymers. Candida albicans was sensitive only to CMC. It could be concluded that antimicrobial polymers and irradiation at 3kGy γ-rays improved the quality parameters of minced meat and could be used in food preservation as it increased the chillinglife of minced meat.

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Section: Chemical Evaluationsupporting

confidence: 91%

Improving Minced Meat Quality by Edible Antimicrobial Polymers and Gamma Radiation

2019

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“…Test samples were prepared according to the method described by Helga et al [20] The determination of microbiological counts was performed according to Zhang et al [21] Meat samples (25 g) were homogenized 5 min using a homogenizer (Ultra-turax T25 basic, IKA-WERKE, Germany) and then diluted completely with 250 ml sterile saline solution (0.85% NaCl). One milliliter of each sample solution was spread on the surface of different selective agars.…”

Section: Microbial Analysismentioning

confidence: 99%

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Zhao

et al. 2019

International Journal of Food Properties

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The objective of this study was to evaluate pathogenic and spoilage bacteria counts, physicochemical properties of fresh chilled pork treated with chitosan, nisin, and tea polyphenols along with their combination during storage at 4°C for 11 days. The result showed that treatments with chitosan, nisin, and tea polyphenols alone significantly (P < .05) reduced bacteria population (total viable counts (TVC), lactic acid bacteria, pseudomonas spp., staphylococcus spp., brochothrix thermosphacta, and enterobacteriaceae) on fresh chilled pork. The TVC of sample treated with a combination of nisin, tea polyphenols, and chitosan (N-TP-C) decreased from 7.2 to 5.95 log 10 CFU/g at 11th day. It was also found from TVB-N, TBARS, pH, color, waterholding capacity, and texture measurement that the N-TP-C combination treatment significantly maintained good quality and extended the shelf life of fresh chilled pork up to 11 days. In conclusion, it could be suggested that the combination with nisin, tea polyphenols, and chitosan has great potential to preserve fresh chilled pork.

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“…The results of the present study are in agreement acid methyl esters (FAMEs) for gas chromatography (GC) analysis according to ISO 12966-2:2011. The procedure of preparing the samples for GC analysis and determination of fatty acid composition is described in detail by Medić et al (2018). The determination of fatty acid composition was performed using GC/MS 5975C device (Agilent Technologies, Palo Alto, CA, USA) equipped with flame ionization detector and split/splitless injector.…”

Section: Fatty Acid Composition Of Baranjski Kulen From Two Diverse Pmentioning

confidence: 99%

Fatty acid composition of Baranjski kulen from two diverse production systems

Kušec¹,

Komlenić²,

Krvavica³

et al. 2018

Acta fytotechn zootechn

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Acta fytotechn zootechn, 21, 2018(4): 152-154 The aim of the present study was to compare the fatty acid composition of dry fermented sausage made from Crna slavonska pig and modern hybrids reared in diverse production systems. The study was performed on Baranjski kulen, a traditional PGI (Protected Geographical Indication) labelled sausage. Baranjski kulen produced from pigs included in the study differed in their fatty acid profile, with kulen made from Crna slavonska pigs having a higher content of MUFA, lower content of PUFA and a more favourable PUFA/SFA ratio. The results of the present study demonstrate that meat originating from breeds raised in specific production system affects the fatty acid composition as one of the major determinants of nutritional product quality.

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The impact of frozen storage duration on physical, chemical and microbiological properties of pork

Cited by 66 publications

References 45 publications

Improving Minced Meat Quality by Edible Antimicrobial Polymers and Gamma Radiation

Improving Minced Meat Quality by Edible Antimicrobial Polymers and Gamma Radiation

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Fatty acid composition of Baranjski kulen from two diverse production systems

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