The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens

Cegiełka, Aneta; Hać‐Szymańczuk, Elżbieta; Piwowarek, Kamil; Dasiewicz, K.; Słowiński, Mirosław; Wrońska, Katarzyna

doi:10.3382/ps/pez242

Cited by 22 publications

(20 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The synergistic effect on microbial reductions, although significant, did not exceed 0.5 log comparing to the SC-CO 2 treatment alone. Fresh herbs contain a large group of substances, including essential oils ( EOs ), often used instead of synthetic antioxidants to extend the shelf-life of food products (Chouliara et al, 2007 ; Michalczyk et al, 2012 ), showing promising results also in the storage stability of vacuum packed low pressure mechanically separated meat (Cegiełka et al, 2019 ), and in the control of Campylobacter jejuni on chicken skin (Shrestha et al, 2019 ). Despite their potential, the use of natural antimicrobial products to improve the inactivation efficacy of SC-CO 2 treatment has not been extensively investigated, and additional studies are needed in order to demonstrate their feasibility in different food products.…”

Section: Introductionmentioning

confidence: 99%

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

et al. 2020

View full text Add to dashboard Cite

The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO 2 ) and fresh culinary herbs ( Coriandrum sativum and Rosmarinus officinalis ) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed on Escherichia coli and natural flora (total mesophilic bacteria, yeasts, and molds). High pressure treatments were carried out at 40°C, 80 or 140 bar from 15 to 45 min. Microbial inactivation had a strong dependence on treatment time, achieving 1.4 log CFU/g reduction of E. coli after 15 min, and up to 5 log after 45 min, while a pressure increase from 80 up to 140 bar was not significant on the microbial inactivation. Mesophilic microorganisms were strongly reduced (>2.6 log CFU/g) after 45 min, and yeasts and molds were below the detection limits of the technique (<100 CFU/g) in most cases. The combination of fresh herbs together with SC-CO 2 treatment did not significantly increase the inactivation of either E. coli or natural flora, which was similar to the SC-CO 2 alone. The synergistic effect was obtained on the inactivation of E. coli using a proper concentration of coriander essential oil (EO) (0.5% v/w), while rosemary EO did not show a significant effect. Color analysis after the treatment showed an increment of lightness (L*), and a decrease of redness (a*) on the surface of the sample, making the product visually similar to cooked meat. Texture analysis demonstrated the modification of the texture parameters as a function of the process pressure making the meat more similar to the cooked one.

show abstract

Section: Introductionmentioning

confidence: 99%

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Independent of the type of plant formulation, a significant reduction in the growth of mesophilic aerobic bacteria, psychrotrophic bacteria, Enterobacteriaceae, and Enterococci bacteria was noted. The aqueous sage extract and other formulations were also used successfully for MSM from "Baader" chicken type stored in frozen form (5). It was discovered that the extract exhibited an antimicrobial effect against Enterobacteriaceae, coliforms, and Enterococci similar to the action of essential oil.…”

Section: Effect Of the Addition Of Aqueous Sage Extract And Chitosamentioning

confidence: 99%

Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality

Cegiełka¹,

Hać‐Szymańczuk²,

Frączkiewicz³

et al. 2021

Medycyna Weterynaryjna

View full text Add to dashboard Cite

The aim of the present study was to assess the antioxidative and antibacterial activity of sage (Salvia officinalis L.) aqueous extract and chitosan formulation in chicken burgers during storage. Four burger treatments were prepared: C – without sage extract and chitosan formulation, S – with 2.0% of sage extract, CH – with 1.0% of chitosan formulation, and SCH – with 2.0% of sage extract and 1.0% of chitosan formulation. On the production day, the chemical composition of poultry burgers was analyzed. After 0, 7 and 14 days of storage in burgers, the advancement of the lipid oxidation process was assessed and microbiological analyses were performed. Microbiological analyses included the determination of the total count of mesophilic aerobic microorganisms and that of psychrotrophic bacteria, count of coliform bacteria, count of Pseudomonas, and count of lactic acid bacteria. One of the tested groups of bacteria was Brochothrix thermosphacta, which can cause spoilage of packaged meat products stored under refrigeration temperature. It has been found that aqueous sage extract had significantly (p <0.05) the best antioxidative effect compared to chitosan and the combination of sage extract and chitosan formulation in chicken burgers during the entire storage period. Both aqueous sage extract and chitosan formulation exhibited antibacterial activity in chicken burgers, although the efficiency of growth inhibition differed between the tested bacteria groups. After 14 days of storage of burgers, the significantly (p <0.05) lowest number of mesophilic aerobic microorganisms, Pseudomonas spp., and B. thermosphacta were found in burgers with the combination of sage extract and chitosan formulation.

show abstract

“…Equation solution 7 8has the same characteristics m, g, t, V0 as equation (5). The difference is that in equation (5) the characteristic of the product consistency is the penetration force FP, which has the unit of measurement N (Newton), whereas µ in equation (8) has the unit of measurement kg / s or N x s / m (Newton multiplied by a Second and divided by a Meter).…”

Section: Mathematical Model Of Gravitational Penetrationmentioning

confidence: 99%

“…For the universality of the research method, it is possible to use interchangeable indenters of various designs, and as a characteristic of consistency to determine penetration force, for example, using a needle working member, and penetration energy while using any other form of indenter [7,8].…”

Section: Introductionmentioning

confidence: 99%

Determination of consistency of concentrated dispersed systems by the method of gravitational penetration

Goots¹,

Koval²,

Bondar³

2019

UJFS

View full text Add to dashboard Cite

Introduction. Analytical and experimental studies consistency dispersion systems of the new methodgravitational penetration. Materials and methods. Dispersion systemspate meat products from mechanically separated poultry are being investigated. The consistency was determined by gravity penetration. Penetration indices are determined on the basis of mathematical modeling of indenter motion in the product layer based on second order differential equations of motion. Results and discussion. The proposed method for determining consistency is easy to use. The presented calculus dependencies and mathematical models are based on physical constants, which makes the method of gravitational penetration versatile for wide practical application in estimating the quality of food by the express method. The presented mathematical model obtained based on the secondorder differential equations, suitable for different research and use me different designs gravitational penetrometer. To perform a comparative analysis of the consistency of food products obtained from different technological modes or formulations, it is proposed to use a comparative characteristic in the form of a coefficient K. Its value is calculated as the ratio of the depth of immersion of the needle into the product layer when falling penetrometer from one height. The highest rates were pate sample containing 40% of mechanically separated poultry meat and 8% of rice flour, and the smallest, pate sample, containing 30% mechanically separated poultry meat and 10% of rice flour. Conclusion. Defining the method of gravitational penetration extends the possibility of obtaining accurate results in comparison with the use of existing methods and a priori formulas.

show abstract

The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens

Cited by 22 publications

References 31 publications

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality

Determination of consistency of concentrated dispersed systems by the method of gravitational penetration

Contact Info

Product

Resources

About