Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages

Tsafrakidou, Panagiota; Sameli, Nikoletta; Bosnea, Loulouda; Chorianopoulos, Nikos; Samelis, John

doi:10.1016/j.fm.2021.103822

Cited by 27 publications

(46 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The identities of a total of 17 representative isolates of the most prevalent whey cheese LAB species, as well as their biotypes based on the biochemical characterization results, were confirmed by 16S rRNA sequencing analysis. The selected isolates were subcultured overnight in MRS broth (25 °C), and 1.5 mL from the culture was used for a modified DNA extraction method, according to Tsafrakidou et al [ 40 ]. The pellet containing the DNA of each LAB isolate was suspended in 100 μL TEbuffer (pH 8.0, 50 mM Tris-HCl, 20 mM EDTA) and kept at −20 °C until the analysis.…”

Section: Methodsmentioning

confidence: 99%

“…The Gram-negative isolates were also tested for Gram reaction, as above, and for oxidase production by smearing cells of each colony on filter paper wetted with a few drops of a 1% tetramethyl-p-phenylenediamine solution [ 40 ]. Only the Gram-negative colonies, which were either oxidase-positive (i.e., the filter paper was purpled in seconds) or oxidase-negative, were tentatively identified at the genus or species by using the API 20E kit and the corresponding biochemical identification code manual (BioMerieux), according to the manufacturer’s instructions.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

Sameli¹,

Sioziou²,

Bosnea³

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Although fresh whey cheeses are prone to rapid deterioration, mainly by psychrotrophic Gram-negative bacteria and lactic acid bacteria (LAB), data on the specific spoilage species in traditional Greek whey cheeses are scarce. Therefore, this study quantified growth and characterized the primary spoilage bacteria in fresh Anthotyros whey cheeses stored at 4 °C in a vacuum for 40 days, without or with an added 5% (v/w) of an enterocin A-B-P crude extract (CEntE). Psychrotrophic Pseudomonas spp., Aeromonas spp., Hafnia spp. and Serratia spp. grew faster than LAB during early storage. However, LAB outgrew the Gram-negative bacteria and prevailed by mid to late storage in all cheese batches, causing a strong or milder batch-dependent natural acidification. Two major non-slime-producing and two minor biotypes of Leuconostoc-like bacteria, all identified as Leuconostoc mesenteroides by 16S rRNA sequencing, dominated the LAB association (76.7%), which also included four subdominant Carnobacterium maltaromaticum biotypes (10.9%), one Leuconostoc lactis biotype (3.3%) and few Lactococcus (1.6%), mesophilic Lactobacillus (0.8%) and Enterococcus (0.8%). Growth and distribution of LAB and Gram-negative species were strongly batch-dependent and plant-dependent. The CEntE neither retarded growth nor altered the whey cheese spoilage association but enhanced LAB growth and the declines of Gram-negative bacteria by late storage.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

Sameli¹,

Sioziou²,

Bosnea³

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Chicken meat is more prone to rapid bacterial deterioration than pork and beef because raw chicken meat generally has a higher pH (0.2–0.4 higher than raw pork and beef) [ 33 ]. In addition, the changes in the pH values of chicken meat are highly related to microbial balance, which can lead to a low shelf-life [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Shin

Kim

Yune

et al. 2022

Foods

View full text Add to dashboard Cite

Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.

show abstract

“…Currently, finding an appropriate bio-based polymer can be rather challenging because they are typically hydrophilic in nature, leading to high water vapor transmission rates [8,9]. The concentrations of oxygen gas and water vapor must remain low to prevent spoilage due to oxidation [10,11]. Within the localized packaging environment, a modified, carbon dioxide-rich environment is necessary to preserve food and delay rancidity [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

On the Mechanism of Electron Beam Radiation-Induced Modification of Poly(lactic acid) for Applications in Biodegradable Food Packaging

et al. 2022

View full text Add to dashboard Cite

Poly(lactic acid) (PLA) is a biodegradable polymer used for food packaging. The effects of electron beam radiation on the chemical and physical properties of amorphous PLA were studied. In this study, amorphous, racemic PLA was irradiated at doses of 5, 10, 15, and 20 kGy in the absence of oxygen. Utilizing electron paramagnetic resonance spectrometry, it was found that alkoxyl radicals are initially formed as a result of C-O-C bond scissions on the backbone of the PLA. The dominant radiation mechanism was determined to be H-abstraction by alkoxyl radicals to form C-centered radicals. The C-centered radicals undergo a subsequent peroxidation reaction with oxygen. The gel permeation chromatography (GPC) results indicate reduction in polymer molecular mass. The differential scanning calorimetry and X-ray diffraction results showed a subtle increase in crystallinity of the irradiated PLA. Water vapor transmission rates were unaffected by irradiation. In conclusion, these results support that irradiated PLA is a suitable material for applications in irradiation of food packaging, including food sterilization and biodegradation.

show abstract

Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages

Cited by 27 publications

References 60 publications

Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

On the Mechanism of Electron Beam Radiation-Induced Modification of Poly(lactic acid) for Applications in Biodegradable Food Packaging

Contact Info

Product

Resources

About