Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions

Lytou, Anastasia; Panagou, Efstathios Ζ.; Nychas, George‐John E.

doi:10.1016/j.fm.2015.11.009

Cited by 38 publications

(40 citation statements)

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“…These authors stated that pomegranate juice retarded the growth of TVC and extended the shelf life of chicken up to 15 days at 4 °C storage. Lytou et al (2016) studied the effects of marination (with pomegranate juice, olive oil, dried thyme and honey) and chilling at 4 °C on chicken breast fillets. The initial population of TVC of the samples was 5.1 log CFU/g, which decreased by ca.…”

Section: Antimicrobial Activity (In Situ) Of Fruit Sauces On Chicken Samplesmentioning

confidence: 99%

“…Taking into account that the upper acceptability limit of the microbial load for fresh meat is 7 logs (Senter et al, 2000), these authors reported that the growth of TVC and Pseudomonas spp. on chicken breast fillets marinated with pomegranate juice and stored at 4 °C was controlled, extending the time required to reach this upper limit by up to 8 days and 4 days, respectively (Lytou et al, 2016). Notably, Pseudomonas spp.…”

Section: Antimicrobial Activity (In Situ) Of Fruit Sauces On Chicken Samplesmentioning

confidence: 99%

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Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat

Var

Uzunlu

Degirmenci

2021

J Hellenic Vet Med Soc

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The use of natural food additives is currently a rising trend. In the present study, the aim was to determine the antimicrobial effects of plum, pomegranate, Seville orange and sumac sauces on E. coli O157:H7,E. coli type I,Listeriamonocytogenes, Listeria ivanovii, Salmonella Typhimurium and Staphylococcus aureus. Different concentrations (1%, 10%, 100%, v/v) of the sauces were tested on the studied bacteria in vitro using the agar diffusion and minimal inhibition concentration (MIC) methods. The results showed that the sumac sauce had the highest antimicrobial activity. The Seville orange, plum and pomegranate sauces also exerted antimicrobial activity in descending order. The antimicrobial activity of the fruit sauces was more effective at a concentration of 100% than at 10% and 1%, v/v. The most inhibitory effect was recorded for sumac sauce at a concentration of 100% (v/v) on L.monocytogenesand E. coli O157:H7. The findings of the MIC method aligned with the agar diffusion method. In addition, the in situ(food method) antimicrobial effect of the sauces on the indigenous microflora of chicken breast samples sold in stores was determined. Chicken samples hosting aerobic mesophilic bacteria, coliforms and E. coli were treated for two hours at 4 °C with plum, pomegranate, Seville orange and sumac sauces and were then monitored. The findings revealed that the Seville orange and sumac sauces were the most effective in reducing the indigenous microbial growth on the chicken samples. The plum sauce showed higher antimicrobial activity than pomegranate sauce. The phenolic content and acidity of the samples significantly (P< 0.05) affected the antimicrobial activity both in vitro (agar diffusion and MIC) and in situ (chilled chicken breast). In conclusion, the sumac and Seville orange sauces were found to be the most promising natural antibacterial agents, and their use could be recommended, for example, in catering services to reduce the risk of foodborne illness.

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Section: Antimicrobial Activity (In Situ) Of Fruit Sauces On Chicken Samplesmentioning

confidence: 99%

Section: Antimicrobial Activity (In Situ) Of Fruit Sauces On Chicken Samplesmentioning

confidence: 99%

Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat

Var

Uzunlu

Degirmenci

2021

J Hellenic Vet Med Soc

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“…The in vitro release kinetics of encapsulated OEO was investigated according to the method described by Hosseini, Zandi, et al (2013) with modifications. Aiming to simulate a marinating solution for chicken breast fillets, the release medium was composed of distilled water added with 0.1% Tween 80 (mL Tween/100 ml solution), 6.0% sodium chloride (g NaCl/100 g solution) (Lytou et al, 2016), and 3.0% soybean oil (g oil/100 g solution). Soybean oil was added in suitable amount to simulate the average lipid content found in chicken breast fillets according to the Brazilian Food Composition Table (TACO, 2011 In order to model the release kinetics and to investigate the mechanisms involved in mass transfer, the equation proposed by Ritger and Peppas (1987), also known as the power law model…”

Section: In Vitro Release Kineticsmentioning

confidence: 99%

“…Marinating meats in salted and spiced solutions is a process usually applied to extend their shelf life (Björkroth, 2005), increasing their added value and producing easy‐ and fast‐preparation products (Nieminen et al., 2012). Although various spices are allowed for use in foods and are widely consumed, studies on the antimicrobial effects of these substances on marinated meat products are still scarce (Lytou et al., 2016; Thomas et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying

Gallo

Cattelan

Alvim³

et al. 2020

J. Food Process. Preserv.

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Considering the antimicrobial effect of oregano essential oil, this work aimed to investigate the influence of its encapsulation in alginate beads, subjected or not to electrostatic interaction with whey proteins, wet or freeze dried, in the oil release kinetics in liquid medium simulating a meat marinating solution. Alginate beads presented loading and retention capacity between 64.19%-78.64% and 57.58%-73.26%, respectively. Freeze-drying resulted in shrunk and irregular shaped particles, with higher polydispersity in size distribution, increasing release rates. Swelling studies revealed that freeze-dried beads rapidly attained similar particle sizes of wet beads. Electrostatic interaction with proteins caused a slight reduction in porosity of freezedried beads and a slowdown effect on the release kinetics. The power law model showed good fittings to experimental release profiles and the model exponent values in the range of 0.29 to 0.33 indicated that oil release occurred mainly by Fickian diffusion. Practical applications This study shows the influence of coating and freeze-drying processes in the release kinetics of encapsulated oregano essential oil. The alginate beads present high amounts of oregano essential oil and, therefore, can be used as a natural antimicrobial. It is important to know the influence of these processes on alginate beads with encapsulated oregano essential oil, because these factors affect its release profile, reducing or extending its effect. Knowing the behavior of these beads in liquid medium simulating a meat marinating solution after these processes is very important in order to ensure a longer release kinetic, thus improving the effect of oregano essential oil, especially during its release, and enabling its use in food industry. How to cite this article: Gallo TCB, Cattelan MG, Alvim ID, Nicoletti VR. Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze-drying.

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“…Eight untrained participants were asked to evaluate the acceptability of three sensory attributes (color, odor, texture) during retail display using a three-point sensory scale described by Lytou et al [55] . In addition, subjective color (desirable, acceptable, unacceptable) and willingness to purchase (would purchase, would not purchase, would purchase at a discounted price) was evaluated by these untrained panelists every 12 h during retail display.…”

Section: Sensory Analysismentioning

confidence: 99%

Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

Belk

Duarte

Quinn

et al. 2020

Preprint

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Background. The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. After harvest, the internal temperature of the chicken is rapidly cooled to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and technoeconomic impacts of chilling methods on chicken broilers in a university meat laboratory setting. Results. We discovered that air-chilling (AC) methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that AC resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a technoeconomic analysis highlighted potential economic advantages to AC when compared to water-chilling (WC) in facility locations where water costs are a more significant factor than energy costs. Conclusions. In this pilot study, AC chilling methods resulted in a superior product compared to WC methods and may have economic advantages in regions of the U.S. where water is expensive. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

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Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions

Cited by 38 publications

References 50 publications

Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat

Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat

Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying

Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

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