Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality

Mohammed, Hammad Hamed Hammad; Li, He; Nawaz, Asad; Jin, Guofeng; Huang, Xi; Ma, Meihu; Abdegadir, Warda S.; Elgasim, Elgasim A.; Khalifa, Ibrahim

doi:10.1016/j.meatsci.2021.108453

Cited by 47 publications

(26 citation statements)

References 34 publications

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“…Bacteria are found naturally inside the fish as a micro‐flora in the gut, gills, and body (El Sheikha, Ray, Montet, Panda, & Worawattanamateekul, 2014). Moreover, salt used in salting fish during its preparation may contain bacteria that contribute to fish tissue changes causing infection (Ashaolu, Khalifa, Mesak, Lorenzo, & Farag, 2021; Mohammed et al, 2020; Mohammed et al, 2021). A relationship between water activity and microbial growth exists, with most food‐borne bacteria that cannot grow at high salinity, that is, water activity below 0.60 (El Sheikha et al, 2014).…”

Section: Health Hazards In Fsfmentioning

confidence: 99%

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Farag

Zain

Hariri

et al. 2022

Journal of Food Safety

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The consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF-dishes are popular, they present several health hazards including biological and chemical ones. These hazards are contaminants that might be present in the fish tissues and to be transmitted to humans causing food-borne illnesses, that is, botulism intoxication. For the sake of public health, methods of detecting and controlling these contaminants have been employed to regulate and control fish's safety and quality prior to consumption to ensure their safety and best quality. We highlighted the hazards, detection methods, critical control points, and control measures involved in the production of main Egyptian FSF. In this review, we also compile the research findings from the available literatures, with future perspectives related to the quality needed for producing a safe FSF. Our review concluded that hazard analysis critical control point (HACCP) system could also be utilized as a preventive measure likewise to guarantee FSF's safety to consumers. Future experiments are needed to determine the underlying mechanisms of microbial impact on the quality of FSF and the optimization of the fermentation process.

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Section: Health Hazards In Fsfmentioning

confidence: 99%

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Farag

Zain

Hariri

et al. 2022

Journal of Food Safety

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“…However, the storage conditions of freezing meat may be just as important as the freezing rate and, perhaps more significant, in determining the ultimate quality of frozen meat (Charoenrein, 2018;Leygonie et al, 2012). Although a few studies have also reported the effect of freezing and refreezing on meat quality (Zhang & Ertbjerg, 2019), microbial activities (Mohammed et al, 2021). Thus, the present study will be to investigate the effects of freezing and refreezing on sensory quality characteristics and microorganism count of broiler meat.…”

Section: Introductionmentioning

confidence: 98%

Microbial counts and eating quality of breast broilers meat subjected to different freezing and refreezing storage periods

Ahmed

Marzany

2022

Tikrit Journal for Agricultural Sciences

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This study aimed to assess the effect of the frozen and refrozen storage durations on the sensory and microbial quality of broiler chickens’ meat. A total of 40 breast muscle of broilers meat were dividing into two treatments (freezing and refreezing treatments). The meat in the first treatment was subdivided into three equal parts and subjected into 0 (without freezing), 1-, 2- and 3-months freezing storage periods while the meat samples in the second treatment was subjected into 1, 2 and 3 months freezing then thawing overnight at 4°C and refreezing for 1, 2, and 3 months before evaluation microbial count and sensory quality of meat. Results showed that refreezing storage duration had affected undesirably on flavor, juiciness, and tenderness significantly (P≤ 0.05) at (2 and 3), (1 and 3) and 3 months of refrozen storage respectively, whereas the data of overall acceptability were significantly (P≤ 0.05) reduced when the duration of frozen and refrozen at (1, 2 and 3) months storage increased compared to fresh samples (without freezing). The data of microbial counts were significantly (P ≤0.05) increased with prolonging the duration of frozen and refrozen storage in comparison with control treatment. In conclusion, the significant differences between fresh, thawed and refrozen meat in this study should give consumers concerns about buying frozen meat or consuming thawed meat.

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“…Indeed, the production of such foods requires massive amounts of land, food, energy, and water . Freezing food, especially meat, is highly effective in increasing its shelf life, and thus, it massively reduces waste, preserving food quality and safety. − However, food quality is affected during freezing and thawing, and this is especially dangerous during repeated freezing and thawing cycles of meat as it can significantly increase the count of many pathogenic microorganisms . Therefore, it is crucial to deliver frozen meat to the end consumer without thawing.…”

Section: Introductionmentioning

confidence: 99%

Self-Powered Edible Defrosting Sensor

et al. 2022

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Improper freezing of food causes food waste and negatively impacts the environment. In this work, we propose a device that can detect defrosting events by coupling a temperatureactivated galvanic cell with an ionochromic cell, which is activated by the release of ions during current flow. Both the components of the sensor are fabricated through simple and low-energyconsuming procedures from edible materials. The galvanic cell operates with an aqueous electrolyte solution, producing current only at temperatures above the freezing point of the solution. The ionochromic cell exploits the current generated during the defrosting to release tin ions, which form complexes with natural dyes, causing the color change. Therefore, this sensor provides information about defrosting events. The temperature at which the sensor reacts can be tuned between 0 and −50 °C. The device can thus be flexibly used in the supply chain: as a sensor, it can measure the length of exposure to above-the-threshold temperatures, while as a detector, it can provide a signal that there was exposure to above-the-threshold temperatures. Such a device can ensure that frozen food is handled correctly and is safe for consumption. As a sensor, it could be used by the workers in the supply chain, while as a detector, it could be useful for end consumers, ensuring that the food was properly frozen during the whole supply chain.

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Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality

Cited by 47 publications

References 34 publications

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Microbial counts and eating quality of breast broilers meat subjected to different freezing and refreezing storage periods

Self-Powered Edible Defrosting Sensor

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