Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere

Shrestha, Sundar; Zhang, Min

doi:10.1016/j.jfoodeng.2004.12.004

Cited by 29 publications

(15 citation statements)

References 15 publications

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“…Thiobarbituric acid reactive substances values of sucuk samples were evaluated according to the method of Shrestha and Min (2006) by measuring the absorbance of colour developed at 530 nm using UV visual spectrophotometer (Chebios Optimum-One; Chebios, Rome, Italy) mixing 20% trichloroacetic acid in 2 M phosphoric acid solution at 4°C with 0.005 M thiobarbituric acid solution. Results were calculated according the percentage of malondialdehyde (MDA) which has a molecular weight of 72.06.…”

Section: Thiobarbituric Acid Reactive Substances Valuesmentioning

confidence: 99%

Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

Bingöl

Çiftçioğlu

Eker

et al. 2014

Italian Journal of Animal Science

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The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk) were evaluated during ripening and storage periods. Sucuk formulations were produced without (control) and with three different starter culture combinations; i) Staphylococcus carnosus+Pediococcus pentosaceus, ii) Staphylococcus carnosus+ Lactobacillus sakei, and iii) Staphylococcus carnosus+Pediococcus pentosaceus+ Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60 th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.

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Section: Thiobarbituric Acid Reactive Substances Valuesmentioning

confidence: 99%

Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

Bingöl

Çiftçioğlu

Eker

et al. 2014

Italian Journal of Animal Science

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“…Whereas the decrease in a * value during storage is attributed to the oxidation of oxymyoglobin to metmyoglobin 48 . From the previous studies, there was a decrement of redness with dipped in lactic acid and the increasing of redness during storage 33,49 . For b * value, all pork was constant until the end of the 8-d storage time (Fig.…”

Section: Physical and Sensory Qualities And Lipid Oxidations Of Pork mentioning

confidence: 79%

“…The increase or decrease in the H * value depends upon change of a * and b * values. Increment of H * value shows the decrement of redness 45 . Similarly, sensory analysis of fresh pork revealed that the use of lactic acid alone or in combinations reduced the colour and overall acceptability (P < 0.05).…”

Section: Physical and Sensory Qualities Of Fresh Pork Loinmentioning

confidence: 96%

“…Forty students conversant in food science and sensory quality of food were requested to score the colour, odour, and overall (general appearance colour, and wetness or dryness, and odour) acceptability on the basis of a nine point hedonic rating scale. The scale was as follows: 1 = extremely unacceptable, 2 = very much unacceptable, 3 = moderately unacceptable, 4 = slightly unacceptable, 5 = between acceptable and unacceptable, 6 = slightly acceptable, 7 = moderately acceptable, 8 = very much acceptable, and 9 = extremely acceptable 32,33 . All the samples were served in Petri dishes and were returned for further chemical analysis.…”

Section: Sensory Evaluationsmentioning

confidence: 99%

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Tangwatcharin¹,

Khopaibool²

2012

ScienceAsia

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Lauric acid and monolaurin in combination with lactic acid were evaluated for their effectiveness in reducing total plate count (TPC) and Staphylococcus aureus of fresh pork loin. Fresh pork loins were dipped in control (non treated), sterile distilled water, 3.2 mg/ml lauric acid, 0.4% (v/v) lactic acid, 0.2 mg/ml lauric acid + 0.1% (v/v) lactic acid, 0.1 mg/ml monolaurin, 0.05 mg/ml monolaurin + 0.1% (v/v) lactic acid solution. Total plate count, population of S. aureus and physical and sensory qualities were determined. TPC and S. aureus counts found in pork loin treated with lauric acid and monolaurin alone and in combination with lactic acid were not significantly different (P > 0.05). The colour, odour and overall acceptability of the pork loins were adversely affected by the treatment with lactic acid alone, but when combinations of the agents were used the sensory quality was acceptable. Furthermore, during storage, both lipids in combination with lactic acid controlled growth of S. aureus for 8 and 4 days of storage at 4 and 15°C respectively, and TPC for 8 and 2 days of storage at 4 and 15°C, respectively. The low pH of the antimicrobials caused the highest weight loss of range 4.41-5.38% drip loss, 22.56-23.35% cooking loss, and discolouration. In contrast, L * , PV, TBARS of pork in all treatments increased but shear force and a * decreased as storage was longer in all solution types (P < 0.05). However, for sensory acceptability, there was no loss of colour or adverse odour and the overall acceptability scores remained satisfactory.

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“…Organic acids are Generally Recognized As Safe (GRAS) antimicrobial agent and the dilute solutions of organic acids (1-3%) are generally without effect on the desirable sensory properties of meat when used as a carcass decontaminant [3,4] . Various researchers indicated the antibacterial effect of different types of organic acids [5][6][7][8] . Usage of organic acids could reduce the population of bacteria on meat surface, even though the reductions were statistically significant, but they did not yet found sufficient, therefore, researchers attempted to find the new treatments, which can increase the lethality effect of organic acids.…”

Section: Introductionmentioning

confidence: 99%

Practical and Novel Sterilization Approach for the Pathogenic Staphylococcus aureus Bacteria

Raftari¹,

Farid²,

Abdulamir³

et al. 2009

American J. of Infectious Diseases

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Problem statement: Decontaminating meat surfaces has been the big concern of meat industry. Thus, various intervention strategies have been studied to reduce the level of bacteria on animals' carcass surfaces. Approach: Mixture of different concentrations 1, 1.5 and 2% of acetic, lactic, propionic and formic acids at 1:1 ratio were spray washed on inoculated meat to evaluate their efficacy in reducing numbers of Staphylococcus aureus on meat tissue at 4±1°C. The beef pieces were decontaminated with hot water and then inoculated with S. aureus which then were spray washed with treatments for 15 sec separately. Results: Spray wash combinations of acetic and formic, lactic and formic and propionic and formic acids reduced the number of S. aureus at a range of 1.18-1.43 log cfu mL −1 more than combinations of acetic and lactic, acetic and propionic and lactic and propionic acids on meat tissue. Increasing the concentration of used acids increased the lethality of treatments as lethal effect of 2% concentration >1.5% concentration >1% concentration. Conclusion: Lactic and formic acids Combination showed the strongest lethal effect on S. aureus among other treatments. Moreover, this study showed that the combination of lactic and formic acids treatment is a feasible, safe, and economical decontamination method which is highly recommended for use rather than other combinations or single organic acids.

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Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere

Cited by 29 publications

References 15 publications

Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

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Practical and Novel Sterilization Approach for the Pathogenic Staphylococcus aureus Bacteria

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