Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition

Tovunac, Ivan; Galić, Kata; Prpić, Tihana; Jurić, Suzana

doi:10.1177/1082013210381952

Cited by 6 publications

(6 citation statements)

References 22 publications

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“…7A). Sodium lactate is an antimicrobial widely used in meat products to extend the shelf life and ensure the safety of these foods (38). It can also be used as an antioxidant agent and flavor potentiator to enhance both taste and aroma of the products (39).…”

Section: Discussionmentioning

confidence: 99%

“…It can also be used as an antioxidant agent and flavor potentiator to enhance both taste and aroma of the products (39). Sodium lactate can prevent the growth of several bacteria by reducing the water content in the food matrix (38,39). This may explain why under growth-limiting conditions in the presence of this substrate, these bacteria were unable to form biofilms (36,37).…”

Section: Discussionmentioning

confidence: 99%

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Evidence of Metabolic Switching and Implications for Food Safety from the Phenome(s) of Salmonella enterica Serovar Typhimurium DT104 Cultured at Selected Points across the Pork Production Food Chain

Martins

McCusker

McCabe

et al. 2013

Appl Environ Microbiol

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b Salmonella enterica serovar Typhimurium DT104 is a recognized food-borne pathogen that displays a multidrug-resistant phenotype and that is associated with systemic infections. At one extreme of the food chain, this bacterium can infect humans, limiting the treatment options available and thereby contributing to increased morbidity and mortality. Although the antibiotic resistance profile is well defined, little is known about other phenotypes that may be expressed by this pathogen at key points across the pork production food chain. In this study, 172 Salmonella enterica serovar Typhimurium DT104/DT104b isolated from an extensive "farm-to-fork" surveillance study, focusing on the pork food chain, were characterized in detail. Isolates were cultured from environmental, processing, retail, and clinical sources, and the study focused on phenotypes that may have contributed to persistence/survival in these different niches. Molecular subtypes, along with antibiotic resistance profiles, tolerance to biocides, motility, and biofilm formation, were determined. As a basis for human infection, acid survival and the ability to utilize a range of energy sources and to adhere to and/or invade Caco-2 cells were also studied. Comparative alterations to biocide tolerance were observed in isolates from retail. L-Tartaric acid and D-mannose-1-phosphate induced the formation of biofilms in a preselected subset of strains, independent of their origin. All clinical isolates were motile and demonstrated an enhanced ability to survive in acidic conditions. Our data report on a diverse phenotype, expressed by S. Typhimurium isolates cultured from the pork production food chain. Extending our understanding of the means by which this pathogen adapts to environmental niches along the "farm-to-fork" continuum will facilitate the protection of vulnerable consumers through targeted improvements in food safety measures.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Evidence of Metabolic Switching and Implications for Food Safety from the Phenome(s) of Salmonella enterica Serovar Typhimurium DT104 Cultured at Selected Points across the Pork Production Food Chain

Martins

McCusker

McCabe

et al. 2013

Appl Environ Microbiol

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“…Authors referred to sausage with rice bran fibre added as having a shelf-life of fewer than 8 days, but no vacuum-packaging and surface pasteurisation were performed [63]. The shelf-life of sausages can be extended if packaged in modified atmosphere packaging and shrink packaging are used (54 and 45 days, respectively, in chicken frankfurters) [64] or stored under vacuum in refrigerating chambers (more than 8 weeks for cooked blood sausage) [65]. Even a post-packaging pasteurisation process could increase the shelf-life of cooked sausages [66].…”

Section: Sensory Analyses For Shelf-lifementioning

confidence: 99%

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Ranucci

Andoni

Braconi

et al. 2019

Foods

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Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.

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“…The Bayesian model illustrated herein confirmed the effects of lactate and atmosphere on pH kinetics, observed in our previous work [25], with a notable improvement in the description of lactate concentration as a quantitative variate, rather than a qualitative factor. Adding lactate into the formulation slowed down the acidification process, as expected, likely due to its role in inhibiting several microorganism-producing acids [36][37][38][39]. The gas composition used in MAP 2 : 50%CO 2 -50%N 2 accelerated the acidification phase compared to the Air packaging and MAP 1 :70%O 2 -30%CO 2, regarding the acidification rates.…”

Section: Discussionmentioning

confidence: 55%

A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

Luong

Coroller

Zagorec

et al. 2022

Foods

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Measuring the pH of meat products during storage represents an efficient way to monitor microbial spoilage, since pH is often linked to the growth of several spoilage-associated microorganisms under different conditions. The present work aimed to develop a modelling approach to describe and simulate the pH evolution of fresh meat products, depending on the preservation conditions. The measurement of pH on fresh poultry sausages, made with several lactate formulations and packed under three modified atmospheres (MAP), from several industrial production batches, was used as case-study. A hierarchical Bayesian approach was developed to better adjust kinetic models while handling a low number of measurement points. The pH changes were described as a two-phase evolution, with a first decreasing phase followed by a stabilisation phase. This stabilisation likely took place around the 13th day of storage, under all the considered lactate and MAP conditions. The effects of lactate and MAP on pH previously observed were confirmed herein: (i) lactate addition notably slowed down acidification, regardless of the packaging, whereas (ii) the 50%CO2-50%N2 MAP accelerated the acidification phase. The Bayesian modelling workflow—and the script—could be used for further model adaptation for the pH of other food products and/or other preservation strategies.

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Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition

Cited by 6 publications

References 22 publications

Evidence of Metabolic Switching and Implications for Food Safety from the Phenome(s) of Salmonella enterica Serovar Typhimurium DT104 Cultured at Selected Points across the Pork Production Food Chain

Evidence of Metabolic Switching and Implications for Food Safety from the Phenome(s) of Salmonella enterica Serovar Typhimurium DT104 Cultured at Selected Points across the Pork Production Food Chain

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

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