Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Abstract

This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage

“…Products containing this addition showed higher levels of all these fatty acids, leading to an improved n-6/n-3 ratio [69]. In contrast, in the other study [80], there was no targeted trend of changes in the FA profile of raw mutton marinated in fermented (with lactic fermentation bacteria) sour whey with the addition of lyophilized apple and blackcurrant pomace consisting of peel, pulp and seeds. In this case, the authors conclude that in addition to the marinade ingredients, the FA profiles may have been influenced by lactic fermentation bacteria, which have different lipolytic activity and the capacity to preclude the oxidation of unsaturated free FAs.…”

The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat

“…In other meat types, no effect of YAW marination for 24 h on beef cutting force values were observed [ 34 ], while beef tenderness was improved after treatment with lactic acid [ 35 , 36 ] or calcium salts [ 37 ]. Lamb meat tenderness was also improved after its immersion into marinades based on acid whey and other food industry by-products for 24–48 h [ 38 ]. The improvement in meat tenderness due to acid marination could be an effect of the loosening of the structure in collagen connective tissue.…”

The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout

“…Urbonaviči ūt ė et al [15] showed that herring coated with films containing cranberry pomace and grape seeds inhibited the growth of L. monocytogenes and Pseudomonas aeruginosa at 4 • C for 18 days. Also, a study by Zavistanaviciute et al [16] found that the dairy, berry and fruit by-products used in marinades and their combinations can suppress the growth of pathogenic and opportunistic microorganisms to improve the safety and quality characteristics of lamb meat. The low counts of aerobic mesophilic microorganisms and decreased numbers of L. monocytogenes found in this study indicate that raw rainbow trout in fruit and berry pomaces containing marinades can be considered microbiologically safe and of high microbiological quality.…”

“…Fruits and berries and their processing residues are known as natural sources of polyphenolic antioxidants, which may possess antimicrobial activity [11][12][13][14]. Some studies have demonstrated the antimicrobial effect of fruit and berry processing by-products in food matrices [15,16]. In the study of Tamkute et al [17], cranberry pomace extracts were shown to efficiently inhibit meat spoilage and the growth of foodborne pathogens including pathogenic L. monocytogenes in pork slurry, burgers and cooked ham.…”