Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets

Abstract

The aim of this study was to investigate the infl uence of marination, on the growth of Salmonella spp. in contaminated broiler breast fi llets during storage. In the conducted study, broiler breast fi llets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3 rd , 6 th and 9 th day of storage. Broiler breast fi llets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a w value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fi llets did not change signifi cantly (p<0.001) until the 3 rd and 6 th day of storage, respectively, but it increased signifi cantly on the 9 th day of storage. Marination of broiler breast fi llets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a signifi cant infl uence(p<0.05; p<0.01) on pH and a w value, moisture, ash and salt content in marinated broiler meat, but there was no signifi cant infl uence (p>0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fi llets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate.

Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

“…Our observed increase in pH of the marinades (22 ± 1 • C) during 8 h of marination of chicken breast meat ( Table 3) was likely due to dilution of the marinade by juices from the raw chicken. Similar increases in pH of meat marinades have been reported (12,68). Tan et al (69) demonstrated that raw chicken meat immersed in a buffered saline solution (pH 2.0) at 4 • C increased the pH of that medium to 4.74 after 24 h. In those previously mentioned reports, the increases in pH were likely attributed to the high buffering capacity of meat proteins (12).…”

Ekstrak Bawang Dayak Penghambat Pertumbuhan Escherichia coli dan Staphylococcus aureus pada Daging Ayam

“…Sebaliknya, pada perlakuan 9,0 dan 15,0 mg/mL EBD untuk E. coli serta 7,5 dan 12,5 mg/mL EBD untuk S. aureus laju pertumbuhan bakteri dapat dihambat sehingga bakteri tidak dapat memecah ikatan air menjadi air bebas dengan baik, ditandai dengan dipertahankannya dan dapat menurunnya Aw pada daging. Baltic et al (2015) menyatakan bahwa aplikasi senyawa antimikrob dapat menekan laju peningkatan Aw pada daging dibandingkan dengan daging tanpa senyawa antimikrob yang meningkat nilai Aw-nya. 6,10±0,22 cde 5,78±0,57 de 4,27±0,61 fg 3,94±0,03 h Keterangan: Data merupakan nilai rata-rata±SD; huruf yang sama menunjukkan tidak berbeda nyata pada taraf nyata 0,05.…”

Effect of Chitosan-Beeswax Edible Coating on Microbiological Profile of Chicken Thigh Meat at Freezer Storage

“…Observing the effect of edible coating can be done by calculating the microbe's contamination, such as aerobic bacteria, Staphylococcus bacteria, and Coliform, specifically Escherichia coli (Baltić et al, 2015;Baltic et al, 2019). If it shows a decreasing number of colonies between untreated (control) samples and treated ones, then it can be said that edible coating treatments work positively in preserving the meat (Hermayasari, 2015;Apriliyani et al, 2020).…”