Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration

Bosse, Ramona; Gibis, Monika; Schmidt, Herbert; Weiß, Jochen

doi:10.1016/j.foodres.2015.05.054

Cited by 13 publications

(10 citation statements)

References 30 publications

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“…The tyrosine content for both cured loins followed a two‐stage increase; the first increase of the tyrosine content was observed after processing in the end product (week 3) and stabilised at a level of 1.4 to 1.6 mg g −1 meat by week 9. Similar results for the development of the tyrosine content in pork were observed by Bosse et al . After week 9, an increase to a significantly higher level of 1.7 to 2 mg g −1 meat was observed by the end of ripening.…”

Section: Resultssupporting

confidence: 89%

“…The tyrosine value was measured to study the proteolytic activity during the ripening process as a parameter for the release of amino acids due to the activity of meat intrinsic proteases and bacterial enzymes . Figure illustrates the significant increase of the tyrosine content for both cured loins during ripening.…”

Section: Resultsmentioning

confidence: 99%

“…The proteolytic activity was measured as tyrosine content (mg g −1 meat) to study the release of amino acids from protein and peptides. Therefore, the modified method by Bosse et al . was followed and core samples were taken in week 0 (raw material), week 3, week 5, week 7, week 9, week 11 and week 15 (stored vacuum‐packed at −20 °C until analysis).…”

Section: Methodsmentioning

confidence: 99%

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Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus

et al. 2017

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus

et al. 2017

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“…(1987) found that the coinoculation of proteolytic bacteria could enhance the penetration rate of nonproteolytic strains. In a model system used colloidal particles to simulate nonmotile bacteria, the addition of protease also accelerated particle migration in pork (Bosse, Gibis, Schmidt, & Weiss, 2015). Besides, the penetration and migration of bacteria in meat systems can be also influenced by other factors (e.g., storage temperatures, the direction of muscle fibers, and human processing like mechanical curing) (Bosse, Thiermann, Gibis, Schmidt, & Weiss, 2017; Shimamura et al., 2020; Tozzo et al., 2018).…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

“…Besides, the penetration and migration of bacteria in meat systems can be also influenced by other factors (e.g., storage temperatures, the direction of muscle fibers, and human processing like mechanical curing) (Bosse, Thiermann, Gibis, Schmidt, & Weiss, 2017; Shimamura et al., 2020; Tozzo et al., 2018). In comparison with the detection of bacteria in different meat depth, recent studies tended to adopt model systems (e.g., using colloidal particles to simulate bacteria), mathematical simulation, and novel imaging technologies (e.g., confocal scanning laser microscopy) to analyze the bacterial migration process in meat (Bosse et al., 2015, , 2017; Shirai, Datta, & Oshita, 2017). However, microbial adhesion and penetration in fish flesh could be different from meat of terrestrial animals due to the special characteristics of fish flesh (softer texture, higher content of moisture, and lower content of fat, connective tissue, and carbohydrates when compared with the meat of mammal origin) (Fan, Luo, Yin, Bao, & Feng, 2014; Petricorena, 2015).…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

126

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Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant‐derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant‐derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant‐derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.

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Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

Velasco

Loeffler

Torres

et al. 2021

Food Science & Nutrition

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This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide‐production is often triggered by sub‐optimal growth conditions, the influence of different fermentation temperatures was also investigated. For this reason, the sausage batter was inoculated with (Lactobacillus plantarum TMW 1.1478) or without (L. sakei TMW 1.2037; control) a HePS‐producing starter culture (inoculation concentration ~108 CFU/g), and the sausages fermented at either 10, 16, or 24°C (7 days), followed by a drying period at 14°C until the final weight loss of 31% was reached. Microbial growth, pH, and weight loss development were monitored and the products further characterized using texture profile analysis and a sensory test. HePS in the salami matrix were determined using confocal laser scanning microscopy and a semi‐quantitative data interpretation approach. Sausages containing L. plantarum were found to be significantly (p < .05) softer compared with control samples, which was also confirmed in the sensory analysis. The different fermentation temperatures had an influence on the drying speed. Here, sausages produced with L. plantarum needed more time to reach the final weight loss of 31% as compared to control samples, which could be attributed to the presence of exopolysaccharides in the matrix (p < .05). Using HePS‐forming starter cultures in raw fermented sausage manufacturing can lead to products with a softer texture (undesired in Europe) depending on the strain and processing conditions used, highlighting the importance of a suitable starter culture selection in food processing.

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Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration

Cited by 13 publications

References 30 publications

Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus

Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

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