Marination of Turkey Breast Fillets to Control the Growth of Listeria monocytogenes and Improve Meat Quality in Deli Loaves

Carroll, C. D.; Alvarado, Carla J.; Brashears, Mindy M.; Thompson, Leslie; Boyce, Janice

doi:10.1093/ps/86.1.150

Cited by 31 publications

(22 citation statements)

References 15 publications

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“…While the highest lightness values (L*) were obtained in the control samples, black carrot marination resulted in the highest a* values before cooking. Differences in L* values after cooking were not significant, as reported by Cadun et al 2008, Ergezer (2005 and Carroll et al (2007). Qiao et al 2002 reported higher L*values after cooking.…”

Section: Effect Of Marination With Fruit and Vegetable Juice On The Smentioning

confidence: 55%

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Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Gök

Bor

2016

Rev. Bras. Cienc. Avic.

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The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

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Section: Effect Of Marination With Fruit and Vegetable Juice On The Smentioning

confidence: 55%

“…The b* values of the samples marinated in red grape and black mulberry juices were higher than that of the control sample. Carroll et al (2007) did not detect any differences on b* values in turkey breast, while Cadun et al (2008) reported decreased b* values in shrimp.…”

Section: Effect Of Marination With Fruit and Vegetable Juice On The Smentioning

confidence: 65%

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Gök

Bor

2016

Rev. Bras. Cienc. Avic.

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“…Salmonella species also survive in the food sample with is Investigations on the pH values in salted and marinated fi llets have shown that the pH values of marinated fi llets were signifi cantly higher than the pH value of salted fi llets. Carroll et al [27] examined the infl uence of marination on the pH value of turkey fi llets. According to their data, there was no statistically signifi cant difference between the pH value of fi llets marinated in a solution of 1.5% NaCl and 0.75% sodium citrate, and control samples marinated in a solution of 1.5% NaCl and 0.45% tripolyphosphate.…”

Section: Discussionmentioning

confidence: 99%

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

Baltić

Mišić

et al. 2015

Acta Veterinaria

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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.

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“…No perceivable change (P > 0.05) in flavor of frankfurters having liquid smoke indicated that Zesti Smoke has a low smoky flavor or it is masked by strong frankfurter seasonings (Carroll et al, 2007). Hence Zesti Smoke can be added up to 5% without negatively affecting the flavor profile of frankfurters.…”

Section: Organoleptic Evaluation Of Frankfurtersmentioning

confidence: 99%

“…Although lactic acid and its salts are the most common and effective antimicrobial additives in RTE poultry and meat products; they can have a significant effect on the organoleptic acceptability of the product (Carroll et al, 2007;Bowers, 2008). Moreover, these antimicrobials are synthetic and contradict the market trends of "clean labeling.…”

Section: Effect Of Liquid Smoke On L Monocytogenesmentioning

confidence: 99%

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

Morey¹,

Bratcher

Singh³

et al. 2012

Poultry Science

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Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria monocytogenes. Liquid smoke, an all-natural condensate of smoke components, applied as a postprocess treatment on product surface has the potential to exhibit antilisterial properties. Studies on its antimicrobial efficacy and quality attributes as an ingredient are not sufficient. A study was designed to validate the antimicrobial effect of liquid smoke as an ingredient against L. monocytogenes and its effect on the shelf life and quality of frankfurters. Chicken/pork frankfurters were incorporated with 0, 2.5, 5, and 10% liquid smoke (Zesti Smoke, Kerry Ingredients and Flavors, TN). Cooked casing-stripped frankfurters (4 per package) were placed in vacuum-pack bags, spray inoculated with either high (8 log(10) cfu/ mL) or low (4 log(10) cfu/ mL) levels of L. monocytogenes serotype 4b, vacuum packaged, and stored at 4°C for up to 12 wk. Samples were taken every week for 12 wk to estimate growth of L. monocytogenes and spoilage microflora (aerobic plate counts, yeast and molds, lactic acid bacteria, and total coliforms) and properties of sensory scores and texture profile analysis. The experiment was conducted as 3 separate trials and data was analyzed to find significant differences at P < 0.05. Formulation of frankfurters with smoke extract at 2.5, 5, and 10% reduced (P < 0.05) populations of L. monocytogenes as compared with the controls throughout the storage period irrespective of the inoculation levels. Furthermore, incorporation of smoke extract did not affect (P > 0.05) the texture, juiciness, flavor, and overall scores as well as hardness and chewiness of the frankfurters. Zesti Smoke can be effectively incorporated as an all-natural antimicrobial in the manufacture of frankfurters without negatively affecting quality attributes.

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Marination of Turkey Breast Fillets to Control the Growth of Listeria monocytogenes and Improve Meat Quality in Deli Loaves

Cited by 31 publications

References 15 publications

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

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

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

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