Storage stability of minced beef supplemented with chickpea legumin at 4 °C as a potential substitute for nisin

Osman, Ali; Goda, Hanan A.; Sitohy, Mahmoud

doi:10.1016/j.lwt.2018.03.071

Cited by 23 publications

(22 citation statements)

References 34 publications

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“…So, the current material is probably more useful than both legumin and nisin. Additionally, the pH maintaining action of CFG (100 µg g −1 ) on the preserved meat seems more effective than other natural preservatives, e.g., chickpea legumin, Phaseolus vulgaris protein hydrolysates, Nigella sativa oil and clove oil, which maintained the meat pH at around 6.9 after 14 days of cold storage [20][21][22][23], against a pH of only 6.2 in the current study.…”

Section: Discussionmentioning

confidence: 56%

“…Based on this result, it can be extrapolated that the spoilage point can be moved to a time point farther than 15 days on the storage time scale, especially when supplemented by a high dose of CFG. Resisting the increase in pH may mean reducing the contamination by the bacteria producing the basic substances (e.g., ammonia, amines) and restricting protein degradation [20,57]. The pH-reducing effect of CFG on minced beef at 100 µg g −1 is probably equivalent to the action of legumin and nisin at a higher concentration (200 µg g −1 ), as reported in [20].…”

Section: Discussionmentioning

confidence: 84%

“…This powerful antibacterial potency is extraordinary and so much distinct from other natural antibacterial proteins. For example, chickpea legumin (200 µg g −1 ) could only maintain the TVC in the preserved minced meat to 6.3 log CFU g −1 after 15 days under similar conditions [20] against 3.12 and 2.41 and log CFU g −1 by CFG (50 and 100 µg g −1 , respectively) at the same time point. This action is also much higher than that of nisin, which could only reduce the TVC to 6.7 log CFU g −1 after 12 days of storage under similar conditions [20].…”

Section: Discussionmentioning

confidence: 99%

“…Resisting the increase in pH may mean reducing the contamination by the bacteria producing the basic substances (e.g., ammonia, amines) and restricting protein degradation [20,57]. The pH-reducing effect of CFG on minced beef at 100 µg g −1 is probably equivalent to the action of legumin and nisin at a higher concentration (200 µg g −1 ), as reported in [20]. So, the current material is probably more useful than both legumin and nisin.…”

Section: Discussionmentioning

confidence: 99%

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Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days

Osman

Abdel-Shafi

Al-Mohammadi³

et al. 2020

Foods

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Minced beef is a very perishable food product, due to its vulnerability to microbial contamination and its fast quality deterioration. In the current study, the biological efficiency of different concentrations (0, 50 and 100 µg g−1) of the antibacterial catfish glycoprotein (CFG) was estimated as a possible improver of the storability and safety of minced beef preserved at 4 °C for 15 days. CFG (50 and 100 µg g−1) could efficiently control the changes in meat pH during 15 days storage at 4 °C to be within the normal, acceptable levels (6.4 and 6.2, respectively), equalizing the level of the control for minced beef after 6 days of storage under similar conditions. Likewise, the level of metmyoglobin in minced beef stored at the same conditions was maintained at 53.67 and 46.67% by CFG supplementation at 50 and 100 µg g−1, respectively, at the 15th day of storage, which is comparable to the 6th day in case of the control samples. However, the antioxidant effect of CFG against lipid peroxidation was less effective. The antibacterial action of CFG was most pronouncedly powerful and efficient. Supplementation of minced beef with CFG at 50 and 100 µg g−1 significantly (p < 0.05) decreased the bacterial counts at all the time inspection points as compared to the control. After 15 days of storage, the total viable bacteria, psychrotrophic bacterial count and coliforms count were reduced to 3.12, 2.65 and 0.0 log CFU g−1, respectively, in response to CFG (50 µg g−1), and 2.41, 2.04 and 0.0 log CFU g−1, respectively, in response to CFG (100 µg g−1); this compared to 5.13, 4.78 and 2.5 in the control samples after only six days cold storage. Using CFG at 50, 100 and 200 µg g−1 in rat diets did not affect their liver or kidney functions, reflecting the non-toxicity of this substance. Substantiating the antioxidant and antimicrobial potential of CFG in minced beef storage may support its use as a naturally powerful and safe food preservative, as well as a shelf-life extender.

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Section: Discussionmentioning

confidence: 56%

Section: Discussionmentioning

confidence: 84%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days

Osman

Abdel-Shafi

Al-Mohammadi³

et al. 2020

Foods

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“…Biochemistry, Dept., Fac., Agric., Zagazig Univ., An amount of bacteriocin from lactic acid bacteria (10 mg) was dispersed in 1ml SDS 10% with 100 µl β-mercaptoethanol for 15 min with vortexing every 5 min. The extract was centrifuged at 10,000 rpm for 10 min (Osman et al, 2018). A mixture of 20 µl extract and 20 µl of SDS-loading sample buffer (SDS 4%, βmercaptoethanol 3%, glycerol 20%, Tris HCl 50 mM pH 6.8 and bromophenol blue traces), was heated at 96°C for 3 min and 10 µl aliquot (per lane) was electrophoresed by SDS-PAGE according to (Laemmli, 1970).…”

Section: Molecular Weight Determination Of Protein By Sds Pagementioning

confidence: 99%

PURIFICATION AND SPECIFICATION OF BACTERIOCIN PRODUCED BY SOME Lactobacillus SPP. ISOLATED FROM FOOD

Mostafa

Gewaily

El-Zamik

et al. 2019

Zagazig Journal of Agricultural Research

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A total of 20 isolates of lactic acid bacteria (LAB) were isolated anaerobically from different food sources (Domiati cheese; raw milk and mixed pickles). Three out of 20 isolates showed high inhibition of growth pathogenic bacteria by well diffusion assay method and therefore they were chosen for bacteriocin production and further studies. The selected isolates were identified based on morphological, biochemical and MALDI-TOF mass spectrometry. All of the tested species gave a score value between 2.116 to 2.165 (100%) were correctly identified by MALDI-TOF-MS to the genus and species levels. They were identified as L. brevis, L. plantarum and L. fermentum. The bacteriocin was purified by salt precipitation and gel chromatography methods. The molecular weight was determined by SDS-PAGE and amino acid composition was also analysed. The purified bacteriocin was characterized and found to be thermostable at temperatures up to 90°C for 30min, pH from 3 to 11 and its activity improved in the presence of Tween 80, SDS and EDTA. The contents of bacteriocin from the acidic amino acid residues aspartic + glutamic (asp+glu) were 0.74% for all tested samples. The contents of the basic amino acids argnine + lysine + hisitidine (arg + lys + his) were 0.23% for all the tested samples.

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Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens

Elsheikh,

Osman,

Edris

et al. 2024

Food Bioprocess Technol

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Ensuring the safety and longevity of food products is a major priority in the meat industry. This paper focused on assessing the soybean-glycinin (SBG) impact on the quality and shelf-life of beef Musculus longissimus thoracis et lumborum (LTL) steaks and their potential in-vivo adverse consequences on foodborne pathogens and quantitative minimum biocidal values. Over 15 chilling-days at 4 °C, fresh LTL-steaks were fortified with either 1 mg/g of SBG (SBG1) or 0.5 mg/g (SBG0.5) and compared to control for physicochemical, oxidative, and microbiological attributes. Antibiotic-susceptible pathogens, Staphylococcus aureus, Salmonella enterica, and Escherichia coli were suppressed by 0.98 mg/mL of SBG, whereas antibiotic-resistant Salmonella enterica and Escherichia coli required higher biocidal dosages of 50 and 6.25 mg/mL, respectively. SBG-fortification kept LTL-steaks’ pH below borderline until day 12, increased water-holding capacity, reduced cooking loss at the storage end, and significantly improved tenderness (p < 0.05). LTL-steaks’ lightness, redness, and chroma were statistically unaffected by SBG1.0-fortification compared to the control; however, there were notable growing-patterns during the last two storage-periods (p < 0.05). Except the sixth- and ninth-day storage-periods, SBG1.0-fortification increased the LTL-steaks yellowness and hue compared to the control, indicating brighter, less red meat (p < 0.05). SBG-fortification had a dose-dependent antioxidant and bactericidal impact on both native microflora and inoculated pathogens, Listeria monocytogenes and Salmonella. Conclusively, SBG-fortification activities to improve LTL-steaks oxidative stability and shelf-life beyond 15 days and to inhibit inoculated-pathogens growth by one log CFU/g above or below the inoculation dose, validating SBG as a promising feasible meat preservation strategy.

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Storage stability of minced beef supplemented with chickpea legumin at 4 °C as a potential substitute for nisin

Cited by 23 publications

References 34 publications

Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days

Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days

PURIFICATION AND SPECIFICATION OF BACTERIOCIN PRODUCED BY SOME Lactobacillus SPP. ISOLATED FROM FOOD

Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens

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Storage stability of minced beef supplemented with chickpea legumin at 4 °C as a potential substitute for nisin

Cited by 23 publications

References 34 publications

Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days

Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days

PURIFICATION AND SPECIFICATION OF BACTERIOCIN PRODUCED BY SOME Lactobacillus SPP. ISOLATED FROM FOOD

Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens

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Product

Resources

About

Storage stability of minced beef supplemented with chickpea legumin at 4 °C as a potential substitute for nisin