The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat

Filipović, Ivana; Markov, Siniša; Filipović, Vladimir; Filipović, Jelena; Vujačić, Vesna; Pezo, Lato

doi:10.1111/jfpp.14144

Cited by 6 publications

(6 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As a consequence, the treated samples provided unfavourable conditions for the growth and development of the tested microorganisms. Studies on the effect of osmotic dehydration parameters on pork and chicken meat microbiological profiles showed similar results (Filipović et al 2019;Filipović et al, 2012).…”

Section: Effect On Microbiological Characteristics Of the Treated Mushroomsmentioning

confidence: 66%

Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

Šuput¹,

Filipović²,

Lj.³

et al. 2020

Food & Feed Res

Self Cite

View full text Add to dashboard Cite

Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content, water activity (aw), microbiological parameters (total plate counts, Enterobacteriaceae, total yeasts and moulds count) and content of mineral elements (potassium, magnesium, iron and calcium) were determined in the osmodehydrated mushroom samples. Response surface methodology and analysis of variance were selected to estimate the main effects of the process variables (temperature, time, concentration) on process performance and selected mushroom attributes (microbiological counts, chemical composition and mineral content). Increase in the values of applied osmotic process parameters led to the significant increase in the content of minerals (for example, an increase in K and Ca content by 269.42% and 939.03%, respectively) and a decrease in aw values (from 0.941 to 0.811), decrease in microbiological load and relative protein content (decrease by 33.07%), indicating a possibility for prolonged shelf life and suitability for further processing. The osmodehydrated mushrooms could be considered as ingredients for new functional (semi)products due to improved nutritive profile.

show abstract

Section: Effect On Microbiological Characteristics Of the Treated Mushroomsmentioning

confidence: 66%

Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

Šuput¹,

Filipović²,

Lj.³

et al. 2020

Food & Feed Res

Self Cite

View full text Add to dashboard Cite

show abstract

“…The raw skinless chicken breast meat was obtained just prior the experiments, at the local market in Novi Sad, Serbia. Cube samples, dimensions of: 1×1×1 cm, were cut from whole lean muscle, by sterilized knife with a stainless-steel blade on sterilized plastic board [11,12].…”

Section: Chicken Breast Meat Preparationmentioning

confidence: 99%

“…After 1 hour storage, chicken meat cubes were sampled and prepared for the analysis, at the beginning of the process marked as: 0 hr [12].…”

Section: Inoculation and Incubation Of Chicken Meat Samplesmentioning

confidence: 99%

“…The process of osmotic dehydration of inoculated chicken meat samples was the same as explained in detail in Filipović et al [12], where the most important process parameters were process temperature of 32 °C, under atmospheric pressure and duration of the process of 5 hours. Part of the inoculated osmodehydrated chicken meat samples in triplicates were subjected to the microbiological and chemical analyses, after the osmotic dehydration process, and before storage.…”

Section: Osmotic Dehydration Processmentioning

confidence: 99%

See 1 more Smart Citation

Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics

Filipović

Markov

et al. 2022

CI&CEQ

Self Cite

View full text Add to dashboard Cite

In this research chicken meat was inoculated with selected microorganisms and subjected to the osmotic dehydration process in two osmotic solutions, in an effort to investigate the effect of storage time duration on its' microbiological and chemical characteristics. Total viable counts, numbers of Enterobacteriaceae, Salmonella spp., Listeria monocytogenes, Escherichia coli, proteolytic bacteria, psychotropic bacteria, of microbiological, and biogenic amine content, TBARS and DPPH, of chemical analyses were conducted on meat samples stored at 22?C, during 14 days. During storage, number of all tested microorganisms on meat samples decreased. The highest reduction occurred in the first 4 days. The meat dehydrated in molasses achieved better results of microbiological profile during storage. Results of TBARS and DPPH analyses indicated on lipid oxidation after 14 days of storage, while the results after 10 days were satisfactory. Developed mathematical models allows good prediction of microbiological and chemical responses of dehydrated chicken meat during the investigated storage duration.

show abstract

“…Application of OD is mainly studied in plant tissues, with examples on meat products being rather rare. A range of authors [ 40 , 41 ] studied the effect of OD process parameters on mass transfer phenomena and microbiological stability of chicken breasts applying, among other things, the response surface methodology (RSM) for modeling and statistical evaluation purposes. Other research teams [ 29 , 42 , 43 , 44 ] have systematically studied the effect of binary and tertiary osmotic solutions on mass transfer kinetics of beef meat.…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

et al. 2021

View full text Add to dashboard Cite

The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.

show abstract

The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat

Cited by 6 publications

References 21 publications

Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

Contact Info

Product

Resources

About