Vacuum and Modified Atmosphere Packaging Effect on<i>Enterobacteriaceae</i>Behaviour in Minced Meat

Djordjević, Jasna; Bošković, Marija; Dokmanović, Marija; Lazić, Ivana Branković; Ледина, Тијана; Suvajdžić, Branko; Baltić, Milan Ž.

doi:10.1111/jfpp.12837

Cited by 12 publications

(5 citation statements)

References 43 publications

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“…Meat and meat products are valuable and perceived as high-quality foods because they contain dietary protein; vitamin B; minerals, especially zinc, iron, and phosphorus; and essential fatty acids in high amounts [1,2]. However, meat and meat products are susceptible to microbial growth because of their high water activity and nutrient composition [3].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

Aksoy

Karasu

Akçiçek

et al. 2019

Foods

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This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.

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Section: Introductionmentioning

confidence: 99%

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

Aksoy

Karasu

Akçiçek

et al. 2019

Foods

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“…The highest average count was observed in VP samples (Table 3). It was also reported in other studies that MAP applications are more effective on Enterobacteriaceae counts [27,35,38]. Members of this family, which are seen as an indicator of hygienic conditions, show facultative anaerobic character and are inhibited significantly even at 20% carbondioxide concentrations [39].…”

Section: Resultsmentioning

confidence: 71%

Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat

Jaberi¹,

Kaban²,

Kaya³

2019

Asian-Australas J Anim Sci

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“…After 23 days of storage the count of Enterobacteriaceae in samples M1P and M3P was 2.57 and 2.75 log CFU/cm 2 , whereas in control samples M1C and M3C the count amounted to 4.45 and 4.84 log CFU/cm 2 , respectively. Djordjevic et al [41] observed a lower Enterobacteriaceae count in mixed pork and beef samples packaged in a modified atmosphere with higher concentration (50%) of carbon dioxide. Malicki et al [42] did not observe a significant antibacterial effect of 5% lysozyme monomer solution against coliform bacteria in chicken breast muscles.…”

Section: Microbiological Changesmentioning

confidence: 99%

The Effect of Modified Lysozyme Treatment on the Microflora, Physicochemical and Sensory Characteristics of Pork Packaged in Preservative Gas Atmospheres

Cegielska‐Radziejewska

Szablewski

Radziejewska‐Kubzdela

et al. 2021

Coatings

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The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2; M2 50:40:10 O2:CO2:N2; M3 80:20 O2:CO2) were used. The microbiological parameters (APC, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria), physicochemical indexes (pH, colour) as well as a sensory attribute, i.e., aroma were analysed. Meat samples were tested after five, 12, 19, 23, and 28 days of storage. Changes in the qualities of pork were determined throughout the storage. The proportions of polymeric forms, hydrolytic activity and hydrophobicity were determined in the lysozyme preparation. Modified lysozyme exhibited higher hydrophobicity and lower hydrolytic activity than lysozyme monomer. The colour parameters L* and a* were not considerably affected by the addition of modified lysozyme. The sample with the modified lysozyme was given the highest score for aroma. In comparison with the monomer, the modified lysozyme exhibited greater antibacterial effect, especially against Pseudomonas and Enterobacteriaceae. Microbial growth rates in the sample with modified lysozyme, packaged in an atmosphere with the highest content of CO2 (total plate count 4.59 log CFU/cm2; moulds and yeasts 2.17 log CFU/cm2) were lower than those observed in the sample without lysozyme packed under M1 and M3 (20−25% CO2). The use of an atmosphere with gas composition and modified lysozyme considerably extended the shelf life of pork. The combination of the atmosphere with the highest content of carbon dioxide (50% O2, 40% CO2, 10% N2) and modified lysozyme resulted in the best effect. This strategy extended the shelf-life by more than 20%, as compared with the control sample without lysozyme, packaged in an atmosphere of 50:40:10 O2:CO2:N2.

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Vacuum and Modified Atmosphere Packaging Effect onEnterobacteriaceaeBehaviour in Minced Meat

Cited by 12 publications

References 43 publications

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat

The Effect of Modified Lysozyme Treatment on the Microflora, Physicochemical and Sensory Characteristics of Pork Packaged in Preservative Gas Atmospheres

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