Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria

Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

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Sustainable anaerobic rumen methane and carbon dioxide productions from prickly pear cactus flour by organic acid salts addition

Journal of Cleaner Production ◽

10.1016/j.jclepro.2016.08.075 ◽

2016 ◽

Vol 139 ◽

pp. 1362-1369 ◽

Cited By ~ 18

Author(s):

M.M.Y. Elghandour ◽

A.E. Kholif ◽

A.Z.M. Salem ◽

O.A. Olafadehan ◽

A.M. Kholif

Keyword(s):

Carbon Dioxide ◽

Organic Acid ◽

Prickly Pear ◽

Prickly Pear Cactus ◽

Pear Cactus ◽

Organic Acid Salts ◽

Acid Salts

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Evaluation of the Microbial Quality of Tajik Sambusa and Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate and Potassium Lactate†

Journal of Food Protection ◽

10.4315/0362-028x-71.1.77 ◽

2008 ◽

Vol 71 (1) ◽

pp. 77-82 ◽

Cited By ~ 4

Author(s):

SHAKHLO N. YARBAEVA ◽

PADMANABHA R. VELUGOTI ◽

HARSHAVARDHAN THIPPAREDDI ◽

JULIE A. ALBRECHT

Keyword(s):

Organic Acid ◽

Clostridium Perfringens ◽

Spore Germination ◽

Sodium Citrate ◽

Ground Beef ◽

E Coli ◽

Potassium Lactate ◽

Before And After ◽

Organic Acid Salts ◽

Acid Salts

Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts (buffered sodium citrate [Ional] and 1 and 2% potassium lactate, wt/wt). Sambusa were prepared with 40 g of either inoculated or noninoculated meat and baked for 45 min at 180°C. For evaluation of destruction of C. perfringens spores during heating and germination and outgrowth of spores during cooling, ground beef was inoculated and mixed with a three-strain cocktail of C. perfringens spores. Aerobic bacteria, Enterobacteriaceae, coliforms, and E. coli were enumerated in noninoculated sambusa before and after baking and after cooling at room or refrigeration temperatures. After baking, APCs and Enterobacteriaceae and coliform counts were reduced by 4.32, 2.55, and 1.96 log CFU/g, respectively. E. coli counts were below detectable levels in ground beef and sambusa samples. Enterobacteriaceae, coliform, and E. coli counts were below detectable levels (<0.04 log CFU/g) in sambusa after cooling by both methods. Total C. perfringens populations increased (4.67 log CFU/g) during cooling at room temperature, but minimal increases (0.31 log CFU/g) were observed during cooling under refrigeration. Incorporation of 2% (wt/wt) buffered sodium citrate controlled C. perfringens spore germination and outgrowth (0.25 log CFU/g), whereas incorporation of up to 2% (wt/wt) potassium lactate did not prevent C. perfringens spore germination and outgrowth. Incorporation of organic acid salts at appropriate concentrations can prevent germination and outgrowth of C. perfringens in improperly cooled sambusa.

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