Shelf-life Extension and Inhibition of Undesirable Bacteria in Steamed Mackerel Fish Product by Lactic Acid Bacteria

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

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Shelf-life extension of vacuum-packaged meat from pheasant (Phasianus colchicus) by lactic acid treatment

Poultry Science ◽

10.3382/ps.2013-03481 ◽

2014 ◽

Vol 93 (7) ◽

pp. 1818-1824

Author(s):

Agathe Pfeifer ◽

Frans J.M. Smulders ◽

Peter Paulsen

Keyword(s):

Lactic Acid ◽

Shelf Life ◽

Acid Treatment ◽

Life Extension ◽

Phasianus Colchicus ◽

Shelf Life Extension

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Effect of poly(lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf life extension of vacuum-packed cooked sausages

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2018.11.009 ◽

2019 ◽

Vol 19 ◽

pp. 200-209 ◽

Cited By ~ 7

Author(s):

Mina Khodayari ◽

Afshin Akhondzadeh Basti ◽

Ali Khanjari ◽

Ali Misaghi ◽

Abolfazl Kamkar ◽

...

Keyword(s):

Lactic Acid ◽

Essential Oil ◽

Shelf Life ◽

Cellulose Nanocrystals ◽

Ethanolic Extract ◽

Life Extension ◽

Poly Lactic Acid ◽

Shelf Life Extension

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Radurization of Prime Beef Cuts

Journal of Food Protection ◽

10.4315/0362-028x-44.9.677 ◽

1981 ◽

Vol 44 (9) ◽

pp. 677-681 ◽

Cited By ~ 36

Author(s):

J. G. NIEMAND ◽

H. J. VANDERLINDE ◽

W. H. HOLZAPFEL

Keyword(s):

Lactic Acid ◽

Shelf Life ◽

Bacterial Population ◽

Storage Period ◽

Considerable Change ◽

Life Extension ◽

Lactobacillus Species ◽

Shelf Life Extension ◽

Quality And Shelf Life ◽

Control Samples

The bacteriology, organoleptic quality and shelf-life extension of radurized beef cuts were investigated. Application of doses of 2 kGy to vacuum-packed meat caused a considerable change in the bacterial population by elimination of the pseudomonads, Enterobacteriaceae and enterococci. The LLP group of lactic acid bacteria was relatively resistant to radiation, and after radurization was mostly comprised of Lactobacillus species. The lactobacilli multiplied rapidly on the meat during storage at 4 C, and reached relatively high numbers toward the end of the storage period. Odor and appearance evaluations were carried out at regular intervals and were used together with organoleptic testing and bacteriological analyses to determine the shelf-life extension of radurized beef cuts. A doubling in the shelf-life of samples irradiated to 2 kGy was attained when compared to non-irradiated (control) samples.

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Effect of peroxyacetic acid spray and storage temperature on the microbiota and sensory properties of vacuum packed subprimal cuts

Applied and Environmental Microbiology ◽

10.1128/aem.03143-20 ◽

2021 ◽

Author(s):

Xianqin Yang ◽

Hui Wang ◽

Scott Hrycauk ◽

Mark D. Klassen

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shelf Life ◽

Storage Temperature ◽

Life Extension ◽

Rrna Gene ◽

Peroxyacetic Acid ◽

Microbial Profiling ◽

Antimicrobial Interventions ◽

The Impact

We investigated the impact of peroxyacetic acid (PAA; 200 ppm) spray on the microbiota and shelf life of commercial vacuum packed beef stored at chiller temperatures. Ribeye cuts (n=147) were collected from a local beef plant on the day of production for two consecutive days, with one set collected at the start of work with the PAA spray nozzles turned off (control) and during the routine production with the PAA spray nozzles turned on (PAA) on each day. Packs were stored at 4, 2 and -1°C for up to 34, 104 and 180 days, and sampled at appropriate intervals for sensory assessment, microbial enumeration and microbial profiling by 16S rRNA gene amplicon analysis. Treatment with PAA did not affect the initial meat pH, the initial numbers of total aerobes, lactic acid bacteria or Enterobacteriaceae (p>0.05) before storage; however, it delayed the onset of spoilage by 7, 21 and 54 days at 4, 2 and -1°C, respectively. Square root models of the variation of growth rate with temperature indicated lactic acid bacteria grew faster and Enterobacteriaceae grew slower on PAA treated than not treated meat. Negative associations between pH and deterioration of meat during storage were observed for PAA treated meat. During storage, the microbiota were primarily dominated by Carnobacterium and Lactobacillus/Lactococcus on control meat, but by Leuconostoc on PAA treated meat. Serratia, Yersinia and Clostridium were identified by LEfSe analysis as biomarkers for control meat, the latter of which was found in high abundance in samples that had the highest spoilage scores. IMPORTANCE The findings of this study show that PAA solutions applied at low concentrations under commercial settings positively modulated the meat microbiota. It did not have bactericidal effects for beef subprimals with very low microbial load. However, it differentially impacted the members of the microbiota, which resulted in delayed onset of spoilage of vacuum packed beef subprimal stored at all three temperatures (4, 2 and -1°C). This differential impact could be through one or a combination of the following factors: favoring the growth of lactic acid bacteria which may in turn exert a competitive exclusion that might be due to production of antimicrobial compounds such as organic acids and bacteriocins; exerting synergistic antimicrobial effects with low temperatures against members of Enterobacteriaceae; direct or indirect inhibitory effects against members of clostridia. These findings not only advance our understanding of the microbial ecology of vacuum packed meat stored at chiller temperatures, but also suggest bacteriostatic concentrations of antimicrobial interventions can be explored for shelf life extension.

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Effects of Chitosan and Natamycin on Vacuum-Packaged Phyllo: A Pastry Product

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-236 ◽

2018 ◽

Vol 81 (12) ◽

pp. 1982-1987 ◽

Cited By ~ 1

Author(s):

MARIA I. TSIRAKI ◽

TAHRA EL-OBEID ◽

HANY M. YEHIA ◽

LAYAL KARAM ◽

IOANNIS N. SAVVAIDIS

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shelf Life ◽

Vacuum Packaging ◽

Life Extension ◽

Sensory Acceptability ◽

Psychrotrophic Bacteria ◽

Sensory Changes ◽

Yeasts And Molds ◽

Microbiological Data

ABSTRACT The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory changes. Five lots were prepared with or without vacuum packaging, chitosan, and natamycin: A, air packaged (control); V, vacuum packaged; VC, vacuum packaged with chitosan; VN, vacuum packaged with natamycin; and VCN, vacuum packaged with both chitosan and natamycin. Based on the sensory acceptability data, a shelf life of 6 (A), 12 (V), 14 (VN), 16 (VC), and 17 (VCN) days was obtained at 4°C. VCN treatment resulted in a shelf life extension of 11 days compared with the shelf life of the control. Microbiological data revealed that the combination of chitosan and natamycin resulted in significant reductions of microbial species (mesophilic total viable counts, yeasts and molds, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and enterococci) of 1 to 3 log CFU/g on the final day (day 18) of storage. Results suggest that the combination of chitosan and natamycin, which is an effective antifungal agent, can delay the spoilage of phyllo pastry while maintaining acceptable sensorial characteristics and the original freshness and appearance of the product.

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