scholarly journals Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2980
Author(s):  
Tareq M. Osaili ◽  
Fayeza Hasan ◽  
Anas A. Al-Nabulsi ◽  
Dinesh Kumar Dhanasekaran ◽  
Reyad Shaker Obaid ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Effective Means ◽  
Antimicrobial Effect ◽  
Vacuum Packaging ◽  
Plate Counts ◽  
Camel Meat

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

scholarly journals ANALISIS VIABILITAS LACTOBACILLUS LACTIS PADA INOVASI MEDIA DASAR PERTUMBUHAN ALTERNATIF DAN MEDIA DASAR PENEPUNGAN BAKTERI ASAM LAKTAT

2020 ◽  
Vol 4 (2) ◽  
pp. 16-22
Author(s):  
Ani Sulastri ◽  
Baso Manguntungi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Alternative Media ◽  
Plate Count ◽  
Growth Media ◽  
Media Formulation ◽  
The Media ◽  
Lactobacillus Lactis

The limited shelf life in a food requires a natural preservative so that the food used is not easily damaged and has a longer shelf life, namely by using lactic acid bacteria (BAL) using alternative media. By using lactic acid bacteria, the time in the storage period food products can be extended. The purpose of this study was to determine the viability of the Lactobacillus lactis bacteria on an alternative growth base media and a media on the media of bacteria. Lactic acid bacteria were rejuvenated and culture propagation of 5 ?l was inoculated into 5 mL of MRSB media. Formulation media used for bacterial growth such as whey tofu + 5% sucrose + 1% urea. The alternative media was incubated for 24 hours. Bacterial growth was observed at 0, 4, 8 and 16 hours using the TPC (Total Plate count) method. Various media Lactobacillus lactis bacterial deposition was grown on MRSB media and dried with freeze dry for 48 hours and the viability of Lactobacillus lactis was tested. The basic growth media that can be used are Lactobacillus lactis bacteria, namely whey tofu + sucrose 5% + urea 1% as well as Lactobacillus lactis viability results in various media which are grown on MRS media and various alternative media shows that the media has a 100% carrageenan composition able to maintain the viability of Lactobacillus lactis cells.

Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef

2008 ◽  
Vol 71 (6) ◽  
pp. 1237-1243 ◽  
Author(s):  
M. TURGIS ◽  
J. HAN ◽  
J. BORSA ◽  
M. LACROIX
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Combined Treatment ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Aerobic Bacteria ◽  
Modified Atmosphere

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 107 CFU/g. The shelf life of ground beef was determined for 28 days at 4°C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.

Bacterial growth in refrigerated, vacuum-packed luncheon meats

1970 ◽  
Vol 16 (5) ◽  
pp. 287-297 ◽  
Author(s):  
A. G. Kempton ◽  
S. R. Bobier
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Small Proportion ◽  
Growth Curves ◽  
Selective Medium ◽  
Refrigerated Storage ◽  
Cooked Ham ◽  
End Products

The shelf life of vacuum-packed luncheon meats during refrigerated storage was not related to "total" counts since the only organisms that multiplied in this environment were lactic acid bacteria, which formed only a small proportion of the initial population.Bacterial growth curves obtained from several Canadian products were remarkably similar, but the spoilage patterns differed. For example, wiener spoilage was a function of bacterial growth while bologna spoiled from the accumulation of bacterial end products. After 15 weeks at 5 °C, the meats contained 0.6 to 0.8% lactic acid and the pH of comminuted meats dropped below 5.0. Cooked ham contained much less carbohydrate than comminuted meats, and the pH remained above 6.0. Under these conditions, ham is susceptible to putrefaction although this was not observed during this study.It was found that cooking can eliminate all lactic acid bacteria present in the raw meats but the products become recontaminated during slicing and packaging. The cleaning and sanitizing procedure used by the Company that cooperated in this study was efficient, but it was recommended that the packaging room be cleaned more often, and that a selective medium for lactic acid bacteria be used in sanitation surveys.

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

2018 ◽  
Vol 81 (12) ◽  
pp. 1982-1987 ◽  
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.

Vacuum-Packed Beef Primals with Extremely Long Shelf Life Have Unusual Microbiological Counts

2012 ◽  
Vol 75 (8) ◽  
pp. 1524-1527 ◽  
Author(s):  
ALISON HOLDHUS SMALL ◽  
IAN JENSON ◽  
ANDREAS KIERMEIER ◽  
JOHN SUMNER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Stationary Phase ◽  
Shelf Life ◽  
Storage Period ◽  
Co2 Concentration ◽  
Sensory Characteristics ◽  
Combined Effects ◽  
Plate Counts ◽  
Meat Ph

When vacuum-packed striploins and cube rolls processed by six Australian establishments were stored at −0.5°C to determine their shelf life, all product was acceptable organoleptically for at least 26 weeks. The aerobic plate counts and counts of lactic acid bacteria over the storage period did not accord with those established by previous studies, i.e., stationary phase attained at 7 to 8 log CFU/cm2 after 5 to 8 weeks followed by the development of negative sensory characteristics around 12 to 16 weeks. Rather, counts rarely progressed to 7 log CFU/cm2 even after 30 weeks. It is believed that the combined effects of meat pH, temperature, and CO2 concentration may combine to create conditions in which little or no growth occurs.

Biogenic Amine Formation in Fresh Vacuum-Packaged Beef During Storage at 1°C for 120 Days1

1993 ◽  
Vol 56 (6) ◽  
pp. 497-500 ◽  
Author(s):  
J. SCOTT SMITH ◽  
P. BRETT KENNEY ◽  
CURTIS L. KASTNER ◽  
MICHAEL M. MOORE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monoamine Oxidase ◽  
Bacterial Growth ◽  
Biogenic Amine ◽  
Prolonged Storage ◽  
Beef Carcasses ◽  
Beef Products ◽  
Plate Counts ◽  
Packaged Beef

Undesirable changes in vacuum-packaged beef products during prolonged storage can present a problem to some consumers. Bacterial proteolysis and decarboxylation can release pressor amines, such as tyramine and histamine, that can be toxic when ingested by individuals taking monoamine oxidase-inhibiting drugs. This study determined the effect of carcass decontamination on bacterial growth and biogenic amine production in vacuum-packaged subprimals. Beef carcasses were treated with 200 ppm chlorine or 3% lactic acid sprays, fabricated, vacuum packaged, and stored at 1°C. Samples were evaluated up to 120 d for amine concentrations, total aerobic counts, and lactic acid bacteria. Of all the amines monitored, only tyramine was consistently detected over the course of the study. Significant levels of tyramine were detected starting at day 20 of storage in all treatments and controls. By day 60, the levels had increased to about 50 μg/g and continued to increase to about 180 μg/g by 120 d of storage. Tryptamine was detected in some samples by 60 d of storage, but the levels were variable and did not follow any trend. Initial aerobic plate counts ranged from 10-200 CFU/cm2, whereas lactic acid bacteria counts were from 6-46 CFU/cm2. Bacterial numbers increased exponentially until about day 60, when they leveled off at between 106-107 CFU/cm2, with no differences between any of the treatments and/or controls. Although the vacuum-packaged beef was organoleptically acceptable up to day 60 (day 90 for some samples), it could pose some risk to individuals sensitive to biogenic amines if the product is stored at 1°C or higher for 60 d or more.

Effect of Aerobic Storage before Vacuum Packaging on the pH, Color and Bacterial Flora of Beef1

1983 ◽  
Vol 46 (4) ◽  
pp. 287-291 ◽  
Author(s):  
E. A. FOEGEDING ◽  
H. D. NAUMANN ◽  
W. C. STRINGER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Bacterial Flora ◽  
Color Difference ◽  
Major Effect ◽  
Vacuum Packaging ◽  
Pseudomonas Spp ◽  
Brochothrix Thermosphacta ◽  
Plate Counts

Beef was stored aerobically for 2 or 6 d at 1 ± 1°C before vacuum packaging. Total numbers of aerobic bacteria, Pseudomonas spp., Brochothrix thermosphacta and lactic acid bacteria were determined by selectively plating stored samples. Meat color was evaluated with a color difference meter and a color panel. Aerobic plate counts, numbers of pseudomonads and B. thermosphacta, and pH each were higher in samples held aerobically for 6 d compared with those held aerobically for 2 d. The major effect of delayed vacuum packaging was to slow the growth of lactic acid bacteria and minimize the number of pseudomonads. The variation among treatments was similar in Pseudomonas spp. population for 21 d and in pH for 7 d, and there was no significant effect of packaging treatment in color. Results indicate that the initial treatment variations were lost as storage time progressed.

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