Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef
Φόρτωση...
Ημερομηνία
Συγγραφείς
Kargiotou, C.
Katsanidis, E.
Rhoades, J.
Kontominas, M.
Koutsoumanis, K.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Food Microbiology
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
Fresh beef slices were marinated by immersion in marinades based on soy sauce without (SB) or with lactic acid (SBLA) or red wine base without (WB) or with 0.5% v/v oregano essential oil (WBO). For control samples (immersed in saline), a mean increase of 0.9log CFU/cm(2) in total viable counts (TVCs) occurred during the 24 h treatment. During marination with WB and SB, mean TVC decreased by 0.7 and 0.3log CFU/cm(2), respectively. The mean decrease in TVC for samples marinated in WBO or SBLA was 1.2log CFU/cm(2). Subsequent storage of beef resulted in a rapid increase of TVC in control samples, to >9.5log CFU/cm2 after 8 days at 5 degrees C or 3 days at 15 degrees C. Significant (P < 0.05) microbial growth occurred in marinated samples stored at 5 degrees C. During storage at 15 degrees C TVC increased in only WB samples but the final numbers of 5.9log CFU/cm(2) were significantly lower (P < 0.05) than the numbers in the control. Results similar to those for TVC were observed for Pseudomonas spp. All marinades also gave meat with significant lower TBARS values than the controls. There were no significant differences (P > 0.05) in the toughness of the marinated samples compared to the control, except for SBLA samples which had significantly higher (P < 0.05) shear force values. Marination with soy sauce or red wine marinades can evidently control microbial spoilage and oxidation of meat. (C) 2010 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
beef, marination, wine, soy sauce, microbial spoilage, lipid oxidation, texture, phenolic-compounds, meat-products, essential oil, poultry meat, antioxidant, temperature, palatability, 4-degrees-c, attributes, marination
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000285131200021
http://ac.els-cdn.com/S0740002010002492/1-s2.0-S0740002010002492-main.pdf?_tid=a6329472774d3b612b2b023d53f42120&acdnat=1333031133_66c6c35de2ae843118017b1a6d935f04
http://ac.els-cdn.com/S0740002010002492/1-s2.0-S0740002010002492-main.pdf?_tid=a6329472774d3b612b2b023d53f42120&acdnat=1333031133_66c6c35de2ae843118017b1a6d935f04
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας