The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere
Uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu
2014
Аутори
Ivanović, JelenaĐurić, Jelena
Bošković, Marija
Marković, Radmila
Baltić, Milan Ž.
Đorđević, Vesna
Grbić, Slaven
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of our study was the effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. For the purposes of the testing, mackerel were divided into two groups where the first group consisted of salted mackerel packed in MAP and the other group was marinated mackerel packed in the same way. Marinades and salt primarily have impact on microbiological status of meat and the aim of this study was to identify certain groups of bacteria (total bacteria, lactic acid bacteria and the number of Enterobacteriaceae) during the fifty days of storage. Salting and especially marinating, significantly affect the change in the chemical composition of fish meat, since it leads to a significant reduction in water content, an increase in fat content and increased ash content. These processes affect the reduction of aw value of fish meat. In the samples of marinated fish, especially fish samples packaged in the modified atmosphere, si...gnificantly lower bacteria count was determined in the tested group relative to the samples which were treated with brine, and were packed under modified atmosphere.
Cilj našeg rada je bio uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu. Za potrebe ispitivanja skuša je podeljena u dve grupe, gde je prva grupa bila soljena skuša pakovana u MAP, a druga grupa je bila marinirana skuša pakovana u MAP. Marinade i so imaju pre svega uticaj na mikrobiološki status mesa pa je i cilj ovog istraživanja bio utvrđivanje pojedinih grupa bakterija (ukupan broj bakterija, bakterije mlečne kiseline i broj enterobakterija) tokom pedeset dana skladištenja. Soljenje, a posebno mariniranje, značajno utiče na promenu hemijskog sastava mesa ribe, budući da dolazi do značajnog smanjenja sadržaja vode, povećanja sadržaja masti i povećanja sadržaja pepela. Ovi postupci utiču i na smanjenja aw vrednosti mesa ribe. U uzorcima marinirane ribe, utvrđen je značajno manji broj svih ispitivanih grupa bakterija, u odnosu na uzorke koji su bili tretirani slanim rastvorom.
Кључне речи:
total number of bacteria / MAP / enterobacteriaceae / lactic acid bacteria / mackerel / marinade / ukupan broj bakterija / MAP / enterobakterije / bakterije mlečne kiseline / skuša / marinadaИзвор:
Tehnologija mesa, 2014, 55, 2, 169-175Издавач:
- Institut za higijenu i tehnologiju mesa, Beograd
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Ivanović, Jelena AU - Đurić, Jelena AU - Bošković, Marija AU - Marković, Radmila AU - Baltić, Milan Ž. AU - Đorđević, Vesna AU - Grbić, Slaven PY - 2014 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1167 AB - The aim of our study was the effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. For the purposes of the testing, mackerel were divided into two groups where the first group consisted of salted mackerel packed in MAP and the other group was marinated mackerel packed in the same way. Marinades and salt primarily have impact on microbiological status of meat and the aim of this study was to identify certain groups of bacteria (total bacteria, lactic acid bacteria and the number of Enterobacteriaceae) during the fifty days of storage. Salting and especially marinating, significantly affect the change in the chemical composition of fish meat, since it leads to a significant reduction in water content, an increase in fat content and increased ash content. These processes affect the reduction of aw value of fish meat. In the samples of marinated fish, especially fish samples packaged in the modified atmosphere, significantly lower bacteria count was determined in the tested group relative to the samples which were treated with brine, and were packed under modified atmosphere. AB - Cilj našeg rada je bio uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu. Za potrebe ispitivanja skuša je podeljena u dve grupe, gde je prva grupa bila soljena skuša pakovana u MAP, a druga grupa je bila marinirana skuša pakovana u MAP. Marinade i so imaju pre svega uticaj na mikrobiološki status mesa pa je i cilj ovog istraživanja bio utvrđivanje pojedinih grupa bakterija (ukupan broj bakterija, bakterije mlečne kiseline i broj enterobakterija) tokom pedeset dana skladištenja. Soljenje, a posebno mariniranje, značajno utiče na promenu hemijskog sastava mesa ribe, budući da dolazi do značajnog smanjenja sadržaja vode, povećanja sadržaja masti i povećanja sadržaja pepela. Ovi postupci utiču i na smanjenja aw vrednosti mesa ribe. U uzorcima marinirane ribe, utvrđen je značajno manji broj svih ispitivanih grupa bakterija, u odnosu na uzorke koji su bili tretirani slanim rastvorom. PB - Institut za higijenu i tehnologiju mesa, Beograd T2 - Tehnologija mesa T1 - The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere T1 - Uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu VL - 55 IS - 2 SP - 169 EP - 175 DO - 10.5937/tehmesa1402169I ER -
@article{ author = "Ivanović, Jelena and Đurić, Jelena and Bošković, Marija and Marković, Radmila and Baltić, Milan Ž. and Đorđević, Vesna and Grbić, Slaven", year = "2014", abstract = "The aim of our study was the effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. For the purposes of the testing, mackerel were divided into two groups where the first group consisted of salted mackerel packed in MAP and the other group was marinated mackerel packed in the same way. Marinades and salt primarily have impact on microbiological status of meat and the aim of this study was to identify certain groups of bacteria (total bacteria, lactic acid bacteria and the number of Enterobacteriaceae) during the fifty days of storage. Salting and especially marinating, significantly affect the change in the chemical composition of fish meat, since it leads to a significant reduction in water content, an increase in fat content and increased ash content. These processes affect the reduction of aw value of fish meat. In the samples of marinated fish, especially fish samples packaged in the modified atmosphere, significantly lower bacteria count was determined in the tested group relative to the samples which were treated with brine, and were packed under modified atmosphere., Cilj našeg rada je bio uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu. Za potrebe ispitivanja skuša je podeljena u dve grupe, gde je prva grupa bila soljena skuša pakovana u MAP, a druga grupa je bila marinirana skuša pakovana u MAP. Marinade i so imaju pre svega uticaj na mikrobiološki status mesa pa je i cilj ovog istraživanja bio utvrđivanje pojedinih grupa bakterija (ukupan broj bakterija, bakterije mlečne kiseline i broj enterobakterija) tokom pedeset dana skladištenja. Soljenje, a posebno mariniranje, značajno utiče na promenu hemijskog sastava mesa ribe, budući da dolazi do značajnog smanjenja sadržaja vode, povećanja sadržaja masti i povećanja sadržaja pepela. Ovi postupci utiču i na smanjenja aw vrednosti mesa ribe. U uzorcima marinirane ribe, utvrđen je značajno manji broj svih ispitivanih grupa bakterija, u odnosu na uzorke koji su bili tretirani slanim rastvorom.", publisher = "Institut za higijenu i tehnologiju mesa, Beograd", journal = "Tehnologija mesa", title = "The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere, Uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu", volume = "55", number = "2", pages = "169-175", doi = "10.5937/tehmesa1402169I" }
Ivanović, J., Đurić, J., Bošković, M., Marković, R., Baltić, M. Ž., Đorđević, V.,& Grbić, S.. (2014). The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. in Tehnologija mesa Institut za higijenu i tehnologiju mesa, Beograd., 55(2), 169-175. https://doi.org/10.5937/tehmesa1402169I
Ivanović J, Đurić J, Bošković M, Marković R, Baltić MŽ, Đorđević V, Grbić S. The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. in Tehnologija mesa. 2014;55(2):169-175. doi:10.5937/tehmesa1402169I .
Ivanović, Jelena, Đurić, Jelena, Bošković, Marija, Marković, Radmila, Baltić, Milan Ž., Đorđević, Vesna, Grbić, Slaven, "The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere" in Tehnologija mesa, 55, no. 2 (2014):169-175, https://doi.org/10.5937/tehmesa1402169I . .