Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage
2017
Аутори
Baltić, TatjanaĆirić, Jelena
Velebit, Branko
Petronijević, Radivoj
Lakićević, Brankica
Đorđević, V.
Janković, V.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated c...hicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.
Извор:
59th International Meat Industry Conference (MEATCON2017), 2017, 85, UNSP 012073-Издавач:
- Iop Publishing Ltd, Bristol
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)
DOI: 10.1088/1755-1315/85/1/012073
ISSN: 1755-1307
WoS: 000418556900073
Scopus: 2-s2.0-85030635152
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Baltić, Tatjana AU - Ćirić, Jelena AU - Velebit, Branko AU - Petronijević, Radivoj AU - Lakićević, Brankica AU - Đorđević, V. AU - Janković, V. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1527 AB - Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate. PB - Iop Publishing Ltd, Bristol C3 - 59th International Meat Industry Conference (MEATCON2017) T1 - Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage VL - 85 SP - UNSP 012073 DO - 10.1088/1755-1315/85/1/012073 ER -
@conference{ author = "Baltić, Tatjana and Ćirić, Jelena and Velebit, Branko and Petronijević, Radivoj and Lakićević, Brankica and Đorđević, V. and Janković, V.", year = "2017", abstract = "Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.", publisher = "Iop Publishing Ltd, Bristol", journal = "59th International Meat Industry Conference (MEATCON2017)", title = "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage", volume = "85", pages = "UNSP 012073", doi = "10.1088/1755-1315/85/1/012073" }
Baltić, T., Ćirić, J., Velebit, B., Petronijević, R., Lakićević, B., Đorđević, V.,& Janković, V.. (2017). Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017) Iop Publishing Ltd, Bristol., 85, UNSP 012073. https://doi.org/10.1088/1755-1315/85/1/012073
Baltić T, Ćirić J, Velebit B, Petronijević R, Lakićević B, Đorđević V, Janković V. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012073. doi:10.1088/1755-1315/85/1/012073 .
Baltić, Tatjana, Ćirić, Jelena, Velebit, Branko, Petronijević, Radivoj, Lakićević, Brankica, Đorđević, V., Janković, V., "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012073, https://doi.org/10.1088/1755-1315/85/1/012073 . .