Influence of marination on salmonella spp. Growth in broiler breast fillets
2015
Аутори
Baltić, TatjanaBaltić, Milan Ž.
Mišić, Dušan
Ivanović, Jelena
Janjić, Jelena
Bošković, Marija
Dokmanović, Marija
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3rd, 6th and 9th day of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a(w) value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fillets did not change significantly (p < 0.001) until the 3rd and 6th day of storage, respectively, but it increased significantly on the 9th day of storage. Marin...ation of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p < 0.05; p < 0.01) on pH and a(w) value, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p > 0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate.
Кључне речи:
broiler meat / marinade / Salmonella spp. / qualityИзвор:
Acta Veterinaria-Beograd, 2015, 65, 3, 417-428Издавач:
- Univerzitet u Beogradu - Fakultet veterinarske medicine, 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)
DOI: 10.1515/acve-2015-0034
ISSN: 0567-8315
WoS: 000362123900010
Scopus: 2-s2.0-84943413101
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Baltić, Tatjana AU - Baltić, Milan Ž. AU - Mišić, Dušan AU - Ivanović, Jelena AU - Janjić, Jelena AU - Bošković, Marija AU - Dokmanović, Marija PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1295 AB - The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3rd, 6th and 9th day of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a(w) value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fillets did not change significantly (p < 0.001) until the 3rd and 6th day of storage, respectively, but it increased significantly on the 9th day of storage. Marination of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p < 0.05; p < 0.01) on pH and a(w) value, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p > 0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate. PB - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd T2 - Acta Veterinaria-Beograd T1 - Influence of marination on salmonella spp. Growth in broiler breast fillets VL - 65 IS - 3 SP - 417 EP - 428 DO - 10.1515/acve-2015-0034 ER -
@article{ author = "Baltić, Tatjana and Baltić, Milan Ž. and Mišić, Dušan and Ivanović, Jelena and Janjić, Jelena and Bošković, Marija and Dokmanović, Marija", year = "2015", abstract = "The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3rd, 6th and 9th day of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a(w) value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fillets did not change significantly (p < 0.001) until the 3rd and 6th day of storage, respectively, but it increased significantly on the 9th day of storage. Marination of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p < 0.05; p < 0.01) on pH and a(w) value, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p > 0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate.", publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd", journal = "Acta Veterinaria-Beograd", title = "Influence of marination on salmonella spp. Growth in broiler breast fillets", volume = "65", number = "3", pages = "417-428", doi = "10.1515/acve-2015-0034" }
Baltić, T., Baltić, M. Ž., Mišić, D., Ivanović, J., Janjić, J., Bošković, M.,& Dokmanović, M.. (2015). Influence of marination on salmonella spp. Growth in broiler breast fillets. in Acta Veterinaria-Beograd Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 65(3), 417-428. https://doi.org/10.1515/acve-2015-0034
Baltić T, Baltić MŽ, Mišić D, Ivanović J, Janjić J, Bošković M, Dokmanović M. Influence of marination on salmonella spp. Growth in broiler breast fillets. in Acta Veterinaria-Beograd. 2015;65(3):417-428. doi:10.1515/acve-2015-0034 .
Baltić, Tatjana, Baltić, Milan Ž., Mišić, Dušan, Ivanović, Jelena, Janjić, Jelena, Bošković, Marija, Dokmanović, Marija, "Influence of marination on salmonella spp. Growth in broiler breast fillets" in Acta Veterinaria-Beograd, 65, no. 3 (2015):417-428, https://doi.org/10.1515/acve-2015-0034 . .