Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum
Reduction of microbiota in marinated vacuum-packaged poultry breast fillets
Аутори
Janjić, JelenaĆirić, Jelena
Grbić, Slaven
Bošković, Marija
Glišić, Milica
Mitrović, Radmila
Baltić, Milan Ž.
Radosavac, Adriana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage.
Cilj ovog rada bio je da se utvrdi uticaj različitog načina mariniranja na mikrobiotu fileta grudi brojlera pakovanih u vakuum i čuvanih pri 4°C. Ispitivane su tri vrste marinade. Ukupno 120 uzoraka (korišćenih za dva ponavljanja) marinirano je u kontrolnom (6% NaCl) i tri različita tretmana: 6% NaCl i 2% natrijum tripolifosfat (E1), 6% NaCl i 2% natrijum citrat (E2) i rastvor sa 6% NaCl, 1% natrijum tripolifosfata i 1% natrijum citrata (E3). Brojanje mikroorganizama vršeno je prvog dana (0 dan), 7., 14., 21. i 28. dana skladištenja. Utvrđene su statistički značajne razlike (P<0,05) između mariniranih uzoraka u ukupnom broju mezofilnih bakterija, Enterobacteriaceae, bakterijama mlečne kiseline i anaerobnim bakterijama. Utvrđeno je da je kombinacija 6% NaCl i 2% natrijum citrata najprikladnija za redukciju rasta ispitivanih grupa bakterija u mariniranim filetima grudi brojlera pakovanih u vakuum i skladištenih pri 4°C.
Кључне речи:
life / meat / poultry / shelf / spoilage bacteria / storage conditions / meso živine / rok trajanja / bakterije kvara / uslovi skladištenjaИзвор:
Meat Technology, 2019, 60, 1, 1-7Издавач:
- Belgrade : Institute of Meat Hygiene and Technology
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 - Janjić, Jelena AU - Ćirić, Jelena AU - Grbić, Slaven AU - Bošković, Marija AU - Glišić, Milica AU - Mitrović, Radmila AU - Baltić, Milan Ž. AU - Radosavac, Adriana PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2023 AB - The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage. AB - Cilj ovog rada bio je da se utvrdi uticaj različitog načina mariniranja na mikrobiotu fileta grudi brojlera pakovanih u vakuum i čuvanih pri 4°C. Ispitivane su tri vrste marinade. Ukupno 120 uzoraka (korišćenih za dva ponavljanja) marinirano je u kontrolnom (6% NaCl) i tri različita tretmana: 6% NaCl i 2% natrijum tripolifosfat (E1), 6% NaCl i 2% natrijum citrat (E2) i rastvor sa 6% NaCl, 1% natrijum tripolifosfata i 1% natrijum citrata (E3). Brojanje mikroorganizama vršeno je prvog dana (0 dan), 7., 14., 21. i 28. dana skladištenja. Utvrđene su statistički značajne razlike (P<0,05) između mariniranih uzoraka u ukupnom broju mezofilnih bakterija, Enterobacteriaceae, bakterijama mlečne kiseline i anaerobnim bakterijama. Utvrđeno je da je kombinacija 6% NaCl i 2% natrijum citrata najprikladnija za redukciju rasta ispitivanih grupa bakterija u mariniranim filetima grudi brojlera pakovanih u vakuum i skladištenih pri 4°C. PB - Belgrade : Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum T1 - Reduction of microbiota in marinated vacuum-packaged poultry breast fillets VL - 60 IS - 1 SP - 1 EP - 7 DO - 10.18485/meattech.2019.60.1.1 ER -
@article{ author = "Janjić, Jelena and Ćirić, Jelena and Grbić, Slaven and Bošković, Marija and Glišić, Milica and Mitrović, Radmila and Baltić, Milan Ž. and Radosavac, Adriana", year = "2019", abstract = "The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage., Cilj ovog rada bio je da se utvrdi uticaj različitog načina mariniranja na mikrobiotu fileta grudi brojlera pakovanih u vakuum i čuvanih pri 4°C. Ispitivane su tri vrste marinade. Ukupno 120 uzoraka (korišćenih za dva ponavljanja) marinirano je u kontrolnom (6% NaCl) i tri različita tretmana: 6% NaCl i 2% natrijum tripolifosfat (E1), 6% NaCl i 2% natrijum citrat (E2) i rastvor sa 6% NaCl, 1% natrijum tripolifosfata i 1% natrijum citrata (E3). Brojanje mikroorganizama vršeno je prvog dana (0 dan), 7., 14., 21. i 28. dana skladištenja. Utvrđene su statistički značajne razlike (P<0,05) između mariniranih uzoraka u ukupnom broju mezofilnih bakterija, Enterobacteriaceae, bakterijama mlečne kiseline i anaerobnim bakterijama. Utvrđeno je da je kombinacija 6% NaCl i 2% natrijum citrata najprikladnija za redukciju rasta ispitivanih grupa bakterija u mariniranim filetima grudi brojlera pakovanih u vakuum i skladištenih pri 4°C.", publisher = "Belgrade : Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum, Reduction of microbiota in marinated vacuum-packaged poultry breast fillets", volume = "60", number = "1", pages = "1-7", doi = "10.18485/meattech.2019.60.1.1" }
Janjić, J., Ćirić, J., Grbić, S., Bošković, M., Glišić, M., Mitrović, R., Baltić, M. Ž.,& Radosavac, A.. (2019). Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum. in Meat Technology Belgrade : Institute of Meat Hygiene and Technology., 60(1), 1-7. https://doi.org/10.18485/meattech.2019.60.1.1
Janjić J, Ćirić J, Grbić S, Bošković M, Glišić M, Mitrović R, Baltić MŽ, Radosavac A. Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum. in Meat Technology. 2019;60(1):1-7. doi:10.18485/meattech.2019.60.1.1 .
Janjić, Jelena, Ćirić, Jelena, Grbić, Slaven, Bošković, Marija, Glišić, Milica, Mitrović, Radmila, Baltić, Milan Ž., Radosavac, Adriana, "Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum" in Meat Technology, 60, no. 1 (2019):1-7, https://doi.org/10.18485/meattech.2019.60.1.1 . .