Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum
Reduction of microbiota in marinated vacuum-packaged poultry breast fillets
Authors
Janjić, JelenaĆirić, Jelena
Grbić, Slaven
Bošković, Marija
Glišić, Milica
Mitrović, Radmila
Baltić, Milan Ž.
Radosavac, Adriana
Article (Published version)
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Show full item recordAbstract
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.
Keywords:
life / meat / poultry / shelf / spoilage bacteria / storage conditions / meso živine / rok trajanja / bakterije kvara / uslovi skladištenjaSource:
Meat Technology, 2019, 60, 1, 1-7Publisher:
- Belgrade : Institute of Meat Hygiene and Technology
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
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Institution/Community
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 . .