Microbiological quality of marinated vacuum-packaged chicken breast fillets
Mikrobiološki status mariniranih pilećih filea upakovanih u vakuum
Аутори
Glišić, MilicaBošković, Marija
Baltić, Tatjana
Đorđević, Jasna
Janjić, Jelena
Ćirić, Jelena
Baltić, Milan Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study evaluated the effect of dipping in a marinade solution on the microbiological quality of chicken fillets packaged under vacuum and stored at 4 °C. A total of 120 skinless breast fillets (used for the 2 trials) were marinated in control and three different treatment solutions: 6% NaCl (control), 6% NaCl and 2% sodium tripolyphosphate (STP) (T1), 6% NaCl and 2% sodium citrate (T2), and solution with 6% NaCl, 1% STP and 1% sodium citrate (T3). The fillets‐to‐marinating‐solution ratio was 1:2. After five hours of marination, breasts fillets were vacuum-packaged. At each sampling period (day 0, 7, 14, 21 and 28 of storage) 3 treatments and 3 control breast fillets were randomly selected for Enterobacteriaceae, Total viable count (TVC), Lactic acid bacteria (LAB) and anaerobic bacteria enumeration. In samples of the fillets marinated in a solution with 1% and 2% sodium citrate, a significantly lower number of Enterobacteriaceae (2.70 log CFU/g, 2.64 log CFU/g, P < 0.05, respective...ly) was found compared to the other two treatments, while the addition of 2% sodium citrate led to Enterobacteriaceae count decrease by 1.85 log CFU/g by the day 28. TVC and LAB count increased during storage in all treatments except in T2 treatment. The highest TVC was in control and in treatment with 2% STP (7.03 log CFU/g, 6.94 log CFU/g, P > 0.05, respectively). The addition of 2% sodium citrate inhibited LAB growth ranging from 2.33 to 2.90 log CFU/g during storage. The most significant increase was in anaerobic bacterial count over time, wherein their numbers were higher than 7 log CFU/g at the end of the storage, with the exception in the T2 treatment (3.97 log CFU/g on day 28). Based on the microbiological data obtained, the use of vacuum-packaging in combination with 2% sodium citrate marinade solution may be an effective means of extending the shelf life of the chicken breast fillets.
U ovom istraživanju ispitivao se uticaj korišćenja marinade na mikrobiološki status pilećih filea upakovanih u vakuum
i skladištenih na temperaturi do 4 °C. Ukupno 120 pilećih filea bez kože (korišćenih za dva ponavljanja) marinirano
je u kontrolnom rastvoru i tri različite vrste eksperimentalnih rastvora marinada: 6% NaCl (kontrola), 6% NaCl i 2%
natrijum tripolifosfat (STPP) (T1), 6% NaCl i 2% citrat (T2) i rastvor sa 6% NaCl, 1% STPP i 1% citrata (T3). Odnos
filea i marinade bio je 1:2. Nakon pet sati mariniranja filei su upakovani u vakuum. Svakog dana uzorkovanja (0, 7,
14, 21 i 28 dan skladištenja) po tri uzorka iz kontrolne i oglednih grupa su nasumično odabrani za utvrđivanje broja
Enterobacteriaceae, ukupnog broja mezofilnih bakterija (UBB), bakterija mlečne kiseline (BMK) i anaerobnih
bakterija. U uzorcima filea mariniranih u rastvoru sa 1% i 2% citrata utvrđen je značajno niži broj Enterobacteriaceae
(2,70 log CFU/g, 2,64 log CFU/g, P < 0,05, pojedinačno), u odnosu n...a druge dve grupe, dok je dodavanje 2% citrata
u marinadu dovelo do pada broja Enterobacteriaceae za 1,85 log CFU/g do 28 dana. Ukupan broj mezofilnih bakterija
i broj BMK rastao je u svim grupama osim u T2 grupi. Najviši UBB bio je u kontrolnoj i grupi sa 2% STPP (7,03 log
CFU/g, 6,94 log CFU/g, P > 0,05, pojedinačno). Dodavanje 2% citrata u marinadu inhibiralo je rast BMK i njihov
broj se kretao u opsegu od 2,33 do 2,90 log CFU/g tokom skladištenja. Utvrđen je najznačajniji porast u broju
anaerobnih bakterija tokom vremena i on je bio viši od 7 log CFU/g na kraju perioda skladištenja sa izuzetkom u T2
grupi (3,97 log CFU/g, 28. dan). Na osnovu dobijenih podataka mikrobioloških analiza može se zaključiti da vakuum
pakovanje u kombinaciji sa 2% citrata u rastvoru marinade može biti efikasan način za produžavanje održivosti pilećeg
filea.
M
Извор:
UniFood Conference - Belgrade, Octobre 5-6 2018, 2018Издавач:
- University of Belgrade
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)
Напомена:
- Book of Abstracts
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Glišić, Milica AU - Bošković, Marija AU - Baltić, Tatjana AU - Đorđević, Jasna AU - Janjić, Jelena AU - Ćirić, Jelena AU - Baltić, Milan Ž. PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2574 AB - This study evaluated the effect of dipping in a marinade solution on the microbiological quality of chicken fillets packaged under vacuum and stored at 4 °C. A total of 120 skinless breast fillets (used for the 2 trials) were marinated in control and three different treatment solutions: 6% NaCl (control), 6% NaCl and 2% sodium tripolyphosphate (STP) (T1), 6% NaCl and 2% sodium citrate (T2), and solution with 6% NaCl, 1% STP and 1% sodium citrate (T3). The fillets‐to‐marinating‐solution ratio was 1:2. After five hours of marination, breasts fillets were vacuum-packaged. At each sampling period (day 0, 7, 14, 21 and 28 of storage) 3 treatments and 3 control breast fillets were randomly selected for Enterobacteriaceae, Total viable count (TVC), Lactic acid bacteria (LAB) and anaerobic bacteria enumeration. In samples of the fillets marinated in a solution with 1% and 2% sodium citrate, a significantly lower number of Enterobacteriaceae (2.70 log CFU/g, 2.64 log CFU/g, P < 0.05, respectively) was found compared to the other two treatments, while the addition of 2% sodium citrate led to Enterobacteriaceae count decrease by 1.85 log CFU/g by the day 28. TVC and LAB count increased during storage in all treatments except in T2 treatment. The highest TVC was in control and in treatment with 2% STP (7.03 log CFU/g, 6.94 log CFU/g, P > 0.05, respectively). The addition of 2% sodium citrate inhibited LAB growth ranging from 2.33 to 2.90 log CFU/g during storage. The most significant increase was in anaerobic bacterial count over time, wherein their numbers were higher than 7 log CFU/g at the end of the storage, with the exception in the T2 treatment (3.97 log CFU/g on day 28). Based on the microbiological data obtained, the use of vacuum-packaging in combination with 2% sodium citrate marinade solution may be an effective means of extending the shelf life of the chicken breast fillets. AB - U ovom istraživanju ispitivao se uticaj korišćenja marinade na mikrobiološki status pilećih filea upakovanih u vakuum i skladištenih na temperaturi do 4 °C. Ukupno 120 pilećih filea bez kože (korišćenih za dva ponavljanja) marinirano je u kontrolnom rastvoru i tri različite vrste eksperimentalnih rastvora marinada: 6% NaCl (kontrola), 6% NaCl i 2% natrijum tripolifosfat (STPP) (T1), 6% NaCl i 2% citrat (T2) i rastvor sa 6% NaCl, 1% STPP i 1% citrata (T3). Odnos filea i marinade bio je 1:2. Nakon pet sati mariniranja filei su upakovani u vakuum. Svakog dana uzorkovanja (0, 7, 14, 21 i 28 dan skladištenja) po tri uzorka iz kontrolne i oglednih grupa su nasumično odabrani za utvrđivanje broja Enterobacteriaceae, ukupnog broja mezofilnih bakterija (UBB), bakterija mlečne kiseline (BMK) i anaerobnih bakterija. U uzorcima filea mariniranih u rastvoru sa 1% i 2% citrata utvrđen je značajno niži broj Enterobacteriaceae (2,70 log CFU/g, 2,64 log CFU/g, P < 0,05, pojedinačno), u odnosu na druge dve grupe, dok je dodavanje 2% citrata u marinadu dovelo do pada broja Enterobacteriaceae za 1,85 log CFU/g do 28 dana. Ukupan broj mezofilnih bakterija i broj BMK rastao je u svim grupama osim u T2 grupi. Najviši UBB bio je u kontrolnoj i grupi sa 2% STPP (7,03 log CFU/g, 6,94 log CFU/g, P > 0,05, pojedinačno). Dodavanje 2% citrata u marinadu inhibiralo je rast BMK i njihov broj se kretao u opsegu od 2,33 do 2,90 log CFU/g tokom skladištenja. Utvrđen je najznačajniji porast u broju anaerobnih bakterija tokom vremena i on je bio viši od 7 log CFU/g na kraju perioda skladištenja sa izuzetkom u T2 grupi (3,97 log CFU/g, 28. dan). Na osnovu dobijenih podataka mikrobioloških analiza može se zaključiti da vakuum pakovanje u kombinaciji sa 2% citrata u rastvoru marinade može biti efikasan način za produžavanje održivosti pilećeg filea. M PB - University of Belgrade C3 - UniFood Conference - Belgrade, Octobre 5-6 2018 T1 - Microbiological quality of marinated vacuum-packaged chicken breast fillets UR - https://hdl.handle.net/21.15107/rcub_veterinar_2574 ER -
@conference{ author = "Glišić, Milica and Bošković, Marija and Baltić, Tatjana and Đorđević, Jasna and Janjić, Jelena and Ćirić, Jelena and Baltić, Milan Ž.", year = "2018", abstract = "This study evaluated the effect of dipping in a marinade solution on the microbiological quality of chicken fillets packaged under vacuum and stored at 4 °C. A total of 120 skinless breast fillets (used for the 2 trials) were marinated in control and three different treatment solutions: 6% NaCl (control), 6% NaCl and 2% sodium tripolyphosphate (STP) (T1), 6% NaCl and 2% sodium citrate (T2), and solution with 6% NaCl, 1% STP and 1% sodium citrate (T3). The fillets‐to‐marinating‐solution ratio was 1:2. After five hours of marination, breasts fillets were vacuum-packaged. At each sampling period (day 0, 7, 14, 21 and 28 of storage) 3 treatments and 3 control breast fillets were randomly selected for Enterobacteriaceae, Total viable count (TVC), Lactic acid bacteria (LAB) and anaerobic bacteria enumeration. In samples of the fillets marinated in a solution with 1% and 2% sodium citrate, a significantly lower number of Enterobacteriaceae (2.70 log CFU/g, 2.64 log CFU/g, P < 0.05, respectively) was found compared to the other two treatments, while the addition of 2% sodium citrate led to Enterobacteriaceae count decrease by 1.85 log CFU/g by the day 28. TVC and LAB count increased during storage in all treatments except in T2 treatment. The highest TVC was in control and in treatment with 2% STP (7.03 log CFU/g, 6.94 log CFU/g, P > 0.05, respectively). The addition of 2% sodium citrate inhibited LAB growth ranging from 2.33 to 2.90 log CFU/g during storage. The most significant increase was in anaerobic bacterial count over time, wherein their numbers were higher than 7 log CFU/g at the end of the storage, with the exception in the T2 treatment (3.97 log CFU/g on day 28). Based on the microbiological data obtained, the use of vacuum-packaging in combination with 2% sodium citrate marinade solution may be an effective means of extending the shelf life of the chicken breast fillets., U ovom istraživanju ispitivao se uticaj korišćenja marinade na mikrobiološki status pilećih filea upakovanih u vakuum i skladištenih na temperaturi do 4 °C. Ukupno 120 pilećih filea bez kože (korišćenih za dva ponavljanja) marinirano je u kontrolnom rastvoru i tri različite vrste eksperimentalnih rastvora marinada: 6% NaCl (kontrola), 6% NaCl i 2% natrijum tripolifosfat (STPP) (T1), 6% NaCl i 2% citrat (T2) i rastvor sa 6% NaCl, 1% STPP i 1% citrata (T3). Odnos filea i marinade bio je 1:2. Nakon pet sati mariniranja filei su upakovani u vakuum. Svakog dana uzorkovanja (0, 7, 14, 21 i 28 dan skladištenja) po tri uzorka iz kontrolne i oglednih grupa su nasumično odabrani za utvrđivanje broja Enterobacteriaceae, ukupnog broja mezofilnih bakterija (UBB), bakterija mlečne kiseline (BMK) i anaerobnih bakterija. U uzorcima filea mariniranih u rastvoru sa 1% i 2% citrata utvrđen je značajno niži broj Enterobacteriaceae (2,70 log CFU/g, 2,64 log CFU/g, P < 0,05, pojedinačno), u odnosu na druge dve grupe, dok je dodavanje 2% citrata u marinadu dovelo do pada broja Enterobacteriaceae za 1,85 log CFU/g do 28 dana. Ukupan broj mezofilnih bakterija i broj BMK rastao je u svim grupama osim u T2 grupi. Najviši UBB bio je u kontrolnoj i grupi sa 2% STPP (7,03 log CFU/g, 6,94 log CFU/g, P > 0,05, pojedinačno). Dodavanje 2% citrata u marinadu inhibiralo je rast BMK i njihov broj se kretao u opsegu od 2,33 do 2,90 log CFU/g tokom skladištenja. Utvrđen je najznačajniji porast u broju anaerobnih bakterija tokom vremena i on je bio viši od 7 log CFU/g na kraju perioda skladištenja sa izuzetkom u T2 grupi (3,97 log CFU/g, 28. dan). Na osnovu dobijenih podataka mikrobioloških analiza može se zaključiti da vakuum pakovanje u kombinaciji sa 2% citrata u rastvoru marinade može biti efikasan način za produžavanje održivosti pilećeg filea. M", publisher = "University of Belgrade", journal = "UniFood Conference - Belgrade, Octobre 5-6 2018", title = "Microbiological quality of marinated vacuum-packaged chicken breast fillets", url = "https://hdl.handle.net/21.15107/rcub_veterinar_2574" }
Glišić, M., Bošković, M., Baltić, T., Đorđević, J., Janjić, J., Ćirić, J.,& Baltić, M. Ž.. (2018). Microbiological quality of marinated vacuum-packaged chicken breast fillets. in UniFood Conference - Belgrade, Octobre 5-6 2018 University of Belgrade.. https://hdl.handle.net/21.15107/rcub_veterinar_2574
Glišić M, Bošković M, Baltić T, Đorđević J, Janjić J, Ćirić J, Baltić MŽ. Microbiological quality of marinated vacuum-packaged chicken breast fillets. in UniFood Conference - Belgrade, Octobre 5-6 2018. 2018;. https://hdl.handle.net/21.15107/rcub_veterinar_2574 .
Glišić, Milica, Bošković, Marija, Baltić, Tatjana, Đorđević, Jasna, Janjić, Jelena, Ćirić, Jelena, Baltić, Milan Ž., "Microbiological quality of marinated vacuum-packaged chicken breast fillets" in UniFood Conference - Belgrade, Octobre 5-6 2018 (2018), https://hdl.handle.net/21.15107/rcub_veterinar_2574 .