The effect of marinades against Salmonella Typhimurium and Listeria monocytogenes in poultry products
Institutional Repository of Lithuanian University of Health Sciences, 2020
Online
unknown
Zugriff:
Consumption of poultry and its semi-prepared products has grown rapidly in recent years around the world, however, poultry is often associated with diseases caused by food-borne pathogenic bacteria. Marinating is a widely used method of processing food raw materials to increase the consumer acceptance of meat products, including poultry, but it can also help reduce the contamination of various products with pathogenic bacteria. The chemical preservatives found in marinade ingredients are used in food processing to prevent the growth of microorganisms, but consumer demand for natural, fresh, chemical-free and safe foods is currently growing. In recent years, ethereal oils have aroused great scientific interest because of their ability as biologically active compounds with antimicrobial activity that can replace traditionally used preservatives. The aim of the study was to evaluate the survival of S. Typhimurium and L. monocytogenes in a poultry product treated with different marinades. The study of microbiological parameters evaluating S. Typhimurium and L. monocytogenes in chicken wings was performed according to LST ISO 11290-1: 2017 (for L. monocytogenes), LST ISO 6579-1: 2017 (for S. Typhimurium) standards. The study also assessed the sensory properties of poultry wings marinated in commercial marinades and newly developed natural marinades. After evaluating the effect of three commercial marinades (“A”, “B”, “C”) and two natural marinades enriched with biologically active substances on the survival of L. monocytogenes and S. Typhimurium bacteria at 24, 48, 72 and 96 h. marinated poultry product, it has been found that in the longer term i.e. after 96 h. all marinades used in the study (both natural and commercial) reduced the number of bacteria on the broiler wings compared to the control (i.e. without marinade). After 96 h the marinade with added thyme reduced L. monocytogenes and S. Typhimurium bacteria most effectively (2.46 log10 cfu/g and 4.15 log10 cfu/g, respectively). A less effect in reduction of these bacteria was observed in the marinade with oregano, 2.29 log10 cfu/g and 4.05 log10 cfu/g, respectively. The lowest reduction in L. monocytogenes and S. Typhimurium bacteria count (0.23 log10 cfu/g and 1.09 log10 cfu/g, respectively) was found in commercial “C” marinade. The natural marinades created during the study, enriched with biologically active compounds (cinnamaldehyde, linalool, thymol and lactic acid), reduce the number of pathogenic bacteria already after 24 h marinating, thus increase the safety of the poultry product against listeria and salmonella. The study results on sensory properties of marinated chicken wings revealed that the broiler wings treated with natural marinades (marinade with thyme and marinade with oregano) were the best in terms of appearance/sectional view and color. Meanwhile the taste properties, smell and chewing, were confirmed as most acceptable in chicken wings treated with a natural marinade (marinade with oregano). However, in not all cases natural marinades outperform commercial ones, as the wings treated with liquid “B” commercial marinade were the juiciest.
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The effect of marinades against Salmonella Typhimurium and Listeria monocytogenes in poultry products
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Autor/in / Beteiligte Person: | Petrauskaitė, Irma ; Novoslavskij, Aleksandr |
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Veröffentlichung: | Institutional Repository of Lithuanian University of Health Sciences, 2020 |
Medientyp: | unknown |
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