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Guo Y, Cao Z, Weng K, Zhang Y, Zhang Y, Chen G, Xu Q. Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat. Food Chem X 2024; 23:101685. [PMID: 39220418 PMCID: PMC11365293 DOI: 10.1016/j.fochx.2024.101685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/30/2024] [Accepted: 07/20/2024] [Indexed: 09/04/2024] Open
Abstract
Storage time is considered to be one of the most important factors affecting the obnoxious odor and microbial spoilage of fresh meat. In this study, volatile organic compounds (VOCs) and bacterial community structure of chilled goose meat during storage were investigated. The results showed that numerous VOCs were produced during the fresh goose meat storage, including aldehydes (nonanal, (E)-2-octenal, hexanal, tetradecanal), alcohol (1-octen-3-ol), furan (2-pentylfuran), and carboxylic acids (methyl diethyldithiocarbamate), which might be a breakdown product during spoilage. In addition, there were slight fluctuations in fatty acid profiles and amino acid contents. Furthermore, bacterial community diversity decreased with prolonged storage. Also, Pseudomonas and Acinetobacter were the dominant spoilage bacteria contributing to nonanal and methyl diethyldithiocarbamate generation. Taken together, these data provide insights into the characterization of VOCs and the bacterial community of chilled goose meat, which will help to further control the microbial quality of chilled meat.
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Affiliation(s)
- Yujiao Guo
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhengfeng Cao
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Kaiqi Weng
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yang Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yu Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Guohong Chen
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Qi Xu
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
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2
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Kačániová M, Čmiková N, Ban Z, Garzoli S, Elizondo-Luevano JH, Ben Hsouna A, Ben Saad R, Bianchi A, Venturi F, Kluz MI, Haščík P. Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes. Molecules 2024; 29:4179. [PMID: 39275027 PMCID: PMC11396834 DOI: 10.3390/molecules29174179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2024] [Revised: 08/27/2024] [Accepted: 09/02/2024] [Indexed: 09/16/2024] Open
Abstract
Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.
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Affiliation(s)
- Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Zhaojun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy
| | - Joel Horacio Elizondo-Luevano
- Faculty of Agronomy, Universidad Autónoma de Nuevo León (UANL), Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo, Nuevo León 66050, Mexico
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P "1177", Sfax 3018, Tunisia
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P "1177", Sfax 3018, Tunisia
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Maciej Ireneusz Kluz
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland
| | - Peter Haščík
- Institute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
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3
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Yang J, Chen X, Duan X, Li K, Cheng H, Sun G, Luo X, Hopkins DL, Holman BWB, Zhang Y, Song E. Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage. Meat Sci 2024; 215:109548. [PMID: 38838568 DOI: 10.1016/j.meatsci.2024.109548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 05/21/2024] [Accepted: 05/22/2024] [Indexed: 06/07/2024]
Abstract
This study aimed to develop an appropriate modified atmosphere packaging (MAP) system for displayed beef steaks following long-term superchilled (-1 °C) storage. After superchilled storage for 0, 2, 8, or 16 weeks, beef loins were fabricated into steaks and displayed with 20%, 50%, or 80% O2-MAP under chilled conditions. At each storage point, after display for 0, 3, 7, or 10 days, instrumental color, myoglobin redox forms percentage, lipid oxidation, total viable count (TVC), and total volatile basic nitrogen (TVB-N) were evaluated. Meat color stability decreased, with prolonged storage period and display time. When the storage period was within 8 weeks, under all the above MAP conditions, the display time for the beef steaks was up to 10 days. Considering 80% O2-MAP promoted lipid oxidation, 50% and 80% O2-MAP were not recommended for displaying steaks for more than 10 and 7 days respectively after 16 weeks of storage. However, 20%, 50%, or 80% O2-MAP could maintain 3 days of microbial shelf-life according to TVC and TVB-N results. Additionally, after long-term superchilled storage for 16 weeks, the various O2 concentrations had minimal impact on microbiota succession during the MAP display period. Furthermore, beef steaks packaged under various MAP systems exhibited similar microbial compositions, with the dominant bacteria alternating between Lactobacillus and Carnobacterium. This study provided practical guidance for improving beef color stability after long-term superchilled storage.
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Affiliation(s)
- Jun Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, 252000, PR China
| | - Xinxin Duan
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Ke Li
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China
| | - Haijian Cheng
- Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Ji'nan, Shandong 250100, PR China
| | - Ge Sun
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Australian Capital Territory, Canberra 2903, Australia
| | - Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China.
| | - Enliang Song
- Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Ji'nan, Shandong 250100, PR China.
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4
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Zhang W, Ni Y, Xie Y, Tan L, Zhao J, Li XM, Li C, Xu B. Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7688-7703. [PMID: 38924063 DOI: 10.1002/jsfa.13605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 03/27/2024] [Accepted: 05/07/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND Although microorganisms are the main cause of spoilage in prepared beef steaks, very few deep spoilage mechanisms have been reported so far. Aiming to unravel the mechanisms during 12 days of storage at 4 °C affecting the quality of prepared beef steak, the present study investigated the changes in microbial dynamic community using a combined high-throughput sequencing combined and bioinformatics. In addition, gas chromatography-mass spectrometry combined with multivariate statistical analysis was utilized to identify marker candidates for prepared steaks. Furthermore, cloud platform analysis was applied to determine prepared beef steak spoilage, including the relationship between microbiological and physicochemical indicators and volatile compounds. RESULTS The results showed that the dominant groups of Pseudomonas, Brochothrix thermosphacta, Lactobacillus and Lactococcus caused the spoilage of prepared beef steak, which are strongly associated with significant changes in physicochemical properties and volatile organic compounds (furan-2-pentyl-, pentanal, 1-octanol, 1-nonanol and dimethyl sulfide). Metabolic pathways were proposed, among which lipid metabolism and amino acid metabolism were most abundant. CONCLUSION The present study is helpful with respect to further understanding the relationship between spoilage microorganisms and the quality of prepared beef steak, and provides a reference for investigating the spoilage mechanism of dominant spoilage bacteria and how to extend the shelf life of meat products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Xiao Min Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
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5
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Tong X, Han X, Wu S, Pang J, Fu J, Sun J, Qiao Y, Zhang Y. Characteristics of changes in volatile organic compounds and bacterial communities in physically preserved pigeon breast meat. Food Res Int 2024; 191:114651. [PMID: 39059903 DOI: 10.1016/j.foodres.2024.114651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 06/14/2024] [Accepted: 06/15/2024] [Indexed: 07/28/2024]
Abstract
To understand the relationship between changes in aroma and bacteria in pigeon breast meat (PBM) during preservation, bacterial communities and volatile compounds in PBM were analyzed using high-throughput sequencing and gas chromatography-ion mobility spectrometry. Analyses of total viable bacteria counts revealed that modified atmospheric packaging (MAP) and electron beam irradiation (EBI) could be used to extend the shelf-life of PBM to 10 d and 15 d, respectively. Furthermore, Lactococcus spp. and Psychrobacter spp. were the dominant bacterial genera of the MAP and EBI groups, respectively. The results of the study revealed 91 volatile organic compounds, one of which, butanal, was the most intense volatile organic compound while being an important source of aroma differences between the physical preservation techniques. Alpha-terpinolene, acetoin-M, gamma-butyrolactone, 1-hexanol-M, and 2,6-dimethyl-4-heptanone may be markers of PBM spoilage. During preservation, the MA group (treatment with 50 % CO2 + 50 % N2) demonstrated greater stabilization of PBM aroma. A Spearman correlation analysis showed that Lactococcus spp., Psychrobacter spp., and Pseudomonas spp. were the dominant bacterial genera of PBM during preservation and were closely related to an increase in the intensity of anisole, 2-methyl-3-furanthiol, and 5-methyl-2-furanmethanol, respectively. Lactococcus spp. and Psychrobacter spp. play crucial roles in the sensory degradation of PBM. In this study, we analyzed the changes in bacterial genera and volatile organic compounds of PBM under different physical preservation techniques to identify a suitable method for preserving PBM and evaluating its freshness.
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Affiliation(s)
- Xiaoyang Tong
- Research Center for Agricultural Products Preservation and Processing, Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xueqin Han
- Research Center for Agricultural Products Preservation and Processing, Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Songheng Wu
- Research Center for Agricultural Products Preservation and Processing, Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Jinxin Pang
- Research Center for Agricultural Products Preservation and Processing, Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Juan Fu
- Research Center for Agricultural Products Preservation and Processing, Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Jianguang Sun
- Shanghai Shenyu Pigeon Breeding Professional Cooperative, Shanghai 200000, China
| | - Yongjin Qiao
- Research Center for Agricultural Products Preservation and Processing, Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
| | - Yi Zhang
- Research Center for Agricultural Products Preservation and Processing, Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
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6
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Uhlig E, Bucher M, Strenger M, Kloß S, Schmid M. Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions. Foods 2024; 13:2751. [PMID: 39272516 PMCID: PMC11394942 DOI: 10.3390/foods13172751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2024] [Revised: 08/23/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability.
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Affiliation(s)
- Elisa Uhlig
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Matthias Bucher
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Mara Strenger
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Svenja Kloß
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
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7
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Zhu Y, Gu M, Su Y, Li Z, Xiao Z, Lu F, Han C. Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review. Meat Sci 2024; 213:109481. [PMID: 38461675 DOI: 10.1016/j.meatsci.2024.109481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 03/04/2024] [Accepted: 03/05/2024] [Indexed: 03/12/2024]
Abstract
Beef is a popular meat product that can spoil and lose quality during postharvest handling and storage. This review examines different preservation methods for beef, from conventional techniques like low-temperature preservation, irradiation, vacuum packing, and chemical preservatives, to novel approaches like bacteriocin, essential oil, and non-thermal technologies. It also discusses how these methods work and affect beef quality. The review shows that beef spoilage is mainly due to enzymatic and microbial activities that impact beef freshness, texture, and quality. Although traditional preservation methods can extend beef shelf life, they have some drawbacks and limitations. Therefore, innovative preservation methods have been created and tested to improve beef quality and safety. These methods have promising results and potential applications in the beef industry. However, more research is needed to overcome the challenges and barriers for their commercialization. This review gives a comprehensive and critical overview of the current and emerging preservation methods for beef and their implications for the beef supply chain.
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Affiliation(s)
- Yiqun Zhu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China
| | - Mengqing Gu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China
| | - Yuhan Su
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China
| | - Zhe Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China
| | - Fei Lu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China.
| | - Chunyang Han
- Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China.
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8
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Liang R, Zhang W, Mao Y, Zhang Y, Li K, Luo X, Yang X. Effects of CO 2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O 2 levels. Meat Sci 2024; 209:109422. [PMID: 38160561 DOI: 10.1016/j.meatsci.2023.109422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The storage quality characteristics of fresh pork patties were investigated under 80% O2 modified atmosphere packaging (MAP80:20 = 80% O2/20% CO2) and 40% O2 MAP with various CO2 levels (MAP40:20 = 40% O2/20% CO2/40% N2; MAP40:40 = 40% O2/40% CO2/20% N2; MAP40:60 = 40% O2/60% CO2). Packaged patties were stored for 16 days at 4 °C to monitor their physicochemical (pH, instrumental color, oxidative stability, and fatty acid profile), microbial, and sensorial changes. Results suggested that decreasing O2 levels from 80% to 40% significantly inhibited the lipid oxidation of patties but led to a lower (P < 0.05) color stability. Elevating CO2 levels from 20% to 60% in combination with 40% O2 significantly suppressed bacterial growth and total volatile basic nitrogen production, and thus rendered patties with a better sensory quality and a similar meat color to 80% O2. However, increased CO2 levels promoted lipid oxidation through reducing the antioxidant capacity of patties, which was attributed to a CO2-induced reduction in superoxide dismutase and glutathione peroxidase activities during storage rather than a pH reduction or changes in fatty acid composition. Overall, 40% O2/40% CO2/20% N2 is a realistic alternative for pork patties to improve meat quality and extend the shelf-life to over 16 days.
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Affiliation(s)
- Rongrong Liang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Wenyan Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yanwei Mao
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yimin Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Key Laboratory of Cold Chain Food Processing and Safety Control (Ministry of Education), Zhengzhou 450001, China
| | - Xin Luo
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Xiaoyin Yang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China.
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9
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Werum V, Ehrmann M. Dellaglioa spp. an underestimated genus isolated from high-oxygen modified-atmosphere packaged meat. Food Microbiol 2024; 117:104398. [PMID: 37919006 DOI: 10.1016/j.fm.2023.104398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 11/04/2023]
Abstract
The genus Dellaglioa (D.) actually comprises two species, i.e., D. algida and the recently described species D. carnosa. Both species are adapted to cold and have been typically recovered from meat products. However, their importance has thus far been underestimated, since routine culture-based analysis failed to support their growth. Furthermore, their occurrence on meat packed under high-oxygen MA conditions (HiOx-MAP) is controversial because they have been described as being oxygen-sensitive. In this study, we focused on the targeted isolation of Dellaglioa spp. from HiOx-MAP meat samples and the characterization of our isolates regarding their adaption to HiOx-MAP conditions, their spoilage potential, as well as food safety aspects. We used a medium recently developed specifically for strains of this genus and investigated ten meat batches from seven different suppliers. Our study confirms that the occurrence of Dellaglioa spp. on HiOx-MAP meat is non-sporadic, reaching cell counts ranging from log10 5.8-7.1 CFU/cm2 at a late stage of chilled storage. Autochthonous Dellaglioa spp. and Leuconostoc (L.) gasicomitatum dominated the microbiota of the beef steaks with similar growth behavior. Our results suggest that Dellaglioa spp. benefits from the heme-dependent respiration of oxygen by L. gasicomitatum. Furthermore, whole genome analysis revealed the presence of genes predictively involved in oxidative stress defense, survival, and adaptation in meat environments. Moreover, we predict a weak aminogenic potential of D. algida strains. Tyramine production from tyrosine seems to be a species-specific characteristic of D. carnosa. The extent to which D. algida and D. carnosa occurrence is influenced by or even dependent on the composition of the entire microbiota remains to be investigated.
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Affiliation(s)
- Victoria Werum
- Lehrstuhl für Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany
| | - Matthias Ehrmann
- Lehrstuhl für Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany.
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10
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Poirier S, Coeuret G, Champomier-Vergès MC, Desmonts MH, Werner D, Feurer C, Frémaux B, Guillou S, Luong NDM, Rué O, Loux V, Zagorec M, Chaillou S. Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios. Front Microbiol 2023; 14:1286661. [PMID: 37920261 PMCID: PMC10619683 DOI: 10.3389/fmicb.2023.1286661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Accepted: 10/02/2023] [Indexed: 11/04/2023] Open
Abstract
Background The use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data is a promising but challenging task. In this context, we produced a large multivariate dataset (over 600 samples) obtained on the production lines of two similar types of fresh meat products (poultry and raw pork sausages). We describe a full analysis of this dataset in order to decipher how the spoilage microbial ecology of these two similar products may be shaped differently depending on production parameter characteristics. Methods Our strategy involved a holistic approach to integrate unsupervised and supervised statistical methods on multivariate data (OTU-based microbial diversity; metabolomic data of volatile organic compounds; sensory measurements; growth parameters), and a specific selection of potential uncontrolled (initial microbiota composition) or controlled (packaging type; lactate concentration) drivers. Results Our results demonstrate that the initial microbiota, which is shown to be very different between poultry and pork sausages, has a major impact on the spoilage scenarios and on the effect that a downstream parameter such as packaging type has on the overall evolution of the microbial community. Depending on the process, we also show that specific actions on the pork meat (such as deboning and defatting) elicit specific food spoilers such as Dellaglioa algida, which becomes dominant during storage. Finally, ecological network reconstruction allowed us to map six different metabolic pathways involved in the production of volatile organic compounds involved in spoilage. We were able connect them to the different bacterial actors and to the influence of packaging type in an overall view. For instance, our results demonstrate a new role of Vibrionaceae in isopropanol production, and of Latilactobacillus fuchuensis and Lactococcus piscium in methanethiol/disylphide production. We also highlight a possible commensal behavior between Leuconostoc carnosum and Latilactobacillus curvatus around 2,3-butanediol metabolism. Conclusion We conclude that our holistic approach combined with large-scale multi-omic data was a powerful strategy to prioritize the role of production parameters, already known in the literature, that shape the evolution and/or the implementation of different meat spoilage scenarios.
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Affiliation(s)
- Simon Poirier
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, Jouy-en-Josas, France
| | - Gwendoline Coeuret
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, Jouy-en-Josas, France
| | | | | | | | | | | | | | | | - Olivier Rué
- INRAE, MaIAGE, Université Paris-Saclay, Jouy-en-Josas, France
| | - Valentin Loux
- INRAE, MaIAGE, Université Paris-Saclay, Jouy-en-Josas, France
| | | | - Stéphane Chaillou
- INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, Jouy-en-Josas, France
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11
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Xia J, Jiang N, Zhang B, Sun R, Zhu Y, Xu W, Wang C, Liu Q, Ma Y. Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria. Foods 2023; 12:3006. [PMID: 37628005 PMCID: PMC10453257 DOI: 10.3390/foods12163006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/31/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
This study investigated changes in the microbial compositions of crayfish tails during storage at 4 °C (for 0-12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were isolated using culture-dependent cultivation methods, and they were identified by 16S rRNA and characterized for their enzymatic spoilage potentials (e.g., protease, lipase, phospholipase, and amylase). The spoilage abilities of the selected strains in the crayfish tails were assessed by inoculating them into real food. Moreover, the microbial growth and the volatile basic nitrogen (TVB-N) changes were monitored during the storage period. The results from the HTS showed that the dominant genus of shrimp tails evolved from Streptococcus (D0) to Pseudomonas (D4) and, finally, to Paenisporosarcina (D12) during storage. Seven bacterial species (Acinetobacter lwoffii, Aeromonas veronii, Kurthia gibsonii, Pseudomonas sp., Exiguobacterium aurantiacum, Lelliottia amnigena, and Citrobacter freundii) were screened from the spoiled shrimp tails by the culture-dependent method, among which Aeromonas veronii had the strongest spoilage ability.
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Affiliation(s)
- Jiangyue Xia
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Ning Jiang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Rongxue Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Yongzhi Zhu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Weicheng Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Cheng Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Qianyuan Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Yanhong Ma
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
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12
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Zhai C, Lonergan SM, Huff-Lonergan EJ, Johnson LG, Brown K, Prenni JE, N Nair M. Lipid Peroxidation Products Influence Calpain-1 Functionality In Vitro by Covalent Binding. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7836-7846. [PMID: 37167568 DOI: 10.1021/acs.jafc.3c01225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The objective of the current study was to evaluate the effects of lipid peroxidation products, malondialdehyde (MDA), hexenal, and 4-hydroxynonenal (HNE), on calpain-1 function, and liquid chromatography and tandem mass spectrometry (LC-MS/MS) identification of adducts on calpain-1. Calpain-1 activity slightly increased after incubation with 100 μM MDA but not with 500 and 1000 μM MDA. However, calpain-1 activity was lowered by hexenal and HNE at 100, 500, and 1000 μM. No difference in calpain-1 autolysis was observed between the control and 1000 μM MDA. However, 1000 μM hexenal and HNE treatments slowed the calpain-1 autolysis. Adducts of MDA were detected on glutamine, arginine, lysine, histidine, and asparagine residues via Schiff base formation, while HNE adducts were detected on histidine, lysine, glutamine, and asparagine residues via Michael addition. These results are the first to demonstrate that lipid peroxidation products can impact calpain-1 activity in a concentration-dependent manner and may impact the development of meat tenderness postmortem.
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Affiliation(s)
- Chaoyu Zhai
- Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269, United States
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Steven M Lonergan
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, United States
| | | | - Logan G Johnson
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, United States
| | - Kitty Brown
- Analytical Resources Core-Bioanalysis & Omics, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Jessica E Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, United States
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13
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Chen L, Mardiansyah ST, Kuuliala L, Somrani M, Walgraeve C, Demeestere K, Devlieghere F. Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres. Food Chem 2023; 423:136318. [PMID: 37210876 DOI: 10.1016/j.foodchem.2023.136318] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 02/10/2023] [Accepted: 05/03/2023] [Indexed: 05/23/2023]
Abstract
Microbial behavior during meat storage leads to the generation of volatile organic compounds (VOCs) and unpleasant off-odors. This study focused on a novel real-time analytical method, selected-ion flow-tube mass spectrometry (SIFT-MS), to monitor VOC quality and identify spoilage indicators for fresh pork stored under different packaging atmospheres (air, 70/0/30, 70/30/0, 5/30/65, 0/30/70 - v/v% O2/CO2/N2) at 4 °C. A comprehensive selection methodology was used to identify compounds with good instrumental data quality as well as a strong relationship with microbial growth and olfactory rejection. Based on the volatolome quantified by SIFT-MS, storage periods and conditions can be discriminated using multivariate statistics. Acetoin (or ethyl acetate) represented a significant pork quality marker for high-O2 conditions, whereas ethanol, 3-methylbutanal and sulfur compounds can indicate the anaerobic storage progress. Considering the applicability in monitoring different VOC profiles, SIFT-MS is expected to be promising in many storage scenarios to improve analytical efficiency and ensure reliability.
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Affiliation(s)
- Linyun Chen
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - Stefanus Tri Mardiansyah
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Lotta Kuuliala
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Mariem Somrani
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
| | - Christophe Walgraeve
- Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Kristof Demeestere
- Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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14
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Sauvala M, Johansson P, Björkroth J, Fredriksson-Ahomaa M. Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C. Int J Food Microbiol 2023; 390:110110. [PMID: 36796163 DOI: 10.1016/j.ijfoodmicro.2023.110110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 01/19/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023]
Abstract
Vacuum packaging is widely used for extending the shelf life of commercial fresh meat products. It also ensures product hygiene during distribution and storage. However, very little information exists concerning the effects of vacuum packaging on the shelf life of deer meat. One of our aims was to evaluate how storage under vacuum at 4 °C affects the microbial quality and safety of white-tailed deer (Odocoileus virginianus) meat cuts. This was assessed in a longitudinal study based on sensory analyses and measurements of (1) mesophilic aerobic bacteria (MAB), (2) lactic acid bacteria (LAB), (3) enterobacteria (EB), (4) and Escherichia coli (EC) counts, and the presence of foodborne pathogens (Campylobacter, Salmonella, stx-harbouring E. coli (STEC), Yersinia and Listeria). Microbiomes were additionally investigated by 16S rRNA gene amplicon sequencing at the time of spoilage. In total, 50 vacuum-packaged meat cuts from the carcasses of 10 wild white-tailed deer harvested in southern Finland in December 2018 were analysed. A significant (p < 0.001) drop in the odour and appearance scores and a significant increase in MAB (p < 0.001) and LAB (p = 0.001) counts of the vacuum-packaged meat cuts were observed after 3 weeks of storage at 4 °C. A very strong correlation (rs = 0.9444, p < 0.001) between the MAB and LAB counts were found during the 5-week sampling period. Clear spoilage changes, manifested as sour off-odours (odour scores ≤2) and pale colour, were detected in the meat cuts spoilt after 3-week storage. High (≥8 log10 cfu/g) MAB and LAB counts were also detected. According to the 16S rRNA gene amplicon analyses, Lactobacillus was the dominant bacterial genus in these samples, demonstrating that LAB can cause rapid spoilage of vacuum-packaged deer meat cuts stored at 4 °C. The rest of the samples were spoilt after four or five weeks of storage, and a vast number of bacterial genera were identified in them. Listeria and STEC were detected by PCR in 50 % and 18 % of the meat cut samples, respectively, which may indicate a public health problem. Our results demonstrate that it is very challenging to ensure the quality and safety of vacuum-packaged deer meat stored at 4 °C, and freezing is therefore recommended to prolong the shelf life.
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Affiliation(s)
- Mikaela Sauvala
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland.
| | - Per Johansson
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland
| | - Maria Fredriksson-Ahomaa
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland
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15
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Dold J, Eichin M, Langowski HC. Integration of fluorophore-based sensor spots into food packaging systems for the non-destructive real-time determination of oxygen. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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16
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Toomik E, Rood L, Bowman JP, Kocharunchitt C. Microbial spoilage mechanisms of vacuum-packed lamb meat: A review. Int J Food Microbiol 2023; 387:110056. [PMID: 36563532 DOI: 10.1016/j.ijfoodmicro.2022.110056] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb has approximately half the shelf-life of beef under the same storage conditions. This makes the industry more vulnerable to financial losses due to long shipping times and unexpected spoilage. Understanding the spoilage mechanisms of chilled VP lamb in relation to VP beef is important for developing effective strategies to extend the shelf-life of lamb. This review has discussed various key factors (i.e., pH, fat, and presence of bone) that have effects on microbial spoilage of VP lamb contributing to its shorter shelf-life relative to VP beef. A range of bacterial organisms and their metabolisms in relevance to lamb spoilage are also discussed. The data gap in the literature regarding the potential mechanisms of spoilage in VP red meat is highlighted. This review has provided the current understanding of key factors affecting the shelf-life of VP lamb relative to VP beef. It has also identified key areas of research to further understand the spoilage mechanisms of VP lamb. These include investigating the potential influence of fat and bone (including bone marrow) on the shelf-life, as well as assessing changes in the meat metabolome as the spoilage microbial community is developing using an integrated approach. Such new knowledge would aid the development of effective approaches to extend the shelf-life of VP lamb.
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Affiliation(s)
- Elerin Toomik
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
| | - Laura Rood
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - John P Bowman
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Chawalit Kocharunchitt
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
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17
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Min H, An F, Wei T, Wang S, Ma P, Dai Y. Microbial community structure and biogenic amines content variations in chilled chicken during storage. Food Sci Nutr 2023; 11:627-638. [PMID: 36789075 PMCID: PMC9922133 DOI: 10.1002/fsn3.3122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 09/28/2022] [Accepted: 10/25/2022] [Indexed: 01/03/2023] Open
Abstract
The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4°C under aerobic conditions. Bacterial diversity and dominant bacteria were analyzed using high-throughput sequencing technique (HTS). The relationship between biogenic amine contents and microbial community structure was studied. The results showed that contents of putrescine and cadaverine increased significantly with storage time. Proteobacteria was absolutely dominant flora at the phylum level. The predominant spoilage bacteria found in chicken thighs were Pseudomonas, Acinetobacter, Aeromonas, Shewanella, and Yersinia, and the difference with chicken breasts was related to the presence of Myroides and absence of Yersinia. Myroides, Yersinia, and Shewanella were reported for the first time as an important contributor to the spoilage-related microflora. Bacterial diversity and richness indices showed fluctuating and decreasing trend with storage time. The redundancy analysis showed that the relative abundance of Pseudomonas, Yersinia, and Janthinobacterium was positively related to the contents of putrescine, cadaverine, and tyramine, while Shewanella and Aeromonas showed positive relationship with putrescine content. Furthermore, positive relationship of Myroides and Desulfovibrio with the contents of cadaverine and tyramine was proposed for the first time. The key findings of this study can provide experimental data for food safety monitoring during refrigerated storage and preservation for poultry meat products.
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Affiliation(s)
- Hong Min
- NMPA Key Laboratory for Testing Technology of Pharmaceutical MicrobiologyShaanxi Institute for Food and Drug ControlXi'anPeople's Republic of China
| | - Fengqiu An
- School of Environmental and Chemical EngineeringXi'an Polytechnic UniversityXi'anPeople's Republic of China
| | - Ting Wei
- School of Environmental and Chemical EngineeringXi'an Polytechnic UniversityXi'anPeople's Republic of China
| | - Song Wang
- Shaanxi Institute for Food and Drug ControlXi'anPeople's Republic of China
| | - Pengfei Ma
- Shaanxi Institute for Food and Drug ControlXi'anPeople's Republic of China
| | - Yong Dai
- Shaanxi Institute for Food and Drug ControlXi'anPeople's Republic of China
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18
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Zhang P, Ruan E, Holman DB, Yang X. Effects of a Carnobacterium maltaromaticum strain at natural contamination levels on the microbiota of vacuum-packaged beef steaks during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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19
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Kapetanakou AE, Athanaseli KG, Kolostoumpi M, Passiou K, Skandamis PN. Raw vs. frozen pork “gyros”: Predicting simultaneous growth of pathogenic and spoilage microorganisms under commercially occurring roasting scenarios. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Sequino G, Valentino V, Villani F, De Filippis F. Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality. Food Res Int 2022; 157:111242. [DOI: 10.1016/j.foodres.2022.111242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 11/26/2022]
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21
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Wen X, Zhang D, Li X, Ding T, Liang C, Zheng X, Yang W, Hou C. Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging. Food Microbiol 2022; 104:103996. [DOI: 10.1016/j.fm.2022.103996] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 02/07/2023]
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22
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Chen S, Liu S, Ma J, Xu X, Wang H. Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis. Food Res Int 2022; 156:111365. [DOI: 10.1016/j.foodres.2022.111365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 05/04/2022] [Accepted: 05/10/2022] [Indexed: 01/23/2023]
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23
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Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding. Food Res Int 2022; 156:111103. [DOI: 10.1016/j.foodres.2022.111103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 11/22/2022]
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24
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Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide. Meat Sci 2022; 191:108861. [DOI: 10.1016/j.meatsci.2022.108861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 11/23/2022]
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Lei Y, Huang J, Cheng Y, Zhang Y, Huang T, Huang M. Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃. Food Res Int 2022; 155:111056. [DOI: 10.1016/j.foodres.2022.111056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 11/29/2022]
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Yang J, Yang X, Liang R, Zhu L, Mao Y, Dong P, Hopkins DL, Luo X, Zhang Y. The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage. Food Res Int 2022; 151:110872. [PMID: 34980405 DOI: 10.1016/j.foodres.2021.110872] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/17/2021] [Accepted: 12/03/2021] [Indexed: 11/30/2022]
Abstract
The objective of this study was to establish the effect of CO2 on the bacterial community in beef steaks held under both high-oxygen modified atmosphere packaging (HiOx-MAP) types (CO2 treated MAP: 50% O2/40% CO2/10% N2; control MAP: 50% O2/50% N2). Steaks were stored at 2 °C for 20 days. Gas composition, meat color, pH values, total volatile basic nitrogen values, total viable counts (TVC) and microbial community dynamics were monitored. Compared to the control MAP, the high level of CO2 in the contrast MAP significantly delayed bacterial growth, resulting in a bright red color as well as extending the shelf-life to over 20 days. The microbial diversity decreased with prolonged storage in both MAP types, but it was more complex in high-CO2 treated MAP steaks. When TVC values approached the shelf-life threshold for the control MAP, Pseudomonas and Brochothrix were the predominant bacteria, while Pseudomonas and Serratia under the CO2 containing MAP were at a lower abundance than under the control MAP. The dominant Pseudomonas species causing spoilage in the control MAP steaks was P. fragi, and this species was inhibited significantly by CO2, followed by P. weihenstephanensis. Inversely, P. versuta instead of P. fragi became the dominant Pseudomonas species under the CO2 treated MAP. Overall, the application of CO2 in HiOx-MAP influenced microbiota succession, which played an important role in retaining beef quality.
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Affiliation(s)
- Jun Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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İnci̇li̇ GK, Aydemi̇r ME, Akgöl M, Kaya B, Kanmaz H, Öksüztepe G, Hayaloğlu AA. Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat. Appl Environ Microbiol 2021; 87:AEM.03143-20. [PMID: 33771784 DOI: 10.1128/aem.03143-20] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 03/17/2021] [Indexed: 01/04/2023] Open
Abstract
We investigated the impact of peroxyacetic acid (PAA; 200 ppm) spray on the microbiota and shelf life of commercial, vacuum-packed beef stored at chiller temperatures. Ribeye cuts (n = 147) were collected from a local beef plant on the day of production for two consecutive days, with one set collected at the start of work with the PAA spray nozzles turned off (control) and during routine production with the PAA spray nozzles turned on (PAA) each day. Packs were stored at 4, 2, and -1°C for up to 34, 104, and 180 days and sampled at appropriate intervals for sensory assessment, microbial enumeration, and microbial profiling by 16S rRNA gene amplicon analysis. Treatment with PAA did not affect the initial meat pH, the initial numbers of total aerobes, lactic acid bacteria, or Enterobacteriaceae (P > 0.05) before storage; however, it delayed the onset of spoilage by 7, 21, and 54 days at 4, 2, and -1°C, respectively. Square-root models of the variation of growth rate with temperature indicated lactic acid bacteria grew faster and Enterobacteriaceae grew slower on PAA-treated than on untreated meat. Negative associations between pH and deterioration of meat during storage were observed for PAA-treated meat. During storage, the microbiota were primarily dominated by Carnobacterium and Lactobacillus/Lactococcus on control meat but by Leuconostoc on PAA-treated meat. Serratia, Yersinia, and Clostridium were identified by linear discriminant effect size analysis as biomarkers for control meat; Clostridium was found in high abundance in samples that had the highest spoilage scores.IMPORTANCE The findings of this study show that PAA solutions applied at low concentrations under commercial settings positively modulated the meat microbiota. It did not have bactericidal effects for beef subprimals with very low microbial loads. However, it differentially impacted the members of the microbiota, which resulted in delayed onset of spoilage of vacuum-packed beef subprimal stored at all three temperatures (4, 2, and -1°C). This differential impact could be through one or a combination of the following factors: favoring the growth of lactic acid bacteria, which may in turn exert a competitive exclusion that might be due to production of antimicrobial compounds such as organic acids and bacteriocins; exerting synergistic antimicrobial effects with low temperatures against members of Enterobacteriaceae; and direct or indirect inhibitory effects against members of the clostridia. These findings not only advance our understanding of the microbial ecology of vacuum-packed meat stored at chiller temperatures but also suggest that bacteriostatic concentrations of antimicrobial interventions can be explored for shelf-life extension.
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Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach. Processes (Basel) 2021. [DOI: 10.3390/pr9050803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Monitoring the development of the bacterial community in packaged raw meat refrigerated until two weeks is important for identifying the spoilage-related bacteria, preventing meat putrefaction, and prolong the shelf life. This study aimed to evaluate the influence of vacuum-packaging (VP) on the development of spoilage-related bacterial profiles in chilled ostrich meat among three manufacturing batches produced in different periods by using culture-dependent and 16S rDNA amplicon sequencing. Similar to the culture-dependent method, 16S rDNA sequencing showed that Photobacterium was the most prevalent genus detected in VP ostrich meat after 14 days of cold storage. The second-largest group was the population of lactic acid bacteria (LAB), mainly dominated by Carnobacteriaceae including Carnobacterium spp. and Lactobacillaceae with Lactobacillus spp. Our results suggest that these taxa could contribute to spoilage of VP ostrich meat and shorten its shelf life, especially Photobacterium spp., which is considered as a potential meat spoiler.
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Luong NDM, Membré JM, Coroller L, Zagorec M, Poirier S, Chaillou S, Desmonts MH, Werner D, Cariou V, Guillou S. Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage. Int J Food Microbiol 2021; 348:109208. [PMID: 33940536 DOI: 10.1016/j.ijfoodmicro.2021.109208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/26/2021] [Accepted: 04/18/2021] [Indexed: 12/01/2022]
Abstract
Microbiological spoilage of meat is considered as a process which involves mainly bacterial metabolism leading to degradation of meat sensory qualities. Studying spoilage requires the collection of different types of experimental data encompassing microbiological, physicochemical and sensorial measurements. Within this framework, the objective herein was to carry out a multiblock path modelling workflow to decipher causality relationships between different types of spoilage-related responses: composition of microbiota, volatilome and off-odour profiles. Analyses were performed with the Path-ComDim approach on a large-scale dataset collected on fresh turkey sausages. This approach enabled to quantify the importance of causality relationships determined a priori between each type of responses as well as to identify important responses involved in spoilage, then to validate causality assumptions. Results were very promising: the data integration confirmed and quantified the causality between data blocks, exhibiting the dynamical nature of spoilage, mainly characterized by the evolution of off-odour profiles caused by the production of volatile organic compounds such as ethanol or ethyl acetate. This production was possibly associated with several bacterial species like Lactococcus piscium, Leuconostoc gelidum, Psychrobacter sp. or Latilactobacillus fuchuensis. Likewise, the production of acetoin and diacetyl in meat spoilage was highlighted. The Path-ComDim approach illustrated here with meat spoilage can be applied to other large-scale and heterogeneous datasets associated with pathway scenarios and represents a promising key tool for deciphering causality in complex biological phenomena.
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Affiliation(s)
| | | | - Louis Coroller
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), UMT Alter'ix, Quimper, France.
| | | | - Simon Poirier
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, F78352 Jouy-en-Josas, France.
| | - Stéphane Chaillou
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, F78352 Jouy-en-Josas, France.
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Kolbeck S, Abele M, Hilgarth M, Vogel RF. Comparative Proteomics Reveals the Anaerobic Lifestyle of Meat-Spoiling Pseudomonas Species. Front Microbiol 2021; 12:664061. [PMID: 33889149 PMCID: PMC8055858 DOI: 10.3389/fmicb.2021.664061] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Accepted: 03/08/2021] [Indexed: 11/13/2022] Open
Abstract
The ability of certain Pseudomonas (P.) species to grow or persist in anoxic habitats by either denitrification, acetate fermentation, or arginine fermentation has been described in several studies as a special property. Previously, we had isolated strains belonging to the species P. lundensis, P. weihenstephanensis, and P. fragi from anoxic modified atmosphere packaged (MAP) minced beef and further proved their anaerobic growth in vitro on agar plates. This follow-up study investigated the anaerobic growth of two strains per respective species in situ on inoculated chicken breast filet under 100% N2 modified atmosphere. We were able to prove anaerobic growth of all six strains on chicken breast filet with cell division rates of 0.2–0.8/day. Furthermore, we characterized the anaerobic metabolic lifestyle of these Pseudomonas strains by comparative proteomics, upon their cultivation in meat simulation media, which were constantly gassed with either air or 100% N2 atmospheres. From these proteomic predictions, and respective complementation by physiological experiments, we conclude that the Pseudomonas strains P. fragi, P. weihenstephanensis, P. lundensis exhibit a similar anaerobic lifestyle and employ arginine fermentation via the arginine deiminase (ADI) pathway to grow anaerobically also on MAP meats. Furthermore, glucose fermentation to ethanol via the ED-pathway is predicted to enable long term survival but no true growth, while respiratory growth with nitrate as alternative electron acceptor or glucose fermentation to acetate could be excluded due to absence of essential genes. The citric acid cycle is partially bypassed by the glyoxylate shunt, functioning as the gluconeogenetic route without production of NADH2 under carbon limiting conditions as e.g., in packaged meats. Triggered by an altered redox balance, we also detected upregulation of enzymes involved in protein folding as well as disulfide bonds isomerization under anoxic conditions as a counteracting mechanism to reduce protein misfolding. Hence, this study reveals the mechanisms enabling anaerobic grow and persistence of common meat-spoiling Pseudomonas species, and further complements the hitherto limited knowledge of the anaerobic lifestyle of Pseudomonas species in general.
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Affiliation(s)
- Sandra Kolbeck
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Miriam Abele
- Bayerisches Zentrum für Biomolekulare Massenspektrometrie (BayBioMS), Freising, Germany
| | - Maik Hilgarth
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
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Huang J, Zhou Y, Chen M, Huang J, Li Y, Hu Y. Evaluation of negative behaviors for single specific spoilage microorganism on little yellow croaker under modified atmosphere packaging: Biochemical properties characterization and spoilage-related volatiles identification. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110741] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Assanti E, Karabagias VK, Karabagias IK, Badeka A, Kontominas MG. Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage. Journal of Food Science and Technology 2021; 58:870-883. [PMID: 33678870 DOI: 10.1007/s13197-020-04601-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2020] [Accepted: 06/19/2020] [Indexed: 01/03/2023]
Abstract
The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 °C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. Burger treatments included: aerobic packaging (AP, control), vacuum packaging (VP), chitosan dipping (CHI), and vacuum packaging plus chitosan dipping (VP + CHI). Microbiological [Total viable count (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactic acid bacteria (LAB)], physicochemical [color, pH, total volatile basic Nitrogen (TVB-N), and Thiobarbituric acid (TBA)] and sensory (odor, taste, and texture) analyses were carried out. Results showed that the majority of microbiological, physico-chemical, and sensory analysis parameters varied significantly (p < 0.05) depending on treatment. Based primarily on sensory, followed by microbiological and physico-chemical data, the shelf life of chicken burgers was 4 days for AP samples, 8 days for VP samples, 10 days for CHI treated samples, and 12 days for the VP + CHI treated samples. Finally, a positive and significant correlation (p < 0.05) was observed among most microbiological, sensory, and physico-chemical data, introducing new data relating initial TVC to TVB-N values regarding alternative treatments of minced chicken meat for its optimum preservation.
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Affiliation(s)
- Eleni Assanti
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Vassilios K Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Ioannis K Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Anastasia Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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Zhou C, Wang J, Li R, Ye K. High-throughput sequencing analysis of the bacterial community for assessing the differences in extraction methods of bacteria separation from chilled pork. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110213] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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35
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The microbiology of beef steaks stored aerobically or anaerobically in vacuum pack films with different oxygen barrier properties. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100597] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Longitudinal Metatranscriptomic Analysis of a Meat Spoilage Microbiome Detects Abundant Continued Fermentation and Environmental Stress Responses during Shelf Life and Beyond. Appl Environ Microbiol 2020; 86:AEM.01575-20. [PMID: 32978125 DOI: 10.1128/aem.01575-20] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Accepted: 09/14/2020] [Indexed: 01/01/2023] Open
Abstract
Microbial food spoilage is a complex phenomenon associated with the succession of the specific spoilage organisms (SSO) over the course of time. We performed a longitudinal metatranscriptomic study on one modified-atmosphere-packaged (MAP) beef product to increase understanding of the longitudinal behavior of a spoilage microbiome during shelf life and beyond. Based on the annotation of the mRNA reads, we recognized three stages related to the active microbiome that were descriptive of the sensory quality of the beef: acceptable product (AP), early spoilage (ES), and late spoilage (LS). Both the 16S RNA taxonomic assignments from the total RNA and functional annotations of the active genes showed that these stages were significantly different from each other. However, the functional gene annotations showed more pronounced differences than the taxonomy assignments. Psychrotrophic lactic acid bacteria (LAB) formed the core of the SSO, according to the transcribed reads. Leuconostoc species were the most abundant active LAB throughout the study period, whereas the transcription activity of Streptococcaceae (mainly Lactococcus) increased after the product had spoiled. In the beginning of the experiment, the community managed environmental stress by cold-shock responses, which were followed by expression of the genes involved in managing oxidative stress. Glycolysis, the pentose phosphate pathway, and pyruvate metabolism were active throughout the study at a relatively stable level. However, the proportional transcription activities of the enzymes in these pathways changed over time.IMPORTANCE It is generally known which organisms are the typical SSO in foods, whereas the actively transcribed genes and pathways during microbial succession are poorly understood. This knowledge is important, since better approaches to food quality evaluation and shelf life determination are needed. Therefore, we conducted this study to find longitudinal markers that are connected to quality deterioration in a MAP beef product. This kind of RNA marker could be used to develop novel types of rapid quality analysis tools in the future. New tools are needed, since even though SSO can be detected and their concentrations determined using the current microbiological methods, results from these analyses cannot predict how close in time a spoilage community is to the production of clear sensory defects. The main reason for this is that the species composition of a spoilage community does not change dramatically during late shelf life, whereas the ongoing metabolic activities lead to the development of notable sensory deterioration.
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Ponce J, Brooks JC, Legako JF. Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Volatile compounds, carbonyls, non-heme iron, and thiobarbituric acid reactive substances (TBARS) were measured in both raw and cooked beef samples to determine the effects of muscle and packaging type on beef flavor development. All paired strip loins and top sirloin butts were packaged under vacuum and aged for 14 d postmortem. After initial aging, all subprimals were fabricated to produce M. gluteus medius (GM) or M. longissimus lumborum (LL) steaks. At 14 d postmortem, steaks were randomly assigned to 1 of 5 package types: high-oxygen modified atmosphere lidded trays (80% O2/20% CO2 [“HIOX”]), carbon monoxide modified atmosphere lidded trays (0.4% CO/30% CO2/69.6% N2 [“CO”]), rollstock (forming and non-forming films [“ROLL”]), vacuum packaging without retail display (“VAC”), and traditional overwrap (“OW”) remained under vacuum prior to retail display. Steaks were stored in darkness an additional 7 d prior to display. At 21 d postmortem, HIOX, OW, CO, and ROLL packages were displayed for 48 h under continuous fluorescent lighting, while VAC steaks remained in dark storage. Packaging and muscle type impacted (P < 0.05) quantities of multiple volatile flavor compounds, including alcohols, n-aldehydes, esters, furans, hydrocarbons, sulfur-containing compounds,and ketones in both raw and cooked samples. Volatile compounds related to lipid oxidation were more (P < 0.05) prominent in HIOX packaging. Package type (P < 0.05) and muscle (P < 0.05) had an impact on raw-steak TBARS, although package type did not influence (P > 0.05) cooked-steak TBARS. The GM possessed greater (P < 0.05) TBARS values than the LL in both raw and cooked samples. Package type had no effect (P > 0.05) on carbonyl and non-heme iron content although these analyses differed among muscles (P < 0.05), with the GM being greater (P < 0.05) than the LL. These results indicate that the development of lipid oxidation that occurs during storage and display was muscle and packaging specific. Therefore, to maintain flavor, quality packaging systems should be selected on a muscle-specific basis.
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Kulawik P, Dordević D. Sushi processing: microbiological hazards and the use of emerging technologies. Crit Rev Food Sci Nutr 2020; 62:1270-1283. [PMID: 33124887 DOI: 10.1080/10408398.2020.1840332] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sushi meal has been adapting to different countries and traditions ever since it was invented. Recently there is a growing popularity of ready-to-eat sushi meals, with new sushi production plants emerging in many countries. This relatively new sushi industry is facing many challenges, one of which is the microbiological hazard related to sushi consumption. The aim of this review was to summarize the most significant aspects with regard to microbiological quality of sushi, reported cases of sushi-related poisoning, as well as the potential of modern innovative and emerging technologies to inhibit microbiological growth. Although there is a limited amount of studies in relation to sushi shelf-life extension, the existing data shows potential of using novel minimal processing technologies to improve the shelf-life and quality of sushi meals. Those technologies include the use of cold plasma, plasma activated water and electrolyzed water, as well as the use of innovative packaging and edible coatings. Based on the collected data, the possible microbiological hazards in the production process of sushi, with possible use of emerging technologies to reduce or eliminate those risks, are also emphasized.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, Kraków, Poland
| | - Dani Dordević
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, Chelyabinsk, Russia
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Carraturo F, Libralato G, Esposito R, Galdiero E, Aliberti F, Amoresano A, Fontanarosa C, Trifuoggi M, Guida M. Metabolomic profiling of food matrices: Preliminary identification of potential markers of microbial contamination. J Food Sci 2020; 85:3467-3477. [DOI: 10.1111/1750-3841.15418] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/06/2020] [Accepted: 07/27/2020] [Indexed: 01/12/2023]
Affiliation(s)
- Federica Carraturo
- Department of Biology, Laboratory of Hygiene University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
| | - Giovanni Libralato
- Department of Biology, Laboratory of Hygiene University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
| | - Rodolfo Esposito
- Department of Biology, Laboratory of Hygiene University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
| | - Emilia Galdiero
- Department of Biology, Laboratory of Hygiene University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
| | - Francesco Aliberti
- Department of Biology, Laboratory of Hygiene University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
| | - Angela Amoresano
- Department of Chemistry University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
| | - Carolina Fontanarosa
- Department of Chemistry University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
| | - Marco Trifuoggi
- Department of Chemistry University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
| | - Marco Guida
- Department of Biology, Laboratory of Hygiene University of Naples “Federico II” Via Cintia 26 Naples 80126 Italy
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40
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Hwang BK, Choi H, Choi SH, Kim BS. Analysis of Microbiota Structure and Potential Functions Influencing Spoilage of Fresh Beef Meat. Front Microbiol 2020; 11:1657. [PMID: 32793151 PMCID: PMC7387507 DOI: 10.3389/fmicb.2020.01657] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Accepted: 06/25/2020] [Indexed: 11/13/2022] Open
Abstract
Beef is one of the most consumed food worldwide, and it is prone to spoilage by bacteria. This risk could be caused by resident microbiota and their alterations in fresh beef meat during processing. However, scarce information is available regarding potential spoilage factors due to resident microbiota in fresh beef meat. In this study, we analyzed the microbiota composition and their predicted functions on fresh beef meat. A total of 120 beef meat samples (60 fresh ground and 60 non-ground beef samples) were collected from three different sites in South Korea on different months, and the microbiota were analyzed by the MiSeq system. Our results showed that although the microbiota in beef meat were varied among sampling site and months, the dominant phyla were the same with shared core bacteria. Notably, psychrotrophic genera, related to spoilage, were detected in all samples, and their prevalence increased significantly in July. These genera could inhibit the growth of other microbes with using glucose by fermentation. The results of this study extend our understanding of initial microbiota in fresh beef meat and potential functions influencing spoilage and can be useful to develop the preventive measures to reduce the spoilage of beef meat products.
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Affiliation(s)
- Bo Kyoung Hwang
- Department of Agricultural Biotechnology, Center of Food Safety and Toxicology, Seoul National University, Seoul, South Korea
| | - HyeLim Choi
- Department of Agricultural Biotechnology, Center of Food Safety and Toxicology, Seoul National University, Seoul, South Korea
| | - Sang Ho Choi
- Department of Agricultural Biotechnology, Center of Food Safety and Toxicology, Seoul National University, Seoul, South Korea
| | - Bong-Soo Kim
- Department of Life Science, Multidisciplinary Genome Institute, Hallym University, Chuncheon, South Korea
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Kanger K, Guilford NGH, Lee H, Nesbø CL, Truu J, Edwards EA. Antibiotic resistome and microbial community structure during anaerobic co-digestion of food waste, paper and cardboard. FEMS Microbiol Ecol 2020; 96:5700280. [PMID: 31922542 DOI: 10.1093/femsec/fiaa006] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Accepted: 01/09/2020] [Indexed: 11/13/2022] Open
Abstract
Solid organic waste is a significant source of antibiotic resistance genes (ARGs) and effective treatment strategies are urgently required to limit the spread of antimicrobial resistance. Here, we studied ARG diversity and abundance as well as the relationship between antibiotic resistome and microbial community structure within a lab-scale solid-state anaerobic digester treating a mixture of food waste, paper and cardboard. A total of 10 samples from digester feed and digestion products were collected for microbial community analysis including small subunit rRNA gene sequencing, total community metagenome sequencing and high-throughput quantitative PCR. We observed a significant shift in microbial community composition and a reduction in ARG diversity and abundance after 6 weeks of digestion. ARGs were identified in all samples with multidrug resistance being the most abundant ARG type. Thirty-two per cent of ARGs detected in digester feed were located on plasmids indicating potential for horizontal gene transfer. Using metagenomic assembly and binning, we detected potential bacterial hosts of ARGs in digester feed, which included Erwinia, Bifidobacteriaceae, Lactococcus lactis and Lactobacillus. Our results indicate that the process of sequential solid-state anaerobic digestion of food waste, paper and cardboard tested herein provides a significant reduction in the relative abundance of ARGs per 16S rRNA gene.
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Affiliation(s)
- Kärt Kanger
- Faculty of Science and Technology, University of Tartu, Vanemuise 46, 51003 Tartu, Estonia
| | - Nigel G H Guilford
- BioZone Centre for Applied Biosciences and Bioengineering, Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON M5S 3E5, Canada
| | - HyunWoo Lee
- BioZone Centre for Applied Biosciences and Bioengineering, Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON M5S 3E5, Canada
| | - Camilla L Nesbø
- BioZone Centre for Applied Biosciences and Bioengineering, Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON M5S 3E5, Canada.,Department of Biological Sciences, University of Alberta, 11455 Saskatchewan Drive, Edmonton, AB T6G 2E9, Canada
| | - Jaak Truu
- Faculty of Science and Technology, University of Tartu, Vanemuise 46, 51003 Tartu, Estonia
| | - Elizabeth A Edwards
- BioZone Centre for Applied Biosciences and Bioengineering, Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON M5S 3E5, Canada
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42
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Luong NDM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms 2020; 8:E1198. [PMID: 32781668 PMCID: PMC7465036 DOI: 10.3390/microorganisms8081198] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 08/03/2020] [Indexed: 01/21/2023] Open
Abstract
A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.
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Affiliation(s)
- Ngoc-Du Martin Luong
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Louis Coroller
- Université de Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT Alter’ix, F-29334 Quimper, France;
| | - Monique Zagorec
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Jeanne-Marie Membré
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Sandrine Guillou
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
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43
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Johansson P, Jääskeläinen E, Nieminen T, Hultman J, Auvinen P, Björkroth KJ. Microbiomes in the Context of Refrigerated Raw Meat Spoilage. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Meat spoilage is a complicated biological phenomenon taking place over the course of time. Several factors influence it, mainly external factors related to packaging and storage temperature but also internal ones related to contamination diversity and product ingredients. We conducted genomic studies of specific spoilage organisms (SSO) and investigated the spoilage microbiomes providing information about the factors that make a specific organism a competitive SSO, as well as the interactions between certain SSO and the most active species and pathways in packaged raw meat. Our studies showed that spoilage microbiomes are diverse, but certain aspects, such as oxygen content or added marinades, shape this diversity strongly. We have also characterized a new spoilage-associated pathway, i.e., heme-dependent respiration capability, in Leuconostoc gelidum subsp. gasicomitatum. The microbiome studies we conducted explain why this species has become a competitive SSO. It is a fast grower and gains advantage for its growth if oxygen is present in the packages. Since the contamination of psychrotrophic lactic acid bacteria is difficult to avoid in meat manufacture, leuconostocs cause spoilage problems from time to time especially in marinated products or those packaged under high-oxygen–containing atmospheres.
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Affiliation(s)
- Per Johansson
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Elina Jääskeläinen
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Timo Nieminen
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Jenni Hultman
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
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Lourenço SC, Fraqueza MJ, Fernandes MH, Moldão-Martins M, Alves VD. Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation. Antioxidants (Basel) 2020; 9:E667. [PMID: 32722611 PMCID: PMC7464604 DOI: 10.3390/antiox9080667] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/21/2020] [Accepted: 07/21/2020] [Indexed: 01/09/2023] Open
Abstract
Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.
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Affiliation(s)
- Sofia C. Lourenço
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
| | - Maria João Fraqueza
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal;
| | - Maria Helena Fernandes
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal;
| | - Margarida Moldão-Martins
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
| | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
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Papadopoulou OS, Iliopoulos V, Mallouchos A, Panagou EZ, Chorianopoulos N, Tassou CC, Nychas GJE. Spoilage Potential of Pseudomonas ( P. fragi, P. putida) and LAB ( Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics. Foods 2020; 9:E633. [PMID: 32423080 PMCID: PMC7278706 DOI: 10.3390/foods9050633] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 05/09/2020] [Accepted: 05/11/2020] [Indexed: 01/22/2023] Open
Abstract
The aim of the present study was to investigate the evolution of the volatile compounds of aerobically stored sterile pork meat as a consequence of the metabolic activities of inoculated specific spoilage microorganisms. Thus, Pseudomonas fragi, Pseudomonas putida, Lactobacillus sakei and Leuconostoc mesenteroides were inoculated in monocultures, dual cultures and a cocktail culture of all strains on sterile pork meat stored aerobically at 4 and 10 °C. Microbiological and sensory analyses, as well as pH measurements, were performed, along with headspace solid-phase microextraction gas chromatography/mass spectroscopy (headspace SPME-GC/MS) analysis. Data analytics were used to correlate the volatile compounds with the spoilage potential of each stain using multivariate data analysis. The results for the sensory discrimination showed that the volatiles that dominated in spoiled samples consisted mostly of alcohols, ketones and two esters (butyl acetate and ethyl acetate), while at fresh samples, dimethyl sulfide, furans, acetoin and ethyl lactate were detected. On the other hand, 2-butanone, diacetyl and acetaldehyde were among the volatile compounds that were mainly correlated with the inoculated meat during storage. In addition, P. fragi was positively correlated with a higher number of volatiles compared to the other strains, strengthening the hypothesis that volatile compound production is strain-dependent.
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Affiliation(s)
- Olga S. Papadopoulou
- Laboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Attica, Greece; (O.S.P.); (V.I.); (E.Z.P.)
- Hellenic Agricultural Organization “DEMETER”, Institute of Technology of Agricultural Products, Sof. Venizelou 1, 14123 Lycovrissi, Attica, Greece; (N.C.); (C.C.T.)
| | - Vasilis Iliopoulos
- Laboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Attica, Greece; (O.S.P.); (V.I.); (E.Z.P.)
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Attica, Greece
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Attica, Greece; (O.S.P.); (V.I.); (E.Z.P.)
| | - Nikos Chorianopoulos
- Hellenic Agricultural Organization “DEMETER”, Institute of Technology of Agricultural Products, Sof. Venizelou 1, 14123 Lycovrissi, Attica, Greece; (N.C.); (C.C.T.)
| | - Chrysoula C. Tassou
- Hellenic Agricultural Organization “DEMETER”, Institute of Technology of Agricultural Products, Sof. Venizelou 1, 14123 Lycovrissi, Attica, Greece; (N.C.); (C.C.T.)
| | - George-John E. Nychas
- Laboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Attica, Greece; (O.S.P.); (V.I.); (E.Z.P.)
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Chmiel M, Roszko M, Hać-Szymańczuk E, Adamczak L, Florowski T, Pietrzak D, Cegiełka A, Bryła M. Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions. Poult Sci 2020; 99:1107-1116. [PMID: 32036963 PMCID: PMC7587862 DOI: 10.1016/j.psj.2019.10.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/17/2019] [Accepted: 10/17/2019] [Indexed: 01/02/2023] Open
Abstract
The aim of this study was to evaluate dependence of microbiological quality of chicken fillets and profile of volatile compounds in their packages on the applied packaging technique and storage conditions. Samples packaged in either normal atmosphere (AP, air packaging, PVC overwrap), in modified atmosphere with high oxygen content (Hi-O2-MAP), or in vacuum (VP) were stored in a cold room or exposed in a display case for 8 days. Quality of the meat was determined on day 1, 3, 6, 7, and 8 of the storage or exposition time. The microbiological quality of chicken fillets was assessed by determining the number of mesophilic aerobic bacteria, lactic acid bacteria, Pseudomonas spp. bacteria, and Enterobacteriaceae family bacteria. The profile of volatile compounds in the packaging of chicken fillets was also determined. At the beginning of the storage, bacteria of all major groups were growing at similar rates regardless of the used packaging technique. However, at the end of the period, the growth dynamic was diversified. The profile of the volatile compounds did not depend on the storage or exposition time regardless of the storage conditions and/or the packaging technique. The results of this study indicate that there is a potential to gain understanding of spoilage of packed chicken meat through the analysis of volatile compounds in association with microbiological analysis. However, future research should be based on standardized material with similar bacterial load.
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Affiliation(s)
- M Chmiel
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.
| | - M Roszko
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - E Hać-Szymańczuk
- Department of Food Biotechnology and Food Microbiology, Warsaw University of Life Sciences - SGGW, Poland
| | - L Adamczak
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - T Florowski
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - D Pietrzak
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - A Cegiełka
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - M Bryła
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
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47
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Säde E, Johansson P, Heinonen T, Hultman J, Björkroth J. Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains. Int J Food Microbiol 2020; 313:108379. [PMID: 31675541 DOI: 10.1016/j.ijfoodmicro.2019.108379] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 08/25/2019] [Accepted: 09/28/2019] [Indexed: 10/25/2022]
Abstract
Lactobacillus algidus is a meat spoilage bacterium often dominating the bacterial communities on chilled, packaged meat. Yet, L. algidus strains are rarely recovered from meat, and only few studies have focused on this species. The main reason limiting detailed studies on L. algidus is related to its poor growth on the media routinely used for culturing food spoilage bacteria. Thus, our study sought to develop reliable culture media for L. algidus to enable its recovery from meat, and to allow subculturing and phenotypic analyses of the strains. We assessed the growth of meat-derived L. algidus strains on common culture media and their modifications, and explored the suitability of potential media for the recovery of L. algidus from meat. Moreover, we determined whether 12 meat-derived L. algidus strains selected from our culture collection produce biogenic amines that may compromise safety or quality of meat, and finally, sequenced de novo and annotated the genomes of two meat-derived L. algidus strains to uncover genes and metabolic pathways relevant for phenotypic traits observed. MRS agar supplemented with complex substances (peptone, meat and yeast extract, liver digest) supported the growth of L. algidus, and allowed the recovery of new L. algidus isolates from meat. However, most strains grew poorly on standard MRS agar and on general-purpose media. In MRS broth, most strains grew well but a subset of strains required supplementation of MRS broth with additional cysteine. Supplementation of MRS broth with catalase allowed growth in aerated cultures suggesting that the strains produced hydrogen peroxide when grown aerobically. The strains tested (n = 12) produced ornithine from arginine and putrescine from agmatine, and two strains produced tyramine from tyrosine. Our findings reveal that L. algidus populations are underestimated if routine culture protocols are applied, and prompt concerns that L. algidus may generate tyramine or putrescine in meat or fermented meat products.
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Affiliation(s)
- Elina Säde
- Department of Food Hygiene and Environmental Health, University of Helsinki, Finland.
| | - Per Johansson
- Department of Food Hygiene and Environmental Health, University of Helsinki, Finland
| | - Tytti Heinonen
- Department of Food Hygiene and Environmental Health, University of Helsinki, Finland
| | - Jenni Hultman
- Department of Food Hygiene and Environmental Health, University of Helsinki, Finland
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, University of Helsinki, Finland
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48
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Zhai C, Peckham K, Belk KE, Ramanathan R, Nair MN. Carbon Chain Length of Lipid Oxidation Products Influence Lactate Dehydrogenase and NADH-Dependent Metmyoglobin Reductase Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13327-13332. [PMID: 31715101 DOI: 10.1021/acs.jafc.9b05634] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The biochemical basis of lower metmyoglobin reducing activity (MRA) in high-oxygen modified atmospheric packaged (HiOx-MAP) beef than those in vacuum and polyvinyl chloride (PVC) packaging is not clear. To explore this, the effects of lipid oxidation products with varying carbon chain length on lactate dehydrogenase (LDH) and NADH-dependent metmyoglobin reductase activity were evaluated. Surface color, MRA, and lipid oxidation of beef longissimus lumborum steaks (n = 10) were measured during 6-day display. Further, two enzymes, LDH and NADH-dependent metmyoglobin reductase (n = 5), critical for MRA were incubated with or without (control) lipid oxidation products of varying carbon chain length: malondialdehyde (3-carbon), hexenal (6-carbon), and 4-hydroxynonenal (9-carbon). Steaks in HiOx-MAP had greater (P < 0.05) redness than vacuum and PVC, but had lower (P < 0.05) MRA and greater (P < 0.05) lipid oxidation on day 6. LDH and NADH-dependent metmyoglobin reductase activities were differentially influenced by lipid oxidation products (P < 0.05). The results indicate that the difference in reactivity of various lipid oxidation products on LDH (HNE > MDA = hexenal) and NADH-dependent metmyoglobin reductase (HNE = MDA > hexenal) activity could be responsible for lower MRA in HiOx-MAP.
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Affiliation(s)
- Chaoyu Zhai
- Department of Animal Sciences , Colorado State University , Fort Collins , Colorado 80523 , United States
| | - Kiefer Peckham
- Department of Animal and Food Sciences , Oklahoma State University , Stillwater , Oklahoma 74078 , United States
| | - Keith E Belk
- Department of Animal Sciences , Colorado State University , Fort Collins , Colorado 80523 , United States
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences , Oklahoma State University , Stillwater , Oklahoma 74078 , United States
| | - Mahesh N Nair
- Department of Animal Sciences , Colorado State University , Fort Collins , Colorado 80523 , United States
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49
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Characterization of the dynamics of volatile organic compounds released by lactic acid bacteria on modified atmosphere packed beef by PTR-MS. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100400] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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50
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Mansur AR, Seo DH, Song EJ, Song NE, Hwang SH, Yoo M, Nam TG. Identifying potential spoilage markers in beef stored in chilled air or vacuum packaging by HS-SPME-GC-TOF/MS coupled with multivariate analysis. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108256] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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