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Latoch A, Czarniecka-Skubina E, Moczkowska-Wyrwisz M. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 2023; 12:3638. [PMID: 37835291 PMCID: PMC10572579 DOI: 10.3390/foods12193638] [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: 09/10/2023] [Revised: 09/28/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
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2
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Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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3
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NAN H, ZHOU H, LI B, STEPANOVA T, KONDRATIUK N. Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.116121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Haijuan NAN
- Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control,, China
| | - Haoyu ZHOU
- Henan Institute of Science and Technology, China
| | - Bo LI
- Henan Institute of Science and Technology, China; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control,, China
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4
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Solís‐Soto L, Prabhakarankutty LK, García S, Ortíz‐Reyes Y, Heredia N. Controlling
Campylobacter jejuni
in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations. J Food Saf 2021. [DOI: 10.1111/jfs.12938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luisa Solís‐Soto
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
| | | | - Santos García
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
| | - Yaraymi Ortíz‐Reyes
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
| | - Norma Heredia
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
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5
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Zhou Y, Watkins P, Oiseth S, Cochet-Broch M, Sikes AL, Chen C, Buckow R. High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Yao L, Champagne CP, Deschênes L, Raymond Y, Lemay MJ, Ismail A. Effect of the homogenization technique on the enumeration of psychrotrophic bacteria in food absorbent pads. J Microbiol Methods 2021; 187:106275. [PMID: 34182074 DOI: 10.1016/j.mimet.2021.106275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/23/2021] [Accepted: 06/23/2021] [Indexed: 11/29/2022]
Abstract
Four methods were tested for enumerating bacteria present in the absorbent pads (AP) used in packaging chicken and other meats. Viable counts were ascertained at day 0 and day 7 (d0 and d7, respectively). Sampling bacterial cells from AP were carried out using a countertop blender, Stomacher, sonication, and blender in combination to sonication. The release of bacterial cells by breaking down the AP with the blender resulted in the highest CFU counts. At d0, a bacterial recovery rate of 94% was obtained with the blender, while the recovery rates using Stomacher or sonication alone were 58% and 73%, respectively. At d7, the Stomacher treatment also gave the lowest colony forming unit (CFU) values in the AP incubated at 7 °C. Sonication of the AP prior to homogenization with the blender did not increase CFU counts. Results suggested that breaking down the AP with a blender gives higher CFU levels than the Stomacher, which is the most commonly used technique for this purpose.
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Affiliation(s)
- Lang Yao
- Department of Food Science and Agricultural Chemistry, McDonald College of McGill University, Sainte-Anne de Bellevue, QC H9X 3V9, Canada
| | - Claude P Champagne
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Louise Deschênes
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Yves Raymond
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Marie-Josée Lemay
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Ashraf Ismail
- Department of Food Science and Agricultural Chemistry, McDonald College of McGill University, Sainte-Anne de Bellevue, QC H9X 3V9, Canada
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7
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Gonzalez-Fandos E, Martinez-Laorden A, Perez-Arnedo I. Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs. Animals (Basel) 2020; 10:E1818. [PMID: 33036183 PMCID: PMC7601417 DOI: 10.3390/ani10101818] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 09/28/2020] [Accepted: 10/03/2020] [Indexed: 01/25/2023] Open
Abstract
The combined effect of organic acid (citric, propionic or acetic acid) treatment and modified atmosphere packaging (MAP) on the growth of L. monocytogenes in chicken legs kept at 4 °C for 10 days was evaluated. Chicken legs were inoculated with L. monocytogenes and washed with either 2% citric, 2% propionic or 2% acetic acid solution or distilled water (control). Legs were packaged under the following conditions: air, vacuum, 80% N2/20% CO2, 60% N2/40% CO2 or 40% N2/60% CO2. The greatest L. monocytogenes growth reductions after treatment were observed in chicken legs washed with propionic acid (2.14 log units lower compared to control legs). The lowest growth rates of L. monocytogenes were found in samples washed with acetic acid and packaged in atmospheres containing CO2. An extended shelf life was observed in legs packaged in 40% N2/60% CO2, but these packaging conditions did not reduce L. monocytogenes growth. Consequently, it is necessary to design measures in order to control this bacterial pathogen. Washing of chicken with 2% propionic acid or 2% acetic acid can decrease L. monocytogenes counts in chicken packaged in MAP.
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Affiliation(s)
- Elena Gonzalez-Fandos
- Food Technology Department, University of La Rioja, CIVA Center. Madre de Dios Avenue 53, 26006 Logrono, Spain; (A.M.-L.); (I.P.-A.)
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8
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Dakheli MJ. Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouse. Food Sci Nutr 2020; 8:5622-5630. [PMID: 33133564 PMCID: PMC7590302 DOI: 10.1002/fsn3.1840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 11/10/2022] Open
Abstract
Contamination of poultry carcasses is considered as a critical point in the evaluation of poultry meat safety. The present study aimed at determining the decontamination effects of natural antimicrobial derived from grape waste extract and pomegranate waste extract (GWE and PWE) on poultry carcasses in a slaughterhouse. Poultry carcasses were treated in chiller with concentrations of 0, 2, 4 and 6% of pomegranate and grape waste extracts. Pomegranate and grape waste extracts contained 432.20 and 328.43 mg GAE/g total phenolic compounds. These extracts showed significant antimicrobial effect on the main poultry bacteria in vitro. On the first day of cold storage, significant reduction in total bacterial counts (p < .05) was observed in treated carcasses. After 3 days of storage time, total bacteria, Staphylococcus aureus, and Escherichia coli reduced significantly (p < .05) compared to untreated samples. At sixth and ninth days of storage time, significant reduction in total volatile nitrogen (TVN), total bacteria counts, Staphylococcus aureus, coliforms, and Escherichia coli were observed. Sensory attributes in treated carcasses with PWE and GWE have been enhanced significantly compared to untreated during acceptable shelf time (p < .05). Based on the results, pomegranate and grape waste extracts can be used to preserve and improve the shelf life of the poultry carcasses close to the standard range until the ninth day of storage. Application of pomegranate and grape waste extracts in slaughterhouse could be considered as an environmentally, natural and safe decontamination intervention in integral food safety system.
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Affiliation(s)
- Majid Javanmard Dakheli
- Food Technologies GroupDepartment of Chemical EngineeringIranian Research Organization for Science and Technology (IROST)TehranIran
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9
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González-Fandos E, Martínez-Laorden A, Perez-Arnedo I. Efficacy of combinations of lactic acid and potassium sorbate against Listeria monocytogenes in chicken stored under modified atmospheres. Food Microbiol 2020; 93:103596. [PMID: 32912575 DOI: 10.1016/j.fm.2020.103596] [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: 11/14/2019] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 11/29/2022]
Abstract
The combined effect of lactic acid and potassium sorbate on the growth of L. monocytogenes on chicken legs packaged under modified atmospheres (MAP) and stored at 4 °C was evaluated. An extended lag phase and a lower maximum growth rate for psychrotrophs and mesophiles was found in those samples packaged in 20%CO2/80%N2 and washed with different combinations of lactic acid and potassium sorbate compared to those non-treated with organic acids. Legs packaged in 20%CO2/80%N2 and washed with 3.75% lactic acid- 3.75% potassium sorbate showed a significant (p < 0.05) reduction in L. monocytogenes compared to untreated chicken legs packaged in MAP, which were approximately 2.63 log units lower in the first ones after 8 days of storage. Moreover, this treatment was the most effective in decreasing the maximum growth rate of L. monocytogenes. The chicken legs packaged in atmospheres containing 20%CO2/80%N2, had an extended shelf life, but these atmospheres were not able to reduce L. monocytogenes, thus underlining the need for preventive measures so as to control this pathogen. The immersion of chicken legs in a solution containing 3.75% lactic acid- 3.75% potassium sorbate can reduce L monocytogenes populations on fresh chicken packaged in a modified atmosphere.
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Affiliation(s)
- Elena González-Fandos
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain.
| | - Alba Martínez-Laorden
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain
| | - Iratxe Perez-Arnedo
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain
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10
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Jin CL, Zeng HR, Xie WY, Gao CQ, Yan HC, Wang XQ. Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow-feathered chickens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:665-671. [PMID: 31583700 DOI: 10.1002/jsfa.10062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 09/17/2019] [Accepted: 09/18/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Muscle fat content and fatty acid composition play an important role in poultry flavor and taste. To investigate the effects of pioglitazone hydrochloride (PGZ) on growth performance and thigh muscle quality in yellow-feathered chickens, 360 female chickens were randomly divided into three groups and treated with three doses of PGZ (0, 7.5, and 15 mg kg-1 ) for 28 days. Each group had six replicates of 20 chickens. RESULTS The results showed that dietary supplementation with 15 mg kg-1 PGZ increased average daily feed intake (ADFI) and the average daily gain (ADG) from 0 to 14 days. Furthermore, the triglyceride (TG) level was decreased by 15 mg kg-1 PGZ, whereas the eviscerated yield was increased. The relative weight of the heart and kidneys showed a linear increase with dietary PGZ supplementation, and the drip loss of the thigh muscle was significantly decreased by 15 mg kg-1 PGZ supplementation. Moreover, a* value, intramuscular fat (IMF), and polyunsaturated fatty acids (PUFAs) showed a linear increase, and pH24 h and drip loss showed a quadratic influence with the levels of PGZ supplementation. In particular, the PUFA proportion was increased by 7.63% and 9.14% in the 7.5 mg kg-1 PGZ and 15 mg kg-1 PGZ groups, respectively. Additionally, 15 mg kg-1 of PGZ increased the total antioxidant capacity (T-AOC) and glutathione peroxidase (GSH-PX ) activity. CONCLUSION In summary, 15 mg kg-1 PGZ has substantial effects on growth performance and meat quality, particularly by decreasing drip loss and increasing IMF content, PUFA proportions, and antioxidant ability. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Cheng-Long Jin
- College of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, China
| | - Huan-Ren Zeng
- College of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, China
| | - Wen-Yan Xie
- College of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, China
| | - Chun-Qi Gao
- College of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, China
| | - Hui-Chao Yan
- College of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, China
| | - Xiu-Qi Wang
- College of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, China
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11
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Gavahian M, Chu Y, Jo C. Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations. Compr Rev Food Sci Food Saf 2019; 18:1292-1309. [DOI: 10.1111/1541-4337.12460] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 05/07/2019] [Accepted: 05/12/2019] [Indexed: 12/20/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research CenterFood Industry Research and Development Inst. No. 331 Shih‐Pin Rd. Hsinchu 30062 Taiwan Republic of China
| | - Yan‐Hwa Chu
- Product and Process Research CenterFood Industry Research and Development Inst. No. 331 Shih‐Pin Rd. Hsinchu 30062 Taiwan Republic of China
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Inst. of Agriculture and Life ScienceSeoul National Univ. Seoul 08826 South Korea
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12
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Beristaín-Bauza S, Martínez-Niño A, Ramírez-González A, Ávila-Sosa R, Ruíz-Espinosa H, Ruiz-López I, Ochoa-Velasco C. Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Rossow M, Ludewig M, Braun PG. Effect of cold atmospheric pressure plasma treatment on inactivation of Campylobacter jejuni on chicken skin and breast fillet. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.052] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Brnawi WI, Hettiarachchy NS, Horax R, Kumar-Phillips G, Seo HS, Marcy J. Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake. J Food Sci 2018; 83:475-480. [PMID: 29369363 DOI: 10.1111/1750-3841.14041] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 12/01/2017] [Accepted: 12/12/2017] [Indexed: 12/01/2022]
Abstract
Cinnamon leaf and bark essential oils have long been used as natural preservatives and flavoring agents in foods. This study determined antimicrobial effects of leaf and bark of cinnamon essential oils (CEOs) against 2 foodborne pathogens, Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.), at 2 initial bacterial levels (4- and 9-log CFU/mL) in strawberry shakes. The antimicrobial study of CEOs at 0.1% and 0.5% in strawberry shakes against S.T. and L.M. showed a significant difference (P < 0.05) in log reductions of both bacterial growth at low (4-log CFU/mL) and high (9-log CFU/mL) initial bacterial levels. Addition of 0.5% CEOs into strawberry shakes at 4 °C completely inhibited both bacteria after a period of 8 d storage. Shelf-life study showed that acidity and total solid content were not affected during storage. The strawberry shakes containing bark CEO had higher ratings of sensory acceptability compared to leaf CEO, with or without the addition of 1% masking agent. In conclusion, this study demonstrated that CEO derived from bark was better than that from leaf in terms of their antimicrobial activity and sensory aspect. PRACTICAL APPLICATION This study demonstrates that essential oils derived from cinnamon bark and leaf have the potential to be used as natural antimicrobial ingredient in milk beverages with respect to sensory aspect. This finding promotes the acceptance of natural antimicrobials among consumers, while providing enhanced safer products to the food industry application.
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Affiliation(s)
- Wafaa I Brnawi
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A
| | | | - Ronny Horax
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A
| | | | - Han-Seok Seo
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A
| | - John Marcy
- Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A
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15
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Rouger A, Tresse O, Zagorec M. Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms 2017; 5:E50. [PMID: 28841156 PMCID: PMC5620641 DOI: 10.3390/microorganisms5030050] [Citation(s) in RCA: 193] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 08/17/2017] [Accepted: 08/21/2017] [Indexed: 02/07/2023] Open
Abstract
With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential. In the present review, we address the bacterial contamination of poultry meat from the slaughtering steps to the use-by-date of the products. The different contamination sources are identified. The contaminants occurring in poultry meat cuts and their behavior toward sanitizing treatments or various storage conditions are discussed. A list of the main pathogenic bacteria of concern for the consumer and those responsible for spoilage and waste of poultry meat is established.
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Affiliation(s)
- Amélie Rouger
- Secalim, INRA, LUNAM Université, 44307 Nantes, France.
| | - Odile Tresse
- Secalim, INRA, LUNAM Université, 44307 Nantes, France.
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16
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Erickson MC, Doyle MP. The Challenges of Eliminating or Substituting Antimicrobial Preservatives in Foods. Annu Rev Food Sci Technol 2017; 8:371-390. [PMID: 28125350 DOI: 10.1146/annurev-food-030216-025952] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumers' criteria for evaluating food safety have evolved recently from considering the food's potential to cause immediate physical harm to considering the potential long-term effects that consumption of artificial ingredients, including antimicrobial preservatives, would have on health. As bacteriostatic and bactericidal agents to prevent microbial spoilage, antimicrobials not only extend shelf life, but they also enhance the product's safety. Antimicrobials and their levels that may be used in foods are specified by regulatory agencies. This review addresses the safety of antimicrobials and the potential consequences of removing those that are chemically synthesized or replacing them with antimicrobials from so-called natural sources. Such changes can affect the microbiological safety and spoilage of food as well as reduce shelf life, increase wastage, and increase the occurrence of foodborne illnesses.
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223; ,
| | - Michael P Doyle
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223; ,
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17
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Samant SS, Crandall PG, O'Bryan CA, Lingbeck JM, Martin EM, Tokar T, Seo HS. Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study. Food Sci Biotechnol 2016; 25:1619-1625. [PMID: 30263453 DOI: 10.1007/s10068-016-0249-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2016] [Revised: 07/11/2016] [Accepted: 08/22/2016] [Indexed: 11/28/2022] Open
Abstract
This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.
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Affiliation(s)
- Shilpa S Samant
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Philip G Crandall
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA.,Sea Star International LLC, Fayetteville, AR 72704 USA
| | - Corliss A O'Bryan
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | | | - Elizabeth M Martin
- 3Department of Biological and Agricultural Engineering, University of Arkansas, 203 Engineering Hall, Fayetteville, AR 72701 USA
| | - Tonya Tokar
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Han-Seok Seo
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
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18
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Van Haute S, Raes K, Van der Meeren P, Sampers I. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.025] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Abstract
This review addresses an important public health hazard affecting food safety. Antimicrobial agents are used in foods to reduce or eliminate microorganisms that cause disease. Many traditional organic compounds, novel synthetic organic agents, natural products, peptides, and proteins have been extensively studied for their effectiveness as antimicrobial agents against foodborne Campylobacter spp., Escherichia coli, Listeria spp. and Salmonella. However, antimicrobial resistance can develop in microorganisms, enhancing their ability to withstand the inhibiting or killing action of antimicrobial agents. Knowledge gaps still exist with regard to the actual chemical and microbiological mechanisms that must be identified to facilitate the search for new antimicrobial agents. Technical implementation of antimicrobial active packing films and coatings against target microorganisms must also be improved for extended product shelf life. Recent advances in antimicrobial susceptibility testing can provide researchers with new momentum to pursue their quest for a resistance panacea.
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Affiliation(s)
- Edward P C Lai
- Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, Ontario, Canada K1S 5B6.
| | - Zafar Iqbal
- Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, Ontario, Canada K1S 5B6
| | - Tyler J Avis
- Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, Ontario, Canada K1S 5B6
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Sharafati Chaleshtori F, Taghizadeh M, Rafieian-kopaei M, Sharafati-chaleshtori R. Effect of Chitosan Incorporated with Cumin and Eucalyptus Essential Oils As Antimicrobial Agents on Fresh Chicken Meat. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12616] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
| | - Mohsen Taghizadeh
- Research Center for Biochemistry and Nutrition in Metabolic Diseases; Kashan University of Medical Sciences; Kashan 8715988141 Iran
| | - Mahmoud Rafieian-kopaei
- Medical Plants Research Center; Shahre-Kord University of Medical Sciences; Shahre-Kord Iran
| | - Reza Sharafati-chaleshtori
- Research Center for Biochemistry and Nutrition in Metabolic Diseases; Kashan University of Medical Sciences; Kashan 8715988141 Iran
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