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Woźniak Ł, Porębska I, Świder O, Sokołowska B, Szczepańska-Stolarczyk J, Lendzion K, Marszałek K. The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages. Molecules 2024; 29:3171. [PMID: 38999121 PMCID: PMC11243488 DOI: 10.3390/molecules29133171] [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: 04/10/2024] [Revised: 06/13/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers' health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation-these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell.
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Affiliation(s)
- Łukasz Woźniak
- Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland;
| | - Izabela Porębska
- Department of Microbiology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland; (I.P.); (B.S.)
| | - Olga Świder
- Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland;
| | - Barbara Sokołowska
- Department of Microbiology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland; (I.P.); (B.S.)
| | - Justyna Szczepańska-Stolarczyk
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland;
| | - Krzysztof Lendzion
- Strusia Kraina & Mobax Sp. j., 21 Magazynowa Street, 40424 Katowice, Poland;
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland;
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Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR. Food Microbiol 2023; 109:104147. [DOI: 10.1016/j.fm.2022.104147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 09/14/2022] [Accepted: 09/14/2022] [Indexed: 11/30/2022]
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Beindorf PM, Kovalenko O, Ulrich S, Geißler H, Korbel R, Schwaiger K, Dorn-In S, Esteban-Cuesta I. Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance. BIOLOGY 2022; 11:biology11070985. [PMID: 36101366 PMCID: PMC9311639 DOI: 10.3390/biology11070985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/22/2022] [Accepted: 06/27/2022] [Indexed: 12/02/2022]
Abstract
Simple Summary The rapid increase in the world population might lead to the need for new food resources. Ostrich meat remains an exotic food product, although it is characterized by high nutritional value. However, to secure food safety, good monitoring and control programs have to be implemented. Furthermore, standard data concerning the general microbiological status of meat, its evolution in time, and aspects influencing the different parameters have to be assessed in order to provide current information. Thus, production, slaughter, and processing procedures may be improved. For this purpose, the microbiological status, prevalence of zoonotic pathogens, and presence of antimicrobial-resistant microorganisms were assessed. The results will provide baseline data that can be used for future official specific hygiene control procedures and monitoring programs for producing ostrich meat. Abstract Ostrich meat is characterized by high nutritional value; however, it remains an exotic product in most countries worldwide. In Europe, only few data are available regarding its microbial contamination, prevalence of antimicrobial-resistant bacteria, and safety. Therefore, this study aimed to investigate the microbiological quality and safety of ostrich meat samples (n = 55), each from one animal, produced in Bavaria, Germany. The provided microbiological status of ostrich meat included mesophilic aerobic bacteria, Enterobacteria, and mesophilic yeast and molds. In terms of food safety, all meat samples were negative for Salmonella spp. and Trichinella spp. Additionally, meat samples and a further 30 stool samples from 30 individuals were investigated for Shiga toxin-producing Escherichia coli genes, with two meat samples that were qPCR-positive. Antimicrobial-resistant Enterobacteriaceae, Enterococcus faecalis, and Enterococcus faecium strains were from meat and stool samples also analyzed; 13 potentially resistant Enterobacteriaceae (meat samples) and 4 Enterococcus faecium (stool samples) were isolated, and their susceptibility against 29 and 14 antimicrobials, respectively, was characterized. The results of this study provide an overview of microbial loads and food safety aspects that may be used as baseline data for the ostrich meat industry to improve their hygienic quality. However, the implementation of monitoring programs is recommended, and microbiological standards for ostrich meat production should be established.
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Affiliation(s)
- Philipp-Michael Beindorf
- Chair of Food Safety and Analytics, Veterinary Faculty, LMU Munich, 85764 Oberschleissheim, Germany; (P.-M.B.); (O.K.); (H.G.)
| | - Oksana Kovalenko
- Chair of Food Safety and Analytics, Veterinary Faculty, LMU Munich, 85764 Oberschleissheim, Germany; (P.-M.B.); (O.K.); (H.G.)
| | - Sebastian Ulrich
- Chair of Bacteriology and Mycology, Institute for Infectious Diseases and Zoonosis, Department of Veterinary Sciences, Faculty of Veterinary Medicine, LMU Munich, 80539 Munich, Germany;
| | - Hanna Geißler
- Chair of Food Safety and Analytics, Veterinary Faculty, LMU Munich, 85764 Oberschleissheim, Germany; (P.-M.B.); (O.K.); (H.G.)
| | - Rüdiger Korbel
- Centre for Clinical Veterinary Medicine, Clinic for Birds, Small Mammals, Reptiles and Ornamental Fish, LMU Munich, 85764 Oberschleissheim, Germany;
| | - Karin Schwaiger
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria; (K.S.); (S.D.-I.)
| | - Samart Dorn-In
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria; (K.S.); (S.D.-I.)
| | - Irene Esteban-Cuesta
- Chair of Food Safety and Analytics, Veterinary Faculty, LMU Munich, 85764 Oberschleissheim, Germany; (P.-M.B.); (O.K.); (H.G.)
- Correspondence: ; Tel.: +49-(0)89-2180-78530; Fax: +49-(0)89-2180-78502
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Grispoldi L, Chalias A, Barzi E, Pecorari L, Tassinari M, Saraiva C, García-Díez J, Karama M, El-Ashram S, Traina G, Cenci-Goga BT. Effect of packaging and storage conditions on some quality traits of bovine meat. Ital J Food Saf 2022; 11:10038. [PMID: 35795465 PMCID: PMC9251871 DOI: 10.4081/ijfs.2022.10038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Accepted: 01/24/2022] [Indexed: 12/02/2022] Open
Abstract
Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4°C ± 2°C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the “new” packaging. The formation of abundant ropy slime was observed in one of the samples in the “new” modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in “old” packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic- sanitary characteristics of the meat.
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Horbańczuk OK, Jóźwik A, Wyrwisz J, Marchewka J, Atanasov AG, Wierzbicka A. The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration. Biomolecules 2021; 11:biom11091338. [PMID: 34572551 PMCID: PMC8466384 DOI: 10.3390/biom11091338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/05/2021] [Accepted: 09/08/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in ostrich meat, as influenced by various packaging systems and storage time under refrigeration. Three packaging methods were used: vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases, MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Meat samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The meat samples were stored in a refrigerator in 2 °C and analyzed at days 0, 4, 8, 12 and 16. The lowest level of SOD activity during storage was observed in ostrich muscles packed in vacuum, as compared to MAP1 and MAP2. In turn, the highest increase in GPx activity was recorded in VP, especially up to day 8 of storage, when this parameter reached maximum value (54.37). GR increased up to the eighth day of storage in MAP1 and VP. Between the 12th and 16th days of storage, stabilization of the GR activity level was observed only in VP, while under MAP1, it further decreased. DPPH remained relatively stable until the eighth day of storage and after this period, a decrease in this parameter was recorded, reaching the lowest value on day 12 for all types of packaging systems.
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Affiliation(s)
- Olaf K. Horbańczuk
- Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska, 02-776 Warsaw, Poland; (J.W.); (A.W.)
- Correspondence:
| | - Artur Jóźwik
- Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland; (A.J.); (J.M.); (A.G.A.)
| | - Jarosław Wyrwisz
- Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska, 02-776 Warsaw, Poland; (J.W.); (A.W.)
| | - Joanna Marchewka
- Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland; (A.J.); (J.M.); (A.G.A.)
| | - Atanas G. Atanasov
- Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland; (A.J.); (J.M.); (A.G.A.)
- Ludwig Boltzmann Institute for Digital Health and Patient Safety, Medical University of Vienna, Spitalgasse 23, 1090 Vienna, Austria
| | - Agnieszka Wierzbicka
- Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska, 02-776 Warsaw, Poland; (J.W.); (A.W.)
- Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland; (A.J.); (J.M.); (A.G.A.)
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