Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25 ± 2 °C)

Food Chemistry

Volumn 122, Issue 1, 2010, Pages 131-136

  Kumudavally, K V ^a   Tabassum, Aisha ^a   Radhakrishna, K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Biogenic amines; Glucose; Metmyoglobin; Mutton; Shelf life; Texture

Indexed keywords

BIOGENIC AMINE; CADAVERINE; GLUCOSE; SORBATE POTASSIUM;

ARTICLE; CONTROLLED STUDY; ENVIRONMENTAL TEMPERATURE; FOOD STORAGE; MUTTON; SHELF LIFE;

ENTEROBACTERIACEAE;

EID: 77950691965     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.029     Document Type: Article

References (36)

1. Anderson M.E., and Marshall R.T. Reducing microbial population on beef tissues: Concentration and temperature of an acid mixture. Journal of Food Science 55 (1990) 903-905
2. Anderson M.E., Marshall R.T., and Dickson J.S. Efficacies of acetic, lactic and two mixed acids in reducing numbers of bacteria on surfaces of lean meat. Journal of Food Safety 12 (1992) 139-147
3. Boers R.H., Dijkmann K.E., and Wijngaards G. Shelf life of vacuum packaged wild bore meat in relation to that of vacuum packaged pork: Relevance of intrensic factors. Meat science 37 (1994) 91-102
4. Borch E., Berg H., and Holst O. Heterolactic fermetation by a homofermentative lactobacillus species during glucose limitation in anaerobic continuos culture with complete cell recycle. Journal of Applied Bacteriology 71 (1991) 265-269
5. Drosinos, E. H. (1994). Microbial associations of minced lamb and their eco physiological attributes. PhD thesis, University of Bath, United Kingdom.
6. Drosinos E.H., and Board R.G. Metabolic activities of Pseudomonads in batch cultures in extract of minced lamb. Journal of Applied Bacteriology 77 (1994) 613-620
7. Drosinos E.H., and Board R.G. Microbiological and physicochemical attributes of minced lamb: Sources of contamination with Pseudomonads. Food Microbiology 12 (1995) 189-197
8. Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., and Smith F. Clolouremetric method for determination of sugars and related substances. Analytical Chemistry 28 (1956) 350-355
9. Ellis D.I., and Goodacre R. Rapid and quatitative detection of microbial spoilage of muscle foods: Current status and future trends. Trends in Food Science and Technolgy 12 (2001) 414-424
10. Gill C.O. Substrate limitation of bacterial growth at meat surfaces. Journal of Applied Bacteriology 41 (1976) 401-410
11. Gill C.O. The control of microbial spoilage in fresh meats. In: Pearson A.M., and Dutson T.R. (Eds). Advances in meat research: Meat and poultry microbiology (1986), Mac Millan, New York 49-88
12. Gill C.O., and Molin G. Modified atmospheres and vaccum packaging. In: Russell N.J., and Gould G.W. (Eds). Food preservatives (1991), Blackie, Glasgow 172-199
13. Gill C.O., and Newton K.G. The development of aerobic spoilage flora on meat stored at chilled temperature. Journal of Applied Bacteriology 43 (1997) 189-195
14. Gogus U., Bozoglu F., and Alpas H. A comparative study on the effects of glucosed monohydrate, hot water and sodium pyrophosphate on quality parameters and microbialflora of deboned and matured brisket. Journal of Food Science 72 7 (2007) 215-221
15. Hernandez-Jover T., Izquierdo-Pulido M., Vecina-Nogues M.T., and Vidal-Carou M.C. Biogenic amine sources in cooked cured shoulder pork. Journal of Agricultural and Food Chemistry 44 (1996) 3097-3101
16. Joon S.B., Joong S.M., Il S.K., Joong W.K., Myung S.C., and Mooha L. Comparison of indicators of microbial quality of meat during aerobic cold storage. Journal of Food Protection 66 9 (2003) 1733-1737
17. Juffs H.S. Effects of temperature and nutrient on proteinase production by Pseudomonas fluorescens and Pseudomonas aeruginosa in broth and milk. Journal of Applied Bacteriology 40 (1976) 23-30
18. Kanatt S.R., Chander R., and Sharma A. Chitosan glucose complex - A novel food preservative. Food Chemistry 106 2 (2008) 521-528
19. Kumudavally K.V., Phanindra kumar H.S., Tabassum A., Radhakrishna K., and Bawa A.S. Green tea - A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C). Food Chemistry 107 (2008) 426-433
20. Kumudavally K.V., Shobha A., Vasundhara T.S., and Radhakrishna K. Chromatographic analysis of cadaverine to detect incipient spoilage in mutton. Meat Science 59 (2001) 411-415
21. Lambropoulou K.A., Drosinos E.H., and Nychas G.J.E. The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically are under a modified atmosphere at 4 °C. International Journal of Food Microbiology 30 (1996) 281-291
22. Newton K.G., and Gill C.O. Control of spoilage in vacuum packaged dry, firm, dry (DFD) meat. Journal of Food Technology 15 (1980) 227-234
23. Newton K.G., and Gill C.O. The microbiology of DFD fresh meats: Review. Meat Science 5 (1981) 223-232
24. Niel J.M., and Hastings A.B. The influence of the tension of molecular oxygen upon certain oxidation of haemoglobin. Journal of Biological Chemistry 63 (1925) 479-492
25. Nowak B., and Van Mueffling T. Porcine blood cell concentrates for food products: hygiene, composition and preservation. Journal of Food protection 69 9 (2006) 2183-2192
26. Nychas G.J., Robinson A., and Board R.G. Microbiological and physico-chemical evaluation of ground beef from retail shops. Fleischwirtsch International 1 (1992) 49-53
27. Petaga E., and Puolanne E. The effect of glucose on the keepabilitly. The effect of bacterial count of cooked meat products made from coavsely ground pork. Fleischwirtscheft 83 1 (2003) 73-77
28. Rosier J., and Petegham C.V. A screening method for the simultaneous determination of putrescine, cadaverine, histamine, spermidine and spermine in fish by means of high pressure liquid chromatography of their 5-diamine naphthalene 1-sulphonyl derivatives. Zeitschrift fur Lebensmittel Untersuchung and Forchung 86 (1988) 25-28
29. Shelef L.A. Effect of glucose on the bacterial spoilage of beef. Journal of Food Science 42 (1977) 1172-1175
30. Silla Santos M.H. Amino acid decarboxylase capability of micro organisms isolated in Spanish fermented meat products. International Journal of Food Microbiology 39 3 (1998) 227-230
31. Stanbridge L.H., and Davies A.R. The microbiology of chill stored meat. In: Board R.G., and Davies A.R. (Eds). The microbiology of meat and poultry (1998), Blackie Academic and Professional, London 174-219
32. Steel R.G.D., and Torrie J.H. Principle and procedure of statistics: A biometrical approach. 2nd ed. (1980), MacGrow-Hill, Newyork
33. Tabilo G., Flores M., Fiszman S.M., and Toldra F. Post mortem meat quality and sex affect textural properties and protein breakdown of dry cured ham. Meat Science 51 3 (1999) 255-260
34. Theron M.M., and Lues J.F.R. Organic acids and meat preservation. A review. Food Reviews International 23 2 (2007) 141-158
35. Trout G.R. Variations in myoglobin denaturation and colour of cooked beef, pork and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate and cooking temperature. Journal of Food Science 54 3 (1989) 536-540
36. Verma S.P., and Sahoo J. Extension of shelf life of ground chevon during refrigerated storage by using ascorbic acid. Journal of Food Science and Technology 37 (2000) 565-570