Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 158-163

  Kargiotou, C ^a   Katsanidis, E ^a   Rhoades, J ^a   Kontominas, M ^b   Koutsoumanis, K ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Beef; Lipid oxidation; Marination; Microbial spoilage; Soy sauce; Texture; Wine

Indexed keywords

ESSENTIAL OIL; LACTIC ACID;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; FOOD CONTROL; FOOD PRESERVATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; OREGANO; PH; PSEUDOMONAS; SOYBEAN; WINE;

COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MEAT; OILS, VOLATILE; ORIGANUM; PSEUDOMONAS; SOY FOODS; WINE;

ORIGANUM; PSEUDOMONAS;

EID: 78149415211     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.09.013     Document Type: Article

References (38)

1. Akitha Devi M.K., Gondi M., Sakthivelu G., Giridhar P., Rajasekaran T., Ravishankar G.A. Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chem. 2009, 114:771-776.
2. Ankri S., Mirelman D. Antimicrobial properties of allicin from garlic. Microbes Infect. 1999, 1:125-129.
3. Benkeblia N. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensm. Wiss. Technol. 2004, 37:263-268.
4. Bjorkroth J. Microbiological ecology of marinated meat products. Meat Sci. 2005, 70:477-480.
5. Borch E., Kant-Muemans M.-L., Blixt Y. Bacterial spoilage of meat and cured meat products. Int. J. Food Microbiol. 1996, 33:103-120.
6. Burke R.M., Monahan F.J. The tenderisation of shin beef using a citrus juice marinade. Meat Sci. 2003, 63:161-168.
7. Burt S. Essential oils: their antibacterial properties and potential applications in foods - a review. Int. J. Food Microbiol. 2004, 94:223-253.
8. Chouliara E., Karatapanis A., Savvaidis I.N., Kontominas M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf life - life extension of fresh chicken breast meat, stored at 4°C. Food Microbiol. 2007, 24:607-617.
9. Dainty R.H., Mackey B.M. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. J. Appl. Bacteriol. Symp. Suppl. 1992, 73:103S-114S.
10. Dhanda J.S., Pegg R.B., Janz J.A.M., Aalhus J.L., Shand P.J. Palatability of bison semimembranosus and effects of marination. Meat Sci. 2002, 62:19-26.
11. Dorman H.J.D., Deans S.G. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J. Appl. Microbiol. 2000, 88:308-316.
12. Fernández-López J., Zhi N., Aleson-Carbonell L., Pérez-Alvarez J.A., Kuri V. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci. 2005, 69:371-380.
13. Gill C.O. The control of microbial spoilage of fresh meats. Advances in Meat Research, Meat and Poultry Microbiology 1986, 49-88. Macmillan, London. A.M. Pearson, T.R. Dutson (Eds.).
14. Gill C.O., Molin G. Modified atmospheres and vacuum packaging. Food Preservatives 1991, 172-199. Blackie, Glasgow. N.J. Rusell, G.W. Gould (Eds.).
15. Gill C.O., Newton K.G. The development of aerobic spoilage flora on meat stored at chill temperatures. J. Appl. Bacteriol. 1977, 43:189-195.
16. Gram L., Ravn L., Rasch M., Bruhn J.B., Christensen A.B., Givskov M. Food spoilage - interactions between food spoilage bacteria. Int. J. Food Microbiol. 2002, 78:79-97.
17. Gutierrez J., Barry-Ryan C., Bourke P. Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components. Food Microbiol. 2009, 26:142-150.
18. Hamm R. Functional properties of the myofibrillar system and their measurements. Muscle as Food 1986, 135-142. Academic Press, Orlando. P.J. Bechtel (Ed.).
19. Huis in't Veld J.H.J. Microbial and biochemical spoilage of foods: an overview. Int. J. Food Microbiol. 1996, 33:1-18.
20. Jayasooriya S.D., Torley P.J., D'Arcy B.R., Bhandari B.R. Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Sci. 2007, 75:628-639.
21. Kataoka S. Functional effects of Japanese style fermented soy sauce (shoyu) and its components. J. Biosci. Bioeng. 2005, 100:227-234.
22. Kennedy J., Jackson V., Blair I.S., McDowell D.A., Cowan C., Bolton D.J. Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators. J. Food Prot. 2005, 68:1421-1430.
23. Koutsoumanis K.P., Ashton L.V., Geornaras I., Belk K.E., Scanga J.A., Kendall P.A., Smith G.C., Sofos J.N. Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of Listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25°C. J. Food Prot. 2004, 67:2703-2711.
24. Koutsoumanis K., Stamatiou A., Skandamis P., Nychas G.-J.E. Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Appl. Environ. Microbiol. 2006, 72:124-134.
25. Laguerre O., Derens E., Palagos B. Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey. Int. J. Refrigeration 2002, 25:653-659.
26. Likar K., Jevsnik M. Cold chain maintaining in food trade. Food Control 1996, 17:10-113.
27. Lunde K., Egelandsdal B., Choinski J., Mielnik M., Flåtten A., Kubberød E. Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat. Meat Sci. 2008, 80:1264-1272.
28. Mead G.C., Adams B.W. A selective medium for the rapid isolation of pseudomonads associated with poultry meat spoilage. Br. Poult. Sci. 1977, 18:661-670.
29. Minussi R.C., Rossi M., Bologna L., Cordi L., Rotilio D., Pastore D.M., Duran N. Phenolic compounds and total antioxidant potential of commercial wines. Food Chem. 2003, 82:409-416.
30. Pascual M., Pla M. Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate. Meat Sci. 2008, 78:375-380.
31. Pathania A., McKee S.R., Bilgili S.F., Singh M. Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp. Int. J. Food Microbiol. 2010, 139:214-217.
32. Rodríguez Vaquero M.J., Alberto M.R., Manca de Nadra M.C. Antibacterial effect of phenolic compounds from different wines. Food Control 2007, 18:93-101.
33. Salih A.M., Smith D.M., Price J.F., Dawson L.E. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Sci. 1987, 66:1483-1488.
34. Scanga J.A., Delmore R.J., Ames R.P., Belk K.E., Tatum J.D., Smith G.C. Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring. Meat Sci. 2000, 55:397-401.
35. Sheard P.R., Nute G.R., Richardson R.I., Wood J.D. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs. Meat Sci. 2005, 70:699-707.
36. Skandamis P.N., Nychas G.-J.E. Preservation of fresh meat with active and modified atmosphere packaging conditions. Int. J. Food Microbiol. 2002, 79:35-45.
37. Tompkin R.B., McNamara A.M., Acuff G.R. Meat and poultry products. Compendium of Methods for the Microbiological Examination of Foods 2001, 463-472. APHA-American Public Health Association, Washington, DC. fourth ed. F.P. Downes, K. Ito (Eds.).
38. Yusop S.M., O'Sullivan M.G., Kerry J.F., Kerry J.P. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Sci. 2010, 85:657-663.