C-N Tango1, A-R Mansur, G-H Kim, D-H Oh. 1. Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National Universty, Chuncheon, Gangwon-do, Korea.
Abstract
AIMS: To evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. METHODS AND RESULTS: Inoculated samples was dipped for 1, 3 and 5 min and immersed at 25, 40 and 60°C in SAEW, strong acidic electrolysed water (StAEW) and SAWE + FA. Treated meat was air-packaged and stored at 4 or 10°C. During storage, sampling was performed at 2-day intervals for microbiological and sensory changes. TVC was decontaminated at 40°C for 3 min by more than 3·70 log CFU g(-1) , and examined pathogens were reduced by more than 2·60 log CFU g(-1) with SAEW + FA treatment. This treatment prolonged shelf life of beef meat up to 9 and 7 days when stored at 4 and 10°C, respectively. CONCLUSION: The combined treatment of SAEW + FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments. SIGNIFICANCE AND IMPACT OF THE STUDY: Combined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage.
AIMS: To evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. METHODS AND RESULTS: Inoculated samples was dipped for 1, 3 and 5 min and immersed at 25, 40 and 60°C in SAEW, strong acidic electrolysed water (StAEW) and SAWE + FA. Treated meat was air-packaged and stored at 4 or 10°C. During storage, sampling was performed at 2-day intervals for microbiological and sensory changes. TVC was decontaminated at 40°C for 3 min by more than 3·70 log CFU g(-1) , and examined pathogens were reduced by more than 2·60 log CFU g(-1) with SAEW + FA treatment. This treatment prolonged shelf life of beef meat up to 9 and 7 days when stored at 4 and 10°C, respectively. CONCLUSION: The combined treatment of SAEW + FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments. SIGNIFICANCE AND IMPACT OF THE STUDY: Combined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage.
Authors: S Remya; G K Sivaraman; Toms C Joseph; Ejaz Parmar; K R Sreelakshmi; C O Mohan; C N Ravishankar Journal: J Food Sci Technol Date: 2022-01-04 Impact factor: 3.117