Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat

https://doi.org/10.17221/291/2015-CJFSCitation:Rokaityte A., Zaborskiene G., Macioniene I., Rokaitis I., Sekmokiene D. (2016): Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat. Czech J. Food Sci., 34: 52-60.
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The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used on fresh minced beef. In the course of the study the total aerobic bacterial, Escherichia coli, yeast and mould counts and formation of biogenic amines during 9 days of storage at +4°C temperature were investigated. Mixtures of DHQ+LA+LIN and DHQ+LA solutions statistically significantly reduced the total aerobic bacterial and E. coli count and meat pH (P ≤ 0.05) in comparison with control samples. We have identified a strong positive correlation between pH and total aerobic bacterial (R = 0.736, P < 0.01) and E. coli count (R = 0.818, P < 0.01). Significant differences in the total biogenic amine content were determined between DHQ+LA+LIN and DHQ+LA treated samples in air packaging (AP) (P ≤ 0.05). However, there were no significant differences (P > 0.05) in the total aerobic bacterial and E. coli count between the different packaging techniques, but VP effectively inhibited yeasts and moulds in minced beef (P ≤ 0.05).
References:
Ben-Gigirey Begoña, Vieites Baptista de Sousa Juan M., Villa Tomas G., Barros-Velazquez Jorge (2000): Characterization of biogenic amine-producing Stenotrophomonas maltophilia strains isolated from white muscle of fresh and frozen albacore tuna. International Journal of Food Microbiology, 57, 19-31 https://doi.org/10.1016/S0168-1605(00)00240-3
 
Buchanan R.L., Whiting R.C., Golden M.H. (2002): Modelling acid inactivation of foodborne microorganisms. In: Juneja V.K., Sofos J.N. (eds): Control of Foodborne Microorganisms. New York, Marcel Dekker: 461–478.
 
Celikei N., Kavas G. (2008): Antimicrobial properties of some essential oils against some pathogenic microorganisms. Czech Journal of Food Sciences, 26: 174–181.
 
Davidson P.M., Sofos J.N., Branen A.L. (2005): Antimicrobials in Food. 3rd Ed. Boca Raton, CRC Press: 460–469.
 
CAMPO JOSÉ DEL, AMIOT MARIE-JOSÈPHE, NGUYEN-THE CHRISTOPHE (2000): Antimicrobial Effect of Rosemary Extracts. Journal of Food Protection, 63, 1359-1368 https://doi.org/10.4315/0362-028X-63.10.1359
 
Dimitrijević Suzana I., Mihajlovski Katarina R., Antonović Dušan G., Milanović-Stevanović Mirjana R., Mijin Dušan Ž. (2007): A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L.. Food Chemistry, 104, 774-782 https://doi.org/10.1016/j.foodchem.2006.12.028
 
Dinesh D., Jayasena A. (2013): Essential oils as potential antimicrobial agents in meats and meat products: a review. Food Science & Technology, 34: 96–108.
 
Draper N., Smith H. (1998): Applied Regression Analysis 3rd Ed. New York, Wiley.
 
Galgano Fernanda, Favati Fabio, Bonadio Malvina, Lorusso Vitina, Romano Patrizia (2009): Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials. Food Research International, 42, 1147-1152 https://doi.org/10.1016/j.foodres.2009.05.012
 
Gutierrez J., Barry-Ryan C., Bourke P. (2009): Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components. Food Microbiology, 26, 142-150 https://doi.org/10.1016/j.fm.2008.10.008
 
Halász A., Barath A., Simon-Sarkadi L., Holzapfel W. (1994): Biogenic amines and their production by micro-organisms in food. Trends in Food Science & Technology, 5: 42–49.
 
Hsieh Pao-Chuan, Mau Jeng-Leun, Huang Shu-Hui (2001): Antimicrobial effect of various combinations of plant extracts. Food Microbiology, 18, 35-43 https://doi.org/10.1006/fmic.2000.0376
 
Hu Y., Xia W., Liu X. (2007): Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures. Food Chemistry, 4: 188–195.
 
Hyldgaard Morten, Mygind Tina, Meyer Rikke Louise (2012): Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components. Frontiers in Microbiology, 3, - https://doi.org/10.3389/fmicb.2012.00012
 
Karovičová J., Kohajdová Z. (2005): Biogenic amines in food. Chemistry Paper, 59: 70–79.
 
Lambert R. J., Stratford M. (1999): Weak-acid preservatives: modelling microbial inhibition and response. Journal of Applied Microbiology, 86, 157-164 https://doi.org/10.1046/j.1365-2672.1999.00646.x
 
Lin Y. T., Labbe R. G., Shetty K. (): Inhibition of Listeria monocytogenes in Fish and Meat Systems by Use of Oregano and Cranberry Phytochemical Synergies. Applied and Environmental Microbiology, 70, 5672-5678 https://doi.org/10.1128/AEM.70.9.5672-5678.2004
 
Mah Jae-Hyung, Hwang Han-Joon (2009): Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). Food Chemistry, 114, 168-173 https://doi.org/10.1016/j.foodchem.2008.09.035
 
Mani-López E., García H.S., López-Malo A. (2012): Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International, 45, 713-721 https://doi.org/10.1016/j.foodres.2011.04.043
 
Mariutti Lilian Regina Barros, Nogueira Gislaine Chrystina, Bragagnolo Neura (2011): Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic. Journal of Food Science, 76, C909-C915 https://doi.org/10.1111/j.1750-3841.2011.02274.x
 
Mastromatteo Marianna, Lucera Annalisa, Sinigaglia Milena, Corbo Maria Rosaria (2009): Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties. Meat Science, 83, 246-254 https://doi.org/10.1016/j.meatsci.2009.05.007
 
Naveena B.M., Muthukumar M., Sen A.R., Babji Y., Murthy T.R.K. (2006): Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Science, 74, 409-415 https://doi.org/10.1016/j.meatsci.2006.04.020
 
Nguefack J., Tamgue O., Dongmo J.B. Lekagne, Dakole C.D., Leth V., Vismer H.F., Amvam Zollo P.H., Nkengfack A.E. (2012): Synergistic action between fractions of essential oils from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against Penicillium expansum. Food Control, 23, 377-383 https://doi.org/10.1016/j.foodcont.2011.08.002
 
Rubio Begoña, Martínez Beatriz, Sánchez María Josefa, Dolores García-Cachán Ma, Rovira Jordi, Jaime Isabel (2007): Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres. Meat Science, 76, 128-137 https://doi.org/10.1016/j.meatsci.2006.10.021
 
Standarová E., Bořkovcová I., Vorlová L. (2008): The occurrence of biogenic amines in dairy products on the Czech market. Acta Scientiarum Polonorum – Medicina Veterinaria, 7: 35–42.
 
Suppakul Panuwat, Miltz Joseph, Sonneveld Kees, Bigger Stephen W. (2003): Antimicrobial Properties of Basil and Its Possible Application in Food Packaging. Journal of Agricultural and Food Chemistry, 51, 3197-3207 https://doi.org/10.1021/jf021038t
 
Suzzi G (2003): Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology, 88, 41-54 https://doi.org/10.1016/S0168-1605(03)00080-1
 
Tarahovsky Y. S., Selezneva I. I., Vasilieva N. A., Egorochkin M. A., Kim Yu. A. (2007): Acceleration of fibril formation and thermal stabilization of collagen fibrils in the presence of taxifolin (dihydroquercetin). Bulletin of Experimental Biology and Medicine, 144, 791-794 https://doi.org/10.1007/s10517-007-0433-z
 
Teselkin Yu. O., Babenkova I. V., Kolhir V. K., Baginskaya A. I., Tjukavkina N. A., Kolesnik Yu. A., Selivanova I. A., Eichholz A. A. (2000): Dihydroquercetin as a means of antioxidative defence in rats with tetrachloromethane hepatitis. Phytotherapy Research, 14, 160-162 https://doi.org/10.1002/(SICI)1099-1573(200005)14:3<160::AID-PTR555>3.0.CO;2-Y
 
Theriault A., Wang Q., Iderstine S.C.V., Chen B., Franke A.A., Adeli K. (2000): Modulation of hepatic lipoprotein synthesis and secretion by taxifolin, a plant flavonoid. Journal of Lipid Research, 41: 1969–1979.
 
Tkachenko A.G., Nesterova L.Y., Pshenichnov K. (2001): Role of putrescine in the regulation of the expression of the oxidative stress defence genes of Escherichia coli. Microbiology, 70: 133–137. https://doi.org/10.1023/A:1010365110538
 
Trouillas Patrick, Fagnère Catherine, Lazzaroni Roberto, Calliste Claude, Marfak Abdelghafour, Duroux Jean-Luc (2004): A theoretical study of the conformational behavior and electronic structure of taxifolin correlated with the free radical-scavenging activity. Food Chemistry, 88, 571-582 https://doi.org/10.1016/j.foodchem.2004.02.009
 
Vladimirov Yu. A., Proskurnina E. V., Demin E. M., Matveeva N. S., Lubitskiy O. B., Novikov A. A., Izmailov D. Yu., Osipov A. N., Tikhonov V. P., Kagan V. E. (2009): Dihydroquercetin (taxifolin) and other flavonoids as inhibitors of free radical formation at key stages of apoptosis. Biochemistry (Moscow), 74, 301-307 https://doi.org/10.1134/S0006297909030092
 
Wang Yea-Hwey, Wang Wen-Yen, Chang Chia-Che, Liou Kuo-Tong, Sung Yen-Jen, Liao Jyh-Fei, Chen Chieh-Fu, Chang Shiou, Hou Yu-Chang, Chou Yueh-Ching, Shen Yuh-Chiang (2006): Taxifolin ameliorates cerebral ischemia-reperfusion injury in rats through its anti-oxidative effect and modulation of NF-kappa B activation. Journal of Biomedical Science, 13, 127-141 https://doi.org/10.1007/s11373-005-9031-0
 
Wang Ying, Zu Yuangang, Long Jingjing, Fu Yujie, Li Shuangming, Zhang Dongyang, Li Ji, Wink Michael, Efferth Thomas (2011): Enzymatic water extraction of taxifolin from wood sawdust of Larix gmelini (Rupr.) Rupr. and evaluation of its antioxidant activity. Food Chemistry, 126, 1178-1185 https://doi.org/10.1016/j.foodchem.2010.11.155
 
Zhou G.H., Xu X.L., Liu Y. (2010): Preservation technologies for fresh meat – A review. Meat Science, 86, 119-128 https://doi.org/10.1016/j.meatsci.2010.04.033
 
Ben-Gigirey Begoña, Vieites Baptista de Sousa Juan M., Villa Tomas G., Barros-Velazquez Jorge (2000): Characterization of biogenic amine-producing Stenotrophomonas maltophilia strains isolated from white muscle of fresh and frozen albacore tuna. International Journal of Food Microbiology, 57, 19-31 https://doi.org/10.1016/S0168-1605(00)00240-3
 
Buchanan R.L., Whiting R.C., Golden M.H. (2002): Modelling acid inactivation of foodborne microorganisms. In: Juneja V.K., Sofos J.N. (eds): Control of Foodborne Microorganisms. New York, Marcel Dekker: 461–478.
 
Celikei N., Kavas G. (2008): Antimicrobial properties of some essential oils against some pathogenic microorganisms. Czech Journal of Food Sciences, 26: 174–181.
 
Davidson P.M., Sofos J.N., Branen A.L. (2005): Antimicrobials in Food. 3rd Ed. Boca Raton, CRC Press: 460–469.
 
CAMPO JOSÉ DEL, AMIOT MARIE-JOSÈPHE, NGUYEN-THE CHRISTOPHE (2000): Antimicrobial Effect of Rosemary Extracts. Journal of Food Protection, 63, 1359-1368 https://doi.org/10.4315/0362-028X-63.10.1359
 
Dimitrijević Suzana I., Mihajlovski Katarina R., Antonović Dušan G., Milanović-Stevanović Mirjana R., Mijin Dušan Ž. (2007): A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L.. Food Chemistry, 104, 774-782 https://doi.org/10.1016/j.foodchem.2006.12.028
 
Dinesh D., Jayasena A. (2013): Essential oils as potential antimicrobial agents in meats and meat products: a review. Food Science & Technology, 34: 96–108.
 
Draper N., Smith H. (1998): Applied Regression Analysis 3rd Ed. New York, Wiley.
 
Galgano Fernanda, Favati Fabio, Bonadio Malvina, Lorusso Vitina, Romano Patrizia (2009): Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials. Food Research International, 42, 1147-1152 https://doi.org/10.1016/j.foodres.2009.05.012
 
Gutierrez J., Barry-Ryan C., Bourke P. (2009): Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components. Food Microbiology, 26, 142-150 https://doi.org/10.1016/j.fm.2008.10.008
 
Halász A., Barath A., Simon-Sarkadi L., Holzapfel W. (1994): Biogenic amines and their production by micro-organisms in food. Trends in Food Science & Technology, 5: 42–49.
 
Hsieh Pao-Chuan, Mau Jeng-Leun, Huang Shu-Hui (2001): Antimicrobial effect of various combinations of plant extracts. Food Microbiology, 18, 35-43 https://doi.org/10.1006/fmic.2000.0376
 
Hu Y., Xia W., Liu X. (2007): Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures. Food Chemistry, 4: 188–195.
 
Hyldgaard Morten, Mygind Tina, Meyer Rikke Louise (2012): Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components. Frontiers in Microbiology, 3, - https://doi.org/10.3389/fmicb.2012.00012
 
Karovičová J., Kohajdová Z. (2005): Biogenic amines in food. Chemistry Paper, 59: 70–79.
 
Lambert R. J., Stratford M. (1999): Weak-acid preservatives: modelling microbial inhibition and response. Journal of Applied Microbiology, 86, 157-164 https://doi.org/10.1046/j.1365-2672.1999.00646.x
 
Lin Y. T., Labbe R. G., Shetty K. (): Inhibition of Listeria monocytogenes in Fish and Meat Systems by Use of Oregano and Cranberry Phytochemical Synergies. Applied and Environmental Microbiology, 70, 5672-5678 https://doi.org/10.1128/AEM.70.9.5672-5678.2004
 
Mah Jae-Hyung, Hwang Han-Joon (2009): Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). Food Chemistry, 114, 168-173 https://doi.org/10.1016/j.foodchem.2008.09.035
 
Mani-López E., García H.S., López-Malo A. (2012): Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International, 45, 713-721 https://doi.org/10.1016/j.foodres.2011.04.043
 
Mariutti Lilian Regina Barros, Nogueira Gislaine Chrystina, Bragagnolo Neura (2011): Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic. Journal of Food Science, 76, C909-C915 https://doi.org/10.1111/j.1750-3841.2011.02274.x
 
Mastromatteo Marianna, Lucera Annalisa, Sinigaglia Milena, Corbo Maria Rosaria (2009): Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties. Meat Science, 83, 246-254 https://doi.org/10.1016/j.meatsci.2009.05.007
 
Naveena B.M., Muthukumar M., Sen A.R., Babji Y., Murthy T.R.K. (2006): Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Science, 74, 409-415 https://doi.org/10.1016/j.meatsci.2006.04.020
 
Nguefack J., Tamgue O., Dongmo J.B. Lekagne, Dakole C.D., Leth V., Vismer H.F., Amvam Zollo P.H., Nkengfack A.E. (2012): Synergistic action between fractions of essential oils from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against Penicillium expansum. Food Control, 23, 377-383 https://doi.org/10.1016/j.foodcont.2011.08.002
 
Rubio Begoña, Martínez Beatriz, Sánchez María Josefa, Dolores García-Cachán Ma, Rovira Jordi, Jaime Isabel (2007): Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres. Meat Science, 76, 128-137 https://doi.org/10.1016/j.meatsci.2006.10.021
 
Standarová E., Bořkovcová I., Vorlová L. (2008): The occurrence of biogenic amines in dairy products on the Czech market. Acta Scientiarum Polonorum – Medicina Veterinaria, 7: 35–42.
 
Suppakul Panuwat, Miltz Joseph, Sonneveld Kees, Bigger Stephen W. (2003): Antimicrobial Properties of Basil and Its Possible Application in Food Packaging. Journal of Agricultural and Food Chemistry, 51, 3197-3207 https://doi.org/10.1021/jf021038t
 
Suzzi G (2003): Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology, 88, 41-54 https://doi.org/10.1016/S0168-1605(03)00080-1
 
Tarahovsky Y. S., Selezneva I. I., Vasilieva N. A., Egorochkin M. A., Kim Yu. A. (2007): Acceleration of fibril formation and thermal stabilization of collagen fibrils in the presence of taxifolin (dihydroquercetin). Bulletin of Experimental Biology and Medicine, 144, 791-794 https://doi.org/10.1007/s10517-007-0433-z
 
Teselkin Yu. O., Babenkova I. V., Kolhir V. K., Baginskaya A. I., Tjukavkina N. A., Kolesnik Yu. A., Selivanova I. A., Eichholz A. A. (2000): Dihydroquercetin as a means of antioxidative defence in rats with tetrachloromethane hepatitis. Phytotherapy Research, 14, 160-162 https://doi.org/10.1002/(SICI)1099-1573(200005)14:3<160::AID-PTR555>3.0.CO;2-Y
 
Theriault A., Wang Q., Iderstine S.C.V., Chen B., Franke A.A., Adeli K. (2000): Modulation of hepatic lipoprotein synthesis and secretion by taxifolin, a plant flavonoid. Journal of Lipid Research, 41: 1969–1979.
 
Tkachenko A.G., Nesterova L.Y., Pshenichnov K. (2001): Role of putrescine in the regulation of the expression of the oxidative stress defence genes of Escherichia coli. Microbiology, 70: 133–137. https://doi.org/10.1023/A:1010365110538
 
Trouillas Patrick, Fagnère Catherine, Lazzaroni Roberto, Calliste Claude, Marfak Abdelghafour, Duroux Jean-Luc (2004): A theoretical study of the conformational behavior and electronic structure of taxifolin correlated with the free radical-scavenging activity. Food Chemistry, 88, 571-582 https://doi.org/10.1016/j.foodchem.2004.02.009
 
Vladimirov Yu. A., Proskurnina E. V., Demin E. M., Matveeva N. S., Lubitskiy O. B., Novikov A. A., Izmailov D. Yu., Osipov A. N., Tikhonov V. P., Kagan V. E. (2009): Dihydroquercetin (taxifolin) and other flavonoids as inhibitors of free radical formation at key stages of apoptosis. Biochemistry (Moscow), 74, 301-307 https://doi.org/10.1134/S0006297909030092
 
Wang Yea-Hwey, Wang Wen-Yen, Chang Chia-Che, Liou Kuo-Tong, Sung Yen-Jen, Liao Jyh-Fei, Chen Chieh-Fu, Chang Shiou, Hou Yu-Chang, Chou Yueh-Ching, Shen Yuh-Chiang (2006): Taxifolin ameliorates cerebral ischemia-reperfusion injury in rats through its anti-oxidative effect and modulation of NF-kappa B activation. Journal of Biomedical Science, 13, 127-141 https://doi.org/10.1007/s11373-005-9031-0
 
Wang Ying, Zu Yuangang, Long Jingjing, Fu Yujie, Li Shuangming, Zhang Dongyang, Li Ji, Wink Michael, Efferth Thomas (2011): Enzymatic water extraction of taxifolin from wood sawdust of Larix gmelini (Rupr.) Rupr. and evaluation of its antioxidant activity. Food Chemistry, 126, 1178-1185 https://doi.org/10.1016/j.foodchem.2010.11.155
 
Zhou G.H., Xu X.L., Liu Y. (2010): Preservation technologies for fresh meat – A review. Meat Science, 86, 119-128 https://doi.org/10.1016/j.meatsci.2010.04.033
 
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