Food Hygiene
sima Valipour; Hossein Tajik; Mehran Moradi; Rahim Molaei; Mahdi Ghorbani
Articles in Press, Accepted Manuscript, Available Online from 13 March 2024
Abstract
In recent years, the use of probiotics and their metabolites, known as postbiotics as natural preservatives has received increasing attention in the food industry. This study aimed to prepare and characterize postbiotics of Lactiplantibacillus sakei (L. sakei) and to investigate its application as an ...
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In recent years, the use of probiotics and their metabolites, known as postbiotics as natural preservatives has received increasing attention in the food industry. This study aimed to prepare and characterize postbiotics of Lactiplantibacillus sakei (L. sakei) and to investigate its application as an anti-Listeria solution on beef fillets using an aerosolization technique. The functional groups, including organic acids, polysaccharides, and other minor metabolites, were identified by Fourier-Transform Infrared (FTIR) in the postbiotics. The DPPH radical scavenging activity of the postbiotics was reported as 0.82 mg mL-1. The antimicrobial test using the agar well diffusion method revealed a zone of inhibition of 27 ± 1.20 mm. Application of an aerosolized postbiotics solution resulted in a significant (p < 0.05) reduction in Listeria monocytogenes counts on beef fillets, reaching 3.30 log10 CFU/g over a 15-day storage period at 4.00 ± 1.00 °C. The results of this study revealed that the postbiotics of L. sakei is an effective antimicrobial additive for controlling foodborne pathogens in beef fillets and aerosolization is a promising method for developing an antimicrobial coating on meat to enhance meat safety.
Mojtaba Raeisi; Hossein Tajik; Javad Aliakbarlu; Sima Valipour
Volume 5, Issue 2 , June 2014, , Pages 89-93
Abstract
Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations ...
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Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations of grape seed extract (GSE), (0.5% and 1%) were used in carboxymethyl cellulose coating alone and in combination, and their antioxidant effects on rainbow trout meat were evaluated in a 20-day period using thiobarbituric acid reactive substances (TBARS) test. Their effects on total volatile basic nitrogen (TVBN) and pH were evaluated as well. The main components of ZEO are thymol and carvacrol. These components significantly decreased production of thio-barbituric acid (TBA), TVBN and pH level of fish meat. The initial pH, TVBN and TBA content was 6.62, 12.67 mg N per 100 g and 0.19 mg kg-1, respectively. In most treatments significant (p < 0.05) effects on aforementioned factors was seen during storage at 4 ˚C. The results indicated that use of ZEO and GSE as a natural antioxidant agents was effective in reducing undesirable chemical reactions in storage of fish meat.
