Citation
Mutegi R. T., . and Patimakorn P., . Application of probiotic strains to extend shelf-life of marinated beef and pork meats. pp. 1067-1075. ISSN 2231-7546
Abstract
The present work was conducted to determine the antimicrobial performance of three commercial probiotic strains: Lactobacillus curvatus TISTR 938 L. sakei TISTR 890 and L. delbrueckii TISTR 892 at log 8 CFU/mL in comparison with nisin to extend the shelf-life of marinated beef and pork meats stored for 10 d at 4C. The spoilage bacteria in the meat samples were determined on storage days 0 3 6 and 10. The obtained results revealed that L. sakei and nisin suppressed mesophilic bacteria in marinated beef by an average of log 1.7 and 1.5 CFU/g and in pork by log 1.5 CFU/g as compared to the control (non-marinated sample) at the end of storage period. Nisin and L. sakei inhibited psychrotrophic bacteria at an equivalent level by an average of log 1.5 CFU/g as compared to the control (non-marinated sample). Throughout the storage period there were no significant differences in pH colour and aw parameters amongst the probiotic strains inoculated samples and marinated sample. Results indicate that the utilisation of L. sakei probiotic culture in marinated beef and pork meats may be an important intervention to extend the shelf-life of marinated meat and an alternative bio-protective culture to nisin.
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Abstract
The present work was conducted to determine the antimicrobial performance of three commercial probiotic strains: Lactobacillus curvatus TISTR 938 L. sakei TISTR 890 and L. delbrueckii TISTR 892 at log 8 CFU/mL in comparison with nisin to extend the shelf-life of marinated beef and pork meats stored for 10 d at 4C. The spoilage bacteria in the meat samples were determined on storage days 0 3 6 and 10. The obtained results revealed that L. sakei and nisin suppressed mesophilic bacteria in marinated beef by an average of log 1.7 and 1.5 CFU/g and in pork by log 1.5 CFU/g as compared to the control (non-marinated sample) at the end of storage period. Nisin and L. sakei inhibited psychrotrophic bacteria at an equivalent level by an average of log 1.5 CFU/g as compared to the control (non-marinated sample). Throughout the storage period there were no significant differences in pH colour and aw parameters amongst the probiotic strains inoculated samples and marinated sample. Results indicate that the utilisation of L. sakei probiotic culture in marinated beef and pork meats may be an important intervention to extend the shelf-life of marinated meat and an alternative bio-protective culture to nisin.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Beef |
| AGROVOC Term: | Pork |
| AGROVOC Term: | Marinating |
| AGROVOC Term: | Microbiological analysis |
| AGROVOC Term: | Probiotics |
| AGROVOC Term: | Lactobacillus |
| AGROVOC Term: | Lactobacillus sake |
| AGROVOC Term: | Lactobacillus delbrueckii |
| AGROVOC Term: | Antimicrobial properties |
| AGROVOC Term: | Shelf life |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/9448 |
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