Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24227 |
Resumo: | This study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP (w/w), vacuum-packed as 10 g portions, and stored at 5â—¦C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg−1 . No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day−1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day−1 ) compared to the control (1.21 log CFU·day−1 ). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different (p lt 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation. |
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Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beefCamu-camu powderMeatPHS. enterica ser. TyphimuriumSpoilage bacteriaTBARSThis study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP (w/w), vacuum-packed as 10 g portions, and stored at 5â—¦C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg−1 . No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day−1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day−1 ) compared to the control (1.21 log CFU·day−1 ). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different (p lt 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation.The authors would like to thank CAPES (Coordination for the Improvement of Higher Education Personnel)—Brazil, for supporting the first author with a scholarship from the international Sandwich Exchange Program—PDSE 047/2017/Process no. 88881.189927/2018-01 and the National Council for Scientific and Technological Development—CNPq (Process: 310462/2018-5), and to PROPeq/PROPG-UFMT, Brazil. U. Gonzales-Barron and V. Cadavez are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). U. Gonzales-Barron acknowledges FCT, P.I., for the institutional scientific employment program contract.Biblioteca Digital do IPBSilva, Jorge Luiz daCadavez, VascoLorenzo Rodriguez, Jose ManuelFigueiredo, Eduardo Eustáquio de SouzaGonzales-Barron, Ursula2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24227engSilva, Jorge Luiz da; Cadavez, Vasco; Lorenzo, José M.; Figueiredo, Eduardo Eustáquio de Souza; Gonzales-Barron, Ursula (2021). Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica serovar typhimurium in refrigerated vacuum-packed ground beef. Agriculture. ISSN 2077-0472. 11:3, p. 1-10.3390/agriculture11030252info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:08Zoai:bibliotecadigital.ipb.pt:10198/24227Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:04.898391Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef |
title |
Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef |
spellingShingle |
Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef Silva, Jorge Luiz da Camu-camu powder Meat PH S. enterica ser. Typhimurium Spoilage bacteria TBARS |
title_short |
Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef |
title_full |
Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef |
title_fullStr |
Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef |
title_full_unstemmed |
Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef |
title_sort |
Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef |
author |
Silva, Jorge Luiz da |
author_facet |
Silva, Jorge Luiz da Cadavez, Vasco Lorenzo Rodriguez, Jose Manuel Figueiredo, Eduardo Eustáquio de Souza Gonzales-Barron, Ursula |
author_role |
author |
author2 |
Cadavez, Vasco Lorenzo Rodriguez, Jose Manuel Figueiredo, Eduardo Eustáquio de Souza Gonzales-Barron, Ursula |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Silva, Jorge Luiz da Cadavez, Vasco Lorenzo Rodriguez, Jose Manuel Figueiredo, Eduardo Eustáquio de Souza Gonzales-Barron, Ursula |
dc.subject.por.fl_str_mv |
Camu-camu powder Meat PH S. enterica ser. Typhimurium Spoilage bacteria TBARS |
topic |
Camu-camu powder Meat PH S. enterica ser. Typhimurium Spoilage bacteria TBARS |
description |
This study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP (w/w), vacuum-packed as 10 g portions, and stored at 5â—¦C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg−1 . No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day−1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day−1 ) compared to the control (1.21 log CFU·day−1 ). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different (p lt 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24227 |
url |
http://hdl.handle.net/10198/24227 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, Jorge Luiz da; Cadavez, Vasco; Lorenzo, José M.; Figueiredo, Eduardo Eustáquio de Souza; Gonzales-Barron, Ursula (2021). Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica serovar typhimurium in refrigerated vacuum-packed ground beef. Agriculture. ISSN 2077-0472. 11:3, p. 1- 10.3390/agriculture11030252 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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