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The effect of marination on lactic acid bacteria communities in raw broiler fillet strips.

Nieminen TT, Välitalo H, Säde E, Paloranta A, Koskinen K, Björkroth J - Front Microbiol (2012)

Bottom Line: The communities were characterized using two culture-independent methods: 16S rRNA gene fragment sequencing and terminal restriction fragment length polymorphism.By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored Leuconostoc spp. and Lactobacillus spp. by the combined effect of carbohydrates and acetic acid in marinade.Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO(2) production and acidification of meat during the chilled storage.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki Helsinki, Finland.

ABSTRACT
Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of bacterial communities in modified atmosphere-packaged (MAP) broiler fillet strips. The communities were characterized using two culture-independent methods: 16S rRNA gene fragment sequencing and terminal restriction fragment length polymorphism. In unmarinated broiler fillet strips, Lactococcus spp. and Carnobacterium spp. predominated at the early storage phase but were partially replaced by Lactobacillus spp. and Leuconostoc spp. when the chilled storage time was extended. In the marinated fillet strips, Lactobacillus spp. and Leuconostoc spp. predominated independent from the storage time. By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored Leuconostoc spp. and Lactobacillus spp. by the combined effect of carbohydrates and acetic acid in marinade. Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO(2) production and acidification of meat during the chilled storage. Accumulation of CO(2) in package head-space due to the enhanced growth of Leuconostoc spp. in marinated meat may lead to bulging of packages, which is a spoilage defect frequently associated with marinated and MAP raw broiler preparations in Finland.

No MeSH data available.


Related in: MedlinePlus

Lactic acid bacterial growth curves in unmarinated (■, solid line) and marinated (*, dashed line) broiler fillet strips stored at +6°C.
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Figure 3: Lactic acid bacterial growth curves in unmarinated (■, solid line) and marinated (*, dashed line) broiler fillet strips stored at +6°C.

Mentions: The T-RFLP method was used to investigate the effect of marination on the commercial broiler fillet preparations at the early and the late storage phases. LAB colony counts at both phases were measured to characterize the communities and were as follows (log CFU g–1 ± standard deviation): unmarinated, early phase 5.7 ± 1; unmarinated, late phase 8.5 ± 0.1; marinated, early phase 5.8 ± 0.7; marinated, late phase 8.8 ± 0.3. The sampling points at the late storage phase in relation to the LAB growth curves can be seen in Figure 3: the late samples were collected at the last time point of each curve. The growth curves in Figure 3 illustrate that the samples at the late storage phase were collected from both marinated and unmarinated broiler fillet strips approximately at the same growth phase of LAB and were comparable in this respect.


The effect of marination on lactic acid bacteria communities in raw broiler fillet strips.

Nieminen TT, Välitalo H, Säde E, Paloranta A, Koskinen K, Björkroth J - Front Microbiol (2012)

Lactic acid bacterial growth curves in unmarinated (■, solid line) and marinated (*, dashed line) broiler fillet strips stored at +6°C.
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC3475127&req=5

Figure 3: Lactic acid bacterial growth curves in unmarinated (■, solid line) and marinated (*, dashed line) broiler fillet strips stored at +6°C.
Mentions: The T-RFLP method was used to investigate the effect of marination on the commercial broiler fillet preparations at the early and the late storage phases. LAB colony counts at both phases were measured to characterize the communities and were as follows (log CFU g–1 ± standard deviation): unmarinated, early phase 5.7 ± 1; unmarinated, late phase 8.5 ± 0.1; marinated, early phase 5.8 ± 0.7; marinated, late phase 8.8 ± 0.3. The sampling points at the late storage phase in relation to the LAB growth curves can be seen in Figure 3: the late samples were collected at the last time point of each curve. The growth curves in Figure 3 illustrate that the samples at the late storage phase were collected from both marinated and unmarinated broiler fillet strips approximately at the same growth phase of LAB and were comparable in this respect.

Bottom Line: The communities were characterized using two culture-independent methods: 16S rRNA gene fragment sequencing and terminal restriction fragment length polymorphism.By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored Leuconostoc spp. and Lactobacillus spp. by the combined effect of carbohydrates and acetic acid in marinade.Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO(2) production and acidification of meat during the chilled storage.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki Helsinki, Finland.

ABSTRACT
Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of bacterial communities in modified atmosphere-packaged (MAP) broiler fillet strips. The communities were characterized using two culture-independent methods: 16S rRNA gene fragment sequencing and terminal restriction fragment length polymorphism. In unmarinated broiler fillet strips, Lactococcus spp. and Carnobacterium spp. predominated at the early storage phase but were partially replaced by Lactobacillus spp. and Leuconostoc spp. when the chilled storage time was extended. In the marinated fillet strips, Lactobacillus spp. and Leuconostoc spp. predominated independent from the storage time. By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored Leuconostoc spp. and Lactobacillus spp. by the combined effect of carbohydrates and acetic acid in marinade. Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO(2) production and acidification of meat during the chilled storage. Accumulation of CO(2) in package head-space due to the enhanced growth of Leuconostoc spp. in marinated meat may lead to bulging of packages, which is a spoilage defect frequently associated with marinated and MAP raw broiler preparations in Finland.

No MeSH data available.


Related in: MedlinePlus