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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

Non-metric multidimensional scaling plot describing the effect of marinade components on the structures of bacterial communities in marinated and natural broiler fillet strips. Each data point represents community in a single meat package. Four parallel packages (a–d) were subjected to each of the 10 treatments specified in Table 1.
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Figure 5: Non-metric multidimensional scaling plot describing the effect of marinade components on the structures of bacterial communities in marinated and natural broiler fillet strips. Each data point represents community in a single meat package. Four parallel packages (a–d) were subjected to each of the 10 treatments specified in Table 1.

Mentions: Non-metric multidimensional scaling of T-RFLP results from bacterial communities in meats mixed with different marinade components (Figure 5) indicated that addition of spice mixture or lowering of meat pH with HCl did not alter the community structure when compared to the unmarinated brined meat. Addition of sugar or acetic acid changed the community structure but in a different way. When sugar and acetic acid were added together, the community structure was similar to that measured from marinated meat.


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)

Non-metric multidimensional scaling plot describing the effect of marinade components on the structures of bacterial communities in marinated and natural broiler fillet strips. Each data point represents community in a single meat package. Four parallel packages (a–d) were subjected to each of the 10 treatments specified in Table 1.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 5: Non-metric multidimensional scaling plot describing the effect of marinade components on the structures of bacterial communities in marinated and natural broiler fillet strips. Each data point represents community in a single meat package. Four parallel packages (a–d) were subjected to each of the 10 treatments specified in Table 1.
Mentions: Non-metric multidimensional scaling of T-RFLP results from bacterial communities in meats mixed with different marinade components (Figure 5) indicated that addition of spice mixture or lowering of meat pH with HCl did not alter the community structure when compared to the unmarinated brined meat. Addition of sugar or acetic acid changed the community structure but in a different way. When sugar and acetic acid were added together, the community structure was similar to that measured from marinated meat.

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