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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

The phylogenetic structures derived from terminal restriction fragment length polymorphism analysis of bacterial communities in broiler fillet strips mixed with the marinade components specified in Table 1.
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Figure 6: The phylogenetic structures derived from terminal restriction fragment length polymorphism analysis of bacterial communities in broiler fillet strips mixed with the marinade components specified in Table 1.

Mentions: By associating T-RFs with bacterial groups (Table A1), we were able to obtain information about phylogenetic structures of bacterial communities in broiler meat. The changes in relative proportions of T-RFs assigned to different LAB (Figure 6) indicated that when all components of marinade were added together to fillet strips, proportions of leuconostocs increased and proportions of carnobacteria, vagococci, and lactococci decreased in the communities when compared to unmarinated brined fillet strips. These results were in concordance with the results obtained by 16S rRNA gene fragment sequencing of the communities in a different set of packages (Figure 2). As shown in Figures 5 and 6, community structure similar to that of marinated broiler fillet strips was obtained by adding carbohydrates and acetic acid together on the strips. Acetic acid alone increased the proportion of T-RFs associated with lactobacilli when compared to unmarinated brined meat (Figure 6). Addition of carbohydrates increased the proportions of T-RFs associated with leuconostocs and lactococci but not the proportions of T-RFs associated with lactobacilli.


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)

The phylogenetic structures derived from terminal restriction fragment length polymorphism analysis of bacterial communities in broiler fillet strips mixed with the marinade components 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 6: The phylogenetic structures derived from terminal restriction fragment length polymorphism analysis of bacterial communities in broiler fillet strips mixed with the marinade components specified in Table 1.
Mentions: By associating T-RFs with bacterial groups (Table A1), we were able to obtain information about phylogenetic structures of bacterial communities in broiler meat. The changes in relative proportions of T-RFs assigned to different LAB (Figure 6) indicated that when all components of marinade were added together to fillet strips, proportions of leuconostocs increased and proportions of carnobacteria, vagococci, and lactococci decreased in the communities when compared to unmarinated brined fillet strips. These results were in concordance with the results obtained by 16S rRNA gene fragment sequencing of the communities in a different set of packages (Figure 2). As shown in Figures 5 and 6, community structure similar to that of marinated broiler fillet strips was obtained by adding carbohydrates and acetic acid together on the strips. Acetic acid alone increased the proportion of T-RFs associated with lactobacilli when compared to unmarinated brined meat (Figure 6). Addition of carbohydrates increased the proportions of T-RFs associated with leuconostocs and lactococci but not the proportions of T-RFs associated with lactobacilli.

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