Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.
Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.
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DOI：
10.1093/ps/86.1.150
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发表时间：
2007
期刊：
影响因子：
4.4
通讯作者：
C. D. Carroll;C. Alvarado;M. Brashears;L. Thompson;J. Boyce
中科院分区：
文献类型：
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作者：
C. D. Carroll;C. Alvarado;M. Brashears;L. Thompson;J. Boyce
为了控制单核细胞增生性李斯特氏菌的生长，改善熟肉产品的肉质，对火鸡熟食面包进行了有机腌料的评价。处理包括三聚磷酸钠(STP；0.45%，对照)、乳酸钠(3%)、双乙酸钠(0.25%)、柠檬酸钠(0.75%)和乳酸钠(3%)/双乙酸钠(0.25%)组合，均含有1.5%的盐。在两个试验中收集的数据包括pH值；亮度、红色和黄色；结合能力；熟肉水分；氧化(硫代巴比妥酸反应物质)；需氧平板计数(d0至80)；以及感官评价。此外，每条面包的32个切片被接种10(3)cfu/mL表面接种的链霉素抗性LM鸡尾酒，并分析LM水平(d0到77)。在pH值为5.84的后处理中，乳酸钠处理的效果较差。与腌制前相比，乳酸盐、柠檬酸及其组合处理的明度值显著降低；乳酸盐、二乙酸酯和柠檬酸的红度值较高；乳酸盐的黄度值较低。STP处理的蒸煮失水率、水分和结合力都较高。柠檬酸和混合处理的硫代巴比妥酸活性物质在d3时较低，但在d15时没有差异。STP、乳酸和双乙酸酯处理的凝聚力显著高于其他处理，复合处理的火鸡风味更浓郁。好氧平板计数分别为14 d、20 d、40 d、70 d、74 d，双乙酸钠、柠檬酸、乳酸/双乙酸酯均延长了LM的滞后期。因此，在生鲜产品中使用酸性腌料确实会对熟制产品的某些品质属性产生负面影响，但通过将滞后期延长到死后21d，确实可以延长货架期，减少LM的生长。
Turkey deli loaves were evaluated using organic marinades in the raw product to control the growth of Listeria monocytogenes (LM) and improve meat quality in the cooked product. Treatments included sodium tripolyphosphate (STP; 0.45%, control), sodium lactate (3%), sodium diacetate (0.25%), sodium citrate (0.75%), and sodium lactate (3%)/sodium diacetate (0.25%) combination, all containing 1.5% salt. Data collected in the 2 trials included pH; lightness, redness, and yellowness; bind ability; cooked meat moisture; oxidation (thiobarbituric acid reactive substances); aerobic plate count (d 0 to 80); and sensory evaluation. Also, thirty-two slices from each loaf were inoculated with a 10(3) cfu/ mL surface inoculum streptomycin-resistant LM cocktail and analyzed for LM levels (d 0 to 77). The sodium lactate treatment was lower in pH (5.84) postmarination. Lactate, citrate, and the combination treatments had significantly lower lightness values; lactate, diacetate, and citrate had higher redness values; and lactate had lower yellowness values postmarination compared with premarination. Cook loss, moisture, and bind ability were higher in the STP treatment. Citrate and the combination treatments had lower thiobarbituric acid reactive substances on d 3, but there were no differences by d 15. Cohesiveness was significantly higher in the STP, lactate, and diacetate treatments, and turkey flavor was more intense in the combination treatment. The STP loaves had >10(6) cfu/cm(2) aerobic plate count by 14 d, lactate by 20 d, citrate by 40 d, diacetate by 70 d, and lactate/diacetate by 74 d. Sodium diacetate, citrate, and lactate/diacetate all extended the lag phase of LM. Therefore, acidic marinades applied in the raw product do have a negative effect on some cooked product quality attributes but do improve shelf life and decrease LM growth by extending the lag phase through 21 d postmortem.