Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets
The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in dif...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Sciendo
2015
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/08d4deb6b6d14e5688af81d745be8abe |
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| Sumario: | The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3rd, 6th and 9th day of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and aw value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fillets did not change significantly (p<0.001) until the 3rd and 6th day of storage, respectively, but it increased significantly on the 9th day of storage. Marination of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p<0.05; p<0.01) on pH and aw value, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p>0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate. |
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