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:	Tatjana Baltić, Milan Baltić Ž., Dušan Mišić, Jelena Ivanović, Jelena Janjić, Marija Bošković, Marija Dokmanović
Formato:	article
Lenguaje:	EN
Publicado:	Sciendo 2015
Materias:	broiler meat marinade salmonella spp. quality Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/08d4deb6b6d14e5688af81d745be8abe
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spelling	oai:doaj.org-article:08d4deb6b6d14e5688af81d745be8abe2021-11-17T21:27:50ZInfluence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets1820-744810.1515/acve-2015-0034https://doaj.org/article/08d4deb6b6d14e5688af81d745be8abe2015-09-01T00:00:00Zhttps://doi.org/10.1515/acve-2015-0034https://doaj.org/toc/1820-7448The 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.Tatjana BaltićMilan Baltić Ž.Dušan MišićJelena IvanovićJelena JanjićMarija BoškovićMarija DokmanovićSciendoarticlebroiler meatmarinadesalmonella spp.qualityVeterinary medicineSF600-1100ENActa Veterinaria, Vol 65, Iss 3, Pp 417-428 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	broiler meat marinade salmonella spp. quality Veterinary medicine SF600-1100
spellingShingle	broiler meat marinade salmonella spp. quality Veterinary medicine SF600-1100 Tatjana Baltić Milan Baltić Ž. Dušan Mišić Jelena Ivanović Jelena Janjić Marija Bošković Marija Dokmanović Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets
description	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.
format	article
author	Tatjana Baltić Milan Baltić Ž. Dušan Mišić Jelena Ivanović Jelena Janjić Marija Bošković Marija Dokmanović
author_facet	Tatjana Baltić Milan Baltić Ž. Dušan Mišić Jelena Ivanović Jelena Janjić Marija Bošković Marija Dokmanović
author_sort	Tatjana Baltić
title	Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets
title_short	Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets
title_full	Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets
title_fullStr	Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets
title_full_unstemmed	Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets
title_sort	influence of marination on salmonella spp. growth in broiler breast fillets
publisher	Sciendo
publishDate	2015
url	https://doaj.org/article/08d4deb6b6d14e5688af81d745be8abe
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Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets

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