Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders
Laen...
Kuupäev
2022
Kättesaadav alates
Autorid
Koskar, Julia
Meremäe, Kadrin
Püssa, Tõnu
Anton, Dea
Elias, Terje
Rätsep, Reelika
Mäesaar, Mihkel
Kapp, Karmen
Roasto, Mati
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
MDPI
Abstrakt
Plant powders with antimicrobial properties can be used in food manufacturing and must
comply with the demands of consumers regarding microbiological safety, nutritional value, and
sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability
of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in
raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts,
and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally,
for the plant powders, which were able to suppress the microbial growth in a total counts dynamics
study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples
was estimated by challenge testing. The results showed that the most effective combinations of
plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3%
apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato
(Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However,
challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes.
The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced
pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g)
and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L.
monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have
good potential for developing meat products with acceptable microbiological quality.
This work was supported by the Estonian Research Council grant (PRG 1441) project “Effects and mechanisms of plant bioactive substances in foods of animal origin“, and by the European Regional Development Fund and Estonian Research Council via project RESTA14.
This work was supported by the Estonian Research Council grant (PRG 1441) project “Effects and mechanisms of plant bioactive substances in foods of animal origin“, and by the European Regional Development Fund and Estonian Research Council via project RESTA14.
Kirjeldus
Märksõnad
plant powders, minced meat products, microbial growth inhibition, food safety, articles
Viide
Citation: Koskar, J.; Meremäe, K.; Püssa, T.; Anton, D.; Elias, T.; Rätsep, R.; Mäesaar, M.; Kapp, K.; Roasto, M. Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders. Appl. Sci. 2022, 12, 11292. https://doi.org/10.3390/ app122111292