Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef

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dc.contributor.authorSengun, I.Y.
dc.contributor.authorYildiz Turp, G.
dc.contributor.authorCicek, S.N.
dc.contributor.authorAvci, T.
dc.contributor.authorOzturk, B.
dc.contributor.authorKilic, G.
dc.date.accessioned2020-12-01T11:52:17Z
dc.date.available2020-12-01T11:52:17Z
dc.date.issued2021
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (physical, chemical, microbiological and sensory properties) of beef during marination process at 4 °C for 24 h. In the first part of the study, meat samples separately inoculated with Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 (?6 log CFU/mL) were marinated in four different MLs and the count of S. Typhimurium, L. monocytogenes and E. coli O157:H7 on samples decreased in the range of 1.040–1.225, 1.420–1.913 and 1.232–1.435 log CFU/g, respectively. Marination with rosehip vinegar (MLR) was determined as the most effective treatment against all pathogens. In the second part of the study, proximate composition, color parameters, cooking yield, marinate absorption, pH, texture profile, aerobic plate count and sensory properties of marinated meat samples were determined. The moisture content of the samples marinated with grape vinegar (MLG) (73.50%) was found lower than of the samples marinated with other formulations (in the range of 75.95–76.65%) (P < 0.05). Marination by various MLs resulted in significant differences between the L*, a* and b* values of meat samples (P < 0.05). The hardness value of the samples was decreased by marination with MLR (P < 0.05) and was determined as 25.70 N. There were no significant differences between the meat samples marinated with the four different MLs in terms of cooking yield, marinate absorption and pH (P > 0.05). Aerobic plate count was reduced in the range of 0.589–0.950 log CFU/g for 24 h marination (P > 0.05). The highest sensory evaluation scores in terms of flavor were determined in meat samples marinated with MLG (P > 0.05). Therefore, different fruit vinegars used as MLs improved the safety and quality of meat at different levels. © 2020 Elsevier B.V.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2020.108904
dc.identifier.issn0168-1605
dc.identifier.issn0168-1605en_US
dc.identifier.pmid33129004en_US
dc.identifier.scopus2-s2.0-85094605442en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2020.108904
dc.identifier.urihttps://hdl.handle.net/11454/61484
dc.identifier.volume336en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier B.V.en_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColoren_US
dc.subjectFood-borne pathogensen_US
dc.subjectMeaten_US
dc.subjectSensoryen_US
dc.subjectTextureen_US
dc.subjectVinegar marinateen_US
dc.titleAssessment of the effect of marination with organic fruit vinegars on safety and quality of beefen_US
dc.typeArticleen_US

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