Naslov
Shelf-life of MAP minced meat with addition of stabilizers and antioxidants

Autori
Milin, Mario ; Sokolić, Krunoslav ; Butković, Ivan ; Dobranić, Vesna ; Zdolec, Nevijo

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts The 6th International Congress "Veterinary Science and Profession" / Horvatek Tomić, Danijela ; Severin, Krešimir ; Slavica, Alen - Zagreb : Veterinarski fakultet Sveučilišta u Zagrebu, 2015, 86-86

Skup
The 6th International Congress "Veterinary Science and Profession"

Mjesto i datum
Zagreb, Hrvatska, 01.10.2015. - 02.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
minced meat; shelf-life; additives

Sažetak
The aim of this work was to explore the influence of different commercial additives, bacteriocinogenic Leuconostoc mesenteroides E131, spices and herbs extracts to microbiological quality and shelf-life of minced meat packaged in modified atmosphere. Different combinations of additives were applied: sodium acetate (E262), sodium citrate (E331), sodium ascorbate (E301), ascorbic acid (E300), silicium dioxide (E551), calcium lactate (E327) and ethyl laurolyl arginate (E243) with spice and herb extracts. The total viable count, lactic acid bacteria, enterobacteria, enterococci, coliforms, coagulase-negative staphylococci and Escherichia coli were monitored during the storage of MAP minced meat at 2.5 ºC for 8 days. Compared to control samples, meat with additives showed lower total viable count and enterobacteria count at 7th day and coagulase- negative staphylococci at 8th day of storage. Use of formulation composed by E262, E327, E243, herb extract and E551 revealed in highest reduction of E. coli, coliforms, coagulase- negative staphylococci, enterobacteria and total bacterial count. Leuconostoc mesenteroides E131 didn't have significant impact on microbiological changes during the cold storage of minced meat.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA