This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin) on beef jerky and sliced ham inoculated with O157:H7, gram-negative bacteria. The bactericidal effect against O157:H7 and was confirmed using a nisin solution at a concentration of 0-100 ppm, and APP+Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min and 9 min, respectively. In the bacterial solution, 100 ppm nisin out of 0-100 ppm nisin exhibited the highest bactericidal activity against (gram-positive bacteria; p<0.05); however, it did not exhibit bactericidal effects against O157:H7 (gram-negative bacteria). The APP+Nisin exhibited a 100% reduction rate in both O157:H7 and compared to the control group, and was more effective than the Nisin. The APP+Nisin decreased the number of colonies formed by 0.80 and 1.96 Log CFU/g for beef jerky and sliced ham, respectively, compared to the control, and exhibited a higher bactericidal effect compared to the Nisin (p<0.05). These results demonstrate the synergistic bactericidal effect of APP and nisin, providing a possible method to improve the limitations of nisin against gram-negative bacteria. In addition, this technology has the potential to be applied to various meats and meat products to control surface microorganisms.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172819 | PMC |
| http://dx.doi.org/10.5851/kosfa.2022.e73 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle.
Foods
January 2025
College of Agriculture, Yanbian University, Yanji 133002, China.
Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky.
View Article and Find Full Text PDFUltrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology.
Ultrason Sonochem
December 2024
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China. Electronic address:
Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovatively applied ultrasound-assisted salts (NaCl and KCl) recombination in the pickling stage of low-sodium beef jerky, and further compared the flavor differences caused by ultrasound by sensory evaluation, E-nose and GC-IMS. Besides, the changes of physicochemical qualities were explored including salts content, color and shear force.
View Article and Find Full Text PDFInfluence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky.
Meat Sci
January 2025
Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria.
The impact of Capsicum chinense concentration and salt varieties on cholesterol oxides, physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a sundried beef jerky, was assessed. Kilishi (KL) was prepared from sundried strips of Biceps femoris and marinated with either 2 % Sodium chloride (NaCl) + 7 % fresh Capsicum chinense (CC) (KL-1), 1 % NaCl + 1 % Potassium chloride (KCl) + 7 % CC (KL-2), 1 % NaCl + 1 % Potassium citrate (CHKO) + 7 % CC (KL-3), 1 % NaCl + 14 % CC (KL-4), 1 % KCl + 14 % CC (KL-5) or 1 % CHKO + 14 % CC (KL-6), and stored at 29 ± 1 °C for 90 d. The partial or total replacement of NaCl lowered (P < 0.
View Article and Find Full Text PDFDevelopment of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly.
J Anim Sci Technol
July 2024
Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate.
View Article and Find Full Text PDFAntioxidant Activity of Extracts of Balloon Flower Root (), Japanese Apricot (), and Grape () and Their Effects on Beef Jerky Quality.
Foods
July 2024
Department of Animal Resource, Daegu University, Daegu 38453, Republic of Korea.
This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerky quality characteristics was investigated when the extracts were used as alternatives to potassium sorbate (PS) and vitamin E (VE). BFE had higher ( < 0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!