Effect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonella enteritidis in Turkish type meatballs
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Meatballs are widely consumed ready-to-cook meat products due to their favourable tastes and flavours. They can be contaminated with several saprophyte and pathogenic bacteria due to their ingredients. The aim of this study was to investigate the effect of nisin and EDTA treatments in combination with modified atmosphere packaging (ambient air, 80:20:0/O-2:CO2:N-2 and 0.4:30:69.60/CO:CO2:N-2 gas mixtures) on the survival of Salmonella Enteritidis in Turkish type meatballs stored at 4 degrees C. Shelf-life of meatballs containing nisin and/or EDTA was extended compared to control. The efficient inhibition of Salmonella Enteritidis was enhanced with increasing concentrations of EDTA when applied together with nisin (1000 mu g/g nisin and 50 mM EDTA). In conclusion, combined effects of nisin and EDTA incorporation with low level of CO packaging appears to be an important strategy to increase food safety; thus, this application can contribute to minimize the incidence of foodborne diseases originated from Salmonella spp.
Açıklama
Anahtar Kelimeler
Nisin, chelator, MAP, combination treatments, Salmonella enteritidis, food safety
Kaynak
Cyta-Journal Of Food
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
16
Sayı
1
