Browse > Article
http://dx.doi.org/10.5851/kosfa.2007.27.3.308

Effects of Starter Cultures on the Quality Traits of Electron Beam Irradiated Fermented Meat during Aging  

Lim, Dong-Gyun (Department of Animal Science and Biotechnology, Seoul National University)
Seol, Kuk-Hwan (Department of Animal Science and Biotechnology, Seoul National University)
Lee, Moo-Ha (Department of Animal Science and Biotechnology, Seoul National University)
Publication Information
Food Science of Animal Resources / v.27, no.3, 2007 , pp. 308-313 More about this Journal
Abstract
The microbiological and physicochemical properties of irradiated (2 kGy) or non-irradiated fermented meats processed with or without a commercial starter culture were evaluated during fermentation and aging. The pH of irradiated (2 kGy) fermented meats with starter cultures dramatically decreased during fermentation and aging (p<0.05), and the final pH was 4.25. The total aerobic counts and lactic acid bacteria counts reflected the addition of the starter culture. As the fermentation progressed, the total aerobic counts closely paralleled the lactic acid bacteria counts. The TBARS values of irradiated fermented meats increased regardless of the treatment during fermentation and aging. These results show that the irradiated (electron-beam) meat/fat resulted in the reduction of the total microbes and survives lactic acid bacteria. The use of starter cultures in meat batters post-irradiation may be useful for the production of fermented meats.
Keywords
electron-beam irradiation; fermented meat; lactic acid bacteria; TBARS;
Citations & Related Records

Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
  • Reference
1 Koh, K. H. and Whang, K. (2003). Effect of electron beam irradiation on the oxidative and microbiological storage. Korean J. Food Sci. Ani. Resour. 22, 316-321
2 Leistner, L. (1995). Stable and safe fermented sausages world-wide. In: Fermented Meats. Campbell-Platt, G. and Cook, P. E. (eds.), Blackie Academic & Professional, pp. 160-175
3 Samelis, J., Kakouri, A., Savvaidis I. N., Riganakos, K., and Kontominas, M. G. (2005). Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production. Meat Sci. 70, 189-195   DOI   ScienceOn
4 Thayer, D. W., Boyd, G., Fox, J. B., Lakritz, L., and Hampson, J. W. (1994) Variations in irradiation sensitivity of foodborne pathgens associated with the suspending meat. J. Food Sci. 60, 63-67   DOI   ScienceOn
5 Vignolo, G. M., de Ruiz Holgado, A. P. and Oliver, G. (1989) Use of bacterial cultures in the ripening of fermented sausages. J. Food Prot. 52, 787
6 FAO, WHO (1988) Food irradiation. a technique for preserving and improving the safety of food. WHO, Geneva, pp. 23
7 Park, W. M., Choi, W. H., and Yoo, I. J. (1995) A role and utilization of microorganisms in fermented meat product. Korean J. Food Sci. Ani. Resour. 15, 244-251
8 Liepe, H. U. (1983) Starter cultures in meat production. Biotechnology 5, 400-424
9 Kitchell, A. G. and Shaw, B. G. (1975) Lactic acid bacteria in fresh and cured meat. In: Lactic acid bacteria in beverage and foods. Carr, J. G., Cutting, C. V., and Whiting, C. C. (eds), Academic Press, London, pp. 209-220
10 Lee, S. K. (1990) Ripening and development of feremted meat products. Korean J. Food Sci. Ani. Resour. 10, 59-74
11 Johnson, J. and Marcott, M. (1999) Irradiation control of insect pests of dried fruits and walnuts. Food Technol. 53, 46-51
12 Conventry, J .and Hickery, M. W. (1991) Growth Characteristics of meat starter cultures. Meat Sci. 30, 41   DOI   ScienceOn
13 Bacus, J. N. and Brown, W. L. (1981) Use of microbial culture : Meat products. Food Technol. 35, 83
14 FDA (1997) Irradiation in the production, processing and handling of food: Final rule. Fed. Register. 62, 64107-64121
15 Park, W. M., Choi, W. H., Yoo, I. J., Kim, Y. S. and Kim, C. H. (1996) Effects of mixed starter cultures on the bacteriological safety of fermented sausage. Korean J. Food Sci. Ani. Resour. 16, 9-13
16 Smith, J. L. and Palumbo, S. A. (1983) Use of starter cultures in meats. J. Food Prot. 46, 997
17 Chouliara, I., Samelis, J. Kakouri, A., Badeka, A., Savvaidis, I. N., Riganakos, K., and Kontominas, M. G. (2006) Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages. Meat Sci. 74, 303-311   DOI   ScienceOn
18 Comi, G., Urso, R., Iacumin, L., Rantsiou, K., Cattaneo, P., Cantoni, C. and Cocolin, L. (2005) Characterisation ofnaturally fermented sausages produced in the North East of Italy. Meat Sci. 69, 381-392   DOI   ScienceOn
19 Dickson, J. S. and Maxcy, R. B. (1985) Irradiation of meat for the production of fermented sausage. J. Food Sci. 50, 1007-1009   DOI
20 Formanek, Z., Lynch, A., Galvin, K., Farkas, J., and Kerry, J. P. (2003) Combined effects of irradiation and the use of natural antioxidants on the shelf life stability of overwrapped minced beef. Meat Sci. 63, 443-440
21 Witte, V. C., Krause. G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 41, 1433-1442   DOI
22 SAS (2005) SAS/STAT user's guide. SAS Institute Inc. Cary NC USA
23 Murano, E. A. (1995) Irradiation of fresh meats. Food Technol. 49, 52-54
24 Leistner, L., Del, R. W., and Kripson, K. (1981) Microbiology of meat and products in high- and intermediaterange. In: Water activity; Influece of Food Quality. Academic Press, New York. pp. 885
25 Samelis, J., Metaxopoulos, J., Vlassi, M., and Pappa, A. (1998). Stability and safety of traditional Greek salamia microbiological ecology study. Int. J. Food Microbiol. 44, 69-82   DOI   ScienceOn
26 Thayer, D. W. and Rajkowski, K. T. (1999) Developments in irradiation of fresh fruits and vegetables. Food Technol. 53, 44-50