The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast

被引：13

作者：

Bower, Chad G. ^{[1
]}

Stanley, Regan E. ^{[1
]}

Fernando, Samodha C. ^{[1
]}

Sullivan, Gary A. ^{[1
]}

机构：

[1] Univ Nebraska, Dept Anim Sci, Lincoln, NE 68583 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 90卷

基金：

美国食品与农业研究所;

关键词：

Bacterial community; Beef; Quality; Salt; Turkey; MUSCLE-FIBER TYPES; MEAT-PRODUCTS; SODIUM-CHLORIDE; SPOILAGE; GROWTH; PH; SAUSAGES; FRANKFURTERS; PROTEIN; COLOR;

D O I：

10.1016/j.lwt.2017.12.067

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sectioned and formed turkey breast and roast beef were manufactured with four salt concentrations (1.0%, 1.5%, 2.0%, and 2.5%, meat block basis). After cooking, chilling, and slicing, samples were evaluated throughout 18 weeks of storage for various quality parameters, and microbial community changes. Microbial community changes were analyzed using 16S rRNA gene sequencing for the V4 region. Bacterial richness decreased over storage time (P = .040) and as salt concentration increased (P = .021). Microbial communities were dominated by bacteria from family Pseudomonadaceae, regardless of treatment or storage time. Salt reduction had greater negative effects on cooking yield (P < .001), hardness (P = .006), cohesiveness (P = .031), and chewiness (P = .007) in beef samples compared to turkey. Results from this study indicate that Pseudomonas are dominant spoilage organisms found in cooked meat microbial communities during storage. Furthermore, quality aspects were more negatively affected by salt reduction in sliced roast beef compared to sliced turkey breast.

引用

页码：583 / 591

页数：9

共 37 条

[1] The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami [J].