Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C

The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4 degrees C and 16 degrees C was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4 degrees C (group A), and at 16 degrees C (group B). Inoculated samples were marinated similarly at 4 degrees C (group C), and at 16 degrees C (group D). pH values of all groups were below 4.5 and the mesophilic and halophilic bacterial counts were generally 2-3 log cfu/g during the study showing the safety of products. Appearance and taste of group D samples were significantly better (P<0.05) than others, and it was possible to consume them regarding their sensory properties after the 8(th) hour of marinating process. Even they were held at 4 degrees C, appearance and taste of group C were acceptable for consumption similar (P<0.05) to group B (uninoculated at 16 degrees C) after 16 h due to the inoculation with Pediococcus culture. Panelists considered group A samples proper for consumption at the 32(nd) h. at 4 degrees C. It was concluded that marinated anchovies containing Pediococcus sp. 13 completed marination faster and obtained better sensory scores at either low (4 degrees C) or ambient (16 degrees C) temperatures

Factors Influencing the Consumption of Seafood in Istanbul, Turkey

Scientific data on the attitudes and knowledge of Turkish people regarding seafood consumption is very limited. Therefore, consumption habits and preferences of Turkish people for seafoods were evaluated, based on the example of Istanbul, which is the most crowded and cosmopolitan city of Turkey. Only 15.53% (151) of the 972 participants stated they never consume seafoods but none of them considered seafoods unhealthy. Their main reason for not consuming is odor and taste. A significant proportion of the participants (84.47%) were well aware of the nutrition value of seafoods. Former negative experiences didn't decrease consumption frequency. The rate of seafood consumers and the consumption frequency increases proportional to the age of the consumers. Most of the respondents (34.84%) consume seafood once a week and they believe that they should consume seafoods more often. If seafoods were more available, many participants (44.10%) stated that they would consume seafoods. The top three preferred fish were fatty species, while the most favorite seafood was mussel. Octopus was the most unfavorable seafood, and most of the participants were not familiar with surimi. Respondents mostly (96.59%) preferred to consume fresh seafoods, and canning was the favorite (37.64%) processing technology

Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13

Some growth parameters and bacteriocin production by the strain Pediococcus acidilactici 13, were screened in this study. The inhibitor substance produced by this strain showed strong antimicrobial activity at 204,800 AU/mL (Activity Units/mL) against the gram positive food borne pathogen. Listeria monocytogenes, when the incubation temperature was 37 degrees C and the initial pH of the medium, TGE (Trypton Glucose Yeast Extract), was 6.0. The bacteriocin-producing strain had considerable resistance NaCl, since the strain maintained to growth up to 10% NaCl concentrations at TGE broth and was able to grow in a wide temperature range (25-50 degrees C). The strain was identified as P. acidilactici with API 50 CHL, as well as with 16S rRNA gene sequencing. Crown Copyright (C) 2010 Published by Elsevier B.V. All rights reserved

EFFECTS OF LACTIC AND ACETIC ACID TREATMENTS ON CAMPYLOBACTER JEJUNI INOCULATED ONTO CHICKEN LEG AND BREAST MEAT DURING STORAGE AT 4C AND-18C

Chicken leg and breast meat samples were inoculated with Campylobacter jejuni (ATCC 33291) at a level of 4-5 log most probable number/cm2 and dipped in lactic acid (LA; 1 and 3%) and acetic acid (AA; 1 and 2%) solutions for 10 min. Control samples were dipped in tap water. Samples were packed in polystyrene trays covered by stretch film and stored at 4C for 10 days and at -18C for 6 months. Immediately after organic acid treatments, C. jejuni counts were reduced by 0.36-1.98 log cfu/cm(2) as compared to the control samples treated with tap water. C. jejuni counts decreased significantly on leg (P < 0.05) and breast meat (P < 0.01) during storage at 4C. Although the pathogen survived in all samples during 6 months of storage at -18C, its level decreased significantly (P < 0.01) in both leg and breast meat samples. It was concluded that the treatment of chicken parts with LA or AA was effective especially for reducing initial C. jejuni population

Control of Listeria monocytogenes by bacteriocin-producing Pediococcus aciditactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast

This study evaluated control of Listen monocytogenes during sucuk (a dry fermented sausage) ripening and storage of a sliced turkey breast product with Pediococcus acichlactici 13, which had been originally isolated from naturally fermented sucuk When P acichlactici 13 was used as a starter culture for sucuk production. L. monocytogenes counts decreased by 3 32 log CFU g(-1) during the S-day ripening period, whereas the reduction in control samples was 1 37 log CFU g-1 (P < 0 05) Treatment of turkey breast slices with partially purified substance of P acidilactici 13 resulted in an immediate reduction by 1 03 log CFU cm(-2) (P < 0 05) It was concluded that P acidilactici 13 could be useful as a protective culture for control of L monocytogenes in particular in fermented meat products The antimicrobial substance produced by this strain could only reduce the contamination by L monocytogenes in a non-fermented meat produc

Effects of Pediococcus spp. on the Quality of Vacuum-Packed Horse Mackerel during Cold Storage

Horse mackerel (Trachurus trachurus, Linnaeus 1758) fillets were inoculated with bacteriocin-like metabolite producer (Group A) and non-producer (Group B) strains of Pediococcus spp. (7 log CFU g(-1)), then samples were vacuum packaged and stored (4 degrees C 10 days(-1)). pH values did not display differences between the groups (P>0.05). TVB-N and TMA-N values, total mesophilic and psychrophilic aerobic bacteria counts of all groups (Control, A and B) increased rapidly (TVB-N: 30.15, 33.86, 34.65 mg 100g(-1); TMA-N: 11.63, 13.07, 13.20 mg 100g(-1); mesophilic aerobic bacteria: 6.02, 6.30, 5.94 log CFU g(-1); psychrophilic aerobic bacteria: 6.30, 6.24, 6.09 log CFU g(-1)), and exceeded the limits at the 2nd day of storage. However, sensory scores of the inoculated samples were higher than that of the controls during the storage. Sensory qualities of group A and B samples were acceptable until the 6th day, while control samples spoiled at the 4th day. Therefore, it was concluded that sensory quality of treated samples were better, but Pediococcus strains used in this study were not proper for preserving horse mackerel fillets especially at low storage temperatures

Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats

Chicken leg and breast meat samples inoculated with Salmonella enteritidis [4-5 log most probable number (MPN)/cm(2)] were dipped into lactic acid (LA; 1% and 3%) and acetic acid (AA; 1% and 2%) solutions for 10 min. After packaging, samples were stored at 4 A degrees C (10 days) or -18 A degrees C (6 months). Immediately after dipping into 1% LA, 3% LA, 1% AA, and 2% AA solutions, S. enteritidis counts on leg meat samples were reduced by 0.75, 1.21, 0.85, and 0.95 log MPN/cm(2), while the reductions were 0.97, 1.72, 0.92, and 1.58 log MPN/cm(2) on breast meat samples, respectively. The differences between the water-washed control and the acid-treated groups for Salmonella counts were statistically significant (P < 0.05). Salmonella counts on leg meat samples treated with 1% LA, 1% AA, and 2% AA were reduced by 0.54-1.52 log MPN/cm(2) (P < 0.05) during storage at 4 A degrees C. However, for the breast meat samples, only Salmonella counts of water-washed controls were significantly reduced during refrigerated storage (P < 0.05). S. enteritidis counts on organic acid-treated samples were reduced by 0.13-0.55 log MPN/cm(2) during storage at -18 A degrees C for 6 months, while the reduction on the water-washed controls was 0.64 log MPN/cm(2). It can be concluded that lactic or acetic acid treatment could be useful especially for reducing the initial Salmonella contamination. On the other hand, this pathogen could survive on poultry meats during refrigerated and frozen storage even following lactic or acetic acid decontamination