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Article

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

1
Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
2
Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain
3
Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain
4
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, P.O. Box 14155-6453, Tehran, Iran
5
Institute of Food Science and Technology, Faculty of Agricultural and Food Science, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina
*
Author to whom correspondence should be addressed.
Received: 17 October 2019 / Revised: 11 November 2019 / Accepted: 12 November 2019 / Published: 15 November 2019
(This article belongs to the Special Issue Natural Compounds as Antimicrobial Agents)
Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages. View Full-Text
Keywords: lamb sausage; lactic acid bacteria; shelf-life; natural antimicrobials; meat preparations; modified atmosphere packaging lamb sausage; lactic acid bacteria; shelf-life; natural antimicrobials; meat preparations; modified atmosphere packaging
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MDPI and ACS Style

Carballo, D.E.; Mateo, J.; Andrés, S.; Giráldez, F.J.; Quinto, E.J.; Khanjari, A.; Operta, S.; Caro, I. Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract. Antibiotics 2019, 8, 227. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics8040227

AMA Style

Carballo DE, Mateo J, Andrés S, Giráldez FJ, Quinto EJ, Khanjari A, Operta S, Caro I. Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract. Antibiotics. 2019; 8(4):227. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics8040227

Chicago/Turabian Style

Carballo, Diego E., Javier Mateo, Sonia Andrés, Francisco J. Giráldez, Emiliano J. Quinto, Ali Khanjari, Sabina Operta, and Irma Caro. 2019. "Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract" Antibiotics 8, no. 4: 227. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics8040227

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