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Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef

2021Artigo científico Acesso aberto
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dc.contributor.authorSilva, Jorge Luiz da
dc.contributor.authorCadavez, Vasco
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.contributor.authorFigueiredo, Eduardo Eustáquio de Souza
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T11:07:44Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T11:07:44Z
dc.date.issued2021
dc.description.abstractThis study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP (w/w), vacuum-packed as 10 g portions, and stored at 5â—¦C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg−1 . No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day−1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day−1 ) compared to the control (1.21 log CFU·day−1 ). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different (p lt 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation.en_EN
dc.description.sponsorshipThe authors would like to thank CAPES (Coordination for the Improvement of Higher Education Personnel)—Brazil, for supporting the first author with a scholarship from the international Sandwich Exchange Program—PDSE 047/2017/Process no. 88881.189927/2018-01 and the National Council for Scientific and Technological Development—CNPq (Process: 310462/2018-5), and to PROPeq/PROPG-UFMT, Brazil. U. Gonzales-Barron and V. Cadavez are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). U. Gonzales-Barron acknowledges FCT, P.I., for the institutional scientific employment program contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Jorge Luiz da; Cadavez, Vasco; Lorenzo, José M.; Figueiredo, Eduardo Eustáquio de Souza; Gonzales-Barron, Ursula (2021). Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica serovar typhimurium in refrigerated vacuum-packed ground beef. Agriculture. ISSN 2077-0472. 11:3, p. 1-en_EN
dc.identifier.doi10.3390/agriculture11030252en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24227
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center - UIDB/00690/2020
dc.subjectCamu-camu powderen_EN
dc.subjectMeaten_EN
dc.subjectPHen_EN
dc.subjectS. enterica ser. Typhimuriumen_EN
dc.subjectSpoilage bacteriaen_EN
dc.subjectTBARSen_EN
dc.titleEffects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beefen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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