Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria

DOI Web Site 27 References
  • Takeda Shiro
    Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
  • Uchiyama Jumpei
    Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University
  • Sugita Kazutoshi
    Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University
  • Enomoto Hirofumi
    School of Science and Engineering, Teikyo University Advanced Instrumental Analysis Center, Teikyo University
  • Ahhmed Abdulatef M
    Chemical and Metallurgical Engineering Faculty, Yildiz Technical University
  • Kinoshita Yuki
    Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
  • Mizunoya Wataru
    Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
  • Arima Yoshitaka
    Logos Corp
  • Sakata Ryoichi
    Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University

Description

<p>Lactic acid bacteria (LAB) are known to promote deterioration of quality in meat products, such as discoloration and slime production. In this study, five types of liquid smoke, considered food additives, were assayed for potential anti-spoilage LABs from meat products. The spoilage LABs isolated from meat products were identified as Lactobacillus plantarum, Enterococcus malodoratus, Streptococcus thermophilus, or Carnobacterium maltaromaticum. The liquid smoke product (LS1), made from mixed wood, was more effective in terms of spoilage LAB isolate activities. It had the highest phenol content along with the most varied component among the tested products. In the model sausages containing 0.5% LS1, which was incubated at 30 °C for 5 d for accelerating their deterioration, the enumeration of LAB and staphylococci was significantly lower than that of the control. Therefore, LS1 was suggested to be useful for suppressing not only LAB but also the other bacteria related to spoilage of meat products.</p>

Journal

References(27)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top