Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets

Abstract

The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3^rd, 6^th and 9^th day of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a_w value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fillets did not change significantly (p<0.001) until the 3^rd and 6^th day of storage, respectively, but it increased significantly on the 9^th day of storage. Marination of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p<0.05; p<0.01) on pH and a_w value, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p>0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate.

Alternate abstract:

Cilj ovog rada bio je da se ispita uticaj mariniranja na rast Salmonella spp. u kontaminiranom mesu grudi brojlera tokom skladištenja. U sprovedenom istraživanju, fileti grudi brojlera su inokulisani mešanom kulturom različitih Salmonella serotipova, a zatim su marinirani u različitim rastvorima kuhinjske soli, natrijum tripolifosfata i/ili natrijum citrata. Ukupan broj Salmonella spp. određivan je nultog, 3., 6. i 9. dana skladištenja. Fileti grudi brojlera potapani u 6% rastvor kuhinjske soli korišć eni su kao kontrola. Osnovni hemijski sastav i sadržaj soli, pH i a_w vrednost mesa, određivani su kao parametri kvaliteta mesa, ali i kao parametari koji mogu da utiču na rast bakterija u mesu. U odnosu na početnu kontaminaciju, broj Salmonella spp. u mariniranim i soljenim filetima nije se značajno menjao (p<0,001) do 3., odnosno 6. dana skladištenja, ali se značajno poveć ao do 9. dana skladištenja. Mariniranje fileta grudi brojlera u različitim rastvorima kuhinjske soli, natrijum tripolifosfat i/ili natrijum citrata imalo je značajan uticaj (p<0,05; p<0,01) na promenu pH vrednosti mesa, sadržaj vlage i pepela i sadržaj soli u mariniranom mesu, ali nije utvrđen značajan uticaj (p> 0,05) na promenu sadržaja proteina i masti u mesu brojlera. Na osnovu dobijenih rezultata može se zaključiti da mariniranje mesa grudi brojlera u rastvorima koji sadrže kuhinjsku so, natrijum tripolifosfat i/ili citrat, na neki način, može da produži lag fazu rasta Salmonella vrsta, gde je natrijum citrat efikasniji od natrijum tripolifosfata.