Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef

• Published in: International journal of food microbiology 2021-01, Vol.336, p.108904, Article 108904
• Main Authors: Sengun, Ilkin Yucel, Yildiz Turp, Gulen, Cicek, Seyma Nur, Avci, Tugce, Ozturk, Berna, Kilic, Gulden
• Format: Article
• Language: English
• Subjects: Absorption; Acetic Acid - chemistry; Acetic Acid - pharmacology; Animals; Beef; Cattle; Colony Count, Microbial; Color; Cooking; Cooking - methods; E coli; Escherichia coli O157 - drug effects; Flavor; Food contamination; Food Handling - methods; Food Handling - standards; Food Microbiology; Food Safety; Food-borne pathogens; Fruit - chemistry; Fruits; Grapes; Listeria; Listeria monocytogenes; Listeria monocytogenes - drug effects; Meat; Meat quality; Moisture content; Natural & organic foods; Pathogens; pH effects; Red Meat - standards; Salmonella; Salmonella typhimurium - drug effects; Sensory; Sensory evaluation; Sensory properties; Texture; Vinegar; Vinegar marinate; Vitis - chemistry; Water content
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2020.108904

The aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (physical, chemical, microbiological and sensory properties) of beef during marination process at 4 °C for 24 h. In the first part of the study, meat samples separately inoculated with Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 (≅6 log CFU/mL) were marinated in four different MLs and the count of S. Typhimurium, L. monocytogenes and E. coli O157:H7 on samples decreased in the range of 1.040–1.225, 1.420–1.913 and 1.232–1.435 log CFU/g, respectively. Marination with rosehip vinegar (MLR) was determined as the most effective treatment against all pathogens. In the second part of the study, proximate composition, color parameters, cooking yield, marinate absorption, pH, texture profile, aerobic plate count and sensory properties of marinated meat samples were determined. The moisture content of the samples marinated with grape vinegar (MLG) (73.50%) was found lower than of the samples marinated with other formulations (in the range of 75.95–76.65%) (P  0.05). Therefore, different fruit vinegars used as MLs improved the safety and quality of meat at different levels. •Marination liquids (MLs) were prepared using organic fruit vinegars.•The effects of MLs on safety and quality of meat were examined.•The most effective treatment against pathogens was ML including rosehip vinegar (MLR).•The most sensitive pathogen to MLs was L. monocytogenes.•Hardness value of the meat samples was effectively reduced by MLR.