İncili Canan Akdeniz, Karatepe Pınar, Akgöl Müzeyyen, Tekin Ali, İncili Gökhan Kürşad, Hayaloğlu Ali Adnan
Department of Pathology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey.
Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey.
Meat Sci. 2023 Nov;205:109305. doi: 10.1016/j.meatsci.2023.109305. Epub 2023 Aug 4.
The current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. enteritidis, and Listeria monocytogenes. The strip loins were marinated with five different concentrations (10%, 25%, 50%, 75%, and 100%) of pickle juice at 4 °C for 24 h. A total of 4 organic acids, 23 phenolic and flavonoid compounds, and 69 volatiles were identified in the pickle juice. The TPC, ABTS, and FRAP values of the pickle juice were found to be 184.24 ± 33.28 GAE/L, 44.48 ± 0.41 mg TEAC/L, and 2.79 ± 0.01 mM FE/L, respectively. The MIC and inhibition zones were recorded between 7.81 and 12.50% and 8.25-13.80 mm against pathogenic bacteria, respectively. The textural properties of the strip loins marinated with 100% pickle were improved compared to the control (P < 0.05). Moreover, this concentration decreased the number of pathogens in strip loins, ranging between 1.07 and 2.77 log CFU/g (P < 0.05). Regarding sensory attributes, the strip loins marinated with 50% and 100% pickle juice had higher scores compared to the non-marinated samples. The results of this study indicated that pickle juice can be evaluated as a marinade to improve the microbiological quality and textural properties of strip loins.
本研究旨在对自制发酵泡菜汁进行表征，并评估其作为腌制剂对猪里脊肉的物理化学、微生物、质地特性、微观结构和感官属性的影响。进行了有机酸、酚类、黄酮类、挥发性成分、总酚含量（TPC）和体外抗氧化能力（ABTS和FRAP）分析。此外，还测定了泡菜汁对大肠杆菌O157:H7、鼠伤寒沙门氏菌、肠炎沙门氏菌和单核细胞增生李斯特菌的最低抑菌浓度（MIC）和抑菌圈直径。将猪里脊肉在4℃下用五种不同浓度（10%、25%、50%、75%和100%）的泡菜汁腌制24小时。在泡菜汁中总共鉴定出4种有机酸、23种酚类和黄酮类化合物以及69种挥发性成分。泡菜汁的TPC、ABTS和FRAP值分别为184.24±33.28 GAE/L、44.48±0.41 mg TEAC/L和2.79±0.01 mM FE/L。对病原菌的MIC和抑菌圈分别记录在7.81%至12.50%和8.25 - 13.80毫米之间。与对照组相比，用100%泡菜汁腌制的猪里脊肉的质地特性得到改善（P<0.05）。此外，该浓度降低了猪里脊肉中的病原菌数量，范围在1.07至2.77 log CFU/g之间（P<0.05）。在感官属性方面，用50%和100%泡菜汁腌制的猪里脊肉得分高于未腌制的样品。本研究结果表明，泡菜汁可作为一种腌制剂来改善猪里脊肉的微生物质量和质地特性。
