TY - JOUR
T1 - Functionality of liquid smoke as an antimicrobial in cooked meat products
T2 - Liquid smoke suppresses spoilage-related lactic acid bacteria
AU - Takeda, Shiro
AU - Uchiyama, Jumpei
AU - Sugita, Kazutoshi
AU - Enomoto, Hirofumi
AU - Ahhmed, Abdulatef M.
AU - Kinoshita, Yuki
AU - Mizunoya, Wataru
AU - Arima, Yoshitaka
AU - Sakata, Ryoichi
N1 - Funding Information:
Acknowledgements We thank Ms. Mizuki Hagita, Ms. Yui Kato, and Ms. Chiharu Takagi (Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University) for their technical assistance in this study. This study was supported by the JSPS KAKENHI Grant?in?Aid for Young Scientists Number 18K13024 and Scientific Research (B) Number 19H03109, and the Ito Foundation Research Grant (2019).
Publisher Copyright:
© 2021 Japanese Society for Food Science and Technology. All rights reserved.
PY - 2021
Y1 - 2021
N2 - 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.
AB - 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.
KW - Antimicrobial activity
KW - Lactic acid bacteria
KW - Liquid smoke
KW - Meat products
KW - Spoilage
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U2 - 10.3136/fstr.27.759
DO - 10.3136/fstr.27.759
M3 - Article
AN - SCOPUS:85118290686
SN - 1344-6606
VL - 27
SP - 759
EP - 768
JO - Food Science and Technology Research
JF - Food Science and Technology Research
IS - 5
ER -