Effects of Camu-Camu (Myrciaria dubia ) Powder on the Physicochemical and Kinetic Parameters of Deteriorating Microorganisms and Salmonella enterica Subsp. enterica Serovar Typhimurium in Refrigerated Vacuum-Packed Ground Beef

Jorge Luiz da Silva, Vasco Cadavez, José M. Lorenzo, Eduardo Eustáquio de Souza Figueiredo and Ursula Gonzales-Barron
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Jorge Luiz da Silva: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança (IPB), Campus of Santa Apolónia, 5300-253 Braganza, Portugal
Vasco Cadavez: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança (IPB), Campus of Santa Apolónia, 5300-253 Braganza, Portugal
José M. Lorenzo: Meat Technology Centre Foundation of Galicia, Technologic Park of the Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Eduardo Eustáquio de Souza Figueiredo: Federal University of Mato Grosso (UFMT), Cuiabá, MT 78060-900, Brazil
Ursula Gonzales-Barron: Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança (IPB), Campus of Santa Apolónia, 5300-253 Braganza, Portugal

Agriculture, 2021, vol. 11, issue 3, 1-14

Abstract: This study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP ( w / w ), vacuum-packed as 10 g portions, and stored at 5 °C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg −1 . No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day −1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day −1 ) compared to the control (1.21 log CFU·day −1 ). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different ( p < 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation.

Keywords: camu-camu powder; meat; pH; S. enterica ser. Typhimurium; spoilage bacteria; TBARS (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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