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Incorporation of nisin into a meat binding system to inhibit bacteria on beef surfaces
Author(s) -
Catherine N. Cutter,
Gregory R. Siragusa
Publication year - 1998
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1998.00381.x
Subject(s) - nisin , food science , bacteriocin , food spoilage , bacteria , lean meat , chemistry , meat spoilage , vacuum packing , food preservation , biology , genetics
In two separate experiments, the bacteriocin, nisin, was incorporated into a commercially available meat binding system (Fibrimex ® ) and applied to meat surfaces as a way of inhibiting the meat spoilage organism, Brochothrix thermosphacta during extended refrigerated storage. In experiment 1, pre‐rigor lean beef carcass tissue (BCT) was inoculated with B. thermosphacta , left untreated (U), treated with 10 μg ml −1 nisin (N), Fibrimex ® (F) or Fibrimex ® containing 10 μg ml −1 nisin (FN), held aerobically at 4 °C for up to 7 d, and populations of B. thermosphacta and nisin activity determined. Experiment 2 determined the effects of the same treatments but on post‐rigor, frozen and thawed lean BCT that was inoculated, vacuum‐packaged, and stored at 4 °C for up to 14 d. In both experiments, N‐ and FN‐treated tissues exhibited significantly lower populations of B. thermosphacta compared to U‐ and F‐treated tissues, for the duration of refrigerated storage. Nisin activity was detected up to 7 d in N‐ and FN‐treated samples from experiment 1. However, activity was detected only to days 0 and 2 in FN‐ and N‐treated samples, respectively, from experiment 2. These studies indicate that the addition of a bacteriocin to a meat binding system and application to meat surfaces may be useful in reducing undesirable bacteria in restructured meat products.