Ispitivanje uticaja mariniranja na rast Salmonella vrsta u mesu brojlera / Influence of marination on Salmonella spp. growth in broiler meat

Contemporary lifestyle has led to increased demand for meat products, that beside heat treatment does not require additional preparation in the household. One such product is a marinated meat. Marinating provides many benefits for both producers and consumers. Traditionally, meat has been marinated in order to improve the taste, consistency and shelflife of the meat. What will be the effects of marination depends on the type of marinade and the quality of meat as a raw material as well. Industrial marination aims, above all, to improve the technological and sensory characteristics of meat. For this purpose, the most commonly used are alkaline marinades prepared from water, table salt and phosphate. Due to an increase in the pH value of meat, these marinades allow greater water uptake in muscle, which eventually increases yield and juiciness of meat. Moreover, the phosphate salts used for the preparation of marinades are not considered as antimicrobials. Therefore, more attention is paid to influence of different phosphates and their combinations with organic acid salts and other ingredients on the microbiological status and quality of meat. Chicken meat, compared to other types of meat, has many advantages. However, chicken meat is one of the most commonly identified source of Salmonella outbreaks in humans and cause of poisoning commonly referred to Salmonella Enteritidis and Salmonella Typhimurium. Moreover, the only legislation defined safety criteria for semi- processed meat, which is the marinated chicken meat, is the absence of Salmonella spp. Therefore, it is scientifically and professionally justified to investigate the influence of marination on the growth and survival of Salmonella species in broiler meat, as it is conducted in this study. Furthermore, research in the framework of this dissertation, was aimed to demonstrate the influence of marination on microbiological indicators of hygienic status and shelf- life of meat, as well as the chemical and physical and chemical parameters of broiler meat quality. For an experiment, there were four groups of broiler breast meat to be formed, which prior to salting or marination were inoculated with mixed culture of different Salmonella serotypes. First, control group (I) of samples was salted in a solution of 6% table salt, the second group (II) was marinated in a solution of 6% table salt and 2% phosphate, the third group (III) was marinated in a solution of 6% table salt and 2% citrate and the fourth group (IV) was marinated in a solution of 6% table salt, 1% phosphate and 1% citrate. Bacteriological status as well as, chemical, physical and chemical features and overall odour acceptability of salted and marinated broiler meat were monitored during the nine days of storage under aerobic conditions at 4±1°C. Based on researching made, it is concluded that salting, and marination in particular, of broiler meat had no significant effect on the protein and fat content, but caused a decrease in water and an increase in ash and salt content. Also, these procedures affect the reduction of aw value of broiler meat. The largest increase in the total count during storage among all the studied bacteria groups, was found in aerobic mesophilic bacteria and then in enterobacteria group. Growth of Salmonella species in all broiler meat samples was the weakest comparing other groups of bacteria. Intense increase in the count of Salmonella species was observed from the sixth to ninth day of storage, and other groups of bacteria grew from zero to sixth day of storage, in all samples. The content of total volatile nitrogen was significantly increased after three days of storage and was less pronounced in salted samples of broiler meat compared to samples that are marinated. On the ninth day of storage the content of total volatile nitrogen in marinated broiler meat was above the recommended values for chicken meat. At the beginning and all testing days pH value was significantly higher in samples of marinated broiler breast meat compared to samples treated with only saline solution. Sensory mark of the overall odour acceptability of broiler meat, at the end of the storage, was significantly higher in samples that have been salted, while marinated meat samples had sensory mark of the overall odour acceptability less than satisfactory.