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See detailIn vitro evaluation of the competing effect of Carnobacterium maltaromaticum isolated from vacuum packed meat against food pathogens
Maia Danielski, Gabriela ULiege; Didimo Imazaki, Pedro Henrique ULiege; Daube, Georges ULiege et al

Conference (2017, August 15)

Foodborne disease outbreaks are one of the leading causes of infections, hospitalizations and deaths provoked by pathogenic bacteria including Escherichia coli O157:H7, Listeria monocytogenes and ... [more ▼]

Foodborne disease outbreaks are one of the leading causes of infections, hospitalizations and deaths provoked by pathogenic bacteria including Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. Carnobacterium maltaromaticum is a lactic acid bacteria, which could prevent the growth of pathogens in refrigerated food. The aim of this study was to determine the bioprotective potential of three strains of C. maltaromaticum isolated from chilled vacuum packed beef. They were tested in vitro against the pathogens described above. The results indicate that the selected strains have an antilisterial activity, which is optimized at low temperatures. Moreover, when the strains were combined with EDTA it was observed a slight, but significant, inhibition of the gram-negative bacteria used in this study. [less ▲]

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See detailInfluence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef
Didimo Imazaki, Pedro Henrique ULiege; Teixeira Gonçalves, André ULiege; Krantz, Mike et al

Conference (2016, December 08)

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three ... [more ▼]

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three longissimus dorsi of Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). The sensitivity of samples to pigment oxidation was influenced by the packaging during display. Aging time and packaging during display influenced lipid oxidation. Twenty-one days of aging allowed to achieve the maximum tenderness observed and would be compatible with a subsequent 12-day display under vacuum. A 12-day display period under shrinkable film is largely beyond the shelf life of meat under this condition. This study contributes new knowledge about Belgian Blue beef behavior when it is wet or dry aged. Further research will be conducted to study the microbiological quality of these meats. [less ▲]

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See detailWet-aging vs. Dry-aging : influence sur la tendreté et la stabilité oxydative des viandes Charolaises
Didimo Imazaki, Pedro Henrique ULiege; Teixeira Gonçalves, André ULiege; Krantz, Mike et al

Poster (2016, November)

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (7, 28, 49 and 70 days) on tenderness, color and lipid stability of Charolais beef. Three longissimus ... [more ▼]

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (7, 28, 49 and 70 days) on tenderness, color and lipid stability of Charolais beef. Three longissimus dorsi of Charolais cows were dry- or wet-aged for up to 70 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). No difference in tenderness was observed between the two aging techniques. The sensitivity of samples to oxidation was influenced by the aging technique (wet-aging > dry-aging). For the studied samples, aging beyond 28 days could be considered excessive from an organoleptical point of view. [less ▲]

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See detailEffect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef
Didimo Imazaki, Pedro Henrique ULiege; Teixeira Gonçalves, André ULiege; Krantz, Mike et al

Poster (2016, October 21)

The aim of this study was to compare the effect of aging technique (dry-aging and wet-aging), aging time (0, 21, 42 and 63 days) and packaging during display (vacuum and shrinkable film wrapping) on pH ... [more ▼]

The aim of this study was to compare the effect of aging technique (dry-aging and wet-aging), aging time (0, 21, 42 and 63 days) and packaging during display (vacuum and shrinkable film wrapping) on pH, tenderness, pigment and lipid stability of beef. Three longissimus dorsi muscles from two Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks and repackaged in vacuum bags or shrinkable film, and stored during 4 days at 4 °C + 8 days at 8 °C (simulated retail display). The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler shear force), color (CIE L*a*b*), myoglobin oxidation (K/S 572/525 ratio) and lipid oxidation (TBARS). The aging technique and the packaging during simulated retail display had an effect on pH (dry-aging > wet-aging, P < 0.05; shrinkable film > vacuum, P < 0.05). An increase of tenderness was observed during the first 21 days of aging (P < 0.05). The sensitivity of samples to pigment oxidation was influenced by the packaging during display (shrinkable film > vacuum, P < 0.05). Aging time and packaging during display increased lipid oxidation (42 and 63 > 0 and 21 days, P < 0.05; plastic wrap > vacuum, P < 0.05). This study contributes new knowledge about Belgian Blue beef behavior whether it is wet- or dry-aged. Further research will be conducted to study the antioxidant capacity of these meats in order to better understand the oxidation process. [less ▲]

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See detailSensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives
Didimo Imazaki, Pedro Henrique ULiege; Jacques-Houssa, Charlotte ULiege; Kergourlay, Gilles ULiege et al

Conference (2015, December 02)

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to ... [more ▼]

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with potentially biopreservative strains of Carnobacterium maltaromaticum. Three different strains of C. maltaromaticum (lab. ref.: CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high-O2 atmosphere. After 8 days of storage, non inoculated samples (blank) were perceived as having the best studied sensory descriptors. The samples inoculated with strain CM_827 had a sensory quality very close to the blank. After 10 days of storage, samples inoculated with the strain CM_827 at 104 UFC/g received the highest scores for appearance and color. This study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827. [less ▲]

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See detailEvaluation of the sensory quality of beef patties inoculated with Carnobacterium maltaromaticum strains with biopreservative potential
Didimo Imazaki, Pedro Henrique ULiege; Jacques-Houssa, Charlotte ULiege; Kergourlay, Gilles ULiege et al

Conference (2015, October 16)

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to ... [more ▼]

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with potentially biopreservative strains of Carnobacterium maltaromaticum. Three different strains of C. maltaromaticum (lab. ref.: CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high-O2 atmosphere. After 8 days of storage, non inoculated samples (blank) were perceived as having the best studied sensory descriptors. The samples inoculated with strain CM_827 had a sensory quality very close to the blank. After 10 days of storage, samples inoculated with the strain CM_827 at 104 UFC/g received the highest scores for appearance and color. This study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827. [less ▲]

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See detailSensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives
Didimo Imazaki, Pedro Henrique ULiege; Jacques-Houssa, Charlotte ULiege; Kergourlay, Gilles ULiege et al

Poster (2015, August)

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to ... [more ▼]

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with strains of C. maltaromaticum with potential as biopreservatives. Three different strains of C. maltaromaticum (CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high O2 atmosphere. This preliminary study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827. [less ▲]

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See detailMorphological and functional characterization of Carnobacterium maltaromaticum isolated from vacuum-packed beef with long shelf life
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Ndedi Ekolo, François ULiege et al

Poster (2015, June 17)

Temperatures near the freezing point of meat (−1.5 °C), associated with vacuum packaging, allows the preservation of this product up to several months, which makes possible the meat trade across the ... [more ▼]

Temperatures near the freezing point of meat (−1.5 °C), associated with vacuum packaging, allows the preservation of this product up to several months, which makes possible the meat trade across the planet without resorting to freezing. Other the type of packaging and the storage temperature, the shelf-life of meat is directly related to its initial microbiological ecosystem and its evolution. Carnobacterium maltaromaticum is a lactic acid bacterium, and many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or genera of bacteria. In this way, the presence of certain lactic acid bacteria adapted to a low temperature in fresh meat could extend the shelf life and improve the microbial stability and safety of this product. The aim of this study was to perform a morphological and functional characterization of a C. maltaromaticum strain (lab. ref. CFAUS2/DLC/4/E1) with potential bioprotective effect isolated from commercial vacuum packaged long shelf life beef. The morphological, biochemical and enzymatic profiles, the influence of different temperatures and atmospheres, and the microbial stability of fresh beef inoculated with the C. maltaromaticum strain were evaluated. Morphological, biochemical and enzymatic profiles of the isolated C. maltaromaticum strain were similar to those of two reference strains (LMG 11393 and LMG 22902). The evaluation of the influence of different atmospheres showed that the growth of C. maltaromaticum was the slowest in an atmosphere containing 70 % O2 and 30 % CO2. Vacuum packaging is therefore more suitable for the growth of this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat. The functional characterization of this strain will be further pursued by genotypic characterization and its potential bioprotective effect will also be studied. [less ▲]

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See detailEstrogenic Evaluation and Organochlorine Identification in Blubber of North Sea Harbour Porpoise (Phocoena phocoena) Stranded on the North Sea Coast
Didimo Imazaki, Pedro Henrique ULiege; Brose, François ULiege; Jauniaux, Thierry ULiege et al

in BioMed Research International (2015), 2015(Article ID 438295), 13

Thirteen individual organochlorine compounds at 3 concentrations (80, 400, and 2000 ng/mL culture medium), as well as mixtures, were assayed for the estrogen receptor (ER) activation or inhibition, using ... [more ▼]

Thirteen individual organochlorine compounds at 3 concentrations (80, 400, and 2000 ng/mL culture medium), as well as mixtures, were assayed for the estrogen receptor (ER) activation or inhibition, using a luciferase reporter gene assay (RGA). None of the PCB 138, 153, or 180 or their mixture induced a response in the RGA. o,p'-DDT was the most potent xenoestrogen fromthe DDT group, inducing a response already at 80 ng/mL. From the HCH and HCB group, only 𝛽-HCH (at 400 and 2000 ng/mL) and 𝛿-HCH (at 2000 ng/mL) displayed estrogenic activities.These 13 organochlorines were determined by GC-MS in 12 samples of North Sea harbor porpoise blubber. The PCBs were the main contaminants. Within each group, PCB 153 (6.0 × 102∼4.2 × 104 𝜇g/kg), p,p'- DDE (5.1 × 102∼8.6 × 103 𝜇g/kg), and HCB (7.6 × 101∼1.5 × 103 𝜇g/kg) were the compounds found in highest concentrations.The hormonal activity of the porpoise blubber samples was also assayed in RGA, where two samples showed estrogenic activity, seven samples showed antiestrogenic activity, and one sample showed both estrogenic and antiestrogenic activity. Our results suggest that the 13 POPs measured by GC-MS in the samples cannot explain alone the estrogenicity of the extracts. [less ▲]

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See detailImpact of aging technique, muscle and previous vacuum storage time on oxidative stability of beef packaged under high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULiege; Douny, Caroline ULiege; Scippo, Marie-Louise ULiege et al

Conference (2014, December 11)

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid ... [more ▼]

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C. The following parameters were evaluated at different intervals: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with catalase activity, and no association could be established with the alpha-tocopherol content. [less ▲]

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See detailStabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse
Didimo Imazaki, Pedro Henrique ULiege; Douny, Caroline ULiege; Scippo, Marie-Louise ULiege et al

in Viandes et Produits Carnés (2014, November)

The aim of this study was to evaluate the physico-chemical stability of Belgian Blue beef packaged under high-oxygen atmosphere as a function of a previous aging technique (wet-aging in vacuum conditions ... [more ▼]

The aim of this study was to evaluate the physico-chemical stability of Belgian Blue beef packaged under high-oxygen atmosphere as a function of a previous aging technique (wet-aging in vacuum conditions vs. carcass-aging). Two muscles (longissimus dorsi vs. rectus femoris) were studied. After a seven-day wet- or carcass-aging step, muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. Each 14 days, part of these samples was repackaged under modified atmosphere (70 % O2:30 % CO2), and stored during 7 days at +4 °C. The following parameters were evaluated: color, metmyoglobin %, metmyoglobin reducing activity, fat content, fatty acid profile, lipid oxidation, antioxidant enzyme activities and alpha-tocopherol content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. [less ▲]

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See detailImpact of aging technique and muscle on oxidative stability of beef packaged under high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Thimister, Jacqueline ULiege et al

Poster (2014, October 17)

Two common approaches for beef aging are wet-aging and carcass-aging. Wet-aging refers to meat aged in a sealed vacuum package at refrigerated temperatures, while carcass aged at controlled temperatures ... [more ▼]

Two common approaches for beef aging are wet-aging and carcass-aging. Wet-aging refers to meat aged in a sealed vacuum package at refrigerated temperatures, while carcass aged at controlled temperatures and humidity is defined as carcass-aging. Carcass-aging is an ancient process used nowadays to produce beef characterized by its superior quality. The meat conservability is influenced by its sensitivity to oxidative process which can vary from one muscle to another. The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on colour and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C in order to simulate retail conditions. The following parameters were evaluated: colour (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of high-oxygen atmosphere repacked meat cuts to oxidation was influenced by the aging technique (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with muscle catalase activity, and no association could be established with the alpha-tocopherol content. [less ▲]

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See detailEvaluation of morphological and functional characteristics of Carnobacterium maltaromaticum isolated from vacuum-packaged beef with long shelf life
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Ndedi Ekolo, François ULiege et al

Poster (2014, October 17)

Carnobacterium maltaromaticum is a lactic acid bacterium, and many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or ... [more ▼]

Carnobacterium maltaromaticum is a lactic acid bacterium, and many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or genera of bacteria. The presence of certain lactic acid bacteria adapted to a low temperature in fresh meat could extend the shelf life and improve the microbial stability and safety of this product. The aim of this study was to perform a morphological and functional characterization of a C. maltaromaticum strain with a potential bioprotective effect isolated from vacuum packaged beef with very long shelf life. The morphological, biochemical and enzymatic profiles, the influence of different temperatures and atmospheres, and the microbial stability of fresh beef inoculated with the C. maltaromaticum strain were evaluated. The isolated C. maltaromaticum strain presented similar morphological, biochemical and enzymatic profiles as those of two reference strains (LMG 11393 and LMG 22902). Among the studied conditions, a temperature of +12 °C and an atmosphere poor in oxygen were optimal for the growth of C. maltaromaticum. Vacuum packing is therefore suitable for this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat stored under N2. The functional characterization of this isolate will be further pursued by a genotypic characterization. Special attention will be taken to study its bioprotective properties. [less ▲]

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See detailCarnobacterium maltaromaticum isolated from vacuum-packed beef with long shelf life: morphological and functional characterization
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Ndedi Ekolo, François et al

Poster (2014, September)

This study was conducted as part of a research project on meat conservability, in particular vacuum packaged beef displaying very long shelf lives at a temperature close to the freezing point, and its ... [more ▼]

This study was conducted as part of a research project on meat conservability, in particular vacuum packaged beef displaying very long shelf lives at a temperature close to the freezing point, and its objective was to perform a morphological and functional characterization of C. maltaromaticum with potential bioprotective effect isolated from vacuum packaged long shelf life beef. The isolated C. maltaromaticum strain presented similar morphological, biochemical and enzymatic profiles as those of two reference strains (LMG 11393 and LMG 22902). Among the studied conditions, a temperature of +12 °C and an atmosphere poor in oxygen (100 % N2) were the optimal conditions for the growth of C. maltaromaticum. Nevertheless, growth on lower temperatures is also possible. After inoculation of beef samples with C. maltaromaticum and 7 days of storage under vacuum at −1 °C, no effect was observed on the total viable count and on the count of lactic acid bacteria. A reduction of Pseudomonas sp. and Brochothrix thermosphacta was observed during the first week of storage under vacuum conditions. After 7 days of subsequent storage of the same samples under modified atmosphere at +4 °C, the inoculant favored the growth of B. thermosphacta and inhibited the growth of Enterobacteriaceae under 100 % N2. No effect of the inoculant was observed when an atmosphere rich in oxygen was applied. The evaluation of the influence of different atmospheres showed that the growth of C. maltaromaticum was slower in an atmosphere containing O2 and CO2. Long-term storage under vacuum at low temperatures are therefore suitable for the growth of this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat stored under N2. The functional characterization of this strain will be further pursued by genotypic characterization. Special attention will be taken to study its bioprotective properties. [less ▲]

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See detailInfluence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Thimister, Jacqueline ULiege et al

Poster (2014, August)

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid ... [more ▼]

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C. The following parameters were evaluated at different intervals: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with catalase activity, and no association could be established with the alpha-tocopherol content. [less ▲]

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See detailMorphological and functional characterization of Carnobacterium maltaromaticum isolated from vacuum-packed beef with long shelf life
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Ndedi Ekolo, François et al

Poster (2014, August)

The aim of this study was to perform a morphological and functional characterization of a Carnobacterium maltaromaticum strain with a potential bioprotective effect isolated from vacuum packaged long ... [more ▼]

The aim of this study was to perform a morphological and functional characterization of a Carnobacterium maltaromaticum strain with a potential bioprotective effect isolated from vacuum packaged long shelf life beef. The morphological, biochemical and enzymatic profiles, the influence of different temperatures and atmospheres, and the microbial stability of fresh beef inoculated with the C. maltaromaticum strain were evaluated. The isolated C. maltaromaticum strain presented similar morphological, biochemical and enzymatic profiles as those of two reference strains (LMG 11393 and LMG 22902). The growth of C. maltaromaticum was slower in an atmosphere containing O2 and CO2. Vacuum packing is therefore suitable for this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat stored under N2. The functional characterization of this isolate will be further pursued by a genotypic characterization to better understand its potential bioprotective effect. [less ▲]

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See detailEvaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Taminiau, Bernard ULiege et al

Conference (2013, December 10)

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature, by using a metagenomic ... [more ▼]

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature, by using a metagenomic approach. Metagenomic analyzes revealed that the origin, atmosphere and temperature conditions influenced the selection of the predominant flora. Vacuum-packaged British samples presented higher concentrations of Lactobacillus algidus at the begging of the experiment than Belgian samples. Furthermore, the development of Lactobacillus algidus was favored in British and Belgian samples preserved under vacuum at −1 °C, while a predominance of Lactococcus piscium was observed for samples stored at +4 °C. These microorganisms have already been isolated from beef, but taking into account that the knowledge about these two species is currently limited, it is still not possible to state if the conservability of the tested samples was influenced by the presence of these bacteria. Moreover, storage under modified atmosphere favored the development of Leuconostoc gasicomitatum in both British and Belgian samples. This specie is often associated with spoilage of cold-stored modified-atmosphere-packaged (MAP) nutrient-rich foods. This result can partially explain the short shelf-life of the samples once they are stored under this condition. Metagenomics showed to be a useful tool to study the microbial population of a complex matrix since some of the identified genera could not have grown or have grown slowly in culture media commonly used. In addition, it helped to clarify the evolution of the bacterial ecosystem associated to meat during its storage. [less ▲]

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See detailInfluence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Thimister, Jacqueline ULiege et al

Poster (2013, December 10)

The aim of this study was to evaluate the effect of two breeds (Belgian Blue vs. Limousin) and previous storage time in vacuum conditions on color and lipid stability of meat packaged in high-oxygen ... [more ▼]

The aim of this study was to evaluate the effect of two breeds (Belgian Blue vs. Limousin) and previous storage time in vacuum conditions on color and lipid stability of meat packaged in high-oxygen atmosphere. Limousin meat samples of this study presented a higher sensitivity to myoglobin and lipid oxidation than Belgian Blue samples. The higher content of fat in those samples was one of the factors that could explain this higher sensitivity. Lipid oxidation and myoglobin oxidation appear to be linked, and further studies to understand the interaction between both processes are still needed. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and also for developing strategies (e.g. antioxidant supplementation) to maintain sensory qualities. [less ▲]

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See detailBacterial diversity and its evolution during storage of fresh beef from different origins under different atmosphere and temperature conditions
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Taminiau, Bernard ULiege et al

Poster (2013, October 11)

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature. Two batches of three vacuum ... [more ▼]

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature. Two batches of three vacuum packed striploins from United Kingdom and Belgium were obtained from a food wholesaler located in the Walloon Region. Fifteen days after slaughter, the striploins were sliced and individually kept under vacuum for 30 days: i) at −1 °C; ii) at +4 °C and iii) at −1 °C for 15 days and then at +4 °C for 15 days. The bacterial diversity was evaluated by metagenomic approach 15, 30 and 45 days after slaughter. Furthermore, each 15 days part of the vacuum packed striploin slices were repacked under modified atmosphere (70 % O2/30 % CO2), stored at +4 °C for 2 days and at +8 °C for 5 days, and then analyzed. Metagenomic analysis revealed a selection of the initial flora depending on atmosphere and temperature conditions. The development of Lactobacillus algidus was favored in samples preserved under vacuum at −1 °C, while a predominance of Lactococcus piscium was observed for samples stored at +4 °C. Moreover, storage under modified atmosphere favored the development of Leuconostoc gasicomitatum. These microorganisms have already been isolated from beef, but no study has evaluated their role in food conservation. The next step of this study will be to isolate and characterize strains of Lactobacillus algidus from meat and to assess their bioprotective potential. [less ▲]

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See detailInfluence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Thimister, Jacqueline ULiege et al

Poster (2013, August 20)

The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previous vacuum storage time on color and lipid stability of meat packaged in high-oxygen atmosphere. Vacuum ... [more ▼]

The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previous vacuum storage time on color and lipid stability of meat packaged in high-oxygen atmosphere. Vacuum packaged striploins from Belgian Blue and Limousin cows were stored at −1 °C and +4 °C for up to 60 days and analyzed. Part of these samples were repackaged under modified atmosphere – 70 % O2/30 % CO2 – at different times, stored 2 days at +4 °C and 5 d at +8 °C, and then analyzed. The following parameters were evaluated: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS) and fat content. Color measurement and metmyoglobin % determination showed greater pigment stability in Belgian Blue samples than in Limousin. Belgian Blue also presented higher lipid stability (TBARS). A positive correlation between pigment oxidation and lipid oxidation was highlighted. The greater amount of fat in meat of Limousin could partially explain its higher sensitivity to oxidation. Nevertheless, other factors may be involved in oxidative stability such as metmyoglobin reducing activity and antioxidant capacity. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and for developing strategies to maintain sensory qualities. [less ▲]

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