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1.
Crit Rev Food Sci Nutr ; 62(27): 7650-7658, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-33905272

RESUMO

Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter and Vibrio. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce < 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (> 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.


Assuntos
Microbiologia de Alimentos , Listeria monocytogenes , Antibacterianos/farmacologia , Contagem de Colônia Microbiana , Carne , Temperatura
2.
Int J Food Sci Nutr ; 66(8): 887-94, 2015.
Artigo em Inglês | MEDLINE | ID: mdl-26576657

RESUMO

The effects of salting-ripening, canning and marinating processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita) were evaluated (p = 0.01), with emphasis on long-chain polyunsaturated fatty acids. Fresh anchovy showed a high proportion of PUFAs (∼45 g/100 g total lipid) with an eicosapentaenoic (EPA) + docosahexaenoic (DHA) content of 27.08 g/100 g total lipid. The salting-ripening process led to the largest changes in the chemical composition and the fatty acid profile, which resulted in a reduction of ∼70% on the total EPA and DHA contents (g/100 g edible portion). Contrary, canned and marinated anchovy presented a fatty acid profile similar to that of fresh anchovy. The use of vegetable oil as covering liquid led to final products with increased ω-6 PUFAs content. Despite the modifications observed, the total amount of essential EPA and DHA fatty acids provided by these products remained high compared with values reported in literature for other foods.


Assuntos
Ácidos Docosa-Hexaenoicos/química , Ácido Eicosapentaenoico/química , Óleos de Peixe/química , Conservação de Alimentos , Animais , Fenômenos Químicos , Ácidos Graxos Ômega-6/química , Peixes , Análise de Alimentos , Manipulação de Alimentos , Óleos de Plantas/química
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