Skip to main content
SpringerLink
Log in

Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

In this study, bacteriocin “BacTN635” was used to maintain quality and extend shelf life of refrigerated turkey meat sausage. Connections between lipid and protein oxidations and instrumentally textural changes using Bayesian networks during storage of turkey meat sausage were also studied. BacTN635 slowed down metmyoglobin and carbonyl group accumulation and delayed the disappearance of sulphydryl proteins (P < 0.05) in turkey meat sausage. This bacteriocin led to a decrease in primary and secondary lipid oxidation (P < 0.05) and enhanced texture characteristics of sausage by reducing hardness (P < 0.05) and controlling the elasticity lose during refrigeration. We have also investigated the correlations between protein and lipid oxidation and instrumentally measured the parameters of turkey meat sausage treated by BacTN635. The developed model, based on Bayesian network techniques, can automatically learn emerging models in data to explain protein and lipid oxidation and texture modification relationships. Equally, sensorial parameters were used for constructing regression models to predict overall acceptability. In conclusion, BacTN635 could be a promising tool for extending the safety and quality of refrigerated turkey meat sausage. This bacteriocin could be a strong candidate for future applications in a wide range of meat products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Batifoulier, F., Mercier, Y., Gatellier, P., & Renerre, M. (2002). Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle. Meat Science, 61(4), 389–395.

    Article  CAS  Google Scholar 

  • Benson, M. (2015). Bayesian Networks Handbook. Clanrye International.

  • Bonilla, J., Vargas, M., Atares, L., & Chiralt, A. (2014). Effect of chitosan essential oil film on the storage-keeping quality of pork meat products. Food and Bioprocess Technology, 7(8), 2443–2450.

    Article  CAS  Google Scholar 

  • Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., & Richardson, R. I. (2006). Flavour perception of oxidation in beef. Meat Science, 72(2), 303–311.

    Article  CAS  Google Scholar 

  • Cando, D., Moreno, H. M., Tovar, C. A., Herranz, B., & Borderías, A. J. (2014). Effect of high pressure and/or temperature over gelation of isolated hake myofibrils. Food and Bioprocess Technology, 7(11), 3197–3207.

    Article  CAS  Google Scholar 

  • Chacon, P. A., Buffo, R. A., Richard, A., & Holley, R. A. (2006). Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef. International Journal of Food Microbiology, 107(3), 231–237.

    Article  CAS  Google Scholar 

  • Chakchouk, A., Smaoui, S., Sellem, I., Najah, S., Karray, I., & Mellouli, L. (2016). Bio-preservative efficacity of bacteriocin BacFL31 in raw ground turkey meat: correlation between oxidative stability, microbiological and sensory qualities. Biocontrol Science, In Press.

  • Chen, L., Zhou, G. H., & Zhang, W. G. (2015). Effects of high oxygen packaging on tenderness and water holding capacity of pork through protein oxidation. Food and Bioprocess Technology, 8(11), 2287–2297.

    Article  CAS  Google Scholar 

  • Chen, Q., Kong, B., Han, Q., Xia, X., & Xu, L. (2017). The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development. LWT - Food Science and Technology, 77, 389–396.

    Article  CAS  Google Scholar 

  • Coventry, M. J., Muirhead, K., & Hickey, M. W. (1995). Partial characterisation of pediocin PO2 and comparison with nisin for biopreservation of meat products. International Journal of Food Microbiology, 26(2), 133–145.

    Article  CAS  Google Scholar 

  • de Avila Dolores Romero, M., Cambero, M., Ordonez, J. A., de la Hoz, L., & Herrero, A. M. (2014). Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA). Meat Science, 98(2), 310–315.

    Article  Google Scholar 

  • Delles, R. M., & Xiong, Y. L. (2014). The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere. Meat Science, 97(2), 181–188.

    Article  CAS  Google Scholar 

  • Estévez, M., Ventanas, S., & Cava, R. (2005). Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: effect on colour and texture deterioration. Journal of Food Science, 70(7), 427–432.

    Article  Google Scholar 

  • Eymard, S., Carcouet, E., Rochet, M. J., Dumay, J., Chopin, C., & Genot, C. (2005). Development of lipid oxidation during manufacturing of horse mackerel surimi. Journal of the Science of Food and Agriculture, 85(10), 1750–1756.

    Article  CAS  Google Scholar 

  • Ganhão, R., Morcuende, D., & Estévez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage. Meat Science, 85(3), 402–409.

    Article  Google Scholar 

  • Gianelli, M. P., Salazar, V., Mojica, L., & Friz, M. (2012). Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile. Brazilian Archives of Biology and Technology, 55(4), 603–612.

    Article  Google Scholar 

  • Hur, S. J., Lee, S. Y., & Lee, S. J. (2014). Effects of biopolymers encapsulations on the lipid digestibility of emulsion-type sausages using a simulated human gastrointestinal digestion mode. Food and Bioprocess Technology, 7(8), 2198–2206.

    Article  CAS  Google Scholar 

  • Jiménez-Martín, E., Pérez-Palacios, T., Carrascal, J. R., & Rojas, T. A. (2016). Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality. Food and Bioprocess Technology, 9(2), 285–297.

    Article  Google Scholar 

  • Juntachote, T., Berghofer, E., Siebenhandl, S., & Bauer, F. (2006). The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Science, 72(3), 446–456.

    Article  CAS  Google Scholar 

  • Lu, H., Luo, Y., & Feng, L. (2014). Effects of hydrolysates from silver carp (Hypophthalmichthys molitrix) scales on rancidity stability and gel properties of fish products. Food and Bioprocess Technology, 7(8), 2178–2188.

    Article  CAS  Google Scholar 

  • Lupo, C., Le Bouquin, S., Balaine, L., Michel, V., Peraste, J., Petetin, I., Colin, P., Jouffe, L., & Chauvin, C. (2013). Bayesian network as an aid for food chain information use for meat inspection. Preventive Veterinary Medicine, 109(1–2), 25–36.

    Article  CAS  Google Scholar 

  • Martín-Sánchez, A. M., Chaves-López, C., Sendra, E., Sayas, E., Fenández-Lópeza, J., & Pérez-Álvareza, J. A. (2011). Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. Meat Science, 89(1), 35–44.

    Article  Google Scholar 

  • Opgen-Rhein, R., & Strimmer, K. (2007). From correlation to causation networks: a simple approximate learning algorithm and its application to high-dimensional plant gene expression data. BMC Systems Biology, 1, 1–37.

    Article  Google Scholar 

  • Park, D., Xiong, Y. L., Aldertonand, A. L., & Ooizumi, T. (2006). Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems. Journal of Agricultural and Food Chemistry, 54(12), 4445–4451.

    Article  CAS  Google Scholar 

  • Pearl, J. (2000). Causality: models, reasoning and inference. Cambridge: Cambridge University Press.

    Google Scholar 

  • Pena-Ramos, E. A., & Xiong, Y. L. (2003). Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science, 64(3), 259–263.

    Article  CAS  Google Scholar 

  • Reddy, K. J., Jayathilakan, K., Chauhan, O. P., Pandey, M. C., & Radhakrishna, K. (2015). Effect of high-pressure processing on physico-chemical and microbial quality characteristics of Chevon (Capra aegagrus hircus). Food and Bioprocess Technology, 8, 2347–2358.

    Article  Google Scholar 

  • Roldan, M., Antequera, T., Hernandez, A., & Ruiz, J. (2015). Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature. Food Science and Technology International, 21(7), 512–522.

    Google Scholar 

  • Rowe, L. J., Maddock, K. R., Lonergan, S. M., & Huff-Lonergan, E. (2004). Influence of early postmortem protein oxidation on beef quality. Journal of Animal Science, 82(3), 785–793.

    Article  CAS  Google Scholar 

  • Safa, H., Gatellier, P., Lebert, A., Picgirard, L., & Mirade, P. S. (2015). Effect of combined salt and animal fat reductions on physicochemical and biochemical changes during the manufacture of dry-fermented sausages. Food and Bioprocess Technology, 8, 2109–2122.

    Article  CAS  Google Scholar 

  • Sallam, K. I., Ishioroshi, M., & Samejima, K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology, 37(8), 849–855.

    Article  CAS  Google Scholar 

  • Sirinivasan, S., Xiong, Y. L., & Decker, E. A. (1996). Inhibition of protein and lipid oxidation in beef heart surimi-like material by antioxidants and combinations of pH, NaCl, and buffer type in the washing media. Journal of Agricultural and Food Chemistry, 44(1), 119–125.

    Article  Google Scholar 

  • Smaoui, S., Elleuch, L., Ben Salah, R., Najah, S., Chakchouk-Mtibaa, A., Sellem, I., Besbes, S., & Mellouli, L. (2014). Efficient role of BacTN635 on the safety properties, sensory attributes, and appearance profile of raw minced meat beef and chicken breast. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 31(2), 218–225.

    Article  CAS  Google Scholar 

  • Smaoui, S., Ben Hsouna, A., Lahmar, A., Ennouri, K., Mtibaa-Chakchouk, A., Sellem, I., Najah, S., Bouaziz, M., & Mellouli, L. (2016). Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat. Meat Science, 117, 196–204.

    Article  CAS  Google Scholar 

  • Tume, R. K., Sikes, A. L., & Smith, S. B. (2010). Enriching M. sternomandibularis with α-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing. Meat Science, 84(1), 66–70.

    Article  CAS  Google Scholar 

  • Turgut, S. S., Soyer, A., & Işıkçı, F. (2017). Effect of pomegranate peel extract on lipid and protein oxidation in beef meat balls during refrigerated storage. Meat Science, 129, 111–119.

    Article  CAS  Google Scholar 

  • Utrera, M., Morcuende, D., Ganhao, R., & Estevez, M. (2015). Role of phenolics extracting from Rosa canina L. on meat protein oxidation during frozen storage and beef patties processing. Food and Bioprocess Technology, 8(4), 854–864.

    Article  CAS  Google Scholar 

  • Vermeiren, L., Devlieghere, F., & Debevere, J. (2004). Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. International Journal of Food Microbiology, 96(1), 149–164.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This research was funded by the Tunisian Ministry of Higher Education and Scientific Research (program contract 2015–2018 of the Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax—Tunisia).

Author information

Authors and Affiliations

  1. Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia

    Slim Smaoui, Karim Ennouri, Ahlem Chakchouk-Mtibaa, Ines Karray-Rebai, Maher Hmidi, Kameleddine Bouchaala & Lotfi Mellouli

Authors
  1. Slim Smaoui
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Karim Ennouri
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ahlem Chakchouk-Mtibaa
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ines Karray-Rebai
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Maher Hmidi
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Kameleddine Bouchaala
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Lotfi Mellouli
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Lotfi Mellouli.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Smaoui, S., Ennouri, K., Chakchouk-Mtibaa, A. et al. Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635. Food Bioprocess Technol 10, 1655–1667 (2017). https://doi.org/10.1007/s11947-017-1933-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-017-1933-0

Keywords

Search

Navigation