Abstract
Minced beef is a very perishable food product, due to its vulnerability to microbial contamination and its fast quality deterioration. In the current study, the biological efficiency of different concentrations (0, 50 and 100 µg g−1) of the antibacterial catfish glycoprotein (CFG) was estimated as a possible improver of the storability and safety of minced beef preserved at 4 °C for 15 days. CFG (50 and 100 µg g−1) could efficiently control the changes in meat pH during 15 days storage at 4 °C to be within the normal, acceptable levels (6.4 and 6.2, respectively), equalizing the level of the control for minced beef after 6 days of storage under similar conditions. Likewise, the level of metmyoglobin in minced beef stored at the same conditions was maintained at 53.67 and 46.67% by CFG supplementation at 50 and 100 µg g−1, respectively, at the 15th day of storage, which is comparable to the 6th day in case of the control samples. However, the antioxidant effect of CFG against lipid peroxidation was less effective. The antibacterial action of CFG was most pronouncedly powerful and efficient. Supplementation of minced beef with CFG at 50 and 100 µg g−1 significantly (p < 0.05) decreased the bacterial counts at all the time inspection points as compared to the control. After 15 days of storage, the total viable bacteria, psychrotrophic bacterial count and coliforms count were reduced to 3.12, 2.65 and 0.0 log CFU g−1, respectively, in response to CFG (50 µg g−1), and 2.41, 2.04 and 0.0 log CFU g−1, respectively, in response to CFG (100 µg g−1); this compared to 5.13, 4.78 and 2.5 in the control samples after only six days cold storage. Using CFG at 50, 100 and 200 µg g−1 in rat diets did not affect their liver or kidney functions, reflecting the non-toxicity of this substance. Substantiating the antioxidant and antimicrobial potential of CFG in minced beef storage may support its use as a naturally powerful and safe food preservative, as well as a shelf-life extender.
Highlights
Consumer demand for meat products has rapidly increased over the last decade
catfish glycoprotein (CFG) was purified on Sephadex G-100 and separated on SDS-PAGE, giving a single protein band corresponding to 22 KD (Figure 1)
The lipid peroxidation inhibition in the samples enriched with a high CFG level (100 μg g−1 CFG) could only down the process by three days; i.e., the level of lipid oxidation inhibition of 26.33 ± 1.53 at the 9th day was equivalent to the level of the control sample at the 6th day
Summary
Consumer demand for meat products has rapidly increased over the last decade. Being rich in different nutrients, meats are usually vulnerable to microbial contamination and lipid oxidation, negatively affecting public health, [1]. Foods 2020, 9, 1115 the quality and shelf-life of meats [3], minced meats due to their increased exposure to air and contamination [4,5]. Due to their high water and protein contents, meat products are optimal habitats for microbial growth. Several synthetic antioxidants and antimicrobials have been utilized to hinder oxidative reactions, inhibit microbial growth and extend the shelf life of minced meat products [8]. Various natural bio-sources, e.g., plant basic proteins [10,11], phycocyanin [12,13,14], milk proteins [15,16,17,18], herbs [19,20,21,22,23,24,25,26,27,28], chemically modified proteins [29,30,31,32,33], probiotic bacteria as well as their produced bacteriocins [34,35] may provide potential natural preservatives
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