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Effects of marination on Salmonella ...

Tuntivanich, Vareemon.

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Effects of marination on Salmonella penetration and muscle structure of turkey breast.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effects of marination on Salmonella penetration and muscle structure of turkey breast./
作者:	Tuntivanich, Vareemon.
面頁冊數:	118 p.
附註:	Adviser: Alden M. Booren.
Contained By:	Dissertation Abstracts International69-05B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3312747
ISBN:	9780549620945

Effects of marination on Salmonella penetration and muscle structure of turkey breast.
Tuntivanich, Vareemon.

Effects of marination on Salmonella penetration and muscle structure of turkey breast. - 118 p.

Adviser: Alden M. Booren.

Thesis (Ph.D.)--Michigan State University, 2008.

The effects of marinade composition, microbial load, and point of exposure on the multidirectional penetration of Salmonella into intact whole muscle turkey during marination were evaluated. Irradiated whole muscle turkey breasts were vacuum tumbled for 20 min with marinade solutions containing an 8--strain Salmonella. Each sample was dissected to collect multidirectional Salmonella concentration data. Three 1 cm-thick slices (cranial, middle, and caudal) were removed from the turkey breast longitudinal to the muscle fibers. Within these three slices, 1-cm cubes were excised using a self-cauterizing electrosurgical unit and enumerated for surviving cells.

ISBN: 9780549620945Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of marination on Salmonella penetration and muscle structure of turkey breast.
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100 1 $a Tuntivanich, Vareemon. $3 1277348
245 1 0 $a Effects of marination on Salmonella penetration and muscle structure of turkey breast.
300 $a 118 p.
500 $a Adviser: Alden M. Booren.
500 $a Source: Dissertation Abstracts International, Volume: 69-05, Section: B, page: 2686.
502 $a Thesis (Ph.D.)--Michigan State University, 2008.
520 $a The effects of marinade composition, microbial load, and point of exposure on the multidirectional penetration of Salmonella into intact whole muscle turkey during marination were evaluated. Irradiated whole muscle turkey breasts were vacuum tumbled for 20 min with marinade solutions containing an 8--strain Salmonella. Each sample was dissected to collect multidirectional Salmonella concentration data. Three 1 cm-thick slices (cranial, middle, and caudal) were removed from the turkey breast longitudinal to the muscle fibers. Within these three slices, 1-cm cubes were excised using a self-cauterizing electrosurgical unit and enumerated for surviving cells.
520 $a The highest and lowest Salmonella counts were observed in the area immediately below the inoculated surface and in the center segment, respectively. There was a slight difference in Salmonella distribution for the cranial and caudal slices as compared to the middle slice, which may be due to the typical structure and orientation of turkey breast muscle. With higher inoculation levels (108 vs. 104 CFU/mL), higher numbers of salmonellae (P≤0.05) were recovered from the turkey breast. In contrast, marinade containing 3.2% salt and 0.8% phosphate (typical concentration, TC) or 10.2% salt and 4.05% phosphate (high concentration, HC) showed no differences (P>0.05) in Salmonella populations after penetration into whole muscle. Greater Salmonella penetration (P≤0.05) into marinated turkey breast was observed when the pathogen was introduced during vacuum tumbling with a contaminated marinade, compared to pre- and post-tumbling process. This may be due to the lower bacterial levels to start with in pre- and post- process treatments, as opposed to the during process treatment.
520 $a The changes in turkey muscle microstructure after marination were also documented. Salt and phosphate significantly contributed to changes in muscle microstructural changes. Muscle samples immersed in HC demonstrated smaller extracellular areas as compared to control and TC samples. Swelling of myofibrils in TC and HC were observed under transmission electron microscopy. Cryostat sectioning and fluorescence microscopy were used to determine the location of marker bacteria (GFP-transformed Salmonella) in fresh turkey breast muscle. In cross-sectional areas of muscle cells, GFP-labeled salmonellae were seen between muscle fibers and bundles and tended to be located near endomysial and perimysial supporting tissue.
520 $a These results suggest the potential for Salmonella to penetrate and reside at specific locations in value-added or marinated products. The results provide important information concerning product and process safety, which is necessary to develop a quantitative model for pathogen penetration into whole muscle poultry products during marination.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Michigan State University. $3 676168
773 0 $t Dissertation Abstracts International $g 69-05B.
790 $a 0128
790 1 0 $a Booren, Alden M., $e advisor
791 $a Ph.D.
792 $a 2008
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