The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout
Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effec...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/11/12/2960 |
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| author | Mati Roasto Mihkel Mäesaar Tõnu Püssa Dea Anton Reelika Rätsep Terje Elias Salli Jortikka Merilin Pärna Karmen Kapp Marek Tepper Kristi Kerner Kadrin Meremäe |
| author_facet | Mati Roasto Mihkel Mäesaar Tõnu Püssa Dea Anton Reelika Rätsep Terje Elias Salli Jortikka Merilin Pärna Karmen Kapp Marek Tepper Kristi Kerner Kadrin Meremäe |
| author_sort | Mati Roasto |
| collection | DOAJ |
| description | Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of <i>Listeria monocytogenes</i> by challenge testing. The results showed that mesophilic aerobic microorganisms, <i>Pseudomonas</i> spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of <i>L</i>. <i>monocytogenes</i> in all marinated rainbow trout samples remained at ≤0.5 log<sub>10</sub> cfu/g during the study period, and none of the marinated fish samples supported the growth of <i>L. monocytogenes</i>. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products. |
| first_indexed | 2024-03-08T20:30:58Z |
| format | Article |
| id | doaj.art-78fee15f80254d58875933f21b762bb2 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-08T20:30:58Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-78fee15f80254d58875933f21b762bb22023-12-22T14:26:13ZengMDPI AGMicroorganisms2076-26072023-12-011112296010.3390/microorganisms11122960The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow TroutMati Roasto0Mihkel Mäesaar1Tõnu Püssa2Dea Anton3Reelika Rätsep4Terje Elias5Salli Jortikka6Merilin Pärna7Karmen Kapp8Marek Tepper9Kristi Kerner10Kadrin Meremäe11Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, EstoniaChair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, EstoniaChair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, EstoniaChair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, EstoniaPolli Horticultural Research Centre, Chair of Horticulture, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Uus 2, 69108 Polli, EstoniaChair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, EstoniaChair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, EstoniaChair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, EstoniaDivision of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Viikinkaari 5E, P.O. Box 56, FI-00014 Helsinki, FinlandChair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, EstoniaChair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, EstoniaChair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, EstoniaPlant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of <i>Listeria monocytogenes</i> by challenge testing. The results showed that mesophilic aerobic microorganisms, <i>Pseudomonas</i> spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of <i>L</i>. <i>monocytogenes</i> in all marinated rainbow trout samples remained at ≤0.5 log<sub>10</sub> cfu/g during the study period, and none of the marinated fish samples supported the growth of <i>L. monocytogenes</i>. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products.https://www.mdpi.com/2076-2607/11/12/2960rainbow troutfruit and berry pomacesmarinadesmicrobial counts<i>Listeria monocytogenes</i>challenge test |
| spellingShingle | Mati Roasto Mihkel Mäesaar Tõnu Püssa Dea Anton Reelika Rätsep Terje Elias Salli Jortikka Merilin Pärna Karmen Kapp Marek Tepper Kristi Kerner Kadrin Meremäe The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout Microorganisms rainbow trout fruit and berry pomaces marinades microbial counts <i>Listeria monocytogenes</i> challenge test |
| title | The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout |
| title_full | The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout |
| title_fullStr | The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout |
| title_full_unstemmed | The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout |
| title_short | The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout |
| title_sort | effect of fruit and berry pomaces on the growth dynamics of microorganisms and sensory properties of marinated rainbow trout |
| topic | rainbow trout fruit and berry pomaces marinades microbial counts <i>Listeria monocytogenes</i> challenge test |
| url | https://www.mdpi.com/2076-2607/11/12/2960 |
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