Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach.

No abstract is available for this paper.

• Publication year

  2018

• Venue

  Journal of food microbiology

• Publication date

  2018-02-21

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.ijfoodmicro.2017.12.023PMID 29288907
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ.

  2017cited by this paper
• A Therapeutic Connection between Dietary Phytochemicals and ATP Synthase

  2017cited by this paper
• Understanding the link between antimicrobial properties of dietary olive phenolics and bacterial ATP synthase.

  2017cited by this paper
• Insight into the Genome of Brochothrix thermosphacta, a Problematic Meat Spoilage Bacterium

  2016cited by this paper
• Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality

  2016cited by this paper
• Bacterial populations and the volatilome associated to meat spoilage.

  2015cited by this paper
• Antibacterial activity of fresh pomegranate juice against clinical strains of Staphylococcus epidermidis

  2015cited by this paper
• Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure.

  2015cited by this paper
• Effective clarification of pomegranate juice: A comparative study of pretreatment methods and their influence on ultrafiltration flux

  2014cited by this paper
• Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811T during Growth on Various Carbon Sources

  2014cited by this paper
• Activities of strains of Brochothrix thermosphacta in vitro and in meat

  2014cited by this paper
• Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices.

  2013cited by this paper
• Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers.

  2013cited by this paper
• Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031.

  2012cited by this paper
• Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meat paté at different temperatures

  2012cited by this paper
• Organic acid, phenolic profile and antioxidant capacities of pomegranate (Punica granatum L.) cultivars and selected genotypes

  2012cited by this paper
• Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems.

  2011cited by this paper
• Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas.

  2011cited by this paper
• Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat.

  2011cited by this paper
• Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

  2011cited by this paper
• Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.

  2010cited by this paper
• Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat.

  2010cited by this paper
• Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels.

  2009cited by this paper
• Metabolomic analysis in food science: a review

  2009cited by this paper
• Characterization of the bacterial spoilage flora in marinated pork products

  2009cited by this paper
• Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle.

  2009cited by this paper
• Metabolomics: applications to food science and nutrition research

  2008cited by this paper
• Meat, poultry and seafood.

  2007cited by this paper
• Olive oil volatile compounds, flavour development and quality: A critical review

  2007cited by this paper
• Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.

  2007cited by this paper
• Antioxidant, antimalarial and antimicrobial activities of tannin-rich fractions, ellagitannins and phenolic acids from Punica granatum L.

  2007cited by this paper
• Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods.

  2006cited by this paper
• Variations in the energy metabolism of biotechnologically relevant heterofermentative lactic acid bacteria during growth on sugars and organic acids

  2006cited by this paper
• Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics

  2006cited by this paper
• Comparative study of virgin olive oil sensory defects

  2005cited by this paper
• Effect of Modified Atmosphere Composition on the Metabolism of Glucose by Brochothrix thermosphacta

  2002cited by this paper
• Food spoilage--interactions between food spoilage bacteria.

  2002cited by this paper
• Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon.

  2001cited by this paper
• Inhibitory Effect of Organic Acids upon Meat Spoilage Bacteria.

  1997cited by this paper
• Bacterial spoilage of meat and cured meat products.

  1996cited by this paper
• GROWTH/SURVIVAL OF NATURAL FLORA AND LISTERIA MONOCYTOGENES ON REFRIGERATED UNCOOKED PORK AND TURKEY PACKAGED UNDER MODIFIED ATMOSPHERES

  1995cited by this paper
• The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes.

  1992cited by this paper
• Factors affecting the susceptibility of meatborne pathogens and spoilage bacteria to organic acids

  1992cited by this paper
• Volatile compounds produced by meat pseudomonads and relate reference strains during growth on beef stored in air at chill temperatures.

  1987cited by this paper

• Effect of dietary Bacillus subtilis on basic chemical composition, free amino acids, fatty acids and volatile organic compounds in broiler meat.

  2026cites this paper
• Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment

  2025cites this paper
• Effects of adding pomegranate (Punica granatum L.) juice to marinade on the formation of malondialdehyde, glyoxal, and methylglyoxal in red meat

  2025cites this paper
• Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method

  2025cites this paper
• A methodological review in sensory analyses of chicken meat

  2024cites this paper
• Antimicrobial efficiency of rosemary, thyme and clove essential oils on the preservation of marinated chicken breasts (fillets)

  2024cites this paper
• Preservative effect of pomegranate-based marination with β-resorcylic acid and cinnamaldehyde on the microbial quality of chicken liver

  2023cites this paper
• Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks.

  2023cites this paper
• Processing of cooked marinated chicken breast: Evaluation of the final product and wastewater

  2023cites this paper
• Microbiological and organoleptic qualities of native chicken meat using gelugur acid extract marinade (Garcinia atroviridis) on the shelf life

  2023cites this paper
• Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation

  2023cites this paper
• Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

  2023cites this paper
• Extension of shelf life of Nile tilapia (Oreochromis niloticus) fillets using seaweed extracts during refrigerated storage

  2023cites this paper
• Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures

  2022cites this paper
• An insight into farm animal skeletal muscle metabolism based on a metabolomics approach.

  2022cites this paper
• VARIABILITY OF SELECTED PARAMETERS OF HYGIENIC QUALITY OF FRESH, MARINATED AND GRILLED POULTRY MEAT IN RELATION TO ITS STORAGE CONDITIONS

  2022cites this paper
• Feather pulp: a novel substrate useful for proton nuclear magnetic resonance spectroscopy metabolomics and biomarker discovery

  2022cites this paper
• Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef

  2022cites this paper
• Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives

  2022cites this paper
• Corticosterone-Mediated Physiological Stress Alters Liver, Kidney, and Breast Muscle Metabolomic Profiles in Chickens

  2021cites this paper
• Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

  2021cites this paper
• Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning

  2021cites this paper
• Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

  2021cites this paper
• Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne Pathogens

  2021cites this paper
• Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

  2021cites this paper
• Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

  2021cites this paper
• Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef

  2021cites this paper
• Application of the Metabolomics Approach in Food Authentication

  2021cites this paper
• The shelf life of buffalo meat marinated with pomegranate (Punica granatum) peel extract

  2021cites this paper
• Estimating the performance of four culture media used for enumeration and detection of Campylobacter species in chicken meat

  2020cites this paper
• Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

  2020cites this paper
• Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors

  2020cites this paper
• Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef.

  2020cites this paper
• Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat

  2020cites this paper
• Microbiological assessment of aerobically stored horse fillets through predictive microbiology and metabolomic approach.

  2020cites this paper
• MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals

  2020influential citation
• Sample Preparation in Foodomics: Miniaturized Solid-Phase Extraction

  2020cites this paper
• Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

  2020cites this paper
• Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat

  2020cites this paper
• Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.

  2019cites this paper
• Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions

  2019cites this paper
• Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat

  2019cites this paper
• Effect of using acid whey for marinating chicken breast muscles in organic production

  2019cites this paper
• Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage.

  2019cites this paper