Diversity of mesophilic and psychrophilic proteolytic bacteria in different minced meat samples
Main Article Content
Keywords
cryopreservation, mesophilic bacteria, minced meat, proteolytic enzymes, psychrophilic bacteria, spoilage
Abstract
Since minced meat provides a large contact surface, it is a food in which the total bacterial load and the enzymatic profiles of the species that make up this load should be addressed, even in cases where it does not contain pathogens. Therefore, this study aimed to investigate the effect of freezing, one of the most commonly used storage methods for minced meat, on total and proteolytic bacterial loads. To simulate the actual storage process, individuals belonging mainly to the genera Bacillus, Serratia, Pseudomonas, Citrobacter, Acinetobacter, and Escherichia were isolated from the samples examined directly and after 15 days of freezing, without any process that would cause a change in the microbial load. 71.11% of these isolates exhibited valine and cystine aminopeptidase activity, while 37.77 and 33.33% exhibited trypsin and α-chymotrypsin activity, respectively. In addition, the results show that cryopreservation allows psychrophilic proteolytic bacteria to increase their numbers in meat.
References
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Shi, C., Jia, L., Tao, H., Hu, W., Li, C., Aziz, T., et al. 2024. Fortification of cassava starch edible films with Litsea cubeba essential oil for chicken meat preservation. International Journal of Biological Macromolecules. 276: 133920. 10.1016/j.ijbiomac.2024.133920.
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Uludag, A.A., Arslan Aydoğdu, E.O., and Kimiran, A., 2023. The determination of presence of Listeria monocytogenes in ground meat sold in Istanbul. Gazi University Journal of Science. 36(1): 53–66. 10.35378/gujs.972909
Ward, O.P., 2011. Proteases. In: Moo-Young M., editor. Comprehensive biotechnology. Burlington: Academic Press. pp: 571–582. 10.1016/B978-0-08-088504-9.00222-1
WHO, 2023. Food safety. [cited 2023 Jun 07]. Available from: https://www.who.int/health-topics/food-safety
Wickramasinghe, N.N., Ravensdale, J., Coorey, R., Chandry, S.P., and Dykes, G.A., 2019. The predominance of psychrotrophic pseudomonads on aerobically stored chilled red meat. Comprehensive Reviews in Food Science and Food Safety. 18(5): 1622–1635. 10.1111/1541-4337.12483
Adame, M.Y., Shi, C., Li, C., Aziz, T., Alharbi, M., Cui, H., et al. 2024. Fabrication and characterization of pullulan/tapioca starch-based antibacterial films incorporated with Litsea cubeba essential oil for meat preservation. International Journal of Biological Macromolecules. 268: 131775. 10.1016/j.ijbiomac.2024.131775
Ahmed, A.M., El-Rahman, H.A., Yassien, M.A.M., and Marriott, N.G., 1998. Quantitative studies of proteolytic and lipolytic bacteria in frozen minced beef and hamburger. Journal of Muscle Foods. 9(2): 127–138. 10.1111/j.1745-4573.1998.tb00649.x
Al-Obaidi, A.S., Mahmood, A.B., Khidhir, Z.K., Zahir, H.G., Al-doori, Z.T., and Dyary, H.O., 2021. Effect of different plants’ aromatic essential oils on frozen Awassi lamb meat’s chemical and physical characteristics. Italian Journal of Food Science. 33(4): 98–106. 10.15586/ijfs.v33i4.2099
Aslan, S., Recep, K., Akkaya, L., and Yaman, H., 2012. Afyonkarahisar’da satılan çiğ köftelerin mikrobiyolojik kalitesi. Akademik Gıda. 10(4): 24–27.
Atasever, M.A., and Atasever, M., 2014. Kıymalarda bazı patojenlerin izolasyon ve identifikasyonu. İstanbul Üniversitesi Veteriner Fakültesi Dergisi. 41(1): 60–68.
Beynon, R., and Bond, J.S., 2001. Proteolytic enzymes: A practical approach. 2nd ed. New York: Oxford University Press Inc.
Casaburi, A., Piombino. P., Nychas. G.J., Villani. F., and Ercolini. D., 2015. Bacterial populations and the volatilome associated to meat spoilage. Food Microbiology. 45: 83–102. 10.1016/j.fm.2014.02.002
Christian, A.H., Evanylo, G.K., and Pease, J.W., 2009. On-farm composting: A guide to principles, planning & operations. Virginia Cooperative Extension, Virginia, USA.
Doulgeraki, A.I., Ercolini, D., Villani, F., and Nychas, G.J.E., 2012. Spoilage microbiota associated with the storage of raw meat in different conditions. International Journal of Food Microbiology. 157(2):130–141. 10.1016/j.ijfoodmicro.2012.05.020
Elbarbary, N.B., Al-Qaaneh, A.M., Bekhit, M.M., Abdelhaseib, M., Gomaa, R.A., Ali, M.A., et al. 2024. Citrus reticulata flavonoids as a valuable source for reducing meat-borne Aeromonas hydrophila. Italian Journal of Food Science. 36(3): 263–275. 10.15586/ijfs.v36i3.2606
Ercolini, D., Russo, F., Nasi, A., Ferranti, P., and Villani, F., 2009. Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Applied and Environmental Microbiology. 75(7): 1990–2001. 10.1128/aem.02762-08
Ercolini, D., Russo, F., Torrieri, E., Masi, P., and Villani, F., 2006. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Applied and Environmental Microbiology. 72(7): 4663–467. 10.1128/aem.00468-06
Ghaly, A.E., Dave, D., Budge, S., and Brooks, M.S., 2010, Fish spoilage mechanisms and preservation techniques. American Journal of Applied Sciences. 7(7): 859–877. 10.3844/ajassp.2010.859.877
Grob, D., 1946. Proteolytic enzymes: I. The control of their activity. The Journal of General Physiology. 29(4): 219–247. 10.1085/jgp.29.4.219
Iulietto, M.F., Sechi, P., Borgogni, E., and Cenci-Goga, B.T., 2015. Meat spoilage: A critical review of a neglected alteration due to ropy slime producing bacteria. Italian Journal of Animal Science. 14(3): 4011. 10.4081/ijas.2015.4011
Leygonie, C., Britz, T.J., and Hoffman L.C., 2012. Impact of freezing and thawing on the quality of meat. Meat Science. 91(2): 93–98. 10.1016/j.meatsci.2012.01.013
Li, Q., Yi, L., Marek, P., and Iverson, B.L., 2013. Commercial proteases: Present and future. FEBS Letters. 587(8): 1155–1163. 10.1016/j.febslet.2012.12.019
Marcelli, V., Osimani, A., and Aquilanti, L., 2024. Research progress on the use of lactic acid bacteria as natural bio-preservatives against Pseudomonas spp. in meat and meat products: A review. Food Research International. 196: 115129. 10.1016/j.foodres.2024.115129
Mótyán, J. A., Tóth, F., and Tőzsér, J., 2013. Research applications of proteolytic enzymes in molecular biology. Biomolecules. 3(4): 923–942. 10.3390/biom3040923
Oh, H., and Lee, J., 2024. Psychrotrophic bacteria threatening the safety of animal-derived foods: Characteristics, contamination, and control strategies. Food Science of Animal Resources. 44(5): 1011–1027. 1011. 10.5851/kosfa.2024.e70
Ray, B., 2004. Predictive modeling of microbial growth in food. Fundamental Food Microbiology. 3rd ed. New York: CRC Press.
Rodriguez, O., Barros Velazquez, Ojea J.A., Pineiro, C., and Aubourg, S.P., 2003. Evaluation of sensory and microbiological changes and identification of proteolytic bacteria during the iced storage of farmed turbot. Journal of Food Science. 68(9): 2764–2771. 10.1111/j.1365-2621.2003.tb05802.x
Shi, C., Jia, L., Tao, H., Hu, W., Li, C., Aziz, T., et al. 2024. Fortification of cassava starch edible films with Litsea cubeba essential oil for chicken meat preservation. International Journal of Biological Macromolecules. 276: 133920. 10.1016/j.ijbiomac.2024.133920.
Smith, C.L., Geornaras, I., and Nair, M.N., 2024. Impact of spoilage bacterial populations on discoloration of beef steaks. Meat and Muscle Biology. 8(1): 17796. 10.22175/mmb.17796
Uhlig, E., Bucher, M., Strenger, M., Kloß, S., and Schmid, M., 2024. Towards reducing food wastage: Analysis of degradation products formed during meat spoilage under different conditions. Foods. 13(17): 2751. 10.3390/foods13172751
Uludag, A.A., Arslan Aydoğdu, E.O., and Kimiran, A., 2023. The determination of presence of Listeria monocytogenes in ground meat sold in Istanbul. Gazi University Journal of Science. 36(1): 53–66. 10.35378/gujs.972909
Ward, O.P., 2011. Proteases. In: Moo-Young M., editor. Comprehensive biotechnology. Burlington: Academic Press. pp: 571–582. 10.1016/B978-0-08-088504-9.00222-1
WHO, 2023. Food safety. [cited 2023 Jun 07]. Available from: https://www.who.int/health-topics/food-safety
Wickramasinghe, N.N., Ravensdale, J., Coorey, R., Chandry, S.P., and Dykes, G.A., 2019. The predominance of psychrotrophic pseudomonads on aerobically stored chilled red meat. Comprehensive Reviews in Food Science and Food Safety. 18(5): 1622–1635. 10.1111/1541-4337.12483
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Apr 1, 2025
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Arslan Aydoğdu, E. Özlem. (2025). Diversity of mesophilic and psychrophilic proteolytic bacteria in different minced meat samples. Italian Journal of Food Science, 37(2), 1-11. https://doi.org/10.15586/ijfs.v37i2.2703
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How to Cite
Arslan Aydoğdu, E. Özlem. (2025). Diversity of mesophilic and psychrophilic proteolytic bacteria in different minced meat samples. Italian Journal of Food Science, 37(2), 1-11. https://doi.org/10.15586/ijfs.v37i2.2703