Phenolic compounds from wines as natural preservative of fish meat

Autores
Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aims of this work were to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wines varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin- quercetin combination and the three wine varieties produced cellular death of both bacteria on fish meat at 4 oC. Rutin-quercetin combination was effect even at 20 °C on fish meat. Clarified wines were inactive against both bacteria, indicating that the responsible of observed effect were the polyphenols of wines. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative during the transport and conservation of fish meat to the fish market, which is an effective antibacterial agent even when there is an Interrupted in the cold chain.
Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Materia
Phenolic Compound
L. Monocytogenes
E. Coli
Fish Meat
Antibacterial Effect
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/1572
Acceder
id CONICETDig_1af103143b14d33bd15bbe7a48ed5bc0
oai_identifier_str oai:ri.conicet.gov.ar:11336/1572
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Phenolic compounds from wines as natural preservative of fish meatRodriguez Vaquero, Maria JoseAredes Fernández, Pedro AdriánManca, Maria CristinaPhenolic CompoundL. MonocytogenesE. ColiFish MeatAntibacterial Effecthttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4The aims of this work were to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wines varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin- quercetin combination and the three wine varieties produced cellular death of both bacteria on fish meat at 4 oC. Rutin-quercetin combination was effect even at 20 °C on fish meat. Clarified wines were inactive against both bacteria, indicating that the responsible of observed effect were the polyphenols of wines. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative during the transport and conservation of fish meat to the fish market, which is an effective antibacterial agent even when there is an Interrupted in the cold chain.Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/1572Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Phenolic compounds from wines as natural preservative of fish meat; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 51; 3; 6-2013; 376-3821330-98621334-2606enginfo:eu-repo/semantics/altIdentifier/url/http://seward.co.uk/wp-content/uploads/sites/3/2013/05/food-fish-TVC-challenge-test-stomacher-400.pdfinfo:eu-repo/semantics/altIdentifier/url/www.ftb.com.hr/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:35:08Zoai:ri.conicet.gov.ar:11336/1572instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:35:09.168CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Phenolic compounds from wines as natural preservative of fish meat
title Phenolic compounds from wines as natural preservative of fish meat
spellingShingle Phenolic compounds from wines as natural preservative of fish meat
Rodriguez Vaquero, Maria Jose
Phenolic Compound
L. Monocytogenes
E. Coli
Fish Meat
Antibacterial Effect
title_short Phenolic compounds from wines as natural preservative of fish meat
title_full Phenolic compounds from wines as natural preservative of fish meat
title_fullStr Phenolic compounds from wines as natural preservative of fish meat
title_full_unstemmed Phenolic compounds from wines as natural preservative of fish meat
title_sort Phenolic compounds from wines as natural preservative of fish meat
dc.creator.none.fl_str_mv Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
author Rodriguez Vaquero, Maria Jose
author_facet Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
author_role author
author2 Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv Phenolic Compound
L. Monocytogenes
E. Coli
Fish Meat
Antibacterial Effect
topic Phenolic Compound
L. Monocytogenes
E. Coli
Fish Meat
Antibacterial Effect
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The aims of this work were to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wines varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin- quercetin combination and the three wine varieties produced cellular death of both bacteria on fish meat at 4 oC. Rutin-quercetin combination was effect even at 20 °C on fish meat. Clarified wines were inactive against both bacteria, indicating that the responsible of observed effect were the polyphenols of wines. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative during the transport and conservation of fish meat to the fish market, which is an effective antibacterial agent even when there is an Interrupted in the cold chain.
Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
description The aims of this work were to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wines varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin- quercetin combination and the three wine varieties produced cellular death of both bacteria on fish meat at 4 oC. Rutin-quercetin combination was effect even at 20 °C on fish meat. Clarified wines were inactive against both bacteria, indicating that the responsible of observed effect were the polyphenols of wines. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative during the transport and conservation of fish meat to the fish market, which is an effective antibacterial agent even when there is an Interrupted in the cold chain.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/1572
Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Phenolic compounds from wines as natural preservative of fish meat; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 51; 3; 6-2013; 376-382
1330-9862
1334-2606
url http://hdl.handle.net/11336/1572
identifier_str_mv Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Phenolic compounds from wines as natural preservative of fish meat; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 51; 3; 6-2013; 376-382
1330-9862
1334-2606
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://seward.co.uk/wp-content/uploads/sites/3/2013/05/food-fish-TVC-challenge-test-stomacher-400.pdf
info:eu-repo/semantics/altIdentifier/url/www.ftb.com.hr/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781983186747392
score 12.982451

Publicaciones similares