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Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics

Abstract
Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination against Listeria monocytogenes inoculated by immersion on vacuum-packaged frankfurters stored at 10 °C during 36 days. LA/AA solution (2.5% v/v each) reduced pathogen population by 1.50 log10 CFU/ml during storage. Semi-purified [ver mas...]
Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination against Listeria monocytogenes inoculated by immersion on vacuum-packaged frankfurters stored at 10 °C during 36 days. LA/AA solution (2.5% v/v each) reduced pathogen population by 1.50 log10 CFU/ml during storage. Semi-purified Bact705/1862 prevented L. monocytogenes growth, while nisin was not able to avoid its regrowth after 20 days. The combined addition of Bact705/1862 + LA/AA was the most effective approach for pathogen reduction below detection level from day 6 to final storage. Frankfurters treated with Bact705/1862 + LA/AA compared to fresh-purchased samples did not show significant differences in flavor, juiciness, color intensity and overall preference at 22 days-storage at 5 °C. Meat processors should not only validate the antimicrobial efficacy of combined treatments but also their sensory impact on the product, which is directly related to consumer acceptability. [Cerrar]
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Author
Castellano, Patricia Haydee;   Peña, Natalia;   Pérez Ibarreche, Mariana;   Carduza, Fernando Jose;   Soteras, Trinidad;   Vignolo, Graciela Margarita;  
Fuente
Journal of food science and technology 55 (2) : 689–697. (February 2018)
Date
2018-02
ISSN
0022-1155
0975-8402
URI
https://link.springer.com/article/10.1007/s13197-017-2979-8
http://hdl.handle.net/20.500.12123/2563
DOI
https://doi.org/10.1007/s13197-017-2979-8
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Lactobacillus; Bacteriocinas; Bacteriocins; Ácidos Orgánicos; Organic Acids; Alimentos Procesados; Processed Foods; Análisis Organoléptico; Organoleptic Analysis; Salchichas;
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