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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
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dc.contributor.author | Castellano, Patricia Haydee | |
dc.contributor.author | Peña, Natalia | |
dc.contributor.author | Pérez Ibarreche, Mariana | |
dc.contributor.author | Carduza, Fernando Jose | |
dc.contributor.author | Soteras, Trinidad | |
dc.contributor.author | Vignolo, Graciela Margarita | |
dc.date.accessioned | 2018-06-07T11:30:46Z | |
dc.date.available | 2018-06-07T11:30:46Z | |
dc.date.issued | 2018-02 | |
dc.identifier.issn | 0022-1155 | |
dc.identifier.issn | 0975-8402 | |
dc.identifier.other | https://doi.org/10.1007/s13197-017-2979-8 | |
dc.identifier.uri | https://link.springer.com/article/10.1007/s13197-017-2979-8 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/2563 | |
dc.description.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 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. | eng |
dc.format | application/pdf | eng |
dc.language.iso | eng | |
dc.rights | info:eu-repo/semantics/restrictedAccess | eng |
dc.source | Journal of food science and technology 55 (2) : 689–697. (February 2018) | eng |
dc.subject | Lactobacillus | es_AR |
dc.subject | Bacteriocinas | es_AR |
dc.subject | Bacteriocins | eng |
dc.subject | Ácidos Orgánicos | es_AR |
dc.subject | Organic Acids | eng |
dc.subject | Alimentos Procesados | es_AR |
dc.subject | Processed Foods | eng |
dc.subject | Análisis Organoléptico | es_AR |
dc.subject | Organoleptic Analysis | eng |
dc.subject.other | Salchichas | es_AR |
dc.title | Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics | eng |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | eng |
dc.type | info:eu-repo/semantics/publishedVersion | eng |
dc.description.origen | Instituto de Tecnología de Alimentos | es_AR |
dc.description.fil | Fil: Castellano, Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Peña, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Pérez Ibarreche, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina | es_AR |
dc.description.fil | Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina | es_AR |
dc.description.fil | Fil: Vignolo, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos; Argentina | es_AR |
dc.subtype | cientifico |
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