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

Authors
Castellano, Patricia Haydee; Peña, Natalia; Pérez Ibarreche, Mariana; Carduza, Fernando Jose; Soteras, Trinidad; Vignolo, Graciela Margarita
Publication Year
2018
Language
English
Format
article
Status
Published version
Description
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.
Instituto de Tecnología de Alimentos
Fil: Castellano, Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Peña, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Pérez Ibarreche, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Carduza, Fernando Jose. INTA. Instituto de Tecnología de Alimentos; Argentina
Fil: Soteras, Trinidad. INTA. Instituto de Tecnología de Alimentos; Argentina
Fil: Vignolo, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos; Argentina
Source
Journal of food science and technology 55 (2) : 689–697. (February 2018)
Subject
Lactobacillus
Bacteriocinas
Ácidos Orgánicos
Alimentos Procesados
Análisis Organoléptico
Bacteriocins
Organic Acids
Processed Foods
Organoleptic Analysis
Salchichas
Access level
Restricted access
License
Repository
INTA Digital (INTA)
Institution
Instituto Nacional de Tecnología Agropecuaria
OAI Identifier
oai:localhost:20.500.12123/2563