Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture

Autores
Palacio, Maria Ines; Juliarena, Marcela Alicia; Conti, Juan Pablo; Etcheverría, Analía Inés; Pena, Miguel Angel; Vargas, Micaela; Ruiz, María Julia
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to evaluate the viability of a potentially protective culture of L. plantarum LP5 in vacuum-packed cooked ham (CH) and the modifications in the sensory and physicochemical characteristics of the product. The study was conducted in triplicate for each treatment (control cooked ham [CCH] and treated cooked ham [TCH]), analysed on days 0, 28, 42, and 84. TCH samples were treated with the protective culture at concentrations approximately 8 log10 CFU/mL per sample by surface spraying. During the product’s shelf life, pH, hardness, colour, and microbial composition were evaluated. The pH values in TCH and CCH presented final values like those of samples treated with bioprotective cultures. An increase in hardness was observed during the shelf life of both samples. At the end of shelf life, the TCH presented lower luminosity and greater redness than the CCH. Microbiological analysis showed the absence of Listeria, Salmonella, and Escherichia coli O157:H7. No sulphite-reducing anaerobes or coagulasepositive Staphylococcus were observed in any sample. In both groups, yeast counts at 28 days of study exceeded the limit permitted by the Argentine Food Code but were lower in the TCH group. L. plantarum LP5 remained viable until the end of the study. Sensory analysis showed no differences between groups. The development of a CH supplemented with beneficial microorganisms and biopreservatives without altering its organoleptic characteristics represents a potential alternative for obtaining healthier foods.
Fil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Juliarena, Marcela Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Conti, Juan Pablo. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Pena, Miguel Angel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Fil: Vargas, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Ruiz, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Materia
COOKED HAM
BIOPRESERVATION
MICROBIOLOGY QUALITY
ORGANOLEPTIC QUALITY
PHYSICOCHEMICAL QUALITY
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:11336/272455
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/272455
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culturePalacio, Maria InesJuliarena, Marcela AliciaConti, Juan PabloEtcheverría, Analía InésPena, Miguel AngelVargas, MicaelaRuiz, María JuliaCOOKED HAMBIOPRESERVATIONMICROBIOLOGY QUALITYORGANOLEPTIC QUALITYPHYSICOCHEMICAL QUALITYhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4The objective of this study was to evaluate the viability of a potentially protective culture of L. plantarum LP5 in vacuum-packed cooked ham (CH) and the modifications in the sensory and physicochemical characteristics of the product. The study was conducted in triplicate for each treatment (control cooked ham [CCH] and treated cooked ham [TCH]), analysed on days 0, 28, 42, and 84. TCH samples were treated with the protective culture at concentrations approximately 8 log10 CFU/mL per sample by surface spraying. During the product’s shelf life, pH, hardness, colour, and microbial composition were evaluated. The pH values in TCH and CCH presented final values like those of samples treated with bioprotective cultures. An increase in hardness was observed during the shelf life of both samples. At the end of shelf life, the TCH presented lower luminosity and greater redness than the CCH. Microbiological analysis showed the absence of Listeria, Salmonella, and Escherichia coli O157:H7. No sulphite-reducing anaerobes or coagulasepositive Staphylococcus were observed in any sample. In both groups, yeast counts at 28 days of study exceeded the limit permitted by the Argentine Food Code but were lower in the TCH group. L. plantarum LP5 remained viable until the end of the study. Sensory analysis showed no differences between groups. The development of a CH supplemented with beneficial microorganisms and biopreservatives without altering its organoleptic characteristics represents a potential alternative for obtaining healthier foods.Fil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Juliarena, Marcela Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Conti, Juan Pablo. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; ArgentinaFil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Pena, Miguel Angel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; ArgentinaFil: Vargas, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Ruiz, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; ArgentinaDe Gruyter2025-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/272455Palacio, Maria Ines; Juliarena, Marcela Alicia; Conti, Juan Pablo; Etcheverría, Analía Inés; Pena, Miguel Angel; et al.; Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture; De Gruyter; Open Agriculture; 10; 1; 8-2025; 1-121874-3315CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.degruyterbrill.com/document/doi/10.1515/opag-2025-0460/htmlinfo:eu-repo/semantics/altIdentifier/doi/10.1515/opag-2025-0460info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:35:11Zoai:ri.conicet.gov.ar:11336/272455instacron: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:34982025-10-15 14:35:12.23CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture
title Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture
spellingShingle Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture
Palacio, Maria Ines
COOKED HAM
BIOPRESERVATION
MICROBIOLOGY QUALITY
ORGANOLEPTIC QUALITY
PHYSICOCHEMICAL QUALITY
title_short Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture
title_full Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture
title_fullStr Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture
title_full_unstemmed Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture
title_sort Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture
dc.creator.none.fl_str_mv Palacio, Maria Ines
Juliarena, Marcela Alicia
Conti, Juan Pablo
Etcheverría, Analía Inés
Pena, Miguel Angel
Vargas, Micaela
Ruiz, María Julia
author Palacio, Maria Ines
author_facet Palacio, Maria Ines
Juliarena, Marcela Alicia
Conti, Juan Pablo
Etcheverría, Analía Inés
Pena, Miguel Angel
Vargas, Micaela
Ruiz, María Julia
author_role author
author2 Juliarena, Marcela Alicia
Conti, Juan Pablo
Etcheverría, Analía Inés
Pena, Miguel Angel
Vargas, Micaela
Ruiz, María Julia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv COOKED HAM
BIOPRESERVATION
MICROBIOLOGY QUALITY
ORGANOLEPTIC QUALITY
PHYSICOCHEMICAL QUALITY
topic COOKED HAM
BIOPRESERVATION
MICROBIOLOGY QUALITY
ORGANOLEPTIC QUALITY
PHYSICOCHEMICAL QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The objective of this study was to evaluate the viability of a potentially protective culture of L. plantarum LP5 in vacuum-packed cooked ham (CH) and the modifications in the sensory and physicochemical characteristics of the product. The study was conducted in triplicate for each treatment (control cooked ham [CCH] and treated cooked ham [TCH]), analysed on days 0, 28, 42, and 84. TCH samples were treated with the protective culture at concentrations approximately 8 log10 CFU/mL per sample by surface spraying. During the product’s shelf life, pH, hardness, colour, and microbial composition were evaluated. The pH values in TCH and CCH presented final values like those of samples treated with bioprotective cultures. An increase in hardness was observed during the shelf life of both samples. At the end of shelf life, the TCH presented lower luminosity and greater redness than the CCH. Microbiological analysis showed the absence of Listeria, Salmonella, and Escherichia coli O157:H7. No sulphite-reducing anaerobes or coagulasepositive Staphylococcus were observed in any sample. In both groups, yeast counts at 28 days of study exceeded the limit permitted by the Argentine Food Code but were lower in the TCH group. L. plantarum LP5 remained viable until the end of the study. Sensory analysis showed no differences between groups. The development of a CH supplemented with beneficial microorganisms and biopreservatives without altering its organoleptic characteristics represents a potential alternative for obtaining healthier foods.
Fil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Juliarena, Marcela Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Conti, Juan Pablo. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Pena, Miguel Angel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Fil: Vargas, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Ruiz, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
description The objective of this study was to evaluate the viability of a potentially protective culture of L. plantarum LP5 in vacuum-packed cooked ham (CH) and the modifications in the sensory and physicochemical characteristics of the product. The study was conducted in triplicate for each treatment (control cooked ham [CCH] and treated cooked ham [TCH]), analysed on days 0, 28, 42, and 84. TCH samples were treated with the protective culture at concentrations approximately 8 log10 CFU/mL per sample by surface spraying. During the product’s shelf life, pH, hardness, colour, and microbial composition were evaluated. The pH values in TCH and CCH presented final values like those of samples treated with bioprotective cultures. An increase in hardness was observed during the shelf life of both samples. At the end of shelf life, the TCH presented lower luminosity and greater redness than the CCH. Microbiological analysis showed the absence of Listeria, Salmonella, and Escherichia coli O157:H7. No sulphite-reducing anaerobes or coagulasepositive Staphylococcus were observed in any sample. In both groups, yeast counts at 28 days of study exceeded the limit permitted by the Argentine Food Code but were lower in the TCH group. L. plantarum LP5 remained viable until the end of the study. Sensory analysis showed no differences between groups. The development of a CH supplemented with beneficial microorganisms and biopreservatives without altering its organoleptic characteristics represents a potential alternative for obtaining healthier foods.
publishDate 2025
dc.date.none.fl_str_mv 2025-08
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/11336/272455
Palacio, Maria Ines; Juliarena, Marcela Alicia; Conti, Juan Pablo; Etcheverría, Analía Inés; Pena, Miguel Angel; et al.; Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture; De Gruyter; Open Agriculture; 10; 1; 8-2025; 1-12
1874-3315
CONICET Digital
CONICET
url http://hdl.handle.net/11336/272455
identifier_str_mv Palacio, Maria Ines; Juliarena, Marcela Alicia; Conti, Juan Pablo; Etcheverría, Analía Inés; Pena, Miguel Angel; et al.; Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture; De Gruyter; Open Agriculture; 10; 1; 8-2025; 1-12
1874-3315
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.degruyterbrill.com/document/doi/10.1515/opag-2025-0460/html
info:eu-repo/semantics/altIdentifier/doi/10.1515/opag-2025-0460
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv De Gruyter
publisher.none.fl_str_mv De Gruyter
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
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score 13.22299

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