Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics
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...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2018
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| Online Access: | https://link.springer.com/article/10.1007/s13197-017-2979-8 http://hdl.handle.net/20.500.12123/2563 https://doi.org/10.1007/s13197-017-2979-8 |
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| author | Castellano, Patricia Haydee Peña, Natalia Pérez Ibarreche, Mariana Carduza, Fernando Jose Soteras, Trinidad Vignolo, Graciela Margarita |
| author_browse | Carduza, Fernando Jose Castellano, Patricia Haydee Peña, Natalia Pérez Ibarreche, Mariana Soteras, Trinidad Vignolo, Graciela Margarita |
| author_facet | Castellano, Patricia Haydee Peña, Natalia Pérez Ibarreche, Mariana Carduza, Fernando Jose Soteras, Trinidad Vignolo, Graciela Margarita |
| author_sort | Castellano, Patricia Haydee |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2563 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA25632018-11-01T15:25:48Z Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics Castellano, Patricia Haydee Peña, Natalia Pérez Ibarreche, Mariana Carduza, Fernando Jose Soteras, Trinidad Vignolo, Graciela Margarita Lactobacillus Bacteriocinas Ácidos Orgánicos Alimentos Procesados Análisis Organoléptico Bacteriocins Organic Acids Processed Foods Organoleptic Analysis Salchichas 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. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (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 2018-06-07T11:30:46Z 2018-06-07T11:30:46Z 2018-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s13197-017-2979-8 http://hdl.handle.net/20.500.12123/2563 0022-1155 0975-8402 https://doi.org/10.1007/s13197-017-2979-8 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of food science and technology 55 (2) : 689–697. (February 2018) |
| spellingShingle | Lactobacillus Bacteriocinas Ácidos Orgánicos Alimentos Procesados Análisis Organoléptico Bacteriocins Organic Acids Processed Foods Organoleptic Analysis Salchichas Castellano, Patricia Haydee Peña, Natalia Pérez Ibarreche, Mariana Carduza, Fernando Jose Soteras, Trinidad Vignolo, Graciela Margarita Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics |
| title | Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics |
| title_full | Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics |
| title_fullStr | Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics |
| title_full_unstemmed | Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics |
| title_short | Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics |
| title_sort | antilisterial efficacy of lactobacillus bacteriocins and organic acids on frankfurters impact on sensory characteristics |
| topic | Lactobacillus Bacteriocinas Ácidos Orgánicos Alimentos Procesados Análisis Organoléptico Bacteriocins Organic Acids Processed Foods Organoleptic Analysis Salchichas |
| url | https://link.springer.com/article/10.1007/s13197-017-2979-8 http://hdl.handle.net/20.500.12123/2563 https://doi.org/10.1007/s13197-017-2979-8 |
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