Dissertação
Ácidos orgânicos e seus sais e nisina no controle de bactérias láticas, aeróbias mesófilas e listeria monocytogenes em salsichas
Fecha
2011-08-29Registro en:
ZDANSKI, Scheila Fernanda Rockembach. ORGANIC ACIDS AND THEIR SALTS AND NISIN IN CONTROL OF
LACTIC ACID BACTERIA, listeria monocytogenes AND
MESOPHILIC AEROBIC SAUSAGE.. 2011. 63 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2011.
Autor
Zdanski, Scheila Fernanda Rockembach
Institución
Resumen
The sausage is a product of high consumption, but due to its manufacturing process
technology, it becomes susceptible to microbiological contamination. To ensure the
life of the sausage and their microbiological safety, means of minimizing
contamination levels, limiting or preventing microbial growth. Therefore, the objective
of this study was to add antimicrobials in the formulation and post-heat treatment,
and evaluate their effects on growth of mesophilic aerobic bacteria, lactic acid
bacteria and Listeria monocytogenes in sausages vacuum packed, stored at 5 º C
during storage of 35 days. We evaluated four treatments: (T1-2.5% solution of
sodium lactate in the formulation and immersion in 200 mg / l of nisin solution, T2 -
2.5% solution of sodium lactate in the formulation and immersion 200 mg / l of nisin
solution followed by 2.5% solution of lactic acid, T3 - 2.5% solution of potassium
lactate and sodium diacetate in formulation and immersion in 200 mg / l of nisin
solution; T4-2.5% solution of potassium lactate and sodium diacetate in formulation
and immersion in 200 mg / l of nisin solution followed by 2.5% lactic acid solution)
and a control (no antimicrobial was added in formulation and post-thermal
processing). There were microbiological (lactic acid bacteria, aerobic mesophilic, and
Listeria monocytogenes) and physico-chemical (pH). At the end of 35 days storage
there was a synergy between antimicrobials used in the formulation and post-heat
treatment, reducing the total count of mesophilic and lactic acid bacteria, as
compared to control, and the (T4), who used the formulating a mixture of potassium
lactate and sodium diacetate, with the subsequent nisin followed by immersion in
lactic acid more effective. The treatments that were used nisin (T1 e T3), after the
heat treatment, were not effective in controlling aerobic mesophilic and lactic acid
bacteria. Listeria monocytogenes was identified in all control samples during the 35
days of storage. Thus, the synergistic action of antibiotics added to the formulation,
and post-thermal processing are obstacles that had a potential to control the growth
of mesophilic aerobic bacteria and lactic acid bacteria and especially able to inhibit
the growth of Listeria monocytogenes in vacuum-packed sausages and stored at 5 °
C for 35 days of storage.