Artigo
Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging
Autor
Todorov, Svetoslav
Casquete, Rocı́o
Fonseca, Susana C.
Pinto, Ricardo
Castro, Sónia M.
Teixeira, Paula
Vaz-Velho, Manuela
Institución
Resumen
The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with
modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria
monocytogenes) and on sensory attributes of ready-to-eat ‘lombo’ over storage time. Sliced ‘lombo’, a trad-
itional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated
from ‘salpicão’) and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus
acidilactici; CHR Hansen) as protective cultures. Samples were packed in two modified atmosphere packa-
ging conditions (20% CO 2 /80% N 2 and 40% CO 2 /60% N 2 ) and stored at 5 C for 124 days. Both cultures led to
a reduction of 1–2 log CFU/g of L. innocua 2030c after 12 h; however, at the end of storage only Lb. sakei
ST153 maintained this antilisterial effect, which was more evident at 40% CO 2 /60% N 2 . The influence of
cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the prod-
uct were not significant. Thus, Lb. sakei ST153 combined with modified atmosphere packaging is a strong
candidate to be used in a biopreservation strategy maintaining the traditional sensory quality of cured-
smoked pork products and increasing their safety with respect to Listeria spp.