Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

dc.creatorTodorov, Svetoslav
dc.creatorCasquete, Rocı́o
dc.creatorFonseca, Susana C.
dc.creatorPinto, Ricardo
dc.creatorCastro, Sónia M.
dc.creatorTeixeira, Paula
dc.creatorVaz-Velho, Manuela
dc.date2019-04-09T16:59:37Z
dc.date2019-04-09T16:59:37Z
dc.date2019
dc.date.accessioned2023-09-27T21:24:41Z
dc.date.available2023-09-27T21:24:41Z
dc.identifier15321738
dc.identifierhttps://doi.org/10.1177%2F1082013219825771
dc.identifierhttp://www.locus.ufv.br/handle/123456789/24405
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8960160
dc.descriptionThe 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.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Science and Technology International
dc.relationv. 0, n. 0, p. 01- 10, 2019
dc.rightsOpen Access
dc.subjectMeat product
dc.subjectBacteriocins
dc.subjectLactic acid bacteria
dc.subjectModified atmosphere packaging
dc.subjectSensory properties
dc.subjectListeria monocytogenes
dc.titleEvaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging
dc.typeArtigo


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