Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging
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Rocío Casquete Palencia ; Susana C. Fonseca ; Ricardo Pereira Pinto [2] ; Sónia M. Castro [1] ; Svetoslav D. Todorov ; Paula Teixeira ; Manuela Vaz-Velho [3]
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[1] Universidade Católica Portuguesa
Universidade Católica Portuguesa
Socorro, Portugal
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[2] Departamento de Ciências de Engenharia e Tecnologia, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo
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[3] nstituto Politécnico de Viana do Castelo, Escola Superior de Tecnologia e Gestão de Viana do Castelo
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 25, Nº 4, 2019, págs. 327-336
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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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 traditional 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 packaging conditions (20% CO2/80% N2 and 40% CO2/60% N2) and stored at 5 ℃ 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% CO2/60% N2. The influence of cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the product 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.
