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

• Type: Article in International Scientific Journal
• Date: 2019

Authors

Casquete, R (Author) Other; Fonseca, SC (Author) FCUP; Pinto, R (Author) Other; Castro, SM (Author) Other; Todorov, S (Author) Other; Teixeira, P (Author) Other; Vaz Velho, M (Author) Other

Journal

Title: Food Science and Technology International

Vol. 25

Pages: 327-336

ISSN: 1082-0132

Publisher: SAGE

Indexing

ISI Web of Knowledge - 7 Citations

Scopus - 7 Citations

Other information

Authenticus ID: P-00Q-5RA

DOI: 10.1177/1082013219825771

Abstract (EN): 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 'salpicao') 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% N-2 and 40% CO2/60% N-2) and stored at 5 celcius 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% N-2. 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10