Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats.
Int J Food Microbiol
; 66(3): 191-6, 2001 Jun 15.
Article
em En
| MEDLINE
| ID: mdl-11428578
ABSTRACT
The application of a protective lactic acid bacterium (LAB) during the commercial production of cooked meat products is described. The LAB, a strain of Lactobacillus sakei, was previously isolated from cooked ham and inhibited growth of Listeria monocytogenes and Escherichia coli O157H7 in this product. L. sakei was applied to the cooked products at a concentration of 10(5)-10(6) cfu/g immediately before slicing and vacuum-packaging using a hand-operated spraying bottle. The LAB strain inhibited growth of 10(3) cfu/g of a cocktail of three rifampicin resistant mutant L. monocytogenes strains both at 8 degrees C and 4 degrees C. Consumer acceptance tests of cooked ham and of servelat sausage, a Norwegian non-fermented cooked meat sausage, showed that control and inoculated products were equally acceptable. The products were still acceptable after storage for 28 days at 4 degrees C and, after opening the packages, for a further 5 days at 4 degrees C. The findings presented here confirm that the L. sakei strain is suitable for use as a protective culture and may technically easily be implemented in the commercial production of cooked meat products.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Escherichia coli O157
/
Manipulação de Alimentos
/
Lactobacillus
/
Listeria monocytogenes
/
Produtos da Carne
Limite:
Animals
Idioma:
En
Revista:
Int J Food Microbiol
Assunto da revista:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Ano de publicação:
2001
Tipo de documento:
Article
País de afiliação:
Samoa americana