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

2019Journal article Restricted access
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dc.contributor.authorCasquete, Rocío
dc.contributor.authorFonseca, Susana C.
dc.contributor.authorPinto, Ricardo
dc.contributor.authorCastro, Sónia M.
dc.contributor.authorTodorov, Svetoslav
dc.contributor.authorTeixeira, Paula
dc.contributor.authorVaz-Velho, Manuela
dc.date.accessioned2019-10-17T15:19:25Z
dc.date.available2019-10-17T15:19:25Z
dc.date.issued2019
dc.description.abstractThe 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.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationCasquete, R., Fonseca, S. C., Pinto, R., Castro, S. M., Todorov, S., Teixeira, P., & Vaz-Velho, M. (2019). Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging. Food Science and Technology International, 25(4), 327–336. https://doi.org/10.1177/1082013219825771pt_PT
dc.identifier.doi10.1177/1082013219825771pt_PT
dc.identifier.eid85060736741
dc.identifier.eissn1532-1738
dc.identifier.issn1082-0132
dc.identifier.pmid30669863
dc.identifier.urihttp://hdl.handle.net/10400.14/28414
dc.identifier.wos000469359000006
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSAGE Publicationspt_PT
dc.relationNORTE-01-0145-FEDER-000030
dc.relation13338
dc.relationPO12018
dc.subjectMeat productpt_PT
dc.subjectBacteriocinspt_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectModified atmosphere packagingpt_PT
dc.subjectSensory propertiespt_PT
dc.subjectListeria monocytogenespt_PT
dc.titleEvaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packagingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage336
oaire.citation.issue4
oaire.citation.startPage327
oaire.citation.titleFood Science and Technology Internationalpt_PT
oaire.citation.volume25
oaire.fundingStream5876
person.familyNameCaldas-Fonseca
person.familyNamePereira Pinto
person.familyNameCastro
person.familyNametodorov
person.familyNameTeixeira
person.familyNameVaz Velho
person.givenNameSusana
person.givenNameRicardo
person.givenNameSónia Marilia
person.givenNamesvetoslav
person.givenNamePaula
person.givenNameManuela
person.identifier.ciencia-idCA17-1DC3-74DF
person.identifier.ciencia-id9814-6B05-9C03
person.identifier.ciencia-idF91D-1D94-5079
person.identifier.ciencia-idC719-383D-5548
person.identifier.orcid0000-0003-4793-5965
person.identifier.orcid0000-0001-8480-9525
person.identifier.orcid0000-0003-3233-4817
person.identifier.orcid0000-0002-6377-3305
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0003-4825-2058
person.identifier.ridB-2880-2012
person.identifier.ridF-5104-2017
person.identifier.ridK-7149-2014
person.identifier.ridJ-8678-2014
person.identifier.ridK-3058-2014
person.identifier.scopus-author-id7005476572
person.identifier.scopus-author-id57205596155
person.identifier.scopus-author-id36747526500
person.identifier.scopus-author-id7005217476
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id55999738500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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