EVALUATION OF BACTERIOCINES AS PROTECTIVE MEANS FOR THE BIOPRESERVATION OF REFRIGERATED MEAT

被引：4

作者：

Vasquez M, Sandra Milena ^{[1
]}

Suarez M, Hector ^{[1
]}

Ines Montoya, Olga ^{[2
]}

机构：

[1] Univ Nacl Colombia, Dept Ingn Agr & Alimentos, Fac Ciencias Agr, Sede Medellin, Colombia

[2] Univ Nacl Colombia, Fac Ciencias, Sede Medellin, Colombia

来源：

REVISTA CHILENA DE NUTRICION | 2009年 / 36卷 / 03期

关键词：

meat; biopreservation; bacteriocins; lactobacillus plantarum; LPBM10;

D O I：

10.4067/S0717-75182009000300005

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The objective was to evaluate shelf-life extension of fresh beef meat applying crude extract of bacteriocines produced by a native strain of Lactobacillus plantarum LPBM10. Fillets of rib (longissimus dorsi) were stocked during 12 days at 3 degrees C and analyzed by means of microbiology analysis, pH, texture, weight loss and sensorial. Significant differences were found among treatments for psychrotrophics and fecal coliforms, being better the treatment with crude bacteriocin extract that had germicide effect. Fecal coliforms were inhibited by the crude bacteriocin extract during most of the period. The mesophilic count didnit present difference among treatments. The pH changes and the weight loss present statistical variations among treatments and between days. Cutting force diminished during storage time in all treatments improving meat tenderness without presenting significant difference. The appearance, color and aroma diminished the acceptance value as the storage time advanced.

引用

页码：228 / 238

页数：11

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