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Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics

Castellano, Patricia, Peña, Natalia, Ibarreche, MarianaPérez, Carduza, Fernando, Soteras, Trinidad, Vignolo, Graciela
Journal of food science and technology 2018 v.55 no.2 pp. 689-697
Lactobacillus curvatus, Lactobacillus sakei, Listeria monocytogenes, antibacterial properties, color, consumer acceptance, dipping, flavor, hot dogs, juiciness, lactic acid, meat, nisin, pathogens, regrowth, vacuum packaging
Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination against Listeria monocytogenes inoculated by immersion on vacuum-packaged frankfurters stored at 10 °C during 36 days. LA/AA solution (2.5% v/v each) reduced pathogen population by 1.50 log₁₀ CFU/ml during storage. Semi-purified Bact705/1862 prevented L. monocytogenes growth, while nisin was not able to avoid its regrowth after 20 days. The combined addition of Bact705/1862 + LA/AA was the most effective approach for pathogen reduction below detection level from day 6 to final storage. Frankfurters treated with Bact705/1862 + LA/AA compared to fresh-purchased samples did not show significant differences in flavor, juiciness, color intensity and overall preference at 22 days-storage at 5 °C. Meat processors should not only validate the antimicrobial efficacy of combined treatments but also their sensory impact on the product, which is directly related to consumer acceptability.