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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
- Casquete, Rocío, Fonseca, Susana C, Pinto, Ricardo, Castro, Sónia M, Todorov, Svetoslav, Teixeira, Paula, Vaz-Velho, Manuela
- Food science and technology international 2019 v.25 no.4 pp. 327-336
- Lactobacillus curvatus, Lactobacillus sakei, Listeria innocua, Listeria monocytogenes, Pediococcus acidilactici, Staphylococcus xylosus, antibacterial properties, biopreservation, lactic acid bacteria, microbiological quality, modified atmosphere packaging, nitrogen, pork, ready-to-eat foods, sensory properties, storage time
- 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 ‘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.