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The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A

Vermeiren, L., Devlieghere, F., Vandekinderen, I., Rajtak, U., Debevere, J.
Meat science 2006 v.74 no.3 pp. 532-545
sausages, ham, chicken meat, turkey meat, meat products, cooked foods, glucose, buffering capacity, pH, food preservation, food preservatives, natural additives, Lactobacillus sakei, antibacterial properties, lactic acid bacteria, antagonists, Listeria monocytogenes, Brochothrix thermosphacta, Leuconostoc mesenteroides subsp. mesenteroides, food pathogens, food contamination, bacterial contamination, sensory evaluation, chemical composition, taste, food acceptability, case studies, biopreservation
Biopreservation has been proven to be a promising natural preservation technique, but the impact of protective cultures on the sensory properties of cooked meat products (CMP) is not well documented. This work presents a case study on the protective culture Lactobacillus sakei 10A to obtain a clear view on the real consequences of using protective cultures on the sensory quality of CMP. A preliminary screening study on 13 different CMP and more elaborate application trials at 7 °C on vacuum packaged paté, cooked ham, cooked sausage and two cooked poultry products demonstrated that L. sakei 10A inhibits the endogenous LAB-flora, Leuconostoc mesenteroides, Brochothrix thermosphacta and Listeria monocytogenes. Despite these promising antagonistic effects, the application of L. sakei 10A to CMP was in some cases limited by a significant acidification resulting in an acid taste of the product. This was most obvious in paté and cooked sausage and less obvious in cooked turkey fillet. From the results a hypothesis could be derived that high buffering capacity and low glucose content are key elements to avoid sensory deviations when applying protective cultures on CMP.