CRUDE BACTERIOCIN EXTRACT EFFECT ON THE MICROBIOLOGICAL AND SENSORIAL CHARACTERISTICS OF SOLOMO REDONDO (Longissimus dorsi) VACUUM-PACKAGING

Autor:	Sandra M. VÁSQUEZ, Héctor SUÁREZ M., Olga I. MONTOYA C.
Jazyk:	angličtina
Rok vydání:	2009
Předmět:	biopreservation Longissimus dorsi bacteriocin Lactobacillus plantarum LPBM10 vacuum Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Zdroj:	Vitae, Vol 16, Iss 2 (2009)
Druh dokumentu:	article
ISSN:	0121-4004 2145-2660
Popis:	The application of crude bacteriocins extract (CBE) produced by Lactobacillus plantarum LPBM10 is tested on the microbiological and sensory characteristics of rib filets (Longissimus dorsi) vacuum packing for 31 days storage at 3°C. As parameters of meat quality through time microbiology analysis, pH, cutting force, weight loss and sensorial are made. Significant differences are found in psychrotrophic counts in the fifth day storage, being better the treatment with crude bacteriocin extract. Levels of fecal coliforms persistaround 1.5 UFC/g in meat samples with crude bacteriocins extract. Significant difference in every day storage (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/c57cf3fa00bb4315975846bb7ed87a81 Zobrazit plný text záznamu View record in DOAJ