Artículo
Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
Sirini, Noelí Estefanía
; Lucas González, R.; Fernández López, J.; Viuda Martos, M.; Pérez Álvarez, J. A.; Frizzo, Laureano Sebastian
; Signorini Porchietto, Marcelo Lisandro
; Zbrun, María Virginia
; Rosmini, Marcelo Raul
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Fecha de publicación:
10/2021
Editorial:
Elsevier
Revista:
Meat Science
ISSN:
0309-1740
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 °C and 20 °C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 °C or 20 °C for 43 d without causing any rancidity problems.
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Articulos(ICIVET-LITORAL)
Articulos de INST. DE CIENCIAS VETERINARIAS DEL LITORAL
Articulos de INST. DE CIENCIAS VETERINARIAS DEL LITORAL
Citación
Sirini, Noelí Estefanía; Lucas González, R.; Fernández López, J.; Viuda Martos, M.; Pérez Álvarez, J. A.; et al.; Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage; Elsevier; Meat Science; 184; 108691; 10-2021
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