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dc.contributor.author
Castellano, Patricia Haydee  
dc.contributor.author
Peña, Natalia  
dc.contributor.author
Pérez Ibarreche, Mariana  
dc.contributor.author
Carduza, Fernando  
dc.contributor.author
Soteras, Trinidad  
dc.contributor.author
Vignolo, Graciela Margarita  
dc.date.available
2018-06-11T18:20:45Z  
dc.date.issued
2017-12  
dc.identifier.citation
Castellano, Patricia Haydee; Peña, Natalia; Pérez Ibarreche, Mariana; Carduza, Fernando; Soteras, Trinidad; et al.; Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 55; 2; 12-2017; 689-697  
dc.identifier.issn
0022-1155  
dc.identifier.uri
http://hdl.handle.net/11336/48125  
dc.description.abstract
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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Association of Food Scientists and Technologists of India  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Bacteriocins  
dc.subject
Biopreservation  
dc.subject
Frankfurters  
dc.subject
Listeria  
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Organic Acids  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.subject.classification
Ingeniería de Procesos Químicos  
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Ingeniería Química  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-04-16T14:31:23Z  
dc.identifier.eissn
0975-8402  
dc.journal.volume
55  
dc.journal.number
2  
dc.journal.pagination
689-697  
dc.journal.pais
India  
dc.journal.ciudad
Mysore  
dc.description.fil
Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Peña, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Pérez Ibarreche, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Carduza, Fernando. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina  
dc.description.fil
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina  
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.journal.title
Journal of Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-017-2979-8  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1007/s13197-017-2979-8