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dc.contributor.author
Cayre, María Elisa
dc.contributor.author
Garro, Oscar Alfredo
dc.contributor.author
Vignolo, Graciela Margarita
dc.date.available
2018-07-13T14:35:57Z
dc.date.issued
2005-12
dc.identifier.citation
Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita; Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 22; 6; 12-2005; 505-512
dc.identifier.issn
0740-0020
dc.identifier.uri
http://hdl.handle.net/11336/52002
dc.description.abstract
The effect of gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions stored at 0, 8 and 15°C was investigated. The estimated parameters from Gompertz equation for the assayed temperature-oxygen permeability combinations showed LAB development to be significantly greater than those of B. thermosphacta. The influence of the two sources of variation (oxygen permeability of packaging film and temperature) on the growth parameters of LAB and B. thermosphacta was analysed showing a significant effect (P<0.001) of the temperature on both bacterial population while the film permeability had only a significant influence (P<0.001) on B. thermosphacta growth. Under the conditions of this study the packaging film influenced the maximum counts and growth rates of both organisms. Since the inhibition of B. thermosphacta occurred when the meat product was vacuum-packaged in films possessing high oxygen permeability and the effect of pH was found not to be associated with the growth inhibition, accumulation of hydrogen peroxide produced by LAB may possibly be one of the main factors responsible for B. thermosphacta inhibition. Shelf-life of vacuum-packaged cooked meat emulsions in high oxygen transmission rate films will be guarantied and a temperature abuse will not result in an increase of spoilage by LAB.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Ltd - Elsevier Science Ltd
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Cooked Sausages
dc.subject
Lactic Acid Bacteria
dc.subject
B. Thermosphacta
dc.subject
Predictive Microbiology
dc.subject
Temperature Effect
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Gas Permeability Effect
dc.subject.classification
Otras Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-07T17:57:05Z
dc.journal.volume
22
dc.journal.number
6
dc.journal.pagination
505-512
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Cayre, María Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
dc.description.fil
Fil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; 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
Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002005000110
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.fm.2005.01.003
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