Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

“…Papadima and Bloukas (1999) also observed an increase in LAB counts during storage of traditional Greek sausages. It was reported that anaerobes and facultative anaerobes are the most important spoilage organisms in vacuum packaged refrigerated meat (Fu et al 1992) and vacuum packaging causes a microbial shift resulting in the development of lactobacillus dominated population rather than a higher spoilage potential pseudomonas population (Kotzekidou and Bloukas 1996). However, at the counts observed in hurdle treated samples, LAB would not have been enough to cause any fermentative changes in these products during entire period of storage.…”

Effects of Pediococcus spp. on the quality of vacuum-packed horse mackerel during cold storage

“…It is known that incubation temperature is one of the main factors that influence the bacteriocin production rate and also their activity (Rodgers 2001). Besides, Kotzekidou & Bloukas (1996) underlined the importance of selecting the type of protective culture regarding its antimicrobial agent production ability during cold storage and the specific characteristics of product. Leroi et al (1996) inoculated cold smoked salmon with lactic acid bacteria and found no important difference between microbiological and chemical parameters of control and treated samples.…”

Effect of Starter Cultures and Methods of Packaging on Quality Characteristics of Pork Ham

“…Also, the VP ham exhibited higher TVC than the samples packaged under MAP in both groups (Table 3). Kotzekidou and Bloukas (1996) reported that the average of total plate count was lower in control hams than in hams added with protective cultures (L. alimentarius and Staphylococcus xylosus). Scannell et al, (2004) reported that while the control samples maintained the level of 10 4 cfu/g, starter culture inoculated fermented non-dried whole muscle ham had mean mesophilic aerobic counts of 10 8 cfu/g.…”

“…Means in a column bearing uncommon superscripts (lowercase) differ significantly between groups within each packaging system of a trait Means in a row bearing uncommon superscript (uppercase) differ significantly between packaging systems within each treatment group of a trait. Kotzekidou and Bloukas (1996) reported that the growth of pseudomonads was exponential during the first 2 weeks of storage of hams produced by the addition of protective cultures and reached 10 4 cfu/g. The highest population of pseudomonads was observed in cooked hams produced by L. alimentarius.…”

“…Sanchez-Molinero and Arnau (2008) reported that there was a decrease in sweetness in hams inoculated with a commercial starter culture containing LAB, Gram-positive catalase-positive cocci and yeasts which could be due to the fermentation of dextrose by LAB as suggested by the lowered pH values. Kotzekidou and Bloukas (1996) reported that the sliced vacuum packed hams produced with protective cultures had better odour and taste scores than the controls.…”