Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

Casquete, Rocío; Fonseca, Susana; Pinto, Ricardo Pereira; Castro, Sónia Marília; Todorov, Svetoslav Dimitrov; Teixeira, Paula; Vaz-Velho, Manuela

doi:10.1177/1082013219825771

Cited by 5 publications

(4 citation statements)

References 33 publications

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“…The synergistic effect of such combinations was confirmed in various food matrices. Bacteriocins can be more effective in influencing the permeability of the outer membrane, thus increasing their effectiveness against microorganisms [2,139,140]. Another promising idea is the genetic modification of the naturally available bacteriocins.…”

Section: New Technologies Of Food Bioconservation As An Alternative T...mentioning

confidence: 99%

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Sionek,

Szydłowska,

Kołożyn-Krajewska

2024

Applied Sciences

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The increase in the nutritional awareness of consumers has meant that products with high nutritional value, sensory attractiveness, and safety are currently being sought on the market. One of the aspects in which the innovativeness of a food product can be considered is the preservation method. Fermentation is considered one of the oldest methods. In practice, biopreservation is primarily a method of using non-pathogenic microorganisms and/or their metabolites to increase microbiological safety and extend food shelf life. Advances in microbiology and genetic engineering, taking into account various sources of microbiota isolation, have rediscovered the fermentation process and allowed us to obtain innovative functional products. Recently, bacteriocins have gained importance. For many years, they have been applied as biopreservatives in food manufacturing, alone or in combination with other preservatives. The most promising perspective of food preservation seems to be the development of combined systems including natural preservatives (i.e., bacteriocin and lipopeptides), emerging non-thermal technologies, and other methods such as encapsulation nanotechnology and active packaging. In this paper, a narrative review is presented to analyze the most recently published literature regarding the role of microorganisms and microbial produced antibacterial compounds in food biopreservation. New biopreservation technologies as an alternative to artificial preservatives were also discussed.

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Section: New Technologies Of Food Bioconservation As An Alternative T...mentioning

confidence: 99%

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Sionek,

Szydłowska,

Kołożyn-Krajewska

2024

Applied Sciences

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“…In another study, Leuconostoc pseudomesenteroides reduced L. monocytogenes and C. jejuni at noticeable levels in chicken burgers stored at −18 °C for 48 h, when combined with a 50% CO 2 /50% O 2 MAP [ 119 ]. Casquete et al [ 78 ] noticed that the combination of the antimicrobial properties of L. sakei and commercial LAB strains under MAP conditions (20% CO 2 /80% N 2 and 40% CO 2 /60% N 2 ) could reduce 1–2 log cycles of L. innocua effectively in a cured smoked pork loin. Segli et al [ 122 ] stated a positive reduction of exopolysaccharide producer Latilactobacillus sakei CRL1407 in vacuum-packaged meat discs at 4 °C by bioprotective cultures of Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CLR705.…”

Section: Bacteriocins Isolated From Meat and Meat Productsmentioning

confidence: 99%

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

et al. 2022

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Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobial peptides—especially bacteriocins—can be used as a natural preservative, and an alternative to chemical preservatives in meat industry. Purified or partially purified bacteriocins can be used as a food additive or incorporated in active packaging, while bacteriocin-producing cells could be added as starter or protective cultures for fermented meats. Large-scale applications of bacteriocins are limited, however, mainly due to the narrow antimicrobial spectrum and varying stability in different food matrixes. To overcome these limitations, bioengineering and biotechnological techniques are being employed to combine two or more classes of bacteriocins and develop novel bacteriocins with high efficacy. These approaches, in combination with hurdle concepts (active packaging), provide adequate safety by reducing the pathogenicity of spoilage microorganisms, improving sensory characteristics (e.g., desirable flavor, texture, aroma) and enhancing the shelf life of meat-based products. In this review, the biosynthesis of different classes of LAB bacteriocins, their mechanism of action and their role in the preservation of meats and meat products are reviewed.

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Section: Introductionmentioning

confidence: 99%

“…However, it is essential to assess the impact of extending shelf life under industrial conditions. Furthermore, the application of biopreservative agents, including bioprotective cultures and bacteriocins, has demonstrated inhibitory effects on spoilage and pathogenic microorganisms, leading to enhanced stability in these products (Casquete et al, 2019; Castellano et al, 2008; Hugas et al, 2003; Vermeiren et al, 2004). Alternatively, biopreservation strategies can be integrated as part of a hurdle technology approach, capitalizing on potential synergistic effects in inhibiting spoilage microorganisms (Barcenilla et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

Blanco‐Lizarazo,

Sierra‐Cadavid,

Ospina‐E

2023

J Food Process Engineering

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Improvement of hygiene practices and process control in meat product facilities is an ongoing topic of importance. Consequently, the meat industry must explore alternatives to extend the shelf‐life of meat products. This study aimed to assess the effectiveness of chemical, biological, and physical strategies at the formulation, pre‐packaging, and post‐packaging stages, respectively, to extend the shelf‐life of cooked ham. Three strategies were tested on different formulations of cooked ham: (1) inclusion of organic acid salts with and without buffered vinegar in the formulation, (2) application of biopreservation cultures during pre‐packaging for the four developed formulations, and (3) high hydrostatic pressure processing (HPP) applied to two pork ham formulations during post‐packaging with and without buffered vinegar. The effect of these strategies was evaluated by measuring shelf life based on lactic acid bacteria (LAB) and mesophilic counts, monitoring pH kinetics, and conducting sensory evaluations focused on indicators of spoilage such as milkiness and swelling. Results revealed that the HPP strategy was the most effective, significantly extending the shelf life of cooked pork ham up to 97 days, with no significant differences observed when combined with buffered vinegar. In contrast, the use of organic acid salts with or without buffered vinegar did not significantly extend the shelf life compared to control hams without preservatives (p > 0.05). Furthermore, significant variations in shelf life were found between batches and types of ham (p < 0.05). Notably, the biopreservation strategy led to a reduction in shelf life reduction.Practical applicationsSliced‐packaged ham is highly susceptible to spoilage, and previous studies investigating the application of organic acid salts, biopreservation cultures, and physical interventions have demonstrated limited effectiveness in extending shelf life under industrial and Colombian market conditions. Moreover, some of these approaches have resulted in alterations to the product's sensory attributes. Consequently, there is a critical need to evaluate alternative strategies that can be easily implemented with current technology, are cost‐effective, acceptable to consumers, and can be validated in an industrial setting. Furthermore, it is crucial to investigate the potential synergistic effects of combining high hydrostatic pressure processing (HPP) with chemical interventions, such as buffered vinegar. Implementing these measures holds the potential to minimize food waste and contribute to enhancing food security. Additionally, the findings of this study present a hypothesis that can contribute to understanding the variations in spoilage between pork and turkey hams.

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Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

Cited by 5 publications

References 33 publications

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

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