Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure

Abstract

High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 °C, in comparison to the non pressurized product. The lactic acid bacteria population up to 107 CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 °C while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product.

The Effect of the plant Adiantum philippense Extracts on Biofilms Formation and Adhesion to Shigella flexneri: A Predictive Modelling Approach

“…In the end, the model seems to overemphasize the significance of its parameters [40][41][42]. The modified Gompertz model, in spite of this, has been widely applied to the modelling of the evolution of bacteria and secondary bacterial products, such as biogas, methane, lactate, biodiesel, and bacterioricin, just to mention a few [43][44][45][46][47] including callus growth [48][49][50]. Its usage for modelling the effect of biological extracts to biofilmforming bacteria has been reported for S. aureus [3], inhibitory effect of royal jelly on Listeria monocytogenes biofilm [51], inhibitory curves of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on biofilms of Pseudomonas aeruginosa and Salmonella Thyphimurium [13] and the inhibitory curves of two mangrove species, Bruguiera cylindrica and Laguncularia racemose on selected bacterium, yeast, and filamentous fungi biofilms [12].…”

Lactic acid bacteria stress response to preservation processes in the beverage and juice industry

“…As shown by Sokołowska and coworkers (2012 and 2014), LAB belong to a group of organisms that are resistant to the effect of high hydrostatic pressure, and their growth can be a valuable tool to evaluate the shelf life of preserved products with this method (Mathias et al, 2013).…”

Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses

“…plantarum , are very sensitive to high pressure when combined with heat shock, while other strains are more resistant to HHP. In fact, an integrated stress response through a regulatory web that allowed bacteria to react to environmental changes has been observed (Mathias, Rosenthal, Gaspar, Aragao, & Slongo‐Marcusi, 2013). Such stress responses include the adoption of a viable but nonculturable state (VBNC), which prevents the identification of bacteria using classical microbiology methods (Liu et al., 2018; Liu, Zhong, Wang, & Lei, 2018).…”