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Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics

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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.

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Acknowledgements

The authors are grateful to CONICET (PIP2008-0649) and ANPCyT (PICT2010-0655) Grants from Argentina for financial support.

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Authors and Affiliations

  1. Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC, Tucumán, Argentina

    Patricia Castellano, Natalia Peña, Mariana Pérez Ibarreche & Graciela Vignolo

  2. Instituto de Tecnología de Alimentos, CIA, INTA, CC 77, B1708WAB, Morón, Buenos Aires, Argentina

    Fernando Carduza & Trinidad Soteras

Authors
  1. Patricia Castellano
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  2. Natalia Peña
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  3. Mariana Pérez Ibarreche
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  4. Fernando Carduza
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  5. Trinidad Soteras
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  6. Graciela Vignolo
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Correspondence to Patricia Castellano.

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Castellano, P., Peña, N., Ibarreche, M.P. et al. Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics. J Food Sci Technol 55, 689–697 (2018). https://doi.org/10.1007/s13197-017-2979-8

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  • DOI: https://doi.org/10.1007/s13197-017-2979-8

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