Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages

Listeria monocytogenes was inoculated on the surface of sliced fermented sausages with no added sodium salt. The pathogen was progressively inactivated during the product shelf life (90 days). Antimicrobial packaging of fermented sausages with PVOH films containing nisin induced a more pronounced re...

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Detalhes bibliográficos
Autores: Marcos Muntal, Begonya, Aymerich Calvet, Mª Teresa, Garriga Turón, Margarita, Arnau, J. (Jacint)
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2013
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/4533
Acesso em linha:http://hdl.handle.net/20.500.12327/4533
Access Level:acceso abierto
Palavra-chave:Embotits -- Envasament
Embotits -- Microbiologia
Envasament i conservació d'aliments
663/664
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repository_id_str
spelling Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausagesMarcos Muntal, BegonyaAymerich Calvet, Mª TeresaGarriga Turón, MargaritaArnau, J. (Jacint)Embotits -- EnvasamentEmbotits -- MicrobiologiaEnvasament i conservació d'aliments663/664Listeria monocytogenes was inoculated on the surface of sliced fermented sausages with no added sodium salt. The pathogen was progressively inactivated during the product shelf life (90 days). Antimicrobial packaging of fermented sausages with PVOH films containing nisin induced a more pronounced reduction of L. monocytogenes counts during refrigerated storage. HPP alone (600 MPa, 5 min, 12 °C) had no antimicrobial effect against L. monocytogenes at the studied conditions. Combination of HPP with antimicrobial packaging did not produce any extra protection against L. monocytogenes compared to antimicrobial packaging alone. The lack of effect of HPP on L. monocytogenes was attributed to a protective effect exerted by the low water activity of the product and its lactate content. These results reflect that antimicrobial packaging with the inclusion of nisin as a natural antimicrobial could be considered as an effective method to reduce the levels of L. monocytogenes in sliced fermented sausages with no added sodium saltElsevierIndústries AlimentàriesFuncionalitat i Seguretat AlimentàriaQualitat i Tecnologia AlimentàriaIRTA. Recerca i Tecnologia Agroalimentàries2013info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion21 p.http://hdl.handle.net/20.500.12327/4533reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésAttribution-NonCommercial-NoDerivatives 3.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/oai:recercat.cat:20.500.12327/45332026-05-29T05:05:01Z
dc.title.none.fl_str_mv Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
title Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
spellingShingle Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
Marcos Muntal, Begonya
Embotits -- Envasament
Embotits -- Microbiologia
Envasament i conservació d'aliments
663/664
title_short Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
title_full Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
title_fullStr Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
title_full_unstemmed Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
title_sort Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
dc.creator.none.fl_str_mv Marcos Muntal, Begonya
Aymerich Calvet, Mª Teresa
Garriga Turón, Margarita
Arnau, J. (Jacint)
author Marcos Muntal, Begonya
author_facet Marcos Muntal, Begonya
Aymerich Calvet, Mª Teresa
Garriga Turón, Margarita
Arnau, J. (Jacint)
author_role author
author2 Aymerich Calvet, Mª Teresa
Garriga Turón, Margarita
Arnau, J. (Jacint)
author2_role author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
IRTA. Recerca i Tecnologia Agroalimentàries
dc.subject.none.fl_str_mv Embotits -- Envasament
Embotits -- Microbiologia
Envasament i conservació d'aliments
663/664
topic Embotits -- Envasament
Embotits -- Microbiologia
Envasament i conservació d'aliments
663/664
description Listeria monocytogenes was inoculated on the surface of sliced fermented sausages with no added sodium salt. The pathogen was progressively inactivated during the product shelf life (90 days). Antimicrobial packaging of fermented sausages with PVOH films containing nisin induced a more pronounced reduction of L. monocytogenes counts during refrigerated storage. HPP alone (600 MPa, 5 min, 12 °C) had no antimicrobial effect against L. monocytogenes at the studied conditions. Combination of HPP with antimicrobial packaging did not produce any extra protection against L. monocytogenes compared to antimicrobial packaging alone. The lack of effect of HPP on L. monocytogenes was attributed to a protective effect exerted by the low water activity of the product and its lactate content. These results reflect that antimicrobial packaging with the inclusion of nisin as a natural antimicrobial could be considered as an effective method to reduce the levels of L. monocytogenes in sliced fermented sausages with no added sodium salt
publishDate 2013
dc.date.none.fl_str_mv 2013
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/4533
url http://hdl.handle.net/20.500.12327/4533
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 3.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/3.0/
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 3.0 International
http://creativecommons.org/licenses/by-nc-nd/3.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 21 p.
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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