Unpublished conference/Abstract (Scientific congresses and symposiums)
Sensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives
Didimo Imazaki, Pedro Henrique; Jacques-Houssa, Charlotte; Kergourlay, Gilles et al.
2015BAMST Symposium
 

Files


Full Text
IMAZAKI_Sensory_quality_Carnobacterium_v2.pdf
Author preprint (41.8 kB)
Download
Annexes
IMAZAKI_BAMST_2015_Carnobacterium_sensorial.pdf
Publisher postprint (868.44 kB)
Download

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
sensory evaluation; biopreservation; Carnobacterium maltaromaticum
Abstract :
[en] Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with potentially biopreservative strains of Carnobacterium maltaromaticum. Three different strains of C. maltaromaticum (lab. ref.: CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high-O2 atmosphere. After 8 days of storage, non inoculated samples (blank) were perceived as having the best studied sensory descriptors. The samples inoculated with strain CM_827 had a sensory quality very close to the blank. After 10 days of storage, samples inoculated with the strain CM_827 at 104 UFC/g received the highest scores for appearance and color. This study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827.
Disciplines :
Food science
Author, co-author :
Didimo Imazaki, Pedro Henrique ;  Université de Liège - ULiège > Doct. sc. vété. (Bologne)
Jacques-Houssa, Charlotte ;  Université de Liège - ULiège > Master spéc. méd. vété. spéc.
Kergourlay, Gilles ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Daube, Georges  ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Clinquart, Antoine ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires
Language :
English
Title :
Sensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives
Publication date :
02 December 2015
Event name :
BAMST Symposium
Event organizer :
BAMST - Belgian Association of Meat Science and Technology
Event place :
Melle, Belgium
Event date :
le 2 décembre 2015
Available on ORBi :
since 07 May 2016

Statistics


Number of views
54 (9 by ULiège)
Number of downloads
75 (5 by ULiège)

Bibliography


Similar publications



Contact ORBi