[en] This study assessed the bioprotective effect of Carnobacterium maltaromaticum (CM) against Pseudomonas fluorescens (PF) and Brochothrix thermosphacta (BT) in ground beef and sliced cooked ham stored in high- and low-oxygen-modified atmospheres (66/4/30% O2/N2/CO2 and 70/30% N2/CO2, respectively). Both meat products were inoculated with CM, PF, and BT individually or in combination and stored for 7 days (3 days at 4 °C + 4 days at 8 °C) for ground beef and 28 days (10 days at 4 °C + 18 days at 8 °C) for sliced cooked ham. Each food matrix was assigned to 6 treatments: NC (no bacterial inoculation, representing the indigenous bacteria of meat), CM, BT, PF, CM + BT, and CM + PF. Bacterial growth, pH, instrumental color, and headspace gas composition were assessed during storage. CM counts remained stable from inoculation and throughout the shelf-life. CM reduced the population of inoculated and indigenous spoilage bacteria, including BT, PF, and enterobacteria, and showed a negligible impact on the physicochemical quality parameters of the products. Furthermore, upon simulating the shelf-life of ground beef and cooked ham, a remarkable extension could be observed with CM. Therefore, CM could be exploited as a biopreservative in meat products to enhance quality and shelf-life.
Research center :
FARAH. Santé publique vétérinaire - ULiège
Disciplines :
Food science
Author, co-author :
de Andrade Cavalari, Caroline Maria; Laboratory of Agrifood Food Research and Inovation (LAPIAgro), Graduate Program in Animal Science, School of Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição, 1155, Curitiba 80215-901, Brazil, Laboratory of Food Technology, Faculty of Veterinary Medicine & Fundamental and Applied Research for Animal and Health (FARAH) Research Unit, Université de Liège, Avenue de Cureghem 10, Liège 4000, Belgium
Imazaki, Pedro Henrique; INTHERES, Université de Toulouse, INRAE, ENVT, 23 Chemin des Capelles, Toulouse 31300, France, Laboratory of Food Technology, Faculty of Veterinary Medicine & Fundamental and Applied Research for Animal and Health (FARAH) Research Unit, Université de Liège, Avenue de Cureghem 10, Liège 4000, Belgium
Pirard, Barbara ; Université de Liège - ULiège > Fundamental and Applied Research for Animals and Health (FARAH) > FARAH: Santé publique vétérinaire
Lebrun, Sarah ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA)
Gemmi, Céline ; Université de Liège - ULiège > GIGA > GIGA I3 - Cellular and Molecular Immunology
Antoine, Céline ; Université de Liège - ULiège > Fundamental and Applied Research for Animals and Health (FARAH)
Crevecoeur, Sébastien ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Daube, Georges ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Clinquart, Antoine ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires
de Macedo, Renata Ernlund Freitas; Laboratory of Agrifood Food Research and Inovation (LAPIAgro), Graduate Program in Animal Science, School of Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição, 1155, Curitiba 80215-901, Brazil. Electronic address: renata.macedo@pucpr.br
Language :
English
Title :
Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham.
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