The aim of the work was to study the effect of a polyphosphate-based product and a strain of Latilactobacillus sakei (LAK-23 - Sacco srl, Via Alessandro Manzoni 29 / A, 22071 Cadorago, CO, Italy] for stability of diced cooked ham packaged in 2 different MAPs [55% C02, 45% N2, <0,2% 02 and 20% C02, 80% N2, <0,2% 02] and stored at 4°C and 8°C for the whole shelf-life time [60 days] and at 4°C for 20 days then at 8°C until the end of the shelf-life. The results showed that the activity of L. sakei favors the preservation of the product until the end of the shelf-life, regardless of the storage temperature and the MAP used. Packs of untreated or polyphosphate-treated samples were often bulged due to the development of heterofer-mentative lactic bacteria and the percentage of bulged samples ranged from 20 to 70%. This spoilage was independent of the storage temperature and the type of MAP considered. In any case, the trend of the microorganisms sought and of the pH was over time broadly similar in all packaging of the treated and untreated products. The only difference was related to the final pH value, which was lower [5.0 units] in the samples treated with L sakei. The use of polyphosphates did not reduce the loss of exudate; indeed, less loss was observed in the samples treated with L sakei and stored at 4°C for the overall storage time. The treatment and the type of MAP used do not seem to influence the color during storage. In fact, it was not possible to observe large color differences in most of the samples after 60 days of storage; differences were perceptible only after a careful and close observation. Finally, the samples were subjected to sensory analysis. Twelve panellists were unable to recognize differences between the samples tasted, conversely 8 identified differences between the 3 types of samples and preferred those treated with L. sakei, asserting that these had a better aroma and acidity adequate for the product.
Effect of polyphosphates and Latilactobacillus sakei on the preservation of cooked ham cubes packaged in a modified atmoshere and stored at different temperatures
Pellegrini M.;Iacumin L.;Comi G.
2023-01-01
Abstract
The aim of the work was to study the effect of a polyphosphate-based product and a strain of Latilactobacillus sakei (LAK-23 - Sacco srl, Via Alessandro Manzoni 29 / A, 22071 Cadorago, CO, Italy] for stability of diced cooked ham packaged in 2 different MAPs [55% C02, 45% N2, <0,2% 02 and 20% C02, 80% N2, <0,2% 02] and stored at 4°C and 8°C for the whole shelf-life time [60 days] and at 4°C for 20 days then at 8°C until the end of the shelf-life. The results showed that the activity of L. sakei favors the preservation of the product until the end of the shelf-life, regardless of the storage temperature and the MAP used. Packs of untreated or polyphosphate-treated samples were often bulged due to the development of heterofer-mentative lactic bacteria and the percentage of bulged samples ranged from 20 to 70%. This spoilage was independent of the storage temperature and the type of MAP considered. In any case, the trend of the microorganisms sought and of the pH was over time broadly similar in all packaging of the treated and untreated products. The only difference was related to the final pH value, which was lower [5.0 units] in the samples treated with L sakei. The use of polyphosphates did not reduce the loss of exudate; indeed, less loss was observed in the samples treated with L sakei and stored at 4°C for the overall storage time. The treatment and the type of MAP used do not seem to influence the color during storage. In fact, it was not possible to observe large color differences in most of the samples after 60 days of storage; differences were perceptible only after a careful and close observation. Finally, the samples were subjected to sensory analysis. Twelve panellists were unable to recognize differences between the samples tasted, conversely 8 identified differences between the 3 types of samples and preferred those treated with L. sakei, asserting that these had a better aroma and acidity adequate for the product.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
