The use of mix of Lactobacillus carnosus/Lactobacillus sakei + Staphylococcus xilosus, Lactococcus lactis ssp. lactis/Lactobacillus sakei + Staphylococcus xilosus, Lactobacillus carnosus/Lactobacillus sakei + Staphylococcus xilosus, can permit to extend the shelf-life of hamburger packaged in MAP and storaged at a 4 ± 2 °C. The bioprotective coltures have influenced the flavour and the odour of the hamburger. Moreover they have limited the growth of B.thermosphacta and of Pseudomonas spp. and consequently no white slime is observed on the hamburger and a low concentration of total volatile nitrogen (TVN). The shelf-life of the products added with starter is extended to 9 days.
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger
IACUMIN, Lucilla;ANDYANTO, Debbie;BRICHESE, Romina;COMI, Giuseppe
2012-01-01
Abstract
The use of mix of Lactobacillus carnosus/Lactobacillus sakei + Staphylococcus xilosus, Lactococcus lactis ssp. lactis/Lactobacillus sakei + Staphylococcus xilosus, Lactobacillus carnosus/Lactobacillus sakei + Staphylococcus xilosus, can permit to extend the shelf-life of hamburger packaged in MAP and storaged at a 4 ± 2 °C. The bioprotective coltures have influenced the flavour and the odour of the hamburger. Moreover they have limited the growth of B.thermosphacta and of Pseudomonas spp. and consequently no white slime is observed on the hamburger and a low concentration of total volatile nitrogen (TVN). The shelf-life of the products added with starter is extended to 9 days.| File | Dimensione | Formato | |
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