We valued an oxygen scavenging Lactococcus lactis ssp. lactis, to improve the quality of sliced cooked ham packaged under MAP. Suspensions of Lactococcus lactis ssp. lactis were spread on sliced cooked ham packed with MAP (oxygen < 0.5%), storaged at 4◦ C for 30 days under light and analyzed at 0, 10, 20, 30 days to value the quality. Lactococcus lactis ssp. lactis has reduced the oxygen concentration, the lipid oxidation and inhibited the native LAB. The shelf-life of the products is extended to 30–35 days. Lactococcus lactis ssp. lactis influences the flavour and odour and the stability of the red colour of the sliced cooked ham and limit the growth of the autochthonous LAB.
Use of Lactococcus lactis to improve the quality of cooked meat product
COMI, Giuseppe;MANZANO, Marisa;IACUMIN, Lucilla
2011-01-01
Abstract
We valued an oxygen scavenging Lactococcus lactis ssp. lactis, to improve the quality of sliced cooked ham packaged under MAP. Suspensions of Lactococcus lactis ssp. lactis were spread on sliced cooked ham packed with MAP (oxygen < 0.5%), storaged at 4◦ C for 30 days under light and analyzed at 0, 10, 20, 30 days to value the quality. Lactococcus lactis ssp. lactis has reduced the oxygen concentration, the lipid oxidation and inhibited the native LAB. The shelf-life of the products is extended to 30–35 days. Lactococcus lactis ssp. lactis influences the flavour and odour and the stability of the red colour of the sliced cooked ham and limit the growth of the autochthonous LAB.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
