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vol.36 issue3ALCOHOL CONSUMPTION AND ASSOCIATED VARIABLES IN BUCARAMANGA, COLOMBIASOYBEAN HULL: POTENTIAL INGREDIENTS FOR FUNCTIONAL FOODS author indexsubject indexarticles search
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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

VASQUEZ M, Sandra Milena; SUAREZ M, Héctor  and  MONTOYA, Olga Inés. EVALUATION OF BACTERIOCINES AS PROTECTIVE MEANS FOR THE BIOPRESERVATION OF REFRIGERATED MEAT. Rev. chil. nutr. [online]. 2009, vol.36, n.3, pp.228-238. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182009000300005.

The objective was to evaluate shelf-life extension of fresh beef meat applying crude extract of bacteriocines produced by a native strain of Lactobacillus plantarum LPBM10. Fillets of rib (longissimus dorsi) were stocked during 12 days at 3° C and analyzed by means of microbiology analysis, pH, texture, weight loss and sensorial. Significant differences were found among treatments for psychrotrophics and fecal coliforms, being better the treatment with crude bacteriocin extract that had germicide effect. Fecal coliforms were inhibited by the crude bacteriocin extract during most of the period. The mesophilic count didnit present difference among treatments. The pH changes and the weight loss present statistical variations among treatments and between days. Cutting force diminished during storage time in all treatments improving meat tenderness without presenting significant difference. The appearance, color and aroma diminished the acceptance value as the storage time advanced.

Keywords : biopreservation; bacteriocins; lactobacillus plantarum; LPBM10.

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