Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers. Issue 2 (July 2015)

• Record Type: Journal Article
• Authors: Comi, Giuseppe; Tirloni, Erica; Andyanto, Debbie; Manzano, Marisa; Iacumin, Lucilla
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 62:Issue 2(2015:Jul.)
• Page Start: 1198
• Page End: 1202
• Publication Date: 2015-07
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.02.022
• Languages: English
• ISSNs: 0023-6438

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title id="sectitle0010">Abstract</title> <sec> <p id="abspara0010">The use of mixtures of bio-protective cultures, like <italic>Lactobacillus sakei</italic> subsp. <italic>carnosus/L. sakei + Staphylococcus xylosus</italic> (1/1 ratio), <italic>Lactococcus lactis</italic> spp. <italic>lactis/L. sakei + S. xylosus</italic> (1/1 ratio), and <italic>L. sakei</italic> subsp. <italic>carnosus/L. sakei + S. xylosus</italic> (1/2 ratio), inoculated in beef hamburger packaged in modified atmosphere and stored at 4 ± 2 °C, determined a better microbiological and chemical-physical quality of the products. In particular, they inhibited the growth of <italic>Brochothrix thermosphacta</italic> resulting in no white slime on the products as well as they determined a low concentration of total volatile basic nitrogen (TVB-N). Moreover, the bio-protective cultures influenced the flavour and the odour of the hamburgers. For this reason, the shelf life of the products added with starter cultures could be extended up to 12 days.</p> </sec> </abstract>