Impact of whey protein coating incorporated with Bifidobacterium and Lactobacillus on sliced ham properties. (May 2018)

• Record Type: Journal Article
• Authors: Odila Pereira, Joana; Soares, José; J.P. Monteiro, Maria; Gomes, Ana; Pintado, Manuela
• Is Part Of: Meat science. Volume 139(2018)
• Page Start: 125
• Page End: 133
• Publication Date: 2018-05
• Subjects: Edible coatings -- Whey protein isolate -- Sliced ham -- Shelf-life -- Bifidobacterium and Lactobacillus; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.01.016
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation. Coatings was developed based on whey protein isolates with incorporation of Bifidobacterium animalis Bb-12® or Lactobacillus casei -01. The physicochemical analyses showed that coating decreased water and weight loss on the ham. Furthermore, color analysis showed that coated sliced ham, exhibited no color change, comparatively to uncoated slices. The edible coatings incorporating the probiotic strains inhibited detectable growth of Staphylococcus spp ., Pseudomonas spp ., Enterobacteriaceae and yeasts/molds, at least, for 45 days of storage at 4 °C. The sensory evaluation demonstrated that there was a preference for the sliced coated ham. Probiotic bacteria viable cell numbers were maintained at ca. 10 8 CFU/g throughout storage time, enabling the slice of ham to act as a suitable carrier for the beneficial bacteria. Highlights: WPI is a suitable matrix to incorporate probiotics and easily applied on sliced ham. Probiotic coating decreased water and weight loss, contributing to product freshness. Physical properties were stable in coated sliced ham, assuring quality until 45 days. Edible coatings inhibited spoilage bacteria, more than the recommended shelf-life. High viability of B. animalis Bb-12® and L. casei -01 in sliced ham.