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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/53278

    Título
    Microbial growth and biogenic amine production in a Balkan-style fresh sausage during refrigerated storage under a CO2-containing anaerobic atmosphere: effect of the addition of Zataria multiflora essential oil and hops extract
    Autor
    Carballo, Diego Eloy
    Mateo, Javier
    Andrés, Sonia
    Giráldez, Francisco Javier
    Quinto Fernández, Emiliano JoséAutoridad UVA Orcid
    Khanjari, Ali
    Operta, Sabina
    Caro Canales, IrmaAutoridad UVA
    Año del Documento
    2019
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Antibiotics, 2019, vol. 8, n. 4, 227
    Abstract
    Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.
    Materias Unesco
    3104.06 Nutrición
    ISSN
    2079-6382
    Revisión por pares
    SI
    DOI
    10.3390/antibiotics8040227
    Patrocinador
    Junta de Castilla y León (project CSI042 P17)
    Consejo Nacional de Ciencia y Tecnología (CONACYT) (grant 288189)
    Version del Editor
    https://www.mdpi.com/2079-6382/8/4/227
    Propietario de los Derechos
    © 2019 The Authors
    Idioma
    spa
    URI
    https://uvadoc.uva.es/handle/10324/53278
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP55 - Artículos de revista [206]
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