%0 Journal Article
%T Evaluation of the microbiological safety and sensory quality of a sliced cured
%A Manuela Vaz-Velho
%A Paula Teixeira
%A Ricardo Pinto
%A Roc¨ªo Casquete
%A Susana C Fonseca
%A Svetoslav Todorov
%A S¨®nia M Castro
%J Food Science and Technology International
%@ 1532-1738
%D 2019
%R 10.1177/1082013219825771
%X The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat ¡®lombo¡¯ over storage time. Sliced ¡®lombo¡¯, a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from ¡®salpic£¿o¡¯) and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures. Samples were packed in two modified atmosphere packaging conditions (20% CO2/80% N2 and 40% CO2/60% N2) and stored at 5£¿¡æ for 124 days. Both cultures led to a reduction of 1¨C2£¿log CFU/g of L. innocua 2030c after 12£¿h; however, at the end of storage only Lb. sakei ST153 maintained this antilisterial effect, which was more evident at 40% CO2/60% N2. The influence of cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the product were not significant. Thus, Lb. sakei ST153 combined with modified atmosphere packaging is a strong candidate to be used in a biopreservation strategy maintaining the traditional sensory quality of cured-smoked pork products and increasing their safety with respect to Listeria spp
%K Meat product
%K bacteriocins
%K lactic acid bacteria
%K modified atmosphere packaging
%K sensory properties
%K Listeria monocytogenes
%U https://journals.sagepub.com/doi/full/10.1177/1082013219825771