Sakacina Q adsorbida sobre tripa ovina natural para la biopreservación de salchichas tipo Viena

RIVAS, FRANCO P.; CASTRO M.; CAMPOS C. A.

Concordia, Entre Ríos

Congreso; International Conference of Food Innovation; 2014

Univ Nac de Entre Ríos y Univ Politécnica de Valencia

In previous studies it was found that L. curvatus ACU-1 has the ability to produce sakacin Q, which presents technological characteristics that made it suitable for meat biopreservation. The aim of the trial was to determine the functionality of this bacteriocin - adsorbed to natural sheep casing- under the conditions of the manufacturing plant of Vienna type sausages at the processing plant. Twenty meters of previously desalted sheep casing were dipped in a bacteriocin concentrate (12800 AU/ml) for 100 min. The bacteriocin concentrate was obtained by ammonium sulfate precipitation of a cell free supernatant of L. curvatus ACU-1. Following the production line of the manufacturing plant, the casing was stuffed with meat emulsion for the production of Vienna type sausages. Half of the samples were immersed in a suspension of L. innocua (1x106 CFU/ml) used as an indicator organism. The sausages were vacuum-packed in polyethylene bags and stored at 7±3 ºC for 29 days. Samples were taken periodically. Counts were performed in the following media: MRS for lactic bacteria (LB); PCA for total aerobic; Violet Red Bile Glucose agar (VRBG) for enterobacteria, Streptomycin Thallous Acetate Actidione agar (STAA) for Brochothrix spp. andPalcam Agar for L. innocua. Sausages made ​​from untreated casings were used as control. Assay was performed in duplicate. Results were expressed as Log N and compared statistically by the Tukey's method at a reliability level of 95%. Total aerobic and LB counts were not significantly different between the systems. In all cases, the number of Enterobacteriaceae was below the detection limit. While counts of Brochothrix spp. were significantly different, being 4 orders lower in treated sausages compared to control system. Counts of L. innocua showed a reduction of 2 orders in the system with the sakacin Q. The results also showed that the studied bacteriocin remained active after the cooking process of the sausages, confirming the intrinsic heat resistance. On the other hand, it should be noted that the bacteriocin activity was not reduced during the studied period. According to the results, sakacin Q produced by L. curvatus ACU-1 maintains its functionality while being adsorbed to the natural sheep casing used to manufacture Vienna type sausages. It also shows thermal resistance during the manufacturing process of this food. Hence, this procedure -bacteriocin adsorption to the casing- could be applied successfully for the control of L. innocua and Brochothrix spp. in these meat products.