INVESTIGADORES
FADDA silvina graciela
artículos
Título:
Lactobacillus role during conditioning of refrigerated and vacuum-packaged argentinean meat
Autor/es:
FADDA, S.; CHAMBON, C.; CHAMPOMIER-VERGÈS, M.; TALON, R.; VIGNOLO, G.
Revista:
MEAT SCIENCE
Editorial:
Elsevier
Referencias:
Año: 2008 p. 603 - 610
ISSN:
0309-1740
Resumen:
The role of Lactobacillus strains with bioprotective and technological potential on raw beef during
15 days of storage under vacuum at 7ºC was investigated. The assayed strains were able to grow on the
meat, Lactobacillus curvatus CRL705 and Lactobacillus sakei 23K showing the highest competitiveness. A
net increase of amino acids was determined in inoculated samples when compared to the control, this being
maximal for Lactobacillus plantarum CRL681. Although an important endogenous activity of meat
sarcoplasmic proteins was observed, the disappearance of protein bands and the generation of a new one
were detected as a consequence of Lactobacillus growth. A synergistic effect of Lactobacillus in combination
with the muscle proteolytic enzyme complex can be suggested. From the studied strains, the bacteriocin
producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by
means of small peptides and free amino acids generation while improving shelf life.
producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by
means of small peptides and free amino acids generation while improving shelf life.
5 days of storage under vacuum at 7ºC was investigated. The assayed strains were able to grow on the
meat, Lactobacillus curvatus CRL705 and Lactobacillus sakei 23K showing the highest competitiveness. A
net increase of amino acids was determined in inoculated samples when compared to the control, this being
maximal for Lactobacillus plantarum CRL681. Although an important endogenous activity of meat
sarcoplasmic proteins was observed, the disappearance of protein bands and the generation of a new one
were detected as a consequence of Lactobacillus growth. A synergistic effect of Lactobacillus in combination
with the muscle proteolytic enzyme complex can be suggested. From the studied strains, the bacteriocin
producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by
means of small peptides and free amino acids generation while improving shelf life.
producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by
means of small peptides and free amino acids generation while improving shelf life.
1. Although an important endogenous activity of meat
sarcoplasmic proteins was observed, the disappearance of protein bands and the generation of a new one
were detected as a consequence of Lactobacillus growth. A synergistic effect of Lactobacillus in combination
with the muscle proteolytic enzyme complex can be suggested. From the studied strains, the bacteriocin
producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by
means of small peptides and free amino acids generation while improving shelf life.
producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by
means of small peptides and free amino acids generation while improving shelf life.