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dc.contributor.authorBarros, Joyce Regina de
dc.contributor.authorKunigk, Leo
dc.contributor.authorJurkiewicz, Cynthia Hyppolito
dc.date.accessioned2024-10-15T21:08:14Z
dc.date.available2024-10-15T21:08:14Z
dc.date.issued2010
dc.identifier.issn1517-8382
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-77956811805&doi=10.1590%2fs1517-83822010000400019&partnerID=40&md5=2d1624075d813c7ffd1c0e5c5fa98a34
dc.identifier.urihttps://repositorio.maua.br/handle/MAUA/1216
dc.description.abstractThis study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 23, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 oC). Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.en
dc.languageInglêspt_BR
dc.publisherSociedade Brasileira de Microbiologiaen
dc.relation.ispartofBrazilian Journal of Microbiology
dc.rightsAcesso Aberto
dc.sourceScopusen
dc.subjectBacteriocinen
dc.subjectNatural casingen
dc.subjectNisinen
dc.subjectSausageen
dc.subjectBacteria (microorganisms)en
dc.subjectOvisen
dc.titleIncorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausageen
dc.typeArtigo de Periódicopt_BR
dc.identifier.doi10.1590/s1517-83822010000400019
dc.description.affiliationFaculdade de Tecnologia Termomecanica, São Bernardo do Campo, SP, Brazil
dc.description.affiliationInstituto Mauá de Tecnologia, São Caetano do Sul, SP, Brazil
dc.identifier.scopus2-s2.0-77956811805
dc.citation.issue4
dc.citation.epage1008
dc.citation.spage1001
dc.citation.volume41


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