Caracterización de cultivos iniciadores en productos cárnicos. Parte 2
Average rating
Cast your vote
You can rate an item by clicking the amount of stars they wish to award to this item.
When enough users have cast their vote on this item, the average rating will also be shown.
Star rating
Your vote was cast
Thank you for your feedback
Thank you for your feedback
Date
2008
Metadata
Show full item recordAlternative Title
Meat products starters characterization. Part IIAbstract
Se evaluaron las propiedades tecnológicas de 5 cultivos iniciadores en carne de cerdo. Para ello, se prepararon concentrados de cada cultivo iniciador a 1 y a 2 %. Cada concentrado celular se inoculó a 800 g de carne de cerdo con aditivos. Se empleó un diseño experimental con 2 variables independientes: cultivo iniciador y concentración y se prepararon 11 variantes: var. 1, mezcla de Staphylococcus carnosus-Leuconostoc pentosus a 1 %; var. 2 mezcla de Staphylococcus carnosus-Pediococcus pentasaceus al 1 %, var. 3 mezcla de Staphylococcus carnosus-Lactobacillus plantarum a 1 %; var. 4 Lactobacillus casei a 1 %, var. 5 Lactobacillus acidophillus a 1 %; var. 6 mezcla de Staphylococcus carnosus- Leuconostoc pentosus al 2 %, mezcla de Staphylococcus carnosus-Pediococcus pentasaceus a 2 %; var. 7, mezcla de Staphylococcus carnosus-Lactobacillus plantarum a 2 %; var. 9, Lactobacillus casei a 2 %; var. 10, Lactobacillus acidophillus a 2 % y var. 11, carne sin inóculo. Las mezclas se incubaron a 16 ± 2 ºC y se midió la viabilidad del cultivo, el pH, y el conteo de enterobacterias a 0, 24, 48, 72, 96 y 120 h. Las var. 7, 8, 9 y 10 produjeron la mayor disminución del pH y del número de enterobacterias presentes.Technological properties of 5 starters in pork meat were evaluated. 2 concentrations of each starter were prepared: 1 and 2%. Each cellular concentrate was inoculated at 800 g of pork meat and additives. An experimental design was applied with 2 independent variables: starters and different concentrations: 1 and 2 % and 11 variants were studied: var. 1, 1% of Staphylococcus carnosus-Leuconostoc pentosus mixture; var. 2, 1% of mezcla de St carnosus-Pediococcus pentasaceus mixture; var. 3, 1% of St. carnosus-Lactobacillus plantarum mixture, var. 4, 1% of Lactobacillus casei var. 5, 1% of Lactobacillus acidophillus, var. 6, 2% of St. carnosus- Leuconostoc pentosus mixture; var. 7, 2% of St carnosus- Pediococcus pentasaceus mixture; var. 8, 2% of St. carnosus- Lactobacillus plantarum; var. 9, 2% of Lactobacillus casei; var. 10, 2% of Lactobacillus acidophillus and var. 11, pork meat without inoculum. They were incubated 16 ± 2 ºC and 0, 24, 48, 72, 96 and 120 h after formulation were sampled. Starter viability, pH and Enterobacteriaceae counts were determined. Var. 7, 8, 9 and 10 produced bigger decrease of the pH and Enterobacteriaceae counts in the pork meat
Journal
Ciencia y Tecnología de los AlimentosVolume
18Issue/Article Nr
3Collections
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/