Document Detail


Effects of treatment with lysozyme and nisin on the microflora and sensory properties of commercial pork.
MedLine Citation:
PMID:  12878384     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
A mixture of lysozyme and nisin at a ratio of 3:1 (w/w) and at a surface concentration of approximately 260 microg/cm2 was effective in controlling the growth of lactic acid bacteria, lactic acid bacteria able to grow in the presence of acetate and Brochothrix thermosphacta on naturally contaminated pork loins that were stored in vacuum packages at 2 degrees C for up to 6 weeks. When loins were removed, cut into chops, and displayed in a retail display case, the efficacy of the antimicrobial mixture decreased with increasing display time. At most sampling times, bacterial numbers were lower in treated samples than in untreated samples. The numbers of Enterobacteriaceae were higher in treated samples than in untreated samples. The growth of Enterobacteriaceae may have been reduced as a result of antimicrobial activity of the lactic acid bacteria because when the growth of lactic acid bacteria was inhibited by the antimicrobial treatment, the Enterobacteriaceae were able to grow to higher numbers. Sensory evaluation of the loins showed no difference between treated and untreated samples, but aerobically displayed chops treated with antimicrobial had more prevalent off-odours and reduced odour acceptability than untreated samples.
Authors:
Frances M Nattress; Lynda P Baker
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food microbiology     Volume:  85     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2003 Aug 
Date Detail:
Created Date:  2003-07-24     Completed Date:  2003-10-27     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  259-67     Citation Subset:  IM    
Affiliation:
Meat Microbiology, Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1. nattressf@agr.gc.ca
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MeSH Terms
Descriptor/Qualifier:
Animals
Anti-Bacterial Agents / pharmacology*
Bacteria / drug effects*,  growth & development
Colony Count, Microbial
Food Microbiology
Food Packaging
Food Preservation / methods*
Meat / microbiology*
Muramidase / pharmacology*
Nisin / pharmacology*
Odors / analysis
Swine
Taste
Time Factors
Treatment Outcome
Vacuum
Chemical
Reg. No./Substance:
0/Anti-Bacterial Agents; 1414-45-5/Nisin; EC 3.2.1.17/Muramidase

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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