2024-03-29T10:26:29Zhttp://oai.recercat.cat/request
oai:recercat.cat:2072/2216372017-07-19T09:05:25Zhdl_2072_179170IRTA. Recerca i Tecnologia AgroalimentàriesLatorre-Moratalla, M. L.Bover Cid, SaraAymerich Calvet, Mª TeresaMarcos Muntal, BegonyaVidal Carou, Ma. CarmenGarriga Turón, Margarita2013-12-23T15:25:02Z2013-12-23T15:25:02Z20062007Latorre-Moratalla, M. L., et al. (2007) Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture. Meat Science 75(3):460–469http://hdl.handle.net/2072/221637The application of high hydrostatic pressure (200 MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.27 p.engElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter cultureinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion
oai:recercat.cat:2072/2216382017-07-19T09:05:31Zhdl_2072_179170IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaAymerich Calvet, Mª TeresaMonfort, J. M.Garriga Turón, Margarita2013-12-23T15:44:30Z2013-12-23T15:44:30Z20072007Marcos, B., et al. (2007) Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. International Journal of Food Microbiology 120 (1-2):152–158http://hdl.handle.net/2072/221638The antimicrobial effect against L. monocytogenes of biodegradable films (alginate, zein and polyvinyl alcohol) containing enterocins was investigated. Survival of the pathogen was studied by means of challenge tests performed at 6 °C during 8 and 29 days, for air-packed and vacuum-packed sliced cooked ham, respectively. Air packaging was tested with two concentrations of enterocins (200 and 2000 AU/cm2). Control air-packed cooked ham showed an increase of L. monocytogenes from 104 to 107 CFU/g after 8 days. By contrast, packaging with antimicrobial films effectively slowed down the pathogen's growth, leading to final counts lower than in control lots. Air-packaging with alginate films containing 2000 AU/cm2 of enterocins effectively controlled L. monocytogenes for 8 days. An increase of only 1 log unit was observed in zein and polyvinyl alcohol lots at the same enterocin concentration. Vacuum packaging with films containing enterocins (2000 AU/cm2) also delayed the growth of the pathogen. No increase from inoculated levels was observed during 15 days in antimicrobial alginate films. After 29 days of storage, the lowest counts were obtained in samples packed with zein and alginate films containing enterocins, as well as with zein control films. The most effective treatment for controlling L. monocytogenes during 6 °C storage was vacuum-packaging of sliced cooked ham with alginate films containing 2000 AU/cm2 of enterocins. From the results obtained it can concluded that antimicrobial packaging can improve the safety of sliced cooked ham by delaying and reducing the growth of L. monocytogenes.24 p.engElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked haminfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion
oai:recercat.cat:2072/2216392017-07-19T09:05:33Zhdl_2072_179170IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaAymerich Calvet, Mª TeresaGuàrdia i Gasull, Ma DolorsGarriga Turón, Margarita2013-12-23T15:56:51Z2013-12-23T15:56:51Z20062007Marcos, B., et al. (2006) Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages. Meat Science 76(1):46–53http://hdl.handle.net/2072/221639The addition of starter culture and high pressure processing after ripening improved the microbial quality of low-acid fermented sausages (fuet and chorizo). The use of Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 as starter culture significantly reduced Enterobacteriaceae and Enterococcus levels in the finished sausages. Moreover, the addition of starter culture produced sausages of similar quality to traditional low-acid fermented sausages. Slightly lower pH values and higher cohesiveness were obtained for both fuet and chorizo with starter culture. Sensory analysis showed no differences between lots of chorizo whereas starter fuet was more acid and gummy. High pressure induced an additional reduction of Enterobacteriaceae in non-starter sausages. An increase of textural properties was observed after pressurization. No other differences were observed between non-treated and pressurized sausages.22 p.engElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausagesinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion
oai:recercat.cat:2072/2216402017-07-19T09:05:27Zhdl_2072_179170IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaAymerich Calvet, Mª TeresaMonfort, J. M.Garriga Turón, Margarita2013-12-23T16:10:32Z2013-12-23T16:10:32Z20072008Marcos, B., et al. (2008) High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. Food Microbiology 25(1):177–182http://hdl.handle.net/2072/221640The efficiency of combining high-pressure processing (HPP) and active packaging technologies to control Listeria monocytogenes growth during the shelf life of artificially inoculated cooked ham was assessed. Three lots of cooked ham were prepared: control, packaging with alginate films, and packaging with antimicrobial alginate films containing enterocins. After packaging, half of the samples were pressurized. Sliced cooked ham stored at 6 °C experienced a quick growth of L. monocytogenes. Both antimicrobial packaging and pressurization delayed the growth of the pathogen. However, at 6 °C the combination of antimicrobial packaging and HPP was necessary to achieve a reduction of inoculated levels without recovery during 60 days of storage. Further storage at 6 °C of pressurized antimicrobial packed cooked ham resulted in L. monocytogenes levels below the detection limit (day 90). On the other hand, storage at 1 °C controlled the growth of the pathogen until day 39 in non-pressurized ham, while antimicrobial packaging and storage at 1 °C exerted a bacteriostatic effect for 60 days. All HPP lots stored at 1 °C led to counts <100 CFU/g at day 60. Similar results were observed when combining both technologies. After a cold chain break no growth of L. monocytogenes was observed in pressurized ham packed with antimicrobial films, showing the efficiency of combining both technologies.16 p.engElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked haminfo:eu-repo/semantics/articleinfo:eu-repo/semantics/draft
oai:recercat.cat:2072/2217492017-07-19T09:07:09Zhdl_2072_179170IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaJofré Fradera, AnnaAymerich Calvet, Mª TeresaMonfort, J. M.Garriga Turón, Margarita2014-01-07T08:22:42Z2014-01-07T08:22:42Z20062008Marcos, B., et al. 2008. Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham. Food Control 19(1):76–81http://hdl.handle.net/2072/221749The effect of high pressure processing (400 MPa for 10 min) and natural antimicrobials 2 (enterocins and lactate-diacetate) on the behaviour of L. monocytogenes in sliced cooked ham 3 during refrigerated storage (1ºC and 6ºC) was assessed. The efficiency of the treatments after a 4 cold chain break was evaluated. Lactate-diacetate exerted a bacteriostatic effect against L. 5 monocytogenes during the whole storage period (3 months) at 1ºC and 6ºC, even after 6 temperature abuse. The combination of low storage temperature (1ºC), high pressure 7 processing (HPP) and addition of lactate-diacetate reduced the levels of L. monocytogenes 8 during storage by 2.7 log CFU/g. The most effective treatment was the combination of HPP, 9 enterocins and refrigeration at 1ºC, which reduced the population of the pathogen to final counts 10 of 4 MPN/g after 3 months of storage, even after the cold chain break.17 p.engElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked haminfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion
oai:recercat.cat:2072/2238692017-07-19T08:55:40Zhdl_2072_179170IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaAymerich Calvet, Mª TeresaMonfort, J. M.Garriga Turón, Margarita2014-02-17T12:34:02Z2014-02-17T12:34:02Z20102010Marcos, B., et al. 2010. Physical performance of biodegradable films intended for antimicrobial food packaging. Journal of food Science 75(8):E502-E507http://hdl.handle.net/2072/223869Antimicrobial films were prepared by including enterocins to alginate, polyvinyl alcohol (PVOH), and zein films. The physical performance of the films was assessed by measuring color, microstructure (SEM), water vapor permeability (WVP), and tensile properties. All studied biopolymers showed poor WVP and limited tensile properties. PVOH showed the best performance exhibiting the lowest WVP values, higher tensile properties, and flexibility among studied biopolymers. SEM of antimicrobial films showed increased presence of voids and pores as a consequence of enterocin addition. However, changes in microstructure did not disturb WVP of films. Moreover, enterocin-containing films showed slight improvement compared to control films. Addition of enterocins to PVOH films had a plasticizing effect, by reducing its tensile strength and increasing the strain at break. The presence of enterocins had an important effect on tensile properties of zein films by significantly reducing its brittleness. Addition of enterocins, thus, proved not to disturb the physical performance of studied biopolymers. Development of new antimicrobial biodegradable packaging materials may contribute to improving food safety while reducing environmental impact derived from packaging waste.26 p.catWileyL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Physical performance of biodegradable films intended for antimicrobial food packaginginfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion