Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System
1Laboratorio de Higiene Inspección y Control de Alimentos (LHICA), Dpto de Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, E-2 7002 Lugo, Spain
- *Corresponding Author:
- Jose Manuel Miranda Lopez
Laboratorio de Higiene Inspección y Control de Alimentos (LHICA)
Dpto de Química Analítica, Nutrición y Bromatología
Facultad de Veterinaria, Universidad de Santiago de Compostela
E-2 7002 Lugo, Spain
Tel: +34982285900 Ext. 22407
E-mail: [email protected]
Received Date: April 15, 2014; Accepted: June 13, 2014; Published Date: June 27, 2014
Citation: Miranda JM, Samuel A, Nebot CG, Cepeda A, Franco CM, et al. (2014) Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System. J Food Process Technol 5:338. doi:10.4172/2157-7110.1000338
Copyright: © 2014 Miranda JM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
A total of 91 Lactic Acid Bacteria (LAB) isolated from meat packaged using traditional vacuum packaging (42 strains) or an advanced vacuum skin packaging system (49 strains) were characterised in terms of gas production, proteolytic and lipolytic activity, production of hydrogen peroxide, histamine and bacteriocin-like substances, and haemolytic activity. Thermal resistance of all isolated bacteria was also analysed. No differences were found for most parameters; with the exception of a higher production of bacteriocin-like substances in LAB isolated from meat packaged using advanced vacuum skin packaging than those obtained for isolated from meat packaged using traditional vacuum packaging. LAB isolated from advanced vacuum skin packaged meat had higher thermal resistance than LAB isolated from meat packaged with the traditional vacuum method, both at 55ºC (14.09 min vs. 11.17 min) and at 60ºC (6.87 min vs. 4.64 min). These data could contribute to an explanation for the longer shelf life of meat packed using advanced vacuum skin packaging compared to meat packed with traditional vacuum packaging.