Sorry, you need to enable JavaScript to visit this website.

Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP

TitoloMicrobiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP
Tipo di pubblicazioneArticolo su Rivista peer-reviewed
Anno di Pubblicazione2019
AutoriRaimondi, Stefano, Luciani Rosaria, Sirangelo Tiziana Maria, Amaretti Alberto, Leonardi Alan, Ulrici Alessandro, Foca Giorgia, D'Auria Giuseppe, Moya Andrés, Zuliani Véronique, Seibert Tim Martin, Søltoft-Jensen Jakob, and Rossi Maddalena
RivistaInternational Journal of Food Microbiology
Volume289
Paginazione200 – 208
Type of ArticleArticle
ISSN01681605
Abstract

Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days from packaging (S) and at the end of the shelf-life (E), after storage at 7 °C to simulate thermal abuse. Five more lots, rejected from the market because spoiled (R), were included in the study. Quality of the products was generally compromised during the shelf life, with only 4 lots remaining unaltered. Analysis of 16S rRNA gene amplicons resulted in 801 OTUs. S samples presented a higher diversity than E and R ones. At the beginning of the shelf life, Proteobacteria and Firmicutes dominated the microbiota, with Acinetobacter, Brochothrix, Carnobacterium, Lactobacillus, Prevotella, Pseudomonas, Psychrobacter, Weissella, Vibrio rumoiensis occurring frequently and/or abundantly. E and R samples were dominated by Firmicutes mostly ascribed to Lactobacillales. It is noteworthy the appearance of abundant Leuconostoc, negligible in S samples, in some E and R samples, while in other LAB were outnumbered by V. rumoiensis or Brochothrix thermosphacta. The microbiota of spoiled and R samples could not be clustered on the basis of specific defects (discoloration, presence of slime, sourness, and swollen packages) or supplemented additives. LAB population of S samples, averaging 2.9 log10(cfu/g), increased to 7.7 log10(cfu/g) in the E and R samples. Dominant cultivable LAB belonged to the species Lactobacillus sakei and Leuconostoc carnosum. The same biotypes ascribed to different species where often found in the corresponding S and R samples, and sometime in different batches provided from the same producer, suggesting a recurrent contamination from the plant of production. Consistently with growth of LAB, initial pH (6.26) dropped to 5.74 in E samples. Volatiles organic compound (VOCs) analysis revealed that ethanol was the major metabolite produced during the shelf life. The profile of volatile compounds got enriched with other molecules (e.g. 2-butanone, ethyl acetate, acetic acid, acetoin, butanoic acid, ethyl ester, butanoic acid, and 2,3-butanediol) mainly ascribed to microbial metabolism. © 2018 Elsevier B.V.

Note

Cited by: 37

URLhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85054039742&doi=10.1016%2fj.ijfoodmicro.2018.09.017&partnerID=40&md5=ac1bd6f0a497b5f671b2fdad87d6cacd
DOI10.1016/j.ijfoodmicro.2018.09.017
Citation KeyRaimondi2019200
PubMed ID30268907