Abstract

The use of protective microbial strains in combination with modified atmospherepackaging (MAP) and refrigerated storage on the shelf life of tuna burgers wasinvestigated. Preliminary, the protective ability of three lactic acid bacteria (LAB)cultures (Lactobacillus casei, Lactobacillus paracasei and Lactobacillus plantarum)have been assessed on ready-to-cook tuna fish burgers. Among them, L. paracaseishowed the best preserving performance and significantly controlled both aerobicmesophilic bacteria and Pseudomonas spp. growth. Subsequently, the efficacy of theselected LAB culture under MAP conditions (5% O2 and 95% CO2) was assessedevaluating microbial and sensory quality, as well as volatile aldehydes content. Resultsindicated that the shelf life of burgers containing L. paracasei and packaged underMAP was 4 days longer than the control (shelf life about 6 days) and that the appliedprocedure represents an effective approach for the mild preservation of fish products.

Autore Pugliese

• Lavermicocca Paola , Lonigro Stella Lisa

Tutti gli autori

• Danza A.; Lucera A.; Lavermicocca P.; Lonigro S. L.; Bavaro A.R. ; Mentana A.; Centonze D.; Conte A.; Del Nobile M. A.

Titolo volume/Rivista

Food and bioprocess technology

Anno di pubblicazione

2018

ISSN

1935-5149

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile