Daneysa Lahis Kalschne

Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham".

The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples.

Growth inhibition of lactic acid bacteria in ham by nisin: a model approach.

Lactic acid bacteria (LAB) have been described as spoilage organisms in vacuum-packed cooked ham. A Fractional Factorial Design was performed to investigate the relative merits of sodium chloride, sodium lactate, sodium tripolyphosphate, sodium erythorbate, nisin and pediocin, in limiting the Lactobacillus sakei growth in broth culture. This allowed rejection of sodium chloride, sodium lactate and sodium erythorbate (no significant effects on growth), and a Central Composite Rotatable Design broth culture study was performed comparing the effects of nisin and pediocin. From this study, nisin was identified as a more important variable for inclusion into a cooked ham model (significant effects on growth parameters: logarithmic increase in the population, exponential microbial growth rate and lag phase extension). The validation of this outcome in a model formulation of vacuum-packed sliced cooked ham (0.001%, 0.007% and 0.013% of nisin) stored for 60days, confirmed the inhibitory effect of nisin on total LAB growth.

Lactose reduced ice cream enriched with whey powder

Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD).With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 h)the sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.

Development of Toscana sausage with lemon flavor and sodium reduction

The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella , count of coagulase-positive Staphylococcus , sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.

Mortadella Bologna Type With Reduced Lipid Content by Adding Biomass of Green Bananas, Pectin, Carrageenan and Linseed Flour

Considering the high consumption of meat products and the high fat content of most of them, it is necessary the development of meat products with reduced lipid content, since there is a growing demand for healthier and safer food. The aim of this work was to evaluate the possibility of reduction of the lipid content of a type of Mortadella Bologna by adding biomass of green banana. Four formulations were prepared with 10% of biomass of green banana. In the standard formulation (F1), it was not added brown linseed flour, pectin and carrageenan while in formulations F2, F3 and F4, it was added 1% of brown linseed flour, 0.5%, 0.3% and 0.1% of pectin and carrageenan, respectively. The microbiological, physic-chemical and sensory properties of the four formulations were analyzed. All the samples met the microbiological and physic-chemical criteria established in the legislation. The lipid content was re-

Growth Modeling of Lactic Acid Bacteria and Microbiological Analysis in Two Types of Sliced Vacuum Package Cooked Ham

Meat and meat products are highly perishable with shelf life dependent on the type and quantity of microorganisms present initially. The aim of this work was to analyze the pathogenic microorganisms (Salmonella, coagulase-positive Sthaphylococcus, Clostridium sulphite reducer and Coliforms at 45 oC) and deteriorating (acid lactic bacteria) in two brands of two kinds of sliced vacuum-packed cooked ham in Western Paraná. By the results for the enumeration of lactic acid bacteria during shelf life (45 days), it was held the predicting growth with application of mathematical modeling by adjusting the models of Modified Gompertz and Logistic. The results indicated that not all samples met the quality standards set by Brazilian legislation, and the lactic acid bacteria prediction of growth showed that both mathematical models studied can describe well the lactic acid bacteria growth.