CRUDE BACTERIOCIN EXTRACT EFFECT ON THE MICROBIOLOGICAL AND SENSORIAL CHARACTERISTICS OF SOLOMO REDONDO (</I>Longissimus dorsi</I>) VACUUM-PACKAGING

Abstract

The application of crude bacteriocins extract (CBE) produced by Lactobacillus plantarum LPBM10 is tested on the microbiological and sensory characteristics of rib filets (Longissimus dorsi) vacuum packing for 31 days storage at 3°C. As parameters of meat quality through time microbiology analysis, pH, cutting force, weight loss and sensorial are made. Significant differences are found in psychrotrophic counts in the fifth day storage, being better the treatment with crude bacteriocin extract. Levels of fecal coliforms persistaround 1.5 UFC/g in meat samples with crude bacteriocins extract. Significant difference in every day storage (p

Keywords

• biopreservation
• Longissimus dorsi
• bacteriocin
• Lactobacillus plantarum LPBM10
• vacuum