| dc.contributor.author |
Tsigarida, E |
en |
| dc.contributor.author |
Nychas, G-JE |
en |
| dc.date.accessioned |
2014-06-06T06:44:37Z |
|
| dc.date.available |
2014-06-06T06:44:37Z |
|
| dc.date.issued |
2001 |
en |
| dc.identifier.issn |
13645072 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1046/j.1365-2672.2001.01292.x |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1979 |
|
| dc.subject.other |
2,3 butanedione |
en |
| dc.subject.other |
acetaldehyde |
en |
| dc.subject.other |
acetoin |
en |
| dc.subject.other |
alcohol |
en |
| dc.subject.other |
carbon dioxide |
en |
| dc.subject.other |
carboxylic acid |
en |
| dc.subject.other |
propanol |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
film |
en |
| dc.subject.other |
food spoilage |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
gas chromatography |
en |
| dc.subject.other |
high performance liquid chromatography |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
meat |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
permeability |
en |
| dc.subject.other |
physical chemistry |
en |
| dc.subject.other |
Pseudomonas |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
Acetaldehyde |
en |
| dc.subject.other |
Acetoin |
en |
| dc.subject.other |
Air |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Carbon Dioxide |
en |
| dc.subject.other |
Cattle |
en |
| dc.subject.other |
Chromatography, Gas |
en |
| dc.subject.other |
Chromatography, High Pressure Liquid |
en |
| dc.subject.other |
Cold |
en |
| dc.subject.other |
Diacetyl |
en |
| dc.subject.other |
Ethanol |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Packaging |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Glucose |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
Meat |
en |
| dc.subject.other |
Propanols |
en |
| dc.subject.other |
Pseudomonas |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
Lactobacillus sp. |
en |
| dc.subject.other |
Negibacteria |
en |
| dc.subject.other |
Posibacteria |
en |
| dc.subject.other |
Pseudomonas |
en |
| dc.subject.other |
Pseudomonas sp. |
en |
| dc.title |
Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1046/j.1365-2672.2001.01292.x |
en |
| heal.publicationDate |
2001 |
en |
| heal.abstract |
Aims: To determine the combined effect of packaging film and temperature on the rate and type of end-products caused by the growth of two main contrasting prevailing organisms in air and 100% CO2, Pseudomonas sp. and Lactobacillus sp., respectively. Methods and Results: Pseudomonas sp. and Lactobacillus sp. were inoculated individually on sterile meat fillets. The samples were packed in air or 100% CO2, using a high and a low permeable film, and stored at 0 and 10°C. Pseudomonas sp. grew aerobically and in 100% CO2 using high permeable film at both storage temperatures, while film permeability significantly affected the growth of Lactobacillus sp. only at 10°C. Enzymatic kits and HPLC and GC analysis were used to determine the chemical changes of the samples throughout storage. Pseudomonas sp. presented a greater rate of consumption of glucose and lactate than Lactobacillus sp. in samples stored aerobically or with high permeable film. Propanol-1 and two unidentified organic acids were present only in samples inoculated with Pseudomonas sp., while acetaldehyde, ethanol, diacetyl and acetoin were detected in samples inoculated with Lactobacillus sp. Conclusions: Since different microbial species and introduction of new packaging methods affect spoilage reactions of meat either qualitatively or quantitatively, a combination of several chemical indicators should be thoroughly investigated. Significance and Impact of the Study: The present study provides information on how and when such potential indicators can be exploited for the benefit of the industry and consumer. |
en |
| heal.journalName |
Journal of Applied Microbiology |
en |
| dc.identifier.issue |
5 |
en |
| dc.identifier.volume |
90 |
en |
| dc.identifier.doi |
10.1046/j.1365-2672.2001.01292.x |
en |
| dc.identifier.spage |
696 |
en |
| dc.identifier.epage |
705 |
en |