INDUSTRIE ALIMENTARI - Vol. 63 - DECEMBER 2024

 

CONTENTS

 

3 - Spoilage of cooked sausages packaged in MAP
A. Colautti - M. Coassin - C.E.M. Bernardi - E. Orecchia - S. Stella - G. Comi

Cooked sausages packaged in a modified atmosphere (MAP) with evident yellow stains were analyzed. Leuconostoc gelidum was the main responsible of this spoilage. Part of the spoiled packages were slightly swollen due to the activity of this microorganism. Its activity was evaluated in model systems represented by cooked sausages extract, added with various antimicrobials (sodium lactate, sodium acetate and a mix of sodium lactate and sodium diacetate) at concentrations used in food products. The data has highlighted that these antimicrobials are not able to inhibit the spoiler, at most they slow down its growth. Leuc. gelidum produced a yellow coating, confirmed by its intentional inoculation on slices of unspoiled cooked sausages. The yellow color was also evident during its growth in the model system, but the colonies in MRS agar appeared white, demonstrating that the food substrate stimulated the production of the yellow pigment.
The spoilage was also highlighted by the production of volatile compounds identified in the package and including ketones, ethanol, acetic acid and ethyl acetate. Such compounds are typical of heterofermentative LAB grown both in synthetic broths and in food substrates.

 

DEPARTMENTS

 

16 - MACHINES

20 - DOWNSTREAM

24 - PACKAGING

32 - PRODUCTS

38 - FOOD SAFETY

40 - APPLIED RESEARCH

46 - MARKETING

62 - NEWS

68 - DIARY

72 - BOOKS

74 - AITA

80 - COMPANY DIRECTORY