CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal.
CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal.
Meat Sci. 2018 May;139:125-133. doi: 10.1016/j.meatsci.2018.01.016. Epub 2018 Jan 31.
Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation. Coatings was developed based on whey protein isolates with incorporation of Bifidobacterium animalis Bb-12® or Lactobacillus casei-01. The physicochemical analyses showed that coating decreased water and weight loss on the ham. Furthermore, color analysis showed that coated sliced ham, exhibited no color change, comparatively to uncoated slices. The edible coatings incorporating the probiotic strains inhibited detectable growth of Staphylococcus spp., Pseudomonas spp., Enterobacteriaceae and yeasts/molds, at least, for 45days of storage at 4°C. The sensory evaluation demonstrated that there was a preference for the sliced coated ham. Probiotic bacteria viable cell numbers were maintained at ca. 10CFU/g throughout storage time, enabling the slice of ham to act as a suitable carrier for the beneficial bacteria.
含有功能成分的可食用涂层/薄膜可能是满足消费者对高质量食品和延长保质期需求的解决方案。本工作旨在评估含有益生菌的可食用涂层对切片火腿保鲜的抗菌效率。涂层是基于乳清蛋白分离物开发的，其中掺入了双歧杆菌 Bb-12®或干酪乳杆菌-01。理化分析表明，涂层减少了火腿的水分和重量损失。此外，颜色分析表明，与未涂层的切片相比，涂有可食用涂层的切片火腿没有颜色变化。含有益生菌菌株的可食用涂层至少在 4°C 下储存 45 天时抑制了金黄色葡萄球菌、假单胞菌、肠杆菌科和酵母/霉菌的可检测生长。感官评价表明，人们更喜欢涂有可食用涂层的切片火腿。益生菌活菌数在整个储存期间保持在约 10CFU/g，使火腿片能够作为有益细菌的合适载体。
