Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin

The effect of high hydrostatic pressure (HHP) at 450 MPa for 10 min combined with the lactoperoxidase (LP) system or lactoferrin (LF) on the survival of Listeria monocytogenes and Salmonella Enteritidis in sliced dry-cured-ham during 60 d at 8 °C was investigated. Levels of L. monocytogenes and S. Enteritidis decreased by HHP, whereas were not affected by the LP system or LF applied individually. A synergistic antimicrobial activity was detected on S. Enteritidis at 450 MPa with the LP system or LF. Differences in texture parameters were low and diminished at the end of storage. Lightness (L∗) increased with combined treatments, although differences were attenuated at the end of storage. Redness (a∗) values tended to decrease by HHP applied alone or in combination with antimicrobials. Industrial relevance Microbial inactivation by high pressure in combination with the lactoperoxidase system or lactoferrin against L. monocytogenes and S. Enteritidis in sliced dry-cured ham during refrigerated storage was improved. Color and texture were slightly changed by treatments. © 2015 Elsevier Ltd. All rights reserved.

Bibliographic Details

Main Authors:	de Alba, M., Bravo, D., Medina, M.
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2015
Subjects:	L. monocytogenes, S. Enteritidis, Dry-cured ham, High pressure, Lactoperoxidase system, Lactoferrin,
Online Access:	http://hdl.handle.net/20.500.12792/5005 http://hdl.handle.net/10261/291365
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