Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
<em>Lonza</em> is a traditional Italian meat product made from whole pork muscles, which is typically cured by dry salting. In this work, we study the effects of vacuum brine impregnation (VBI) as an alternative salting method on the survival of Enterobacteriaceae, in presence and in abs...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2017-01-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/6178 |
| _version_ | 1828966528714801152 |
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| author | Annalisa Serio Clemencia Chaves-López Chiara Rossi Paola Pittia Marco Dalla Rosa Antonello Paparella |
| author_facet | Annalisa Serio Clemencia Chaves-López Chiara Rossi Paola Pittia Marco Dalla Rosa Antonello Paparella |
| author_sort | Annalisa Serio |
| collection | DOAJ |
| description | <em>Lonza</em> is a traditional Italian meat product made from whole pork muscles, which is typically cured by dry salting. In this work, we study the effects of vacuum brine impregnation (VBI) as an alternative salting method on the survival of Enterobacteriaceae, in presence and in absence of nitrites. In comparison with the traditional brining process, VBI contributed to reducing the Enterobacteriaceae population on product surface but induced contamination of the inner muscle tissues. Our results suggest that the species isolated became adapted to processing conditions, and salt tolerance was species- or straindependent. This result is of particular importance for future applications of VBI in <em>lonza</em> manufacturing. |
| first_indexed | 2024-12-14T11:32:48Z |
| format | Article |
| id | doaj.art-c45d6272d2894b448187ba6fd4c77537 |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-12-14T11:32:48Z |
| publishDate | 2017-01-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-c45d6272d2894b448187ba6fd4c775372022-12-21T23:03:13ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322017-01-016110.4081/ijfs.2017.61785110Salting by vacuum brine impregnation in nitrite-free lonza: effect on EnterobacteriaceaeAnnalisa Serio0Clemencia Chaves-López1Chiara Rossi2Paola Pittia3Marco Dalla Rosa4Antonello Paparella5Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, TeramoFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, TeramoFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, TeramoFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, TeramoDepartment of Agricultural and Food Sciences, University of Bologna, Cesena (FC)Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo<em>Lonza</em> is a traditional Italian meat product made from whole pork muscles, which is typically cured by dry salting. In this work, we study the effects of vacuum brine impregnation (VBI) as an alternative salting method on the survival of Enterobacteriaceae, in presence and in absence of nitrites. In comparison with the traditional brining process, VBI contributed to reducing the Enterobacteriaceae population on product surface but induced contamination of the inner muscle tissues. Our results suggest that the species isolated became adapted to processing conditions, and salt tolerance was species- or straindependent. This result is of particular importance for future applications of VBI in <em>lonza</em> manufacturing.http://www.pagepressjournals.org/index.php/ijfs/article/view/6178EnterobacteriaceaeLonzaVacuum brine impregnationNitrite |
| spellingShingle | Annalisa Serio Clemencia Chaves-López Chiara Rossi Paola Pittia Marco Dalla Rosa Antonello Paparella Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae Italian Journal of Food Safety Enterobacteriaceae Lonza Vacuum brine impregnation Nitrite |
| title | Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae |
| title_full | Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae |
| title_fullStr | Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae |
| title_full_unstemmed | Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae |
| title_short | Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae |
| title_sort | salting by vacuum brine impregnation in nitrite free lonza effect on enterobacteriaceae |
| topic | Enterobacteriaceae Lonza Vacuum brine impregnation Nitrite |
| url | http://www.pagepressjournals.org/index.php/ijfs/article/view/6178 |
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