APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PÚCHOV
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 10.0pt; mso-ansi-language: EN-US;" lang="EN-US">Púchov sala...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2012-12-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/218 |
| _version_ | 1818141605709742080 |
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| author | Andrea Laukova Peter Turek |
| author_facet | Andrea Laukova Peter Turek |
| author_sort | Andrea Laukova |
| collection | DOAJ |
| description | <p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 10.0pt; mso-ansi-language: EN-US;" lang="EN-US">Púchov salami is favorite fermented salami among Slovak consumers. Nisin is the only bacteriocin accepted by European Commission for a commercial use as additive for food preservation (although not commonly used in meat products). Because of its possibility to prolonge shelf-life of the products and its antimicrobial activity, its effect in dry fermented Slovak salami Púchov<span style="color: red;"> </span>experimentally inoculated with <em>Listeria innocua</em> Li1 strain was checked. The initial number of <em>L. innocua</em> Li1 in the inoculated salami mixtures was 10<sup>4</sup> CFU/g (log 10; 4.04 ± 0 07). After nisin addition, the count of Li1 strain in the meat samples (inoculated with Li1 and treated by nisin) was 1.36±0.07 CFU/g; difference 2.68 logarithmic cycle was noted between Li and Li/Ni samples. At day 2, the difference 3.23 log cycle was detected between Li1 and Li/Ni samples (Li:5.46±0.08, Li/Ni: 2.14±0.07 CFU/g); at weeks 3, 4, it was 1.69 and 1.80 log cycle. Activity of nisin itself was not recovered from the experimental salamis by the analytical method; however, its inhibitory effect was shown by Li1 count decrease. The pH in salamis during processing was almost<span style="color: blue;"> </span>at the same level (5.52, 5.53, 5.55). Water activity was not negatively influenced. Water content in Li/Ni salamis reached almost requested levels (maximum percentage of water requested is 34 %).<br /><br /><span style="font-family: Verdana, sans-serif; font-size: 11.818181991577148px; text-align: start;"><strong>doi:10.5219/218</strong></span></span></p> |
| first_indexed | 2024-12-11T11:02:32Z |
| format | Article |
| id | doaj.art-dac1ee9cdf3943b8b98932fd7ed428b2 |
| institution | Directory Open Access Journal |
| issn | 1338-0230 1337-0960 |
| language | English |
| last_indexed | 2024-12-11T11:02:32Z |
| publishDate | 2012-12-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-dac1ee9cdf3943b8b98932fd7ed428b22022-12-22T01:09:49ZengHACCP ConsultingPotravinarstvo1338-02301337-09602012-12-0164323510.5219/218APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PÚCHOVAndrea LaukovaPeter Turek<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 10.0pt; mso-ansi-language: EN-US;" lang="EN-US">Púchov salami is favorite fermented salami among Slovak consumers. Nisin is the only bacteriocin accepted by European Commission for a commercial use as additive for food preservation (although not commonly used in meat products). Because of its possibility to prolonge shelf-life of the products and its antimicrobial activity, its effect in dry fermented Slovak salami Púchov<span style="color: red;"> </span>experimentally inoculated with <em>Listeria innocua</em> Li1 strain was checked. The initial number of <em>L. innocua</em> Li1 in the inoculated salami mixtures was 10<sup>4</sup> CFU/g (log 10; 4.04 ± 0 07). After nisin addition, the count of Li1 strain in the meat samples (inoculated with Li1 and treated by nisin) was 1.36±0.07 CFU/g; difference 2.68 logarithmic cycle was noted between Li and Li/Ni samples. At day 2, the difference 3.23 log cycle was detected between Li1 and Li/Ni samples (Li:5.46±0.08, Li/Ni: 2.14±0.07 CFU/g); at weeks 3, 4, it was 1.69 and 1.80 log cycle. Activity of nisin itself was not recovered from the experimental salamis by the analytical method; however, its inhibitory effect was shown by Li1 count decrease. The pH in salamis during processing was almost<span style="color: blue;"> </span>at the same level (5.52, 5.53, 5.55). Water activity was not negatively influenced. Water content in Li/Ni salamis reached almost requested levels (maximum percentage of water requested is 34 %).<br /><br /><span style="font-family: Verdana, sans-serif; font-size: 11.818181991577148px; text-align: start;"><strong>doi:10.5219/218</strong></span></span></p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/218nisinListeria innocuafermented salami |
| spellingShingle | Andrea Laukova Peter Turek APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PÚCHOV Potravinarstvo nisin Listeria innocua fermented salami |
| title | APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PÚCHOV |
| title_full | APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PÚCHOV |
| title_fullStr | APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PÚCHOV |
| title_full_unstemmed | APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PÚCHOV |
| title_short | APPLICATION OF NISIN INTO SLOVAK FERMENTED SALAMI PÚCHOV |
| title_sort | application of nisin into slovak fermented salami puchov |
| topic | nisin Listeria innocua fermented salami |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/218 |
| work_keys_str_mv | AT andrealaukova applicationofnisinintoslovakfermentedsalamipuchov AT peterturek applicationofnisinintoslovakfermentedsalamipuchov |