Estudo da microbiota envolvida na deterioração “blown pack” de cortes cárneos embalados a vácuo
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Data
2011-06
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Universidade Estadual Paulista
Resumo
"Blown pack" spoilage is characterized by abundant production of gas and off-odor leading to complete distention of the packing during refrigerated storage of vacuum-packed meat cuts. Therefore, the aim of this experiment was to determine the possible microorganisms involved in this spoilage by quantification and characterization of the population of Enterobacteriaceae, quantification of lactic-acid bacteria and further research of Clostridium estertheticum and Clostridium gasigenes by PCR in the meat for consumption and meat with the "blown pack" spoilage. Fifty-four vacuum-packed meat were analyzed of which 27 spoiled and 27 non-spoiled. The media populations of enterobacteria were 1,7x106 CFU/mL for spoiled and 5,5x103 CFU/mL for non-spoiled samples, and for lactic-acid bacteria were, respectively 5,5x108 e 1,0x105 CFU/mL. Among enterobacteria, the more prevalent species was Hafnia alvei. The higher frequency of positive samples to Clostridium estertheticum were those ones presenting blown pack spoilage. There was no significant statistical difference for the presence of Clostridium gasigenes between samples of "blown pack" spoilage and non-spoiled meat. It was concluded that the main method to control this spoilage is to preventing the contamination of the meat with fecal material.
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Palavras-chave
Carne embalada vácuo, Clostrídios psicrofílicos, Deterioração blown pack, Enterobactérias, "Blown pack" spoilage, Enteric bacteria, Psychrophilic clostridia, Vacuum-packed meat
Citação
ROSSI JÚNIOR, O. D.; FELIPE, L. M.; MARTINELI, T. M.; MESQUITA, A. J. Estudo da microbiota envolvida na deterioração “blown pack” de cortes cárneos embalados a vácuo. ARS Veterinária, Jaboticabal, v. 27, n. 2, p. 94-101, abr./jun. 2011.