Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

Abstract

This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2 3 , totalizing 8 treatments that were repeated in 3 blocks.Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC). Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products

“…On the contrary, Iseppi et al () reported a decrease in Listeria inhibition as a function of time when inoculated frankfurter samples which were packed with an enterocin‐doped LDPE film, suggesting that bacteriocin diffusion out of the coating was fast. Barros et al () disclosed a decrease in nisin activity in sausages superficially treated with nisin in acid solution over storage period, they suggested that the diminished activity was due to an adsorption of nisin onto meat proteins or lipid particles.…”

“…Several studies have shown that the addition of bacteriocins to the surface of meat products by spraying, immersion or packaging systems is more efficient than its addition to the meat mass (Barros, Kunigk, & Jurkiewicz, ; Kouakou et al, ; Rivas, Castro, Vallejo, Marguet, & Campos, ). In this sense, the use of a packaging system containing bacteriocins could be highly efficient, by continuous release of bacteriocins from the packaging to the surface of the products, thus helping maintain its effective concentrations (Quintavalla & Vicini, ).…”

Enhanced antimicrobial activity of nisin in combination with allyl isothiocyanate against Listeria monocytogenes,Staphylococcus aureus,Salmonella Typhimurium and Shigella boydii

“…aureus , which grew up from 2.17 to 5.30 log CFU mL −1 and from 2.35 to 5.62 log CFU mL −1 , respectively. This might be due to the loss of activity of nisin at ambient temperature (Henning et al ., ; Delves‐Broughton, ; de Barros et al ., ). The numbers of L .…”

“…After the rapid decline of cell viability, however, the distinctive recovery phases were observed in L. monocytogenes and S. aureus, which grew up from 2.17 to 5.30 log CFU mL À1 and from 2.35 to 5.62 log CFU mL À1 , respectively. This might be due to the loss of activity of nisin at ambient temperature (Henning et al, 1986;Delves-Broughton, 2005;de Barros et al, 2010). The numbers of L. monocytogenes and S. aureus treated with a combination of nisin and AITC were reduced to below the detection limit after 10-h incubation, followed by no recovery for up to 24-h incubation (<1 log CFU mL À1 ).…”

Biodegradable film development by nisin Z addition into hydroxypropylmethylcellulose matrix for mozzarella cheese preservation

“…More studies on antimicrobial activity in vitro of active packaging are required because these packages may better inhibit microorganisms than their direct addition in the food or in the culture medium. The contact of nisin with the food surface, promoted by the direct contact between the food and the packaging, can facilitate its diffusion whilst diminishing the complexation with food components or headspace (de Barros, Kunigk & Jurkiewicz, 2010). In addition, the peptide nisin Z added into the polymer matrix can be used to control release and to promote antimicrobial activity over time, from the production until the food consumption (Sadiq et al, 2016;Salmieri et al, 2014;Shahbazi, Shavisi & Mohebi, 2016).…”