Efecto de la cadena de frío sobre el crecimiento de bacterias ácido-lácticas, la calidad fisicoquímica y la alteración de jamones cocidos lonchados empacados al vacío
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Fecha
2012
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Corporación Universitaria Lasallista
Resumen
Introduction. Inflated packages, syneresis, color
changes, surface silt and the appearing of milkiness,
are common damages of vacuum packed sliced
cooked hams (VPSCH), quality defects that can cause
rejection by the consumers. Objective. Evaluating
the effect of the refrigerated storage conditions
in neighborhood stores, minimarkets and supermarkets,
on the physical-chemical and on the sensorial
quality and on the visible sensorial decay of
VPSCH, due to the acid-lactic bacteria´s (ALB) metabolism.
Materials and methods. To develop this
research work 6 commercial brands of VPSCH were
evaluated, taking into account two sampling times:
25 days after the expiration date (ED) and 15 days after the expiration date. For the latter, the results
are estimated for a total period of 45 days talking
into account the date of manufacture of the product,
evaluating the microbiological quality criteria (NTC
1325, 2008), the accounts of ALB and the physicalchemical
standards (pH, acidity, aw, humidity, chlorides).
Results. Rodríguez, in 2003, says that a packed
cooked meat product is altered by acidification
when the lactic acid quantity is above de 3-4 mg/g
or has a pH (≤5,8). By the use of this criterion, the
hams with the highest ALB accounts were physicalchemically
deteriorated due to acidification 25 days
before their ED, despite having no visible sensorial
changes. Conclusion. Due to the fact VPSCH are
not fermented products, ALB can be an indication of
physical-chemical deterioration, of the quality of the
manufacture process and of the inadequate storage
conditions, which have negative effects on the sensorial
and the physical-chemical stability of VPSCH.
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Corporación Universitaria Lasallista, Cadena de frío, Jamón, Conservación de alimentos, Empaquetado, Empaquetado aséptico, Alimentos - Calidad