Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability.
OBJECTIVE
To determine the combined effect of packaging film and temperature on the rate and type of end-products caused by the growth of two main contrasting prevailing organisms in air and 100% CO2, Pseudomonas sp. and Lactobacillus sp., respectively.


RESULTS
Pseudomonas sp. and Lactobacillus sp. were inoculated individually on sterile meat fillets. The samples were packed in air or 100% CO2, using a high and a low permeable film, and stored at 0 and 10 degrees C. Pseudomonas sp. grew aerobically and in 100% CO2 using high permeable film at both storage temperatures, while film permeability significantly affected the growth of Lactobacillus sp. only at 10 degrees C. Enzymatic kits and HPLC and GC analysis were used to determine the chemical changes of the samples throughout storage. Pseudomonas sp. presented a greater rate of consumption of glucose and lactate than Lactobacillus sp. in samples stored aerobically or with high permeable film. Propanol-1 and two unidentified organic acids were present only in samples inoculated with Pseudomonas sp., while acetaldehyde, ethanol, diacetyl and acetoin were detected in samples inoculated with Lactobacillus sp.


CONCLUSIONS
Since different microbial species and introduction of new packaging methods affect spoilage reactions of meat either qualitatively or quantitatively, a combination of several chemical indicators should be thoroughly investigated.


CONCLUSIONS
The present study provides information on how and when such potential indicators can be exploited for the benefit of the industry and consumer.
Tsigarida
E
E
Agricultural University of Athens, Department of Food Science and Technology, Athens, Greece.
Nychas
G J
GJ
D000079:Acetaldehyde / Q000032:analysis; D000093:Acetoin / Q000032:analysis; D000388:Air; D000818:Animals; D002245:Carbon Dioxide; D002417:Cattle; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D003080:Cold Temperature; D003931:Diacetyl / Q000032:analysis; D000431:Ethanol / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D005947:Glucose / Q000032:analysis; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D008460:Meat / Q000382:microbiology*; D020005:Propanols / Q000032:analysis; D011549:Pseudomonas / Q000254:growth & development* / Q000378:metabolism; D013696:Temperature
D020005:Propanols; D002245:Carbon Dioxide; D000431:Ethanol; D000093:Acetoin; D000079:Acetaldehyde; D005947:Glucose; D003931:Diacetyl