title: Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil.
abstract: The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃ for 41 days and at 30 ℃ for 14 days. The changes in the colour profile were performed during storage time at 8 ℃. Quantitative descriptive sensory analyses were performed after two days at 4 ℃. At 8 ℃, the treatments with the highest inhibition on L. monocytogenes were L and N, without significant differences. In turn, at 30 ℃, the bacterium was most inhibited with treatment L, followed by T1 and N, without significant differences. A 44.1% and 19% inhibition of ATPase activity was detected in L and T1 treatments, respectively. At 8 ℃ and 30 ℃, malonaldehydes content was not different between the treatments. N presented the highest values of a* and concentration of metmyoglobin after 41 days at 8 ℃. The panel detected differences between T1 and N for the aroma in the descriptors spices and herbal.
authors.affiliation: 1 Agroindustrial Process Research Group, University of La Sabana, Colombia.|2 Research and Development, Team Foods S.A., Colombia.
authors.forename: Carla María
authors.initials: CM
authors.lastname: Blanco-Lizarazo
authors.affiliation: 2 Research and Development, Team Foods S.A., Colombia.
authors.forename: Rubén
authors.initials: R
authors.lastname: Betancourt-Cortés
authors.affiliation: 3 Colciencias, Agroindustrial Process Research Group, University of La Sabana, Colombia.
authors.forename: Angélica
authors.initials: A
authors.lastname: Lombana
authors.affiliation: 2 Research and Development, Team Foods S.A., Colombia.
authors.forename: Katerine
authors.initials: K
authors.lastname: Carrillo-Castro
authors.affiliation: 4 EICEA, Agroindustrial Process Research Group, University of La Sabana, Colombia.
authors.forename: Indira
authors.initials: I
authors.lastname: Sotelo-Díaz
mesh_terms: D000251:Adenosine Triphosphatases / Q000187:drug effects; D000818:Animals; D002417:Cattle; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D063427:Food Quality; D008055:Lipids; D008089:Listeria monocytogenes / Q000187:drug effects / Q000201:enzymology / Q000502:physiology*; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D009822:Oils, Volatile / Q000494:pharmacology*; D019354:Sodium Lactate / Q000494:pharmacology*; D012977:Sodium Nitrite / Q000494:pharmacology*; D013552:Swine; D013649:Taste; D046930:Thymus Plant / Q000737:chemistry*
chemical_list: D005520:Food Preservatives; D008055:Lipids; D009822:Oils, Volatile; D000251:Adenosine Triphosphatases; D012977:Sodium Nitrite; D019354:Sodium Lactate
keywords: Listeria monocytogenes; quality attributes; sausage; sodium lactate; sodium nitrite; thyme essential oil