Thursday, May 12, 2016
Megaron Athens International Conference Center
Foteini Pavli, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Ioanna Kovaiou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Georgia Apostolakopoulou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Anastasia Kapetanakou, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Panagiotis Skandamis, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Nikos Chorianopoulos, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Chrysoula Tassou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Introduction: Probiotic foods receive market interest as health promoting functional foods. Traditionally, probiotic bacteria have been added to fermented products such as cheese, sour milk, yoghurt, table olives and sausages, but there is an increasing demand for non-fermented probiotic products.
Purpose: The aim of the work was to deliver probiotic bacteria in a high pressure processed meat product through the application of Na-alginate based edible films and further evaluation of the efficacy of such carriers in ham slices packaging.
Methods: Probiotic bacteria (4 strains of Lactobacillus plantarum L125, T571, B282, Lactobacillus pentosus L33) were incorporated in Na-alginate forming solution in levels of 9 log cfu/ml to form edible films. Ham slices (treated or not with HPP -500MPa/2 minutes) were packaged under vacuum in contact with the alginate films containing probiotic bacteria and were stored at 3 temperatures (4, 8 and 12o C) for 66, 47 and 40 days, respectively. Samples (ham slices and edible films) were microbiologically tested and pH measurements were recorded. The presence of the potential probiotic strains and their levels at the end of the shelf life were verified using Pulsed Field Gel Electrophoresis.
Results: The probiotic bacteria were enumerated above 6 log cfu/g (as it is accepted for the probiotic claim of a food) in all ham samples during their shelf life at all temperatures. The HPP treated samples were less acidic according to pH measurements and sensorial testing.
Significance: The results of this work are promising since edible films proved to be succesful carriers of probiotic bacteria in packaged foods after thermal or pressure treatment.
