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Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid ( D osidicus gigas ) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent
Author(s) -
RamírezSuárez Juan Carlos,
PachecoAguilar Ramón,
ScheurenAcevedo Susana María,
GarcíaSánchez Guillermina,
CarvalloRuiz Gisela,
LugoSánchez María Elena,
CumplidoBarbeitia German,
JiménezRuiz Edgar Iván
Publication year - 2015
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12197
Subject(s) - food science , thiobarbituric acid , chemistry , shelf life , vacuum packing , peroxide value , moisture , antimicrobial , squid , water activity , water content , biochemistry , biology , fishery , antioxidant , lipid peroxidation , geotechnical engineering , organic chemistry , engineering
This study aimed to evaluate the effect of a natural antimicrobial agent ( P ronat) on selected quality indicators during the shelf life of vacuum‐packed frankfurters made from jumbo squid ( D osidicus gigas ) muscle. Frankfurters with and without P ronat (0.1%) were vacuum‐packed and stored at 2–4C for up to 28 days. The physicochemical parameters (water loss, pH , thiobarbituric acid value, peroxide value, moisture, texture [texture profile analysis and sharing force], folding test performance, water‐holding capacity [ WHC ], drip loss and color) as well as the microbial counts (total aerobic and anaerobic count, total and fecal coliform) of the samples were assessed. The samples with P ronat were physicochemically stable and in good microbiological condition up to 21 days compared with the control. The main changes were attributed to color, WHC and drip loss. The P ronat concentration used in squid frankfurters greatly improved their microbiological shelf life but did not considerably improve the physicochemical quality indicators assessed in the present study. Practical Applications At the present time and in response to a market niche, natural and healthier foods are sought. Therefore, natural antimicrobial agent is an alternative to be used in the production of jumbo squid frankfurters, generating a healthy product with an extended shelf life.