Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during stor...

Autores: Sirini, Noelia Estefanía; Lucas-Gonzalez, R.; Fernandez Lopez, J.; Viuda Martos, M.; Perez Alvarez, J.A.; Frizzo, Laureano Sebastian; Signorini Porchiett, Marcelo Lisandro; Zbrun, M. Virginia; Rosmini, Marcelo Raul
Año de publicación: 2021
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 ◦C and 20 ◦C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 ◦C or 20 ◦C for 43 d without causing any rancidity problems.
EEA Rafaela
Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Sirini, Noelia Estefanía. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Lucas-González, R. Universidad de Miguel Hernández; España
Fil: Fernandez Lopez, J. Universidad de Miguel Hernández; España
Fil: Viuda Martos, M. Universidad de Miguel Hernández; España
Fil: Perez Alvarez, J. A. Universidad de Miguel Hernández; España
Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Signorini Porchiett, Marcelo Lisandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Signorini Porchiett, Marcelo Lisandro. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Signorini Porchiett, Marcelo Lisandro. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Zbrun, M. Virginia. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Zbrun, M. Virginia. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
Fuente: Meat Science 184 : 108691 (October 2021)
Materia: Probióticos
Viabilidad
Productos de la Carne
Probiotics
Viability
Meat Products
Lactiplantibacillus plantarum
Castanea sativa mill
Longaniza de Pascua
Harina de Castaña
Dry Cured Sausag
Chestnut Flour
Nivel de accesibilidad: acceso restringido
Condiciones de uso: http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Institución: Instituto Nacional de Tecnología Agropecuaria
OAI Identificador: oai:localhost:20.500.12123/27261

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spelling	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storageSirini, Noelia EstefaníaLucas-Gonzalez, R.Fernandez Lopez, J.Viuda Martos, M.Perez Alvarez, J.A.Frizzo, Laureano SebastianSignorini Porchiett, Marcelo LisandroZbrun, M. VirginiaRosmini, Marcelo RaulProbióticosViabilidadProductos de la CarneProbioticsViabilityMeat ProductsLactiplantibacillus plantarumCastanea sativa millLonganiza de PascuaHarina de CastañaDry Cured SausagChestnut FlourThe effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 ◦C and 20 ◦C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 ◦C or 20 ◦C for 43 d without causing any rancidity problems.EEA RafaelaFil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Sirini, Noelia Estefanía. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Lucas-González, R. Universidad de Miguel Hernández; EspañaFil: Fernandez Lopez, J. Universidad de Miguel Hernández; EspañaFil: Viuda Martos, M. Universidad de Miguel Hernández; EspañaFil: Perez Alvarez, J. A. Universidad de Miguel Hernández; EspañaFil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Signorini Porchiett, Marcelo Lisandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Signorini Porchiett, Marcelo Lisandro. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Signorini Porchiett, Marcelo Lisandro. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Zbrun, M. Virginia. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Zbrun, M. Virginia. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaElsevier2026-08-03T16:01:34Z2026-08-03T16:01:34Z2021-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/27261https://www.sciencedirect.com/science/article/abs/pii/S03091740210026790309-1740https://doi.org/10.1016/j.meatsci.2021.108691Meat Science 184 : 108691 (October 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-09-24T11:43:39Zoai:localhost:20.500.12123/27261instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-09-24 11:43:39.848INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
title	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
spellingShingle	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage Sirini, Noelia Estefanía Probióticos Viabilidad Productos de la Carne Probiotics Viability Meat Products Lactiplantibacillus plantarum Castanea sativa mill Longaniza de Pascua Harina de Castaña Dry Cured Sausag Chestnut Flour
title_short	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
title_full	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
title_fullStr	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
title_full_unstemmed	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
title_sort	Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
dc.creator.none.fl_str_mv	Sirini, Noelia Estefanía Lucas-Gonzalez, R. Fernandez Lopez, J. Viuda Martos, M. Perez Alvarez, J.A. Frizzo, Laureano Sebastian Signorini Porchiett, Marcelo Lisandro Zbrun, M. Virginia Rosmini, Marcelo Raul
author	Sirini, Noelia Estefanía
author_facet	Sirini, Noelia Estefanía Lucas-Gonzalez, R. Fernandez Lopez, J. Viuda Martos, M. Perez Alvarez, J.A. Frizzo, Laureano Sebastian Signorini Porchiett, Marcelo Lisandro Zbrun, M. Virginia Rosmini, Marcelo Raul
author_role	author
author2	Lucas-Gonzalez, R. Fernandez Lopez, J. Viuda Martos, M. Perez Alvarez, J.A. Frizzo, Laureano Sebastian Signorini Porchiett, Marcelo Lisandro Zbrun, M. Virginia Rosmini, Marcelo Raul
author2_role	author author author author author author author author
dc.subject.none.fl_str_mv	Probióticos Viabilidad Productos de la Carne Probiotics Viability Meat Products Lactiplantibacillus plantarum Castanea sativa mill Longaniza de Pascua Harina de Castaña Dry Cured Sausag Chestnut Flour
topic	Probióticos Viabilidad Productos de la Carne Probiotics Viability Meat Products Lactiplantibacillus plantarum Castanea sativa mill Longaniza de Pascua Harina de Castaña Dry Cured Sausag Chestnut Flour
dc.description.none.fl_txt_mv	The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 ◦C and 20 ◦C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 ◦C or 20 ◦C for 43 d without causing any rancidity problems. EEA Rafaela Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Sirini, Noelia Estefanía. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina Fil: Lucas-González, R. Universidad de Miguel Hernández; España Fil: Fernandez Lopez, J. Universidad de Miguel Hernández; España Fil: Viuda Martos, M. Universidad de Miguel Hernández; España Fil: Perez Alvarez, J. A. Universidad de Miguel Hernández; España Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina Fil: Signorini Porchiett, Marcelo Lisandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Signorini Porchiett, Marcelo Lisandro. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Signorini Porchiett, Marcelo Lisandro. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Zbrun, M. Virginia. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina Fil: Zbrun, M. Virginia. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral (UNL). Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina
description	The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 ◦C and 20 ◦C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 ◦C or 20 ◦C for 43 d without causing any rancidity problems.
publishDate	2021
dc.date.none.fl_str_mv	2021-10 2026-08-03T16:01:34Z 2026-08-03T16:01:34Z
dc.type.none.fl_str_mv	info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo
format	article
status_str	publishedVersion
dc.identifier.none.fl_str_mv	http://hdl.handle.net/20.500.12123/27261 https://www.sciencedirect.com/science/article/abs/pii/S0309174021002679 0309-1740 https://doi.org/10.1016/j.meatsci.2021.108691
url	http://hdl.handle.net/20.500.12123/27261 https://www.sciencedirect.com/science/article/abs/pii/S0309174021002679 https://doi.org/10.1016/j.meatsci.2021.108691
identifier_str_mv	0309-1740
dc.language.none.fl_str_mv	eng
language	eng
dc.rights.none.fl_str_mv	info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv	restrictedAccess
rights_invalid_str_mv	http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv	application/pdf
dc.publisher.none.fl_str_mv	Elsevier
publisher.none.fl_str_mv	Elsevier
dc.source.none.fl_str_mv	Meat Science 184 : 108691 (October 2021) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str	INTA Digital (INTA)
collection	INTA Digital (INTA)
instname_str	Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv	INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv	tripaldi.nicolas@inta.gob.ar
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Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during stor...

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