Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments

6533b822fe1ef96bd127ca1a

RESEARCH PRODUCT

Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments

Hélène Simonin Stéphane AndréStephane Chaillou Vanessa Jury Marie De Lamballerie Jean-luc Martin Chloé Modugno Gaelle Petit Marie-france Pilet Laurence Pottier Anja Rakotondramavo Mihanta Ramaroson Véronique Zuliani Jean-marie Perrier-cornet

subject

Biopréservation [SDV.IDA]Life Sciences [q-bio]/Food engineering Hautes pressions [SDV.IDA] Life Sciences [q-bio]/Food engineering Aliment

description

L’utilisation d’additifs conservateurs est souvent nécessaire pour assurer la sécurité microbiologique des produits carnés réfrigérés faiblement acides. Le projet ANR BLac HP (2014-2019) a étudié une nouvelle stratégie de stabilisation des produits carnés réfrigérés pour assurer le contrôle des flores indésirables à la fois végétatives et sporulées. Grâce à une approche pluridisciplinaire, les travaux ont montré que la combinaison de la biopréservation par des bactéries lactiques et d’un traitement hautes pressions permettait d’assurer la qualité microbiologique de dés de jambon cuits à teneur réduite en nitrite pendant toute leur durée de vie. Le traitement permet de plus une qualité sensorielle optimale sans impact environnemental supplémentaire par rapport au procédé conventionnel. Mots-clés: spores, jambon, nitrites.

year	journal	country	edition	language
2019-03-01

https://institut-agro-dijon.hal.science/hal-02319042

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