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Microbiology Research
Volume 11
Issue 1
10.4081/mr.2020.8623
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Microbiology Research is published by MDPI from Volume 11 Issue 2 (2020). Previous articles were published by another publisher in Open Access under a CC-BY (or CC-BY-NC-ND) licence, and they are hosted by MDPI on mdpi.com as a courtesy and upon agreement with PAGEPress.
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Article

Effect of the Addition of Starter Cultures to Ground Meat for Hamburger Preparation

by
Luca Grispoldi
1,
Musafiri Karama
2,
Paola Sechi
1,
Maria Francesca Iulietto
1 and
Beniamino Cenci-Goga
1,2,*
1
Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Perugia, Perugia, Italy
2
Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, Onderstepoort, South Africa
*
Author to whom correspondence should be addressed.
Microbiol. Res. 2020, 11(1), 8623; https://0-doi-org.brum.beds.ac.uk/10.4081/mr.2020.8623
Submission received: 8 May 2020 / Revised: 8 May 2020 / Accepted: 14 May 2020 / Published: 4 August 2020

Abstract

The aim of this work was to study the effect of a selected lactic acid bacteria formulation on the microbiological characteristics and colour of beef hamburgers stored at different temperatures. All hamburgers were evaluated on day-0, day-1, day-3, and day-5 for the following microbiological parameters (Staphylococcus spp., enterococci, Lactococcus spp., Lactobacillus spp., total mesophilic aerobes, Pseudomonas spp., total coliforms) according to standard methods and for colorimetric measurements performed with Colorimeter - Digital Color Picker for iOS 10, under a 6500K light, with the CIELab system. All data (geometric mean for microbiological data) were elaborated with GraphPad InStat, 3.0b and GraphPad Prism 6.0d for Mac OS X. Two-way analysis of variance (ANOVA) followed by the Tukey's multiple comparisons test was performed. The analysis of the colour proved that the addition of LAB does not affect the natural colour of ground meat, avoiding the risk of hiding the spoilage or fastening it. The addition of the starter has preserved the colour stability throughout the preservation period, with the same behaviour both in the hamburgers stored at 4 °C and in those at 10 °C after thermal abuse or not. In conclusion, the application of the proposed LAB formulation maintains hamburgers quality standards and can be a potential tool to increase their shelf-life.
Keywords: lactic acid bacteria; starter cultures; hamburger; colour lactic acid bacteria; starter cultures; hamburger; colour

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MDPI and ACS Style

Grispoldi, L.; Karama, M.; Sechi, P.; Iulietto, M.F.; Cenci-Goga, B. Effect of the Addition of Starter Cultures to Ground Meat for Hamburger Preparation. Microbiol. Res. 2020, 11, 8623. https://0-doi-org.brum.beds.ac.uk/10.4081/mr.2020.8623

AMA Style

Grispoldi L, Karama M, Sechi P, Iulietto MF, Cenci-Goga B. Effect of the Addition of Starter Cultures to Ground Meat for Hamburger Preparation. Microbiology Research. 2020; 11(1):8623. https://0-doi-org.brum.beds.ac.uk/10.4081/mr.2020.8623

Chicago/Turabian Style

Grispoldi, Luca, Musafiri Karama, Paola Sechi, Maria Francesca Iulietto, and Beniamino Cenci-Goga. 2020. "Effect of the Addition of Starter Cultures to Ground Meat for Hamburger Preparation" Microbiology Research 11, no. 1: 8623. https://0-doi-org.brum.beds.ac.uk/10.4081/mr.2020.8623

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