naa a22 4500 510724310 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0865-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0865-y Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties [Elektronische Daten] [M. Pérez-Chabela, Roberto Lara-Labastida, Eva Rodriguez-Huezo, Alfonso Totosaus] Four thermotolerant lactic acid bacteria (LAB) were spray dry encapsulated with Acacia gum and inoculated in cooked meat batters. Physicochemical properties (total moisture content, expressible moisture, and cooking stability), pH and acidity, CIE-Lab color, and texture profile analysis were performed at 1 and 8days of storage at 4°C. LAB and Enterobacteria counts were determined at 1, 4, and 8days of storage. Control treatment was inoculated with the same unencapsulated strains as free cells. Total moisture, water activity, and fat release significantly (p < 0.05) increased in spray drying inoculated samples, with no change in expressible moisture. No significantly (p > 0.05) difference in pH and acidity were detected between encapsulated LAB and free cells inoculation. Inoculation of spray dry bacteria significantly (p < 0.05) decreased samples luminosity and redness, with no change in yellowness. In TPA, hardness and springiness had no significantly (p > 0.05) change due to inoculation type, but cohesiveness decreased in encapsulated samples. Inoculation of spray-dried LAB enhanced initial LAB count with a concomitant Enterobacteria reduction. These results suggest that the spray drying encapsulation is an effective way to protect thermotolerant lactic bacteria. These capsules can be inoculated in cooked emulsified meat products in order to ensure their survival before, during, and after processing. Thermotolerant LAB could be employed as bioprotective cultures to improve microbial safety in cooked meat products since the Enterobacteria counts were diminished during storage, enhancing the nutritional values with no major detrimental effect on textural or physicochemical properties of these kinds of foodstuffs. Springer Science+Business Media, LLC, 2012 Spray dryer nationallicence Encapsulation nationallicence Lactic acid bacteria nationallicence Meat batters nationallicence Texture nationallicence Color nationallicence Pérez-Chabela M. Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco 186, Iztapalapa, 09270, Mexico City, Mexico aut Lara-Labastida Roberto Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco 186, Iztapalapa, 09270, Mexico City, Mexico aut Rodriguez-Huezo Eva Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco 186, Iztapalapa, 09270, Mexico City, Mexico aut Totosaus Alfonso Food Science Laboratory, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico y Av. Central, Ecatepec, 55210, Estado de Mexico, Mexico aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1505-1515 1935-5130 6:6<1505 2013 6 11947 https://doi.org/10.1007/s11947-012-0865-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0865-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pérez-Chabela M. Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco 186, Iztapalapa, 09270, Mexico City, Mexico aut NATIONALLICENCE 700 1- Lara-Labastida Roberto Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco 186, Iztapalapa, 09270, Mexico City, Mexico aut NATIONALLICENCE 700 1- Rodriguez-Huezo Eva Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco 186, Iztapalapa, 09270, Mexico City, Mexico aut NATIONALLICENCE 700 1- Totosaus Alfonso Food Science Laboratory, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico y Av. Central, Ecatepec, 55210, Estado de Mexico, Mexico aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1505-1515 1935-5130 6:6<1505 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer