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Effect of tocosh extract on the preservation of vacuum packed beef fillet
DOI:
https://doi.org/10.26490/puca.v3i1.1920Keywords:
Tocosh, Bacterias ácido lácticas, Bioconservantes, Bacteriocinas, Alimentos perecederosAbstract
Lactobacillus supernatant extracts have growth inhibitory and biofilm disruption properties on pathogen strains. This article provides an overview of the possibility of using cell-free Tocosh extract as a meat preservative. Information from google academic, Scielo, Scopus and Science direct was mainly used. The background considers traditional fermented foods as a source of lactic acid bacteria (LAB) including Tocosh, followed by a systematic analysis of its bioactive qualities on health, the importance of bacteriocins, the basic factors of fresh meat preservation, including vacuum packaging, and finally considering the system of meat preservation using an extract with antimicrobial potential. It was observed that there is a knowledge gap to be investigated on the molecular characterization of cell-free Tocosh extract, to be used as a food preservative individually or synergistically with other preservation systems in perishable foods such as meat.
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