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Klementaviciute J, Zavistanaviciute P, Klupsaite D, Rocha JM, Gruzauskas R, Viskelis P, El Aouad N, Bartkiene E. Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement. Foods 2024; 13:1367. [PMID: 38731738 PMCID: PMC11083194 DOI: 10.3390/foods13091367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/24/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log10 colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM.
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Affiliation(s)
- Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Romas Gruzauskas
- Artificial Intelligence Centre, Kaunas University of Technology, K. Donelaicio Str. 73, LT-44249 Kaunas, Lithuania;
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania;
| | - Noureddine El Aouad
- Laboratory of Life and Health Sciences, Faculty of Medicine and Pharmacy, Route de rabat km 15 Gzenaya BP 365 Tanger, University Abdelmalek Essaâdi, Tetouan 92000, Morocco;
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
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Pei H, Wang Y, He W, Deng L, Lan Q, Zhang Y, Yang L, Hu K, Li J, Liu A, Ao X, Teng H, Liu S, Zou L, Li R, Yang Y. Research of Multicopper Oxidase and Its Degradation of Histamine in Lactiplantibacillus plantarum LPZN19. Microorganisms 2023; 11:2724. [PMID: 38004736 PMCID: PMC10672810 DOI: 10.3390/microorganisms11112724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 11/26/2023] Open
Abstract
In order to explore the structural changes and products of histamine degradation by multicopper oxidase (MCO) in Lactiplantibacillus plantarum LPZN19, a 1500 bp MCO gene in L. plantarum LPZN19 was cloned, and the recombinant MCO was expressed in E. coli BL21 (DE3). After purification by Ni2+-NTA affinity chromatography, the obtained MCO has a molecular weight of 58 kDa, and it also has the highest enzyme activity at 50 °C and pH 3.5, with a relative enzyme activity of 100%, and it maintains 57.71% of the relative enzyme activity at 5% salt concentration. The secondary structure of MCO was determined by circular dichroism, in which the proportions of the α-helix, β-sheet, β-turn and random coil were 2.9%, 39.7%, 21.2% and 36.1%, respectively. The 6xj0.1.A with a credibility of 68.21% was selected as the template to predict the tertiary structure of MCO in L. plantarum LPZN19, and the results indicated that the main components of the tertiary structure of MCO were formed by the further coiling and folding of a random coil and β-sheet. Histamine could change the spatial structure of MCO by increasing the content of the α-helix and β-sheet. Finally, the LC-MS/MS identification results suggest that the histamine was degraded into imidazole acetaldehyde, hydrogen peroxide and ammonia.
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Affiliation(s)
- Huijie Pei
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Wei He
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Lin Deng
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Qinjie Lan
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yue Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Lamei Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Hui Teng
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu 611130, China;
| | - Ran Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
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Świder O, Roszko MŁ, Wójcicki M. The inhibitory effects of plant additives on biogenic amine formation in fermented foods - a review. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 37724793 DOI: 10.1080/10408398.2023.2258964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Fermented food has unique properties and high nutritional value, and thus, should constitute a basic element of a balanced and health-promoting diet. However, it can accumulate considerable amount of biogenic amines (BAs), which ingested in excess can lead to adverse health effects. The application of plant-derived additives represents a promising strategy to ensure safety or enhance the functional and organoleptic properties of fermented food. This review summarizes currently available data on the application of plant-origin additives with the aim to reduce BA content in fermented products. The importance of ensuring fermented food safety has been highlighted considering the growing evidence of beneficial effects resulting from the consumption of this type of food, as well as the increasing number of individuals sensitive to BAs. The examined plant-origin additives reduced the BA concentration to varying degrees, and their efficacy depended on the type of additive, matrix, autochthonous, and inoculated microorganisms, as well as the manufacturing conditions. The main mechanisms of action include antimicrobial effects and the inhibition of microbial decarboxylases. Further research on the optimization of bioactive substances extraction, standardization of their chemical composition, and development of detailed procedures for its use in fermented products manufacturing are needed.
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Affiliation(s)
- Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Marek Łukasz Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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Stangierski J, Rezler R, Kawecki K. An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland. Molecules 2023; 28:5122. [PMID: 37446783 DOI: 10.3390/molecules28135122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/21/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.16 on the 2nd day to 5.42 on the 45th day (p < 0.05). There was a downward trend in the Aw of the smoked salami sample from 0.892 on the 2nd day to 0.873 on the 45th day. The Aw in the mould salami sample decreased from 0.889 on the 2nd day to 0.847 on the 15th day and then increased to 0.871 on the 45th day (p < 0.05). In the first two test periods, the smoked salami was characterised by a higher modulus of elasticity value than the non-smoked salami but lower loss tangent and dynamic viscosity values. The hardness of the whole bars, as well as the hardness of the salami pieces, was affected by their storage time and the related water content. The texture test results showed that the smoked salami was more resistant to compressive force than the mould salami, which affected the sensory evaluation and ease of slicing of this type of salami.
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Affiliation(s)
- Jerzy Stangierski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland
| | - Ryszard Rezler
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 38/42, 60-624 Poznań, Poland
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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Rocchetti G, Rebecchi A, Maria Lopez C, Dallolio M, Dallolio G, Trevisan M, Lucini L. Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami. Food Chem 2023; 402:134182. [DOI: 10.1016/j.foodchem.2022.134182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/25/2022] [Accepted: 09/06/2022] [Indexed: 10/14/2022]
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7
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Han J, Lin X, Liang H, Zhang S, Zhu B, Ji C. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters. Food Res Int 2022; 161:111918. [DOI: 10.1016/j.foodres.2022.111918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/22/2022] [Accepted: 09/07/2022] [Indexed: 11/26/2022]
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Zhou C, Zhan G, Pan D, Zhou G, Wang Y, He J, Cao J. Charactering the spoilage mechanism of “three sticks” of Jinhua ham. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Schirone M, Esposito L, D’Onofrio F, Visciano P, Martuscelli M, Mastrocola D, Paparella A. Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives. Foods 2022; 11:foods11060788. [PMID: 35327210 PMCID: PMC8947279 DOI: 10.3390/foods11060788] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 01/12/2023] Open
Abstract
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.
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Affiliation(s)
| | | | | | - Pierina Visciano
- Correspondence: (P.V.); (M.M.); Tel.: +39-0861-266911 (P.V. & M.M.)
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Han H, Li M, Liu Y, Yu H, Cao X, Zhao H, Wang B, Yue X, Zheng Y. Non-volatile metabolite changes in low-temperature sausage stored at room temperature. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Bratulić M, Mikuš T, Cvrtila Ž, Cenci-Goga BT, Grispoldi L, Pavunc AL, Novak J, Kos B, Šušković J, Zadravec M, Garofalo C, Kabalin AME, Kozačinski L. Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03835-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Han H, Li M, Peng Y, Zhang Z, Yue X, Zheng Y. Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature. Front Microbiol 2021; 12:711963. [PMID: 34512589 PMCID: PMC8430334 DOI: 10.3389/fmicb.2021.711963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Accepted: 08/05/2021] [Indexed: 11/17/2022] Open
Abstract
Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coated it with natural casing. We characterized the microbiota and non-volatile metabolites in the sausage after storage at 20°C for up to 12 days. Bacillus velezensis was the most prevalent species observed after 4 days. Lipids and lipid-like molecules, organoheterocyclic compounds, and organic acids and their derivatives were the primary non-volatile metabolites. The key non-volatile compounds were mainly involved in protein catabolism and β-lipid oxidation. These findings provide useful information for the optimization of sausage storage conditions.
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Affiliation(s)
- Hongjiao Han
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yanqi Peng
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhenghan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yan Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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13
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Zhou Y, Zhang Y, Pang G, Wang S. Effect of inoculation of starter on physicochemical properties and texture characteristics of fermented beef jerky. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15744] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering Jilin University Changchun China
| | - Yu Zhang
- College of Food Science and Engineering Jilin University Changchun China
| | - Guoqiang Pang
- College of Food Science and Engineering Jilin University Changchun China
| | - Shujie Wang
- College of Biological and Agricultural Engineering Jilin University Changchun China
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14
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Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:7100. [PMID: 34281032 PMCID: PMC8296885 DOI: 10.3390/ijerph18137100] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/04/2021] [Accepted: 06/28/2021] [Indexed: 01/04/2023]
Abstract
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.
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Affiliation(s)
- Igor Dias
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- CIEQV-Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior, Portugal
- ESAS, UIIPS-Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria Eduarda Potes
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Sara Ricardo-Rodrigues
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Rita Fialho
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Joana Véstia
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria J Fraqueza
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Margarida Oliveira
- CIEQV-Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior, Portugal
- ESAS, UIIPS-Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Miguel Elias
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Vasconcelos H, de Almeida JMM, Matias A, Saraiva C, Jorge PA, Coelho LC. Detection of biogenic amines in several foods with different sample treatments: An overview. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Inhibitory mechanism of cell-free supernatants of Lactobacillus plantarum on Proteus mirabilis and influence of the expression of histamine synthesis-related genes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107982] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters. Meat Sci 2021; 180:108584. [PMID: 34087663 DOI: 10.1016/j.meatsci.2021.108584] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 12/25/2022]
Abstract
In this work, Italian salami were produced using microbial starters (Pediococcus pentosaceus, Lactobacillus sakei, and Staphylococcus xylosus) and compared to a control sample (without starter). Metabolomics in combination with microbiological and sensory analyses were used to investigate the overall quality. Samples were analyzed immediately after stuffing, following 7, 30, and 45 days of ripening. Each microbial starter imposed distinctive metabolomic signatures at the end of ripening. The accumulated discriminant compounds were mainly related to lipid oxidation (including hydroxy- and epoxy derivatives of fatty acids) following the inoculation with L. sakei. However, the inoculation with P. pentosaceus resulted in the accumulation of γ-glutamyl peptides, compounds driving a kokumi-related taste. Noteworthy, our findings supported the involvement of the chemical compounds profiled in the definition of final taste and aroma. This information paves the way towards the definition of more objective and tailored starters-related flavours enhancement approaches in the sector of cured meat.
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18
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Sivamaruthi BS, Kesika P, Chaiyasut C. A narrative review on biogenic amines in fermented fish and meat products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1623-1639. [PMID: 33897002 PMCID: PMC8021659 DOI: 10.1007/s13197-020-04686-x] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2020] [Accepted: 07/31/2020] [Indexed: 12/26/2022]
Abstract
Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.
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Affiliation(s)
- Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Periyanaina Kesika
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
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Munekata PES, Pateiro M, Zhang W, Domínguez R, Xing L, Fierro EM, Lorenzo JM. Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture. Microorganisms 2020; 8:microorganisms8111833. [PMID: 33233327 PMCID: PMC7700683 DOI: 10.3390/microorganisms8111833] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/10/2020] [Accepted: 11/19/2020] [Indexed: 12/15/2022] Open
Abstract
The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products. Further insertion (as starter culture) in a meat system for fermentation is the simplest approach to obtain a probiotic meat product. Among the innumerous microorganisms naturally found in meat products, lactic acid bacteria (LAB) play a central role by fitting in both probiotic and meat products processing criteria.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (W.Z.); (L.X.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (W.Z.); (L.X.)
| | | | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence:
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20
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Ivankin A, Verevkin A, Efremov A, Vostrikova N, Kulikovskii A, Baburina M. Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-2-277-285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Various cultures of microorganisms have recently been used to accelerate technological processes. In this regard, it appears highly relevant to study the action of beneficial microorganisms on the components of food systems.
Study objects and methods. The study objects included a model mixture of beef muscle and pork fat tissue with 2% salt, as well as a model protein. Lactobacillus plantarum and Staphylococcus carnosus were used in an amount of 1×107 CFU/g of raw material. The compositions of free amino and fatty acids, carbohydrates, and other components were analyzed by liquid and gas chromatography with mass-selective detection.
Results and discussion. We studied the effect of L. plantarum and S. carnosus on protein, lipid, and carbohydrate components of food systems based on animal raw materials. We found that the combined effect of the cultures was by 25% as effective as their individual use at 4×109 CFU/kg of raw material. The three-week hydrolysis of proteins to free amino acids was almost a third more effective than when the cultures were used separately. The synergistic effect of L. plantarum and S. carnosus on fat components was not detected reliably. Free monosaccharides formed more intensively when the cultures were used together. In particular, the amount of free lactose almost doubled, compared to the cultures’ individual action.
Conclusion. We described culture-caused quantitative changes in the main components of animal-based food systems: amino acids, fatty acids, carbohydrates, and basic organic compounds. Also, we identified substances that can affect the taste and aroma of final products when the cultures are used together or separately. These results make it possible to obtain products with a wide variety of sensory properties.
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Affiliation(s)
| | | | | | | | | | - Marina Baburina
- V.M. Gorbatov Federal Research Center for Food Systems of RAS
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21
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Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage. Foods 2020; 9:foods9091286. [PMID: 32933210 PMCID: PMC7554767 DOI: 10.3390/foods9091286] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Accepted: 09/08/2020] [Indexed: 11/30/2022] Open
Abstract
The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.
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22
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Ozaki MM, Munekata PES, Jacinto-Valderrama RA, Efraim P, Pateiro M, Lorenzo JM, Pollonio MAR. Beetroot and radish powders as natural nitrite source for fermented dry sausages. Meat Sci 2020; 171:108275. [PMID: 32853888 DOI: 10.1016/j.meatsci.2020.108275] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/27/2020] [Accepted: 08/07/2020] [Indexed: 02/08/2023]
Abstract
The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.
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Affiliation(s)
- Maristela Midori Ozaki
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | | | - Priscilla Efraim
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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23
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Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. Microorganisms 2020; 8:microorganisms8050686. [PMID: 32397076 PMCID: PMC7285050 DOI: 10.3390/microorganisms8050686] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/20/2020] [Accepted: 05/03/2020] [Indexed: 01/19/2023] Open
Abstract
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.
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Affiliation(s)
- Igor Dias
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
- CIEQV—Life Quality Research Centre, Avenida Dr. Mário Soares n° 110, 2040-413 Rio Maior, Portugal;
- ESAS, UIIPS—Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
- Correspondence:
| | - Marta Laranjo
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
| | - Maria Eduarda Potes
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
- Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Sara Ricardo-Rodrigues
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
| | - Ana Rita Fialho
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
| | - Joana Véstia
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
| | - Maria João Fraqueza
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Margarida Oliveira
- CIEQV—Life Quality Research Centre, Avenida Dr. Mário Soares n° 110, 2040-413 Rio Maior, Portugal;
- ESAS, UIIPS—Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Miguel Elias
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Wen D, Liu Y, Yu Q. Metabolomic approach to measuring quality of chilled chicken meat during storage. Poult Sci 2020; 99:2543-2554. [PMID: 32359590 PMCID: PMC7597405 DOI: 10.1016/j.psj.2019.11.070] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 11/30/2022] Open
Abstract
The metabolites of stored, chilled chicken meat were analyzed using liquid chromatograph-mass spectrometry and metabolomics. The results showed significant differences in the metabolites of chicken meat stored at 4°C for 0 D and meat stored for longer periods of 2 D, 4 D, 6 D, and 10 D, when analyzed based on a variable of importance >2 and P < 0.05. These changed metabolites included amino acids, amines, nucleosides, nucleotides, carbohydrates, organic acids, and other substances. The data from this study provide a holistic understanding of food quality changes in chicken meat during deterioration in storage.
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Affiliation(s)
- Dongling Wen
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, No. 501 Zhongkai Road, Haizhu District, Guangzhou, Guangdong Province, 510225, P.R. China
| | - Yue Liu
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, No. 501 Zhongkai Road, Haizhu District, Guangzhou, Guangdong Province, 510225, P.R. China
| | - Qian Yu
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, No. 501 Zhongkai Road, Haizhu District, Guangzhou, Guangdong Province, 510225, P.R. China.
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25
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Lee SY, Yim DG, Lee DY, Kim OY, Kang HJ, Kim HS, Jang A, Park TS, Jin SK, Hur SJ. Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Sun S, Jiang D, Fan M, Li H, Jin C, Liu W. Selection of a versatileLactobacillus plantarumfor wine production and identification and preliminary characterisation of a novel histamine‐degrading enzyme. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Shuyang Sun
- School of Food Engineering Ludong University Yantai Shandong 264025China
- Institute of Bionanotechnology Ludong University Yantai Shandong 264025China
| | - Dongqi Jiang
- Institute of Food Science and Engineering Yantai University Yantai Shandong 264005China
| | - Minting Fan
- Institute of Food Science and Engineering Yantai University Yantai Shandong 264005China
| | - Huamin Li
- School of Food Engineering Ludong University Yantai Shandong 264025China
- Institute of Bionanotechnology Ludong University Yantai Shandong 264025China
| | - Chengwu Jin
- School of Food Engineering Ludong University Yantai Shandong 264025China
| | - Wenli Liu
- School of Food Engineering Ludong University Yantai Shandong 264025China
- Institute of Bionanotechnology Ludong University Yantai Shandong 264025China
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27
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Torović L, Gusman V, Kvrgić S. Biogenic amine and microbiological profile of Serbian dry fermented sausages of artisanal and industrial origin and associated health risk. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2019; 13:64-71. [PMID: 31790340 DOI: 10.1080/19393210.2019.1697380] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
From the public health point of view, safety of dry fermented sausages is of concern due to possible presence of biogenic amines and some other food hazards. Taking into consideration that biogenic amines are chemical indicators of microbiological contamination, industrial and artisanal dry fermented sausages produced in Serbia were subjected to the microbiological and biogenic amine profiling. Microorganisms identified by MALDI-TOF MS included Cronobacter sakazakii and Listeria innocua, whereas the food pathogens were not detected. Biogenic amine content, determined by HPLC method in the range from 37.3 to 1186 mg/kg, was characterised as very low to low in 40% of the samples, moderate in 38%, high in 14% and very high in 8%. Risk assessment revealed that consumption of dry fermented sausages could cause histamine and tyramine intake up to 11.9% and 3.4% of threshold dose for healthy population, respectively. Adverse health effects would be rather unlikely for general population.
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Affiliation(s)
- Ljilja Torović
- University of Novi Sad first, Faculty of Medicine, Novi Sad, Serbia.,Institute of Public Health of Vojvodina, Novi Sad, Serbia
| | - Vera Gusman
- University of Novi Sad first, Faculty of Medicine, Novi Sad, Serbia.,Institute of Public Health of Vojvodina, Novi Sad, Serbia
| | - Svetlana Kvrgić
- University of Novi Sad first, Faculty of Medicine, Novi Sad, Serbia.,Institute of Public Health of Vojvodina, Novi Sad, Serbia
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28
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Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Res Int 2019; 125:108608. [DOI: 10.1016/j.foodres.2019.108608] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 08/02/2019] [Accepted: 08/04/2019] [Indexed: 12/11/2022]
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29
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Li J, Huang H, Feng W, Guan R, Zhou L, Cheng H, Ye X. Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy Sauce. J Food Prot 2019; 82:1539-1545. [PMID: 31414900 DOI: 10.4315/0362-028x.jfp-19-035] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A high concentration of biogenic amines have been reported to be hazardous for human health. This article is an analytical report on one lot to identify the changes of biogenic amines in each period of soy sauce brewing and clarify the key control point for biogenic amine production. The content of putrescine, cadaverine, spermidine, spermine, tryptamine, phenylethylamine, histamine, serotonin, tyramine, and agmatine was detected in the koji-making and fermenting process. The content of putrescine increased from 27.11 ± 1.05 to 185.86 ± 1.18 mg/kg in the koji-making process, indicating that putrescine is the main biogenic amine produced by microbes in this period. The content of tryptamine increased to the highest value of 581.77 ± 36.38 mg/L on day 24 of the fermenting process and then decreased rapidly to 81.98 ± 0.20 mg/L at the end (day 122). In addition, histamine and tyramine reached the highest values (486.91 ± 24.67 and 180.84 ± 2.32 mg/L, respectively) after 52 days of fermentation, followed by a decrease to 287.24 ± 15.00 and 144.67 ± 3.61 mg/L, respectively, at the end of the fermenting process. The samples were further characterized by the analysis of other indices, including the content of water, salt, soluble saltless solids, crude fat, total acid, amino acid nitrogen, total nitrogen, and ammonium salt. The content of soluble saltless solids decreased from 9.28 ± 0.16 to 5.30 ± 1.40 g/100 g during the first 38 days of fermentation, followed by an increase to 14.68 ± 1.12 g/100 g during the last 84 days. The content of total acid, crude fat, amino acid nitrogen, total nitrogen, and ammonium salt all increased rapidly in the early stage of the fermenting process and then slowed down.
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Affiliation(s)
- Jia Li
- Life Science College, China Jiliang University, Hangzhou 310018, Zhejiang, People's Republic of China
| | - Haizhi Huang
- Life Science College, China Jiliang University, Hangzhou 310018, Zhejiang, People's Republic of China.,Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, Hangzhou 310018, Zhejiang, People's Republic of China
| | - Wei Feng
- Zhejiang Wuweihe Food Co., Ltd., No. 666, Hanghai Road, Deqing County, Huzhou 313213, Zhejiang, People's Republic of China
| | - Rongfa Guan
- Life Science College, China Jiliang University, Hangzhou 310018, Zhejiang, People's Republic of China.,Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, Hangzhou 310018, Zhejiang, People's Republic of China
| | - Linan Zhou
- Zhejiang Wuweihe Food Co., Ltd., No. 666, Hanghai Road, Deqing County, Huzhou 313213, Zhejiang, People's Republic of China
| | - Huan Cheng
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, Zhejiang, People's Republic of China
| | - Xingqian Ye
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, Zhejiang, People's Republic of China
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30
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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31
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Laranjo M, Potes ME, Elias M. Role of Starter Cultures on the Safety of Fermented Meat Products. Front Microbiol 2019; 10:853. [PMID: 31133993 PMCID: PMC6524729 DOI: 10.3389/fmicb.2019.00853] [Citation(s) in RCA: 106] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Accepted: 04/02/2019] [Indexed: 01/01/2023] Open
Abstract
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardize product properties and shorten ripening times. Safety of fermented meat products may be jeopardized by microbiological, namely foodborne pathogens (Salmonella spp., Listeria spp., etc), and chemical hazards, particularly biogenic amines, nitrosamines, polycyclic aromatic hydrocarbons (PAH), and mycotoxins. Biogenic amines (BA) are potentially unsafe nitrogenous compounds that result from the decarboxylation of some amino acids. Some microorganisms may be responsible for their formation. Starters can cause a fast pH decrease, inhibiting the development of microorganisms with amino acid decarboxylative ability, thus preventing the accumulation of BA in fermented meat products. Besides, starters can compete with the autochthonous, non-starter microbiota throughout ripening and storage, thus reducing BA production. Some strains of Lactobacillus sakei and Lactobacillus plantarum have been shown to reduce the formation/accumulation of BA. On the other hand, Staphylococcus xylosus and Debaryomyces hansenii strains have been reported to degrade BA in food. PAH are organic compounds containing multiple aromatic rings and produced by the incomplete combustion of organic matter, such as the wood used for smoking meat. Mixed starters containing Lactobacillus spp., Gram-positive catalase-positive cocci and yeasts have been used in the manufacturing of traditional meat sausages. However, the effect of starters on reducing the accumulation of PAH is poorly understood. Starters may also be engaged in competitive exclusion, outcompeting the spoiling or deteriorating autochthonous microbiota. For example, Pediococcus acidilactici has been shown to inhibit Listeria monocytogenes in meat products. Additionally, the role of molds, such as Penicillium nalgiovense, in the competitive exclusion of undesired filamentous fungi, has also been demonstrated. Most of these undesired fungi produce mycotoxins, secondary metabolites capable of causing disease. The current review addresses the role of starters on the microbiological and chemical safety of fermented meat products.
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Affiliation(s)
- Marta Laranjo
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal
| | - Maria Eduarda Potes
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal
- Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal
| | - Miguel Elias
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal
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32
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Kim KH, Lee SH, Chun BH, Jeong SE, Jeon CO. Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation. Food Microbiol 2019; 82:465-473. [PMID: 31027807 DOI: 10.1016/j.fm.2019.02.017] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Revised: 01/20/2019] [Accepted: 02/23/2019] [Indexed: 11/29/2022]
Abstract
Biogenic amines (BAs) are frequently present in traditionally fermented salted foods. In this study, a Tetragenococcus halophilus strain (MJ4) with no BA-producing ability was isolated from a fish (anchovy) sauce. Strain MJ4 did not produce BAs from supplied precursors and no BA-producing genes were identified in its genome. Bacterial community analysis showed that in non-inoculated saeu-jeot (shrimp sauce) fermentation, Tetragenococcus predominated after 82 days, while in strain MJ4-inoculated saeu-jeot, Tetragenococcus predominated during the entire fermentation. Strain MJ4 repressed the growth of T. muriaticus, a known BA producer, during fermentation, but metabolite analysis demonstrated that metabolite profiles, including amino acids, were similar regardless of MJ4 inoculation. The metabolite analysis also showed that strain MJ4 clearly repressed the formation of cadaverine during fermentation. This study suggests that the use of strain MJ4 as a starter culture in salted fish fermentation may be a good strategy for the reduction of BA formation.
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Affiliation(s)
- Kyung Hyun Kim
- Department of Life Science, Chung-Ang University, Seoul 06974, South Korea
| | - Se Hee Lee
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, South Korea
| | - Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul 06974, South Korea
| | - Sang Eun Jeong
- Department of Life Science, Chung-Ang University, Seoul 06974, South Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul 06974, South Korea.
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33
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Stavropoulou DA, De Vuyst L, Leroy F. Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis. J Appl Microbiol 2018; 125:1570-1586. [PMID: 30053335 DOI: 10.1111/jam.14054] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 07/15/2018] [Accepted: 07/17/2018] [Indexed: 01/03/2023]
Abstract
Coagulase-negative staphylococci (CNS) are ubiquitous micro-organisms that are commonly present on animal skin and animal-derived foods. They are members of the beneficial microbial consortia of several fermented food products where they contribute to quality. Currently, only a few CNS species are included in commercial starter cultures, although many other ones with promising properties have been isolated from diverse food ecosystems. In the present study, a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis of the potential use of unconventional CNS starter cultures for the fermentation of animal-derived foods is carried out. An overview of both their desirable and worrisome metabolic traits is given. In general, the application of innovative CNS-based starter cultures offers opportunities to modulate flavour, improve the safety and health aspects and develop novel colour development strategies for clean label products. Yet, their implementation is often not straightforward as nontrivial obstacles or threats are encountered, which relate to technological, food safety and legal concerns. As most of the desirable and undesirable characteristics of CNS species are strain dependent, a case-by-case evaluation is needed when evaluating specific strains for their potential use as novel starter cultures.
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Affiliation(s)
- D A Stavropoulou
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - L De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - F Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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