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Chen C, Shi Z, Fan X, Du L, Zhou C, Pan D. Combined application of high-throughput sequencing and LC-MS-based lipidomics in the evaluation of microorganisms and lipidomics of restructured ham of different salted substitution. Food Res Int 2023; 174:113596. [PMID: 37986459 DOI: 10.1016/j.foodres.2023.113596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The optimization of processed meats through salt replacement using KCl and k-lactate may reduce the risk of chronic diseases through reduction in dietary sodium. The objective of this study was to investigate the changes and relationships between microbial and lipid metabolism during the fermentation of restructured duck ham with different salt substitutions. Lactobacillus and Staphylococcus were found to be the dominant bacterial species in the 30 % KCl + 70 % NaCl (w/w) and 25 % k-lactate + 75 % NaCl (w/w). The LefSe analysis showed that different biomarkers were present in different ham groups, and the PLS-DA showed that triglycerides (GL) and glycerophospholipids (GP) were the two classes with the highest abundance. Besides, the KEGG pathway analysis revealed that glycerophospholipid metabolism and triglyceride metabolism were also the main metabolic pathways. According to the correlation study, Staphylococcus, Halomonas, and Lactobacillus were mostly linked to the important metabolic pathways in restructured ham. Our findings serve as a foundation for quality assurance and product enhancement for low-salt restructured ham.
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Affiliation(s)
- Chen Chen
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zihang Shi
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiankang Fan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Lihui Du
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
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Pellegrini M, Barbieri F, Montanari C, Iacumin L, Bernardi C, Gardini F, Comi G. Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy. Microorganisms 2023; 11:1942. [PMID: 37630502 PMCID: PMC10459116 DOI: 10.3390/microorganisms11081942] [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: 05/26/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefore, this study aimed to identify the potential responsible agents for the spoilage of this lot of goose sausages. Spoilage was first detected by sensory analysis using the "needle probing" technique; however, the spoiled sausages were not marketable due to the high ammonia and vinegar smell. The added starter culture did not limit or inhibit the spoilage microorganisms, which were represented by Levilactobacillus brevis, the predominant species, and by Enterococcus faecalis and E. faecium. These microorganisms grew during ripening and produced a large amount of biogenic amines, which could represent a risk for consumers. Furthermore, Lev. brevis, being a heterofermentative lactic acid bacteria (LAB), also produced ethanol, acetic acid, and a variation in the sausage colour. The production of biogenic amines was confirmed in vitro. Furthermore, as observed in a previous study, the second cause of spoilage can be attributed to moulds which grew during ripening; both the isolated strains, Penicillium nalgiovense, added as a starter culture, and P. lanosocoeruleum, present as an environmental contaminant, grew between the meat and casing, producing a large amount of total volatile nitrogen, responsible for the ammonia smell perceived in the ripening area and in the sausages. This is the first description of Levilactobacillus brevis predominance in spoiled goose sausage.
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Affiliation(s)
- Michela Pellegrini
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy; (M.P.); (L.I.)
| | - Federica Barbieri
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (C.M.); (F.G.)
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (C.M.); (F.G.)
| | - Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy; (M.P.); (L.I.)
| | - Cristian Bernardi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 20122 Lodi, Italy;
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (C.M.); (F.G.)
| | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy; (M.P.); (L.I.)
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Iacumin L, Pellegrini M, Sist A, Tabanelli G, Montanari C, Bernardi C, Comi G. Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures. Microorganisms 2022; 10:microorganisms10091786. [PMID: 36144388 PMCID: PMC9500812 DOI: 10.3390/microorganisms10091786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 11/21/2022] Open
Abstract
Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and private households. In recent decades, the application of lactic acid bacteria (LAB) as bioprotective cultures has become a promising tool. In this study, we evaluated the use of four starter cultures, previously selected for their properties as bioprotective agents, for sea bass and sea bream burgers biopreservation. Starter cultures impacted the microbial populations, biochemical parameters (pH, TVB-N), and sensory properties of fish burgers, during 10 days of storage at 4 °C and then 20 days at 8 °C in modified atmosphere packaging (MAP). Also, storage time influenced the microbial and physicochemical characteristics of all the tested samples, except for TVB-N values, which were significantly higher in the uninoculated burgers. The volatilome changed in the different treatments, and in particular, the samples supplemented with starter presented a profile that described their rapid growth and colonization, with the production of typical molecules derived from their metabolism. The addition of bioprotective cultures avoided bloating spoilage and improved the sensory parameters of the burgers. The shelf life of the fish burgers supplemented with starter cultures could be extended up to 12 days.
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Affiliation(s)
- Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy
| | - Michela Pellegrini
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy
| | - Alice Sist
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | - Cristian Bernardi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 20122 Lodi, Italy
| | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy
- Correspondence:
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4
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Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy. Food Res Int 2022; 154:111019. [DOI: 10.1016/j.foodres.2022.111019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 01/04/2023]
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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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Vogel C, Paglia EB, Moroni LS, Demiate IM, Prestes RC, Kempka AP. Swine plasma peptides obtained using pepsin: In silico and in vitro properties and biological activities. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2021.1981880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Cristine Vogel
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University–UDESC, Pinhalzinho, Brazil
| | - Eduarda Baggio Paglia
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University–UDESC, Pinhalzinho, Brazil
| | - Liziane Schittler Moroni
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University–UDESC, Pinhalzinho, Brazil
| | - Ivo Mottin Demiate
- Department of Food Engineering, Ponta Grossa State University–UEPG, Ponta Grossa, Brazil
| | - Rosa Cristina Prestes
- Department of Technology and Food Science, Federal University of Santa Maria–UFSM, Santa Maria, Brazil
| | - Aniela Pinto Kempka
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University–UDESC, Pinhalzinho, Brazil
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Belleggia L, Ferrocino I, Reale A, Boscaino F, Di Renzo T, Corvaglia MR, Cocolin L, Milanović V, Cardinali F, Garofalo C, Clementi F, Aquilanti L, Osimani A. Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Food Res Int 2020; 136:109567. [DOI: 10.1016/j.foodres.2020.109567] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 12/29/2022]
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Martins WF, Longhi DA, de Aragão GMF, Melero B, Rovira J, Diez AM. A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method. Int J Food Microbiol 2019; 318:108466. [PMID: 31865245 DOI: 10.1016/j.ijfoodmicro.2019.108466] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 11/04/2019] [Accepted: 11/27/2019] [Indexed: 01/01/2023]
Abstract
The TaqMan-based quantitative Polymerase Chain Reaction (qPCR) method and the Plate Count (PC) method are both used in combination with primary and secondary mathematical modeling, to describe the growth curves of Leuconostoc mesenteroides and Weissella viridescens in vacuum-packaged meat products during storage under different isothermal conditions. Vacuum-Packaged Morcilla (VPM), a typical cooked blood sausage, is used as a representative meat product, with the aim of improving shelf-life prediction methods for those sorts of meat products. The standard curves constructed by qPCR showed good linearity between the cycle threshold (CT) and log10 CFU/g, demonstrating the high precision and the reproducible results of the qPCR method. The curves were used for the quantification of L. mesenteroides and W. viridescens in artificially inoculated VPM samples under isothermal storage (5, 8, 13 and 18 °C). Primally, both the qPCR and the PC methods were compared, and a linear regression analysis demonstrated a statistically significant linear correlation between the methods. Secondly, the Baranyi and Roberts model was fitted to the growth curve data to estimate the kinetic parameters of L. mesenteroides and W. viridescens under isothermal conditions, and secondary models were used to establish the dependence of the maximum specific growth rate on the temperature. The results proved that primary and secondary models were adequate for describing the growth curves of both methods in relation to both bacteria. In conclusion, the results of all the experiments proved that the qPCR method in combination with the PC method can be used to construct microbial growth kinetics and that primary and secondary mathematical modeling can be successfully applied to describe the growth of L. mesenteroides and W. viridescens in vacuum-packaged morcilla and, by extension, other cooked meat products with similar characteristics.
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Affiliation(s)
- Wiaslan Figueiredo Martins
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil; Federal Institute of Education, Science and Technology of Goiano, Food Technology, Campus Morrinhos, Morrinhos, GO 75650-000, Brazil
| | - Daniel Angelo Longhi
- Federal University of Paraná, Food Engineering, Campus Jandaia do Sul, Jandaia do Sul, PR 86900-000, Brazil
| | - Gláucia Maria Falcão de Aragão
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil
| | - Beatriz Melero
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain
| | - Jordi Rovira
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain
| | - Ana M Diez
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain.
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Pereira JA, Dionísio L, Patarata L, Matos TJ. Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100304] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Beccalli MP, Picozzi C, Mangieri N, Vigentini I, Foschino R. Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant. J Food Prot 2019; 82:58-64. [PMID: 30707054 DOI: 10.4315/0362-028x.jfp-18-147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Some microbiological criteria were monitored for 6 months in vacuum-packaged roast beef (15 production batches), raw beef (10 batches), and other meat products (12 batches) produced in an Italian small to medium-size enterprise. Fifty-five environmental swab samples also were analyzed. The main bacterial groups were identified by cultural methods according to International Organization for Standardization standards. Listeria monocytogenes was enumerated with the most-probable-number protocol, and species identification was confirmed with a specific PCR assay. Immediately after vacuum packaging, all ready-to-eat (RTE) products had low mean aerobic colony counts (<102 to 2.4 × 102 CFU g-1), anaerobic colony counts (1.6 to 6.5 × 101 CFU g-1), Enterobacteriaceae counts (1.1 to 1.4 × 101 CFU g-1), and Escherichia coli counts (generally below the detection limit). Nevertheless, the prevalence of L. monocytogenes in these samples was 3.7%. In roast beef samples, the aerobic and anaerobic colony counts reached unacceptable levels (>106 CFU g-1) after 14 days of refrigerated storage. Because the prevalence of L. monocytogenes increased to 13.3% during storage, a substantial reduction in the shelf life of these products is recommended. Surfaces without direct contact with food (floors and drains) had the highest mean counts for aerobic colonies (8.0 × 103 to 9.5 × 105 CFU/cm2), anaerobic colonies (2.9 × 103 to 3.2 × 104 CFU/cm2), Enterobacteriaceae (1.5 × 101 to 8.4 × 101 CFU/cm2), and E. coli (6.0 to 7.7 CFU/cm2). The levels of L. monocytogenes on direct food contact surfaces were below the detection limit, but more than 25% of floor samples were contaminated. These results reveal the persistence of L. monocytogenes in food processing environments, although at very low levels, posing a high risk of postcooking recontamination for RTE products. To improve hygienic conditions and reduce cross-contamination, an increase in operator awareness and a reassessment of surface sanitization protocols are needed.
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Affiliation(s)
- Matteo Paolo Beccalli
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 2-20133 Milan, Italy (ORCID: http://orcid.org/0000-0003-3937-5355 [R.F.])
| | - Claudia Picozzi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 2-20133 Milan, Italy (ORCID: http://orcid.org/0000-0003-3937-5355 [R.F.])
| | - Nicola Mangieri
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 2-20133 Milan, Italy (ORCID: http://orcid.org/0000-0003-3937-5355 [R.F.])
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 2-20133 Milan, Italy (ORCID: http://orcid.org/0000-0003-3937-5355 [R.F.])
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 2-20133 Milan, Italy (ORCID: http://orcid.org/0000-0003-3937-5355 [R.F.])
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Cardinali F, Milanović V, Osimani A, Aquilanti L, Taccari M, Garofalo C, Polverigiani S, Clementi F, Franciosi E, Tuohy K, Mercuri ML, Altissimi MS, Haouet MN. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites. Int J Food Microbiol 2018; 278:61-72. [DOI: 10.1016/j.ijfoodmicro.2018.04.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 03/29/2018] [Accepted: 04/18/2018] [Indexed: 01/11/2023]
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12
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Lorenzo JM, Munekata PES, Domínguez R. Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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