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Shakil MH, Trisha AT, Rahman M, Talukdar S, Kobun R, Huda N, Zzaman W. Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review. Foods 2022; 11:3355. [PMID: 36359973 PMCID: PMC9654915 DOI: 10.3390/foods11213355] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/28/2022] [Accepted: 10/15/2022] [Indexed: 09/10/2023] Open
Abstract
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also.
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Affiliation(s)
- Mynul Hasan Shakil
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Anuva Talukder Trisha
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Mizanur Rahman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Suvro Talukdar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Rovina Kobun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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Xiao Q, Xu M, Xu B, Chen C, Deng J, Li P. Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage. Foods 2021; 10:foods10112610. [PMID: 34828890 PMCID: PMC8625618 DOI: 10.3390/foods10112610] [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: 10/01/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.
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Affiliation(s)
- Qing Xiao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
| | - Mei Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China;
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
| | - Jieying Deng
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China;
| | - Peijun Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China;
- Correspondence:
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Zhou Y, Watkins P, Oiseth S, Cochet-Broch M, Sikes AL, Chen C, Buckow R. High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Marçal C, Pinto CA, Silva AMS, Monteiro C, Saraiva JA, Cardoso SM. Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing. Foods 2021; 10:foods10020209. [PMID: 33498558 PMCID: PMC7909550 DOI: 10.3390/foods10020209] [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: 11/11/2020] [Revised: 01/07/2021] [Accepted: 01/14/2021] [Indexed: 01/15/2023] Open
Abstract
The present work evaluated the nutritional impact of macroalgae flours used as new ingredients in fermented sausages and the feasibility of using high-pressure processing (HPP) as a non-thermal pasteurization methodology to keep the quality attributes of the new food products. A commercial macroalgae mix was used in the formulation of new macroalgae-fortified meat frankfurter sausages (F-MFS), macroalgae-fortified vegetable frankfurter sausages (F-VFS) and in macroalgae-fortified traditional Portuguese sausage "chouriço" (F-TPS), overall incrementing the contents of Mg, K, Ca, Mn and Fe and decreasing the Na/K ratio. The application of HPP allowed extending the shelf-life of frankfurters by about 3-fold and improved the safety of "chouriço" along 180 days of storage, keeping its microbial load below the detection limit. The prevention of microbial growth in F-MFS and F-VFS was accompanied by pH stability of the products. In addition, no significant detriment on surface color and fatty acids was observed between pressurized and non-pressurized sausages, allowing consolidating the suitability of HPP in seaweed-fortified fermented sausages.
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Affiliation(s)
- Catarina Marçal
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.M.); (C.A.P.); (A.M.S.S.); (J.A.S.)
| | - Carlos A. Pinto
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.M.); (C.A.P.); (A.M.S.S.); (J.A.S.)
| | - Artur M. S. Silva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.M.); (C.A.P.); (A.M.S.S.); (J.A.S.)
| | - Carla Monteiro
- Irmãos Monteiro, S.A., Rua 5, Zona Industrial da Mota, Gafanha de Encarnação, 3830-527 Aveiro, Portugal;
| | - Jorge A. Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.M.); (C.A.P.); (A.M.S.S.); (J.A.S.)
| | - Susana M. Cardoso
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.M.); (C.A.P.); (A.M.S.S.); (J.A.S.)
- Correspondence: ; Tel.: +351-234-370-360; Fax: +351-234-370-084
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Lourenço SC, Fraqueza MJ, Fernandes MH, Moldão-Martins M, Alves VD. Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation. Antioxidants (Basel) 2020; 9:E667. [PMID: 32722611 PMCID: PMC7464604 DOI: 10.3390/antiox9080667] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/21/2020] [Accepted: 07/21/2020] [Indexed: 01/09/2023] Open
Abstract
Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.
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Affiliation(s)
- Sofia C. Lourenço
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
| | - Maria João Fraqueza
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal;
| | - Maria Helena Fernandes
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal;
| | - Margarida Moldão-Martins
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
| | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
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Abstract
The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutritional value and the color of fresh food, an increasing number of nonthermal pasteurization technologies have attracted attention. The bactericidal effect of high-pressure carbon dioxide has been known for many years, and its effect on food-related enzymes has been studied. This novel technology has many merits, owing to its use of relatively low pressures and temperatures, which make it a potentially valuable future method for nonthermal pasteurization. For example, the inactivation of polyphenol oxidase can be achieved with relatively low temperature and pressure, and this can contribute to food quality and better preserve nutrients, such as vitamin C. However, this novel technology has yet to be developed on an industrial scale due to insufficient test data. In order to support the further development of this application, on an industrial scale, we have reviewed the existing information on high-pressure carbon dioxide pasteurization technology. We include its bactericidal effects and its influence on food quality. We also pave the way for future studies, by highlighting key areas.
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Cava R, García-Parra J, Ladero L. Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109462] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Patarata L, Novais M, Fraqueza MJ, Silva JA. Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage. Foods 2020; 9:E676. [PMID: 32466133 PMCID: PMC7278744 DOI: 10.3390/foods9050676] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/17/2020] [Accepted: 05/21/2020] [Indexed: 12/26/2022] Open
Abstract
Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat's initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in aw strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used.
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Affiliation(s)
- Luis Patarata
- CECAV, Centro de Ciência Animal e Veterinária, 5001-801 Vila Real, Portugal;
- School of Agrarian and Veterinary Sciences, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
| | - Margarida Novais
- School of Agrarian and Veterinary Sciences, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
| | - 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;
| | - José António Silva
- CECAV, Centro de Ciência Animal e Veterinária, 5001-801 Vila Real, Portugal;
- School of Agrarian and Veterinary Sciences, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
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Silva R, Pereira J, Rouxinol M, Patarata L. Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage. Foods 2020; 9:E621. [PMID: 32408592 PMCID: PMC7278872 DOI: 10.3390/foods9050621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/30/2020] [Accepted: 05/07/2020] [Indexed: 02/07/2023] Open
Abstract
Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.
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Affiliation(s)
- Rita Silva
- Escola de Ciências Agrárias e Veterinárias (ECAV), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal;
| | - Jorge Pereira
- Campus da Penha, Estrada da Penha, Universidade do Algarve, Instituto Superior de Engenharia, 8005-139 Faro, Portugal;
- MED—Mediterranean Institute for Agriculture, Environment and Development, Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
| | | | - Luis Patarata
- Escola de Ciências Agrárias e Veterinárias (ECAV), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal;
- CECAV—Center of Studies in Animal and Veterinary Science, 5000-081 Vila Real, Portugal
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Borges AF, Cózar A, Patarata L, Gama LT, Alfaia CM, Fernandes MJ, Fernandes MH, Pérez HV, Fraqueza MJ. Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage. J Food Sci 2020; 85:1256-1264. [PMID: 32222052 DOI: 10.1111/1750-3841.15101] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 02/04/2020] [Accepted: 02/20/2020] [Indexed: 11/30/2022]
Abstract
The processing of traditional poultry- and pork-based semidried fermented smoked sausages needs to be modernized to improve product quality and further extend its shelf life. The aim of the present study was to apply different combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimental design based on response surface methodology. The chemical, microbial, and sensory characteristics of sausages treated with high-pressure processing (HPP) were investigated. HPP application to semidried fermented sausages resulted in color changes, which could be dependent on the ingredients, formulation, and smoking conditions used. Nevertheless, none of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test and confirmed by the analysis of focus groups assessment. Significant differences were detected for lactic acid bacteria (LAB) counts from 344 MPa and 1,530 s onward, with a marked decrease for the combination of 600 MPa and 960 s (P < 0.05). Coagulase-negative staphylococci showed higher tolerance to the increase in pressure than LAB. HPP induced a microbial reduction on Enterobacteriaceae, molds, and yeasts, minimizing the production of the main biogenic amines. However, the polyamines (spermine and spermidine) increased since their metabolic use by microorganisms did not occur. Given the reduction of the main spoilage microbial indicators with no detectable sensory changes observed with the binomial condition of 600 MPa and 960 s, this was chosen as the optimal combination to be further applied. PRACTICAL APPLICATION: The results from sensory analysis revealed that any of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test and confirmed by the analysis of the focus groups speeches.
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Affiliation(s)
- Ana F Borges
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Almudena Cózar
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Albacete, 02071, Spain
| | - Luís Patarata
- CECAV, Universidade de Trás-os-Montes e Alto Douro, Vila Real, 5001-801, Portugal
| | - Luis T Gama
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Cristina M Alfaia
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Maria J Fernandes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Maria H Fernandes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Herminia Vergara Pérez
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Albacete, 02071, Spain
| | - Maria J Fraqueza
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
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Patarata L, Martins S, Silva JA, Fraqueza MJ. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods 2020; 9:E206. [PMID: 32079181 PMCID: PMC7073624 DOI: 10.3390/foods9020206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/11/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022] Open
Abstract
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.
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Affiliation(s)
- Luis Patarata
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Sílvia Martins
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - José António Silva
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Maria João Fraqueza
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal;
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12
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High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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13
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Pérez-Andrés JM, Charoux CMG, Cullen PJ, Tiwari BK. Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5041-5054. [PMID: 29672043 DOI: 10.1021/acs.jafc.7b06055] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsic control parameters of high-pressure processing, pulsed electric field, ultrasound processing, and cold atmospheric plasma on chemistry of processed food are outlined. Proposed mechanisms and associated degradation of macromolecules, i.e., proteins, lipids, and bioactive molecules resulting in food quality changes are also discussed.
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Affiliation(s)
- Juan M Pérez-Andrés
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
| | - Clémentine M G Charoux
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- School of Biosystems and Food Engineering , University College Dublin , Dublin 4 , Ireland
| | - P J Cullen
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
- Department of Chemical and Environmental Engineering , University of Nottingham , Nottingham , NG7 2RD , U.K
| | - Brijesh K Tiwari
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
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Possas A, Pérez-Rodríguez F, Valero A, García-Gimeno RM. Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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