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Álvarez M, Núñez F, Cebrián E, Roncero E, Andrade MJ. Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7862-7868. [PMID: 37467398 DOI: 10.1002/jsfa.12868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 07/21/2023]
Abstract
BACKGROUND Traditional dry-cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have been demonstrated to reduce OTA production in dry-cured meat products, but their influence in the sensory characteristics of sausages has to be tested. The aim of this study was to evaluate the effect of these BCAs on the colour, texture and volatile profile of dry-cured fermented sausages. RESULTS D. hansenii caused few differences in the tested parameters with respect to the control batch. S. xylosus modified the texture and colour, although the values found were within the range expected for dry-cured fermented sausages 'salchichón'. Additionally, the volatile profile revealed the potential antioxidant effect of both BCAs and their ability to produce compounds associated with the ripened aroma that could increase product acceptability. CONCLUSION The results indicate that there were no inconveniences in implementing both BCAs during the processing of dry-cured fermented sausages 'salchichón'. Moreover, D. hansenii FHSCC 253H could improve the volatile profile of this product. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Micaela Álvarez
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
| | - Félix Núñez
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
| | - Eva Cebrián
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
| | - Elia Roncero
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
| | - María Jesús Andrade
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
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Fettahoğlu K, Kaya M, Kaban G. Evaluation of Autochthonous Coagulase-Negative Staphylococci as Starter Cultures for the Production of Pastırma. Foods 2023; 12:2856. [PMID: 37569124 PMCID: PMC10417462 DOI: 10.3390/foods12152856] [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: 07/09/2023] [Revised: 07/18/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of the study was to investigate the effects of Staphylococcus xylosus 39, S. equorum 53, or S. vitulinus 75, previously isolated from pastırma, on the quality characteristics of pastırma, a Turkish dry-cured meat product, and to evaluate their potential use as starter cultures. The pastırma production was carried out with a traditional method. The control pastırma groups were manufactured without adding any starter culture. At the end of production, the groups were subjected to microbiological and physico-chemical analyses. The pH was above 5.5, and the aw value was below 0.90 in all groups. The strains used exhibited good adaptation to the pastırma. The S. equorum 53 decreased the thiobarbituric acid reactive substances (TBARS) value in pastırma, while the S. xylosus 39 increased the redness (a*) color value. The autochthonous strains caused a decrease in the palmitic acid (C16:0). However, they had no significant effect on the stearic acid (C18:0) and the oleic acid (C18:1n-9c). A total of 41 volatile compounds were identified in the groups. S. vitulinus 75 increased both benzaldehyde and 2-methyl-3-phenylpropanal levels. In addition, the principal component analysis (PCA) of volatile compounds provided a good separation, and PC1 separated S. xylosus 39 from other groups.
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Affiliation(s)
- Kübra Fettahoğlu
- Doğubayazıt Ahmed-i Hani Vocational School, Ağrı İbrahim Çeçen University, Ağrı 04100, Türkiye
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye; (M.K.); (G.K.)
- MK Consulting, Ata Teknokent, Erzurum 25240, Türkiye
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye; (M.K.); (G.K.)
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Li H, Wang C, Wang Z, Zhao K, Zhang J, Li S, Chen L, Tang H. Functional properties and flavor formation of two Staphylococcus simulans strains isolated from Chinese dry fermented sausages. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Flock G, Yin HB, Chen CH, Pellissery AJ, Venkitanarayanan K. Survivability of Clostridioides difficile spores in fermented pork summer sausage during refrigerated storage. Vet World 2022; 15:162-167. [PMID: 35369600 PMCID: PMC8924379 DOI: 10.14202/vetworld.2022.162-167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Accepted: 12/23/2021] [Indexed: 01/05/2023] Open
Abstract
Background and Aim: Clostridioides difficile is a spore-forming pathogen that causes serious enteric disease in humans. Strains have been isolated from food animals and meat, including pork, which suggest a potential for foodborne transmission. Pork summer sausage is a popular fermented meat product, which is consumed cooked or cooked to a lower internal temperature due to acidification of the product. The effect of acidity and cooking on the viability of C. difficile spores in a fermented meat product has not been determined. Therefore, the aim was to study the survivability of C. difficile spores in fermented pork summer sausage. Materials and Methods: Fermented pork sausages were prepared according to a commercial recipe with or without starter culture and C. difficile spores followed by fermentation at 37°C for ~12 h under 85% relative humidity until pH 5.0 was reached and further processed as cooked (>57°C) or uncooked (≤57°C) and stored at 4°C. C. difficile spores in sausages were enumerated at 1 h following inoculation and on days 0, 1, 7, 14, 21, 30, 60, and 90 of storage. Results: It was observed that C. difficile spore viability in control unfermented treatment was significantly different on day 0 from the fermented, fermented cooked, and control unfermented cooked treatments (p<0.05); however, there was no significant difference among the latter three treatment groups throughout 90 days of storage (p>0.05). On day 90 of storage, the unfermented control sausages yielded ~4.0 log colony-forming unit (CFU)/g of C. difficile spores compared to ~3.5 log CFU/g recovered from fermented samples and the unfermented cooked control samples identifying spore viability in all treatment groups. Conclusion: C. difficile spores were found to survive the acidity and cooking of fermented pork summer sausage and storage at 4°C for 3 months, thereby highlighting the need for effective intervention strategies to reduce the risk of C. difficile contamination in pork products.
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Affiliation(s)
- Genevieve Flock
- Combat Capabilities Development Command Soldier Center, Soldier Sustainment Directorate, Combat Feeding Division, Natick 01760, Massachusetts, United States
| | - Hsin-Bai Yin
- Department of Agriculture, USDA Agricultural Research Service, Beltsville, Maryland 20705, United States
| | - Chi-Hung Chen
- Department of Agriculture, USDA Agricultural Research Service, Beltsville, Maryland 20705, United States
| | - Abraham Joseph Pellissery
- Department of Animal Science, University of Connecticut, College of Agriculture Health and Natural Resources, Mansfield 06269, Connecticut, United States
| | - Kumar Venkitanarayanan
- Department of Animal Science, University of Connecticut, College of Agriculture Health and Natural Resources, Mansfield 06269, Connecticut, United States
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Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei. BIOLOGY 2021; 10:biology10121258. [PMID: 34943173 PMCID: PMC8698599 DOI: 10.3390/biology10121258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/11/2021] [Accepted: 11/30/2021] [Indexed: 01/13/2023]
Abstract
Simple Summary During the ripening process of the dry-cured fermented sausage “salchichón”, Listeria monocytogenes could fail to be eliminated. In addition, the food safety criterion for L. monocytogenes in the European Union sets up a maximum level of 100 units of this microorganism per gram in ready-to-eat products throughout their shelf-life. Thus, since L. monocytogenes could be present in this product, it is necessary to evaluate the impact of the dry-cured fermented processing in the potential virulence of this pathogen, even considering the possible effect of the usual microbiota (lactic-acid bacteria) of “salchichón”. In this work, the effect of the processing of “salchichón”, inoculated with a selected strain of Lactilactobacillus sakei, on the growth of L. monocytogenes and on the expression of its virulence genes, was evaluated. The processing of “salchichón” provoked a relevant reduction in L. monocytogenes, but this pathogen was not completely eliminated. However, a downregulation in the expression of the tested virulence genes was found, which could suppose a reduction in the pathogenic effect of this microorganism. These findings could be of great interest to consider the dry-cured ripening of “salchichón” as a safe process to control the pathogen L. monocytogenes. Abstract The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of Lactilactobacillus sakei (205) on the growth and transcriptional response of three virulence genes (plcA, hly, and iap) of Listeria monocytogenes was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with L. sakei), batch L (inoculated only with L. monocytogenes), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in L. monocytogenes counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (aw) of “salchichón” was <0.85 aw. The combined effect on the reduction in L. monocytogenes counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium.
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Shi Q, Wang X, Ju Z, Liu B, Lei C, Wang H, Li H. Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China. Front Microbiol 2021; 12:761019. [PMID: 34867891 PMCID: PMC8634685 DOI: 10.3389/fmicb.2021.761019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 10/25/2021] [Indexed: 11/24/2022] Open
Abstract
Nuodeng ham is known for its unique processing techniques and flavor. In the present study, proteolytic microorganisms from cured artisanal Nuodeng ham were investigated in order to identify and select potential starter cultures for its faster and safer fermentation. Eight isolates, accounting for 57% of proteolytic microorganisms, were found to be related to Kocuria rhizophila. Relevant properties of K. rhizophila as potential starter culture were evaluated in vitro for the first time. Intra-species diversities were found in phylogenetic and physiological properties of K. rhizophila isolates. Nevertheless, desirable attributes, such as halo-tolerance, nitrate reductase and protease activity, as well as the absence of antimicrobial resistance and amino acid decarboxylase activity, were observed in selected isolates. Moreover, genome analysis of isolates K24 and K45 confirmed their lack of typical genes for virulence, antimicrobial resistance and amino acid decarboxylase. K. rhizophila may thus represent a novel starter candidate of coagulase-negative cocci group and contribute to color and flavor development of fermented meats.
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Affiliation(s)
- Qiao Shi
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xinrui Wang
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Zijing Ju
- College of Life Sciences, Sichuan University, Chengdu, China
| | - Biqin Liu
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Changwei Lei
- College of Life Sciences, Sichuan University, Chengdu, China
| | - Hongning Wang
- College of Life Sciences, Sichuan University, Chengdu, China
| | - Hong Li
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
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Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, Odimba JN, Nwaiwu O. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108227] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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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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Tian X, Liu H, Wang X, Li C, He L, Zeng X. Using combined optimization and vacuum freeze drying technology to prepare directed vat set starter for “Niuganba,” a fermented beef. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xueyi Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| | - Hanyu Liu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- School of Chemistry and Chemical Engineering Guizhou University Guiyang PR China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
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Martín I, Rodríguez A, Sánchez-Montero L, Padilla P, Córdoba JJ. Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population. Foods 2021; 10:foods10040856. [PMID: 33920797 PMCID: PMC8071108 DOI: 10.3390/foods10040856] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 04/09/2021] [Accepted: 04/13/2021] [Indexed: 01/15/2023] Open
Abstract
In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes. The evolution of the natural microbial population throughout the “salchichón” ripening was also evaluated. For this, a total of 150 “salchichón” were elaborated and divided into six equal cases which were inoculated with different levels of L. monocytogenes, and L. sakei 205. Afterwards, sausages were ripened for 90 days according to a typical industrial process. Moisture content (%) and water activity (aw) decreased throughout the ripening up to values around 26% and 0.78, respectively. No differences for moisture content, aw, pH, NaCl and nitrite concentration were observed between the analyzed cases. Lactic acid bacteria counts in the L. sakei 205 inoculated cases were always higher than 6 log CFU g−1 during ripening. Enterobacteriaceae counts were reduced during ripening until non-detectable levels at the end of processing. Reductions in L. monocytogenes counts ranged from 1.6 to 2.2 log CFU g−1; therefore, the processing of “salchichón” itself did not allow the growth of this pathogen. Reduction in L. monocytogenes was significantly higher in the cases inoculated with L. sakei 205.
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Palavecino Prpich NZ, Camprubí GE, Cayré ME, Castro MP. Indigenous Microbiota to Leverage Traditional Dry Sausage Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6696856. [PMID: 33604370 PMCID: PMC7868150 DOI: 10.1155/2021/6696856] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 01/19/2021] [Indexed: 12/24/2022]
Abstract
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures-including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies-quality product registers and innovation through tradition-have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
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Affiliation(s)
- Noelia Zulema Palavecino Prpich
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), C1425FQB Buenos Aires, Argentina
| | - Germán Edgardo Camprubí
- Facultad de Ingeniería, Universidad Nacional del Nordeste (UNNE), Las Heras 727, Resistencia, 3500 Chaco, Argentina
| | - María Elisa Cayré
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
| | - Marcela Paola Castro
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), C1425FQB Buenos Aires, Argentina
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Álvarez M, Andrade MJ, García C, Rondán JJ, Núñez F. Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages. Foods 2020; 9:E1505. [PMID: 33096605 PMCID: PMC7589790 DOI: 10.3390/foods9101505] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 10/13/2020] [Accepted: 10/19/2020] [Indexed: 12/21/2022] Open
Abstract
Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a native desirable population (Penicillium nalgiovense, P. chrysogenum, D. hansenii, and Staphylococcus vitulinus) in a dry-cured fermented sausage (salchichón)-based medium in the presence and absence of PgAFP. Macroscopically, the biocontrol candidates did not produce relevant changes in the growth of the native population, enabling their coexistence. However, PgAFP causes the alteration of the hyphae structure in desirable molds. Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. Thus, the application of E. faecium SE920, D. hansenii FHSCC 253H, and P. chrysogenum CECT 20922 as protective cultures against toxigenic molds during the ripening of dry-cured fermented sausages does not modify their typical sensorial quality.
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Affiliation(s)
- Micaela Álvarez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain; (M.Á.); (J.J.R.); (F.N.)
| | - María J. Andrade
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain; (M.Á.); (J.J.R.); (F.N.)
| | - Carmen García
- Food Technology, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain;
| | - Juan J. Rondán
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain; (M.Á.); (J.J.R.); (F.N.)
| | - Félix Núñez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain; (M.Á.); (J.J.R.); (F.N.)
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13
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Ikonić P, Peulić T, Jokanović M, Šojić B, Škaljac S, Popović S, Šarić L, Novaković A, Tomović V, Vasilev D. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. Journal of Food Science and Technology 2020; 58:3215-3222. [PMID: 34294984 DOI: 10.1007/s13197-020-04825-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2020] [Accepted: 09/24/2020] [Indexed: 11/27/2022]
Abstract
Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2-22.4 mg KOH/g lipid) and TBARS value (0.27-0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.
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Affiliation(s)
- Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Tatjana Peulić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Sanja Popović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Aleksandra Novaković
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Dragan Vasilev
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobođenja 18, Belgrade, 11000 Serbia
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14
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Cullere M, Novelli E, Dalle Zotte A. Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits. Foods 2020; 9:foods9040476. [PMID: 32290184 PMCID: PMC7230627 DOI: 10.3390/foods9040476] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/03/2020] [Accepted: 04/07/2020] [Indexed: 12/12/2022] Open
Abstract
The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality.
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Affiliation(s)
- Marco Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università, 16, 35020 Legnaro, Italy;
| | - Enrico Novelli
- Department of Comparative Biomedicine and Nutrition, University of Padova, Agripolis, Viale dell’Università, 16, 35020 Legnaro, Italy;
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università, 16, 35020 Legnaro, Italy;
- Correspondence:
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15
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Pereira C, Córdoba MDG, Aranda E, Hernández A, Velázquez R, Bartolomé T, Martín A. Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1668861] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Cristina Pereira
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain
- University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spain
| | - María de Guía Córdoba
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain
- University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spain
| | - Emilio Aranda
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain
- University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spain
| | - Alejandro Hernández
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain
- University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spain
| | - Rocio Velázquez
- University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spain
- Vegetal Production, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain
| | - Teresa Bartolomé
- University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spain
- Vegetal Production, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain
| | - Alberto Martín
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain
- University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spain
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16
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Bis-Souza CV, Pateiro M, Domínguez R, Penna ALB, Lorenzo JM, Silva Barretto AC. Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Sci 2019; 159:107936. [PMID: 31518708 DOI: 10.1016/j.meatsci.2019.107936] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 07/31/2019] [Accepted: 09/02/2019] [Indexed: 01/17/2023]
Abstract
The substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The fat replacement resulted in a significant decrease (P ≤ .05) in fat content (29%) compared with the control formulation (no fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial fat replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichón can be considered a successful reformulation strategy for the meat product market.
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Affiliation(s)
- Camila V Bis-Souza
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Ana L B Penna
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Andrea C Silva Barretto
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil.
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17
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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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18
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Sun F, Hu Y, Chen Q, Kong B, Liu Q. Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages. Meat Sci 2019; 156:156-165. [PMID: 31170569 DOI: 10.1016/j.meatsci.2019.05.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/23/2019] [Accepted: 05/28/2019] [Indexed: 11/26/2022]
Abstract
This study investigated the purification and biochemical characteristics of the protease produced by Pediococcus pentosaceus isolated from Harbin dry sausages. The optimized fermented conditions were as follows: fermentation time 36 h, initial pH 5 and fermentation temperature 30 °C. A 29.6 kDa extracellular protease was purified using ammonium sulphate deposition, ion exchange layer system and gel filtration. The protease produced by P. pentosaceus had a certain pH and thermal stability at pH 6 and 30 °C. The microbial protease activity could be inhibited by ethylene diamine tetraacetic acid disodium salt (EDTA). Vmax and Km of the protease were 43.9 mg/min and 8.3 mg/mL, respectively. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) reflected the ability of the protease to hydrolyse sarcoplasmic and myofibrillar proteins, particularly those of myosin heavy chain, paramyosin, actin, phosphorylase and creatine kinase-M types. 3D structure modelling of the P. pentosaceus protease found two domains in the protease protein and the correlation of the active sites with protease properties and substrate specificity. In conclusion, P. pentosaceus can be used as a starter culture or enzyme producing strain for inoculation in Harbin dry sausages.
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Affiliation(s)
- Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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19
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Huichao Z, Binbin L, Lili Z, Qingling W, Baokun L, Shiling L. The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. J Food Saf 2019. [DOI: 10.1111/jfs.12638] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Zhang Huichao
- College of Food ScienceShihezi University Shihezi China
| | - Li Binbin
- College of Food ScienceShihezi University Shihezi China
| | - Zhao Lili
- College of Food ScienceShihezi University Shihezi China
| | - Wang Qingling
- College of Food ScienceShihezi University Shihezi China
| | - Li Baokun
- College of Food ScienceShihezi University Shihezi China
| | - Lu Shiling
- College of Food ScienceShihezi University Shihezi China
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20
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Abstract
Abstract
The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.
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Affiliation(s)
- Livia Simon Sarkadi
- Department of Food Chemistry and Nutrition , Szent István University , Somloi u. 14-16 , Budapest 1118 , Hungary , e-mail:
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21
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Woods DF, Kozak IM, Flynn S, O’Gara F. The Microbiome of an Active Meat Curing Brine. Front Microbiol 2019; 9:3346. [PMID: 30687300 PMCID: PMC6336708 DOI: 10.3389/fmicb.2018.03346] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 12/28/2018] [Indexed: 11/13/2022] Open
Abstract
Traditional food products are important to our culture and heritage, and to the continued success of the food industry. Many of the production processes associated with these products have not been subjected to an in-depth microbial compositional analysis. The traditional process of curing meat, both preserves a natural protein source, as well as increasing its organoleptic qualities. One of the most important salting processes is known as Wiltshire curing. The Wiltshire process involves injecting pork with a curing solution and immersing the meat into microbial-rich brine which promotes the development of the distinct organoleptic characteristics. The important microbial component of Wiltshire brine has not been extensively characterized. We analyzed the key microbial component of Wiltshire brine by performing microbiome analysis using Next Generation Sequencing (NGS) technologies. This analysis identified the genera, Marinilactibacillus, Carnobacterium, Leuconostoc, and Vibrio as the core microflora present in Wiltshire curing brine. The important food industrial applications of these bacteria were also assessed. The bacterial diversity of the brine was investigated, and the community composition of the brine was demonstrated to change over time. New knowledge on the characterization of key microbiota associated with a productive Wiltshire brine is an important development linked to promoting enhanced quality and safety of meat processing in the food industry.
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Affiliation(s)
- David F. Woods
- Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Iwona M. Kozak
- Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Stephanie Flynn
- Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Fergal O’Gara
- Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland
- Telethon Kids Institute, Subiaco, WA, Australia
- Human Microbiome Programme, School of Pharmacy and Biomedical Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia
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22
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Possas A, Pérez-Rodríguez F, Valero A, Rincón F, García-Gimeno RM. Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Res Int 2018; 109:368-379. [PMID: 29803462 DOI: 10.1016/j.foodres.2018.04.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 04/16/2018] [Accepted: 04/20/2018] [Indexed: 12/30/2022]
Abstract
Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular weight (LMW) peptides were accurately identified, mostly derived from myofibrillar proteins, especially actin, which generated 53 peptides. The BS inoculated with L. curvatus CRL705 generated 56 LMW peptides, followed by Enterococcus (E.) mundtii CRL35 with 43 peptides. In addition, BS inoculated with Lactobacillus (L.) plantarum and with L. sakei produced higher amino acid amounts over time as compared to the rest of BS models, highlighting the importance of both, time and sample effect on the overall free amino acid generation. The presence of each LAB strain in BS models generated a unique profile of small peptides and amino acids that could serve as a distinctive biochemical trait to differentiate specific fermented products. According to these results, E. mundtii and L. sakei, which are compatible between them, are proposed as the most efficiently adapted to low-sodium conditions. The use of selected strains during the processing of low-sodium fermented sausages could have a positive effect on the production of small peptides and free amino acids.
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24
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Škaljac S, Jokanović M, Tomović V, Ivić M, Tasić T, Ikonić P, Šojić B, Džinić N, Petrović L. Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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26
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Nediani MT, García L, Saavedra L, Martínez S, López Alzogaray S, Fadda S. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. Microorganisms 2017; 5:E26. [PMID: 28513575 PMCID: PMC5488097 DOI: 10.3390/microorganisms5020026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 05/04/2017] [Accepted: 05/09/2017] [Indexed: 11/16/2022] Open
Abstract
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.
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Affiliation(s)
- Miriam T Nediani
- Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina.
| | - Luis García
- Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina.
| | - Lucila Saavedra
- Centro de Referencia de BacteriasLácticas (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
| | - Sandra Martínez
- Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina.
| | - Soledad López Alzogaray
- Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina.
| | - Silvina Fadda
- Centro de Referencia de BacteriasLácticas (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
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27
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Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review. Int J Food Microbiol 2017; 247:24-37. [DOI: 10.1016/j.ijfoodmicro.2016.05.021] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 03/15/2016] [Accepted: 05/15/2016] [Indexed: 12/16/2022]
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28
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Abstract
Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.
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29
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Tremonte P, Sorrentino E, Pannella G, Tipaldi L, Sturchio M, Masucci A, Maiuro L, Coppola R, Succi M. Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy. Int J Food Microbiol 2016; 242:132-140. [PMID: 28006700 DOI: 10.1016/j.ijfoodmicro.2016.11.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/21/2016] [Accepted: 11/10/2016] [Indexed: 11/26/2022]
Abstract
The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm3), mixed with other ingredients and then stuffed into pig bladder, are still distinguishable at the end of the ripening. They appear delimited on the outside by the casing and inside by thin layers consisting of spices (mainly red pepper powder), salt and meat juices. Our results showed that the exterior (portion of the product in contact with the casing), the interstice (area between the different cubes of meat or fat) and the heart (the inner portion of meat cubes) had distinctive values of pH and aw, and a typical microbial progression, so that they can be considered as different ecological niches, here called microenvironments. The study of lactic acid bacteria population, performed with PCR-DGGE and sequence analysis targeting the V1-V3 region of the 16S rRNA gene (rDNA), highlighted the presence of a few species, including Lactobacillus sakei, Lb. plantarum, Weissella hellenica and Leuconostoc mesenteroides. The RAPD-PCR analysis performed on Lb. sakei, recognised as the predominant species, allowed the differentiation into three biotypes, with that characterised by the highest acidifying and proteolytic activities and the highest ability to grow in the presence of sodium chloride prevailing. This leading biotype, detectable in the interstice during the entire ripening period, was isolated in the microenvironments exterior and heart starting from the 30th d of ripening, and it was the sole biotype present at the end of the ripening. The analysis of microenvironments through the scanning electron microscopy (SEM) evidenced the presence of micro-channels, which could favour the microbial flow from the interstice to the exterior and the heart. Moreover, the SEM analysis allowed the detection of biofilms, recognised as responsible for the correct colonisation of the different meat niches.
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Affiliation(s)
- Patrizio Tremonte
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Elena Sorrentino
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Gianfranco Pannella
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Luca Tipaldi
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Marina Sturchio
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Armando Masucci
- Azienda Ospedaliera San Giuseppe Moscati, 83100 Avellino, Italy
| | - Lucia Maiuro
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Raffaele Coppola
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Mariantonietta Succi
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy.
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Gardini F, Özogul Y, Suzzi G, Tabanelli G, Özogul F. Technological Factors Affecting Biogenic Amine Content in Foods: A Review. Front Microbiol 2016; 7:1218. [PMID: 27570519 PMCID: PMC4982241 DOI: 10.3389/fmicb.2016.01218] [Citation(s) in RCA: 191] [Impact Index Per Article: 23.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Accepted: 07/21/2016] [Indexed: 12/17/2022] Open
Abstract
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.
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Affiliation(s)
- Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of TeramoMosciano Sant’Angelo, Italy
| | - Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
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Ikonić P, Jokanović M, Petrović L, Tasić T, Škaljac S, Šojić B, Džinić N, Tomović V, Tomić J, Danilović B, Ikonić B. Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1089280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Tatjana Tasić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Snežana Škaljac
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Natalija Džinić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Bojana Ikonić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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Fernández M, Benito MJ, Martín A, Casquete R, Córdoba JJ, Córdoba MG. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón". Heliyon 2016; 2:e00093. [PMID: 27441267 PMCID: PMC4946076 DOI: 10.1016/j.heliyon.2016.e00093] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 02/19/2016] [Accepted: 03/21/2016] [Indexed: 12/02/2022] Open
Abstract
The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I-converting enzyme (ACE)-inhibitory and antioxidant compounds by the dry-fermented sausage "salchichón" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34), separately and together, ripened for 90 days, and compared to a control batch. Among the ripening time points (20, 35, 65, 90 days) studied, batches inoculated with EPg222 had higher nitrogen compound concentrations at 63 days of ripening. ACE-inhibitory and antioxidant activities were also highest in both batches with EPg222 at 63 days of ripening, and these activities were stable in most cases after in vitro simulated gastrointestinal digestion. These activities were correlated with the most relevant compounds detected by HLPC-ESI-MS. The principal components analysis (PCA) linked the P200S34 + EPg222 batch with the major compounds identified. The antioxidant activity was higher at 63 days of ripening, especially in highly proteolytic batches, such as P200S34 + EPg222. The ACE-inhibitory activity was not associated with any of the major compounds. The use of the enzyme EPg222 in association with the starter culture P200S34 in the preparation of dry-cured meat products could be of great importance due to their demonstrated ability to produce compounds with high biological activity, such as ACE-inhibitory and antioxidant activity.
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Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - María J. Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Juan J Córdoba
- Higiene y Seguridad de los Alimentos, Universidad de Extremadura, Avda. Universidad s/n, 10071 Cáceres, Spain
| | - María G. Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
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Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility. Meat Sci 2016; 115:41-4. [PMID: 26820805 DOI: 10.1016/j.meatsci.2016.01.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 01/15/2016] [Accepted: 01/18/2016] [Indexed: 12/29/2022]
Abstract
The performance of a mixed starter culture, SAS-1, comprised of the autochthonous strains Lactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10, was evaluated into the production process of a traditional dry sausage. Microbiological, physicochemical and sensory analyses were carried out to accomplish this goal. Results showed an improvement in performance through the introduction of SAS-1; adding mixed starter culture rapidly decreased pH, inhibited the growth of contaminant microorganisms and enhanced the beneficial ones, diminished TBARS, and highlighted color and aroma attributes. However, most influential organoleptic descriptors among consumer acceptance were not affected by the addition of the starter. This starter culture would represent a valuable tool to improve the homogeneity of artisanal manufacture of this traditional food.
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34
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López CM, Sentandreu MA, Vignolo GM, Fadda SG. Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures. Food Res Int 2015; 78:41-49. [DOI: 10.1016/j.foodres.2015.11.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/09/2015] [Accepted: 11/14/2015] [Indexed: 12/29/2022]
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35
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Kargozari M, Emam-Djomeh Z, Gandomi H, Partovi R, Ghasemlou M, Martin IR. Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model. EUPA OPEN PROTEOMICS 2015. [DOI: 10.1016/j.euprot.2015.05.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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López CM, Bru E, Vignolo GM, Fadda SG. Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages. Meat Sci 2015; 104:20-9. [PMID: 25682212 DOI: 10.1016/j.meatsci.2015.01.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 12/04/2014] [Accepted: 01/11/2015] [Indexed: 10/24/2022]
Abstract
In this study, proteolysis and low molecular weight (LMW) peptides (<3kDa) from commercial Argentinean fermented sausages were characterized by applying a peptidomic approach. Protein profiles and peptides obtained by Tricine-SDS-PAGE and RP-HPLC-MS, respectively, allowed distinguishing two different types of fermented sausages, although no specific biomarkers relating to commercial brands or quality were recognized. From electrophoresis, α-actin, myoglobin, creatine kinase M-type and L-lactate dehydrogenase were degraded at different intensities. In addition, a partial characterization of fermented sausage peptidome through the identification of 36 peptides, in the range of 1000-2100 Da, arising from sarcoplasmic (28) and myofibrillar (8) proteins was achieved. These peptides had been originated from α-actin, myoglobin, and creatine kinase M-type, but also from the hydrolysis of other proteins not previously reported. Although muscle enzymes exerted a major role on peptidogenesis, microbial contribution cannot be excluded as it was postulated herein. This work represents a first peptidomic approach for fermented sausages, thereby providing a baseline to define key peptides acting as potential biomarkers.
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Affiliation(s)
- Constanza M López
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina
| | - Elena Bru
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina
| | - Graciela M Vignolo
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina
| | - Silvina G Fadda
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
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38
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Wang X, Ren H, Wang W, Zhang Y, Bai T, Li J, Zhu W. Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages. J Food Sci 2015; 80:M377-83. [DOI: 10.1111/1750-3841.12765] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Accepted: 11/19/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Xinhui Wang
- Meat-Processing Application Key Lab of Sichuan Province; Faculty of Biotechnology Industry; Chengdu Univ; Chengdu 610106 China
| | - Hongyang Ren
- State Key Laboratory of Oil and Gas Reservoir Geology and Exploitation; School of Chemistry and Chemical Engineering; Southwest Petroleum Univ; Chengdu 610500 China
| | - Wei Wang
- Meat-Processing Application Key Lab of Sichuan Province; Faculty of Biotechnology Industry; Chengdu Univ; Chengdu 610106 China
| | - Yin Zhang
- Meat-Processing Application Key Lab of Sichuan Province; Faculty of Biotechnology Industry; Chengdu Univ; Chengdu 610106 China
| | - Ting Bai
- Meat-Processing Application Key Lab of Sichuan Province; Faculty of Biotechnology Industry; Chengdu Univ; Chengdu 610106 China
- School of Bioengineering; Xihua UniversityUniv; Chengdu 611743 China
| | - Junxia Li
- Meat-Processing Application Key Lab of Sichuan Province; Faculty of Biotechnology Industry; Chengdu Univ; Chengdu 610106 China
- School of Bioengineering; Xihua UniversityUniv; Chengdu 611743 China
| | - Wenyou Zhu
- Soild-State Fermentation Resource Utilization Key Laboratory of Sichuan Province; Inst. of Biotechnology Industry; Yibin Univ; Yibin 644000 China
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39
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Feng Z, Xu M, Zhai S, Chen H, Li AL, Lv XT, Deng HL. Application of Autochthonous Mixed Starter for Controlled Kedong Sufu Fermentation in Pilot Plant Tests. J Food Sci 2014; 80:M129-36. [DOI: 10.1111/1750-3841.12740] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Accepted: 09/05/2014] [Indexed: 12/01/2022]
Affiliation(s)
- Zhen Feng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Miao Xu
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Shuang Zhai
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Hong Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Ai-li Li
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Xin-tong Lv
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Hong-ling Deng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
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40
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Lorenzo JM, Gómez M, Fonseca S. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.025] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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El Adab S, Essid I, Hassouna M. Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures. J Food Saf 2014. [DOI: 10.1111/jfs.12164] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sabrine El Adab
- Research Unity “Food and Science Technologies-UR 04 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
| | - Ines Essid
- Research Unity “Food and Science Technologies-UR 04 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
- Department of Animal Resources, Fisheries and Food Technology; National Agronomic Institute of Tunisia; Tunis-Mahrajène Tunisia
| | - Mnasser Hassouna
- Research Unity “Food and Science Technologies-UR 04 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
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42
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Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. Meat Sci 2014; 97:104-14. [PMID: 24553492 DOI: 10.1016/j.meatsci.2014.01.013] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 01/15/2014] [Accepted: 01/21/2014] [Indexed: 11/30/2022]
Abstract
The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (P<0.05) on lightness, leading to higher L values compared to control sausages during the ripening period. Both LBP7 and LBP14 sausages showed higher counts of lactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P<0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14logCFU/g) and LBP14 (8.96logCFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk.
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Affiliation(s)
- Mina Kargozari
- Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Sohrab Moini
- Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | | | - Zahra Emam-Djomeh
- Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Hassan Gandomi
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
| | - Isabel Revilla Martin
- Food Technology Area, Universidad de Salamanca, E.P.S. de Zamora. Avda. Requejo 33, 49022 Zamora, Spain.
| | - Mehran Ghasemlou
- School of Packaging, Michigan State University, East Lansing, MI 48824, USA.
| | - Angel A Carbonell-Barrachina
- Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312 Orihuela, Alicante, Spain.
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Lorido L, Estévez M, Ventanas S. A novel approach to assess temporal sensory perception of muscle foods: Application of a time–intensity technique to diverse Iberian meat products. Meat Sci 2014; 96:385-93. [DOI: 10.1016/j.meatsci.2013.07.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Revised: 06/27/2013] [Accepted: 07/28/2013] [Indexed: 10/26/2022]
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44
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Ciuciu Simion AM, Vizireanu C, Alexe P, Franco I, Carballo J. Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Fonseca S, Cachaldora A, Gómez M, Franco I, Carballo J. Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.040] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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46
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Biscola V, Todorov S, Capuano V, Abriouel H, Gálvez A, Franco B. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Sci 2013; 93:607-13. [DOI: 10.1016/j.meatsci.2012.11.021] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2012] [Revised: 07/17/2012] [Accepted: 11/10/2012] [Indexed: 12/29/2022]
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47
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Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Fonseca S, Cachaldora A, Gómez M, Franco I, Carballo J. Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage. Food Microbiol 2013; 33:77-84. [DOI: 10.1016/j.fm.2012.08.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2012] [Revised: 08/07/2012] [Accepted: 08/31/2012] [Indexed: 10/27/2022]
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49
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Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages. Food Microbiol 2013; 33:61-8. [DOI: 10.1016/j.fm.2012.08.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 08/29/2012] [Accepted: 08/31/2012] [Indexed: 11/24/2022]
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50
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Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1915-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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