The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)

This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound-assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43-30.66), 2-phenylethylamine (2.24-32.04), putrescine (2.19-7.98), cadaverine (3.28-12.21), histamine (7.01-11.38), tyramine (3.27-71.07), spermidine (4.44-8.01), and spermine (53.96-68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability.

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages

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.

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model

Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as 'natural', 'sustainable', and 'clean label'. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxidation revealed no significant differences (p > 0.05) in these quality parameters between non- and minimally processed fermented sausages throughout 60-day refrigerated storage (4 °C). The microbiota dynamics of biotreated and untreated fermented sausages were assessed by 16S rRNA next-generation sequencing, and the alpha and beta diversity analyses revealed no dissimilarity in the structure and composition of the bacterial communities over the analyzed period. The innovative multi-hurdle technology proposed herein holds valuable potential for the manufacture of traditional fermented sausages while preserving their unique intrinsic characteristics.

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods

This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.

Diversity and Safety Aspects of Coagulase-Negative Staphylococci in Ventricina del Vastese Italian Dry Fermented Sausage

Ventricina del Vastese is a traditional dry fermented sausage from Central Italy not yet characterized for the occurrence, identity and safety of coagulase-negative staphylococci (CNS), a bacterial group technologically important for this kind of product. Therefore, in this study, 98 CNS isolates from four manufacturers were differentiated using repetitive element palindromic PCR (Rep-PCR) and identified using 16S rRNA gene sequencing. These were examined for genes encoding biogenic amine (BA) production, resistance to aminoglycosides, β-lactams, tetracyclines and staphylococcal enterotoxins (SEs). Staphylococcus succinus (55%) predominated, followed by S. xylosus (30%), S. epidermidis (7.4%), S. equorum (3.1%), S. saprophyticus (3.1%) and S. warneri (1%). One S. succinus subsp. casei isolate was slightly β-hemolytic. SEs and the histidine decarboxylase gene hdcA were not detected, whereas the tyrosine decarboxylase gene tdcA was detected in four S. xylosus isolates. The blaZ beta-lactamase gene in an S. equorum isolate, tetracycline resistance genes tetK in six S. succinus isolates and tetA in one S. succinus isolate also bearing tetK were found. The product examined is characterized by a peculiar CNS species ratio and a low occurrence and diversity of AR transferable genes than found in other studies, as a probable consequence of production only with meat from animals raised in small farms with extensive rearing systems in which antibiotic usage is infrequent.

Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

Consumers' quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing Pediococcus acidilactici HA 6111-2, as a novel minimal processing towards Listeria monocytogenes eradication in Alheira (a traditional fermented meat sausage from Northern Portugal). The combination of the three hurdles achieved the USDA-FSIS 5 log reduction (in accordance with the standard guidelines for ready-to-eat foods), being the only treatment to elicit the absence of L. monocytogenes immediately following processing (p < 0.05). The pair association of HHP with Listex™ P100 was unable to eliminate L. monocytogenes, whilst in the HHP-pediocin PA-1 producing P. acidilactici treated samples the eradication was delayed when compared to the three hurdles combination. In addition to the listericidal effect of the HHP-phage-lactic acid bacterium treatment, no significant differences (p > 0.05) in the pH values were observed, and the semi-quantification of the in situ biosynthesized pediocin PA-1 was documented for the first time in a fermented meat sausage model.

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

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.

Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria

The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including Lactobacillus curvatus, Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum on the taste profiles of reduced-salt dry sausage. The results showed that the inoculation of LAB increased the moisture content and water activity and decreased the pH values of the sausages. Higher contents of total free amino acids (FAAs) were observed in the inoculated sausages (P < 0.05), especially for the sausages inoculated with L. curvatus, W. hellenica, and L. plantarum. The sausage inoculated with W. hellenica also had higher contents of organic acids than the other sausages (P < 0.05). In addition, partial least squares regression analysis demonstrated that the taste properties characterized by electronic tongue were consistent with the sensory evaluation results, and FAAs and organic acids contributed to the taste properties of the reduced-salt dry sausage. These results highlight the potential of W. hellenica and L. plantarum for the production of reduced-salt dry sausage with improved taste profiles.

A narrative review on biogenic amines in fermented fish and meat products

Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolytic and lipolytic changes taking place during the manufacture of Galician chorizo, a traditional Spanish sausage, was studied. Three different batches (control (CNT), EQU and SAP) were manufactured in triplicate and analysed during the manufacturing process (samples were taken and analysed at 0, 2, 5, 9, 14, 21 and 30 days of ripening) for proximate composition, pH, aw, colour parameters, nitrogen fractions, free amino acids, biogenic amines, fat parameters and free fatty acids. The use of either of these two starter cultures slightly but significantly reduced the pH values during the fermentation and increased the percentage of transformation to nitrosyl-heme pigments as well as the a* and b* values in the final products. The two starters significantly decreased the Enterobacteriaceae counts in the final product, but without this microbial group completely disappearing. Both starter cultures significantly increased the α-amino acidic nitrogen and the total basic volatile nitrogen fractions during manufacturing, also increasing the free amino acid content and reducing the total biogenic amine content by approximately 20%. The SAP starter enhanced the lipolytic processes, increasing the free fatty acid content. Due to their performances, these two starter cultures seem to be suitable for increasing the quality and safety of the Galician chorizo sausage.

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (a_W), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

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.

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for 55°C for 5 h and 60°C for 30 min, and were then stored for 8 wk at 10°C. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At 8^th wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at 4^th wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfur-containing compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, 6^th–13^th ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature (2℃–4℃), humidity (65%–85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, 2℃, 85%, 60 d; T2, 2℃, 65%, 20 d+2℃, 75%, 20 d+4℃, 85%, 20 d; T3, 2℃, 75%, 20 d+4℃, 85%, 40 d; T4, 4℃, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE L*, a*, and b*), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation [thiobarbituric acid reactive substance (TBARS) values] increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lower scores for tenderness, juiciness, flavor, and overall acceptability at 20, 40, and 60 d for loin muscles (p<0.05).

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and tyramine were mostly found in fermented sausages having large diameter and those inoculated with P. pentosaceus/S. xylosus exhibited significantly higher accumulation of these compounds. Overall, the small size sausages showed a more pronounced proteolysis taking place during processing. In addition, aside from the distinctive electrophoretic bands detected with both starter cultures, a more pronounced proteolysis and a faster protein hydrolysis was observed in salami inoculated with P. pentosaceus/S. xylosus. As for lipolysis, a significantly higher amount of diacylglycerols was observed at the end of ripening in the sausages inoculated with L. sakei/S. xylosus, which concurrently exhibited an increased D32, D34, and D36 series. The results of the present study confirms profound differences in BAs concentration, proteolysis, and lipolysis. These findings are strictly dependent on the starter cultures, which demonstrates that the choice of an appropriate starter optimized for peculiar products and processes should be the key factor to improve safety and quality features of traditional fermented sausages.