Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

Effects of a Novel Lin Seed Polysaccharide on Beef Sausage Properties

Functional ingredients are substances that offer health benefits beyond their nutritional value. A novel heteropolysaccharide, named Linum water soluble polysaccharide (LWSP) was purified from Linum usitatissimum L. seeds powder and identified, via TLC and NMR, as a polymer composite of α1-2-L-arabinose, β1-2-D-xylose, β1-2-D-mannose and α1-2-D-glucose. The effect of incorporating LWSP on the quality of beef sausages, stuffed into collagen casings after 15 days of storage at 4 °C, was evaluated for texture profile analysis, color, sensory analysis and oxidation attributes. The new sausages formulated with LWSP recorded good textural attributes via reduction of cohesiveness, hardness and chewiness and improved the sensory features, especially texture, color and general acceptability. In addition, substituting ascorbic acid, a synthetic antioxidant, via the biological ingredient LWSP, retarded lipid oxidation and improved the oxymyoglobin rate until 15 days of storage. LWSP was proved to be a good natural substituent to synthetic antioxidants that definitely improves the oxidation stability and quality of sausages.

The biological effect of a beef-derived Latilactobacillus sakei on beef steaks during chilled storage

The aim of this study was to investigate the biological inhibiting effect of a beef-derived Latilactobacillus sakei (RS-25) on the spoilage of beef steaks in overwrapped packaging during the 12 days of storage at 4°C. Beef quality as well as microbial indicators were determined at different intervals during the storage after the inoculation of RS-25 at the 6 log CFU/g, and the high-throughput sequencing was applied to investigate the changes of microbial community structure during the storage. The inoculation of RS-25 on beef had no effect (p > .05) on pH, TBARS, and TVB-N during storage indicating the weak effect of such strain on the eat quality. Furthermore, the rise of L* and the delayed decline of a* and b* reveal the protection effect of RS-25 on the meat color. RS-25 reduced the re-contaminated Salmonella typhimurium by 1.16 log CFU/g (p < .01), and the growth of Brochothrix thermosphacta was also inhibited but no inhibition was found on the Pseudomonas spp. at the first 6 days of storage. The inhibiting effect of RS-25 was covered by the rapid growth of other microorganism during the following 6 days of storage. Consistent with the microbial counts results, high-throughput sequencing analysis confirmed that the inoculated L. sakei RS-25 was dominant at first 6 days, and then replaced by Pseudomonas spp. The findings obtained from the current study may provide basic information for the further application of bioprotective bacteria in preservation of beef steaks in the overwrapped packaging.

Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review

Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.

Bio-preservation Effect of Probiotic Lactiplantibacillus plantarum S61 Against Rhodotorula glutinis and Listeria monocytogenes in Poultry Meat

The objective of this work is the study of the antifungal and antibacterial activity of Lactiplantibacillus plantarum S61 strains, isolated from traditional fermenting green olives against Rhodotorula glutinis UMP 22 and Listeria monocytogenes ATCC 19117, and its application in meat as bio-preservative agent. The cell-free supernatant (CFS) of Lpb. plantarum S61 shows high inhibition zones, which are 22.45 ± 0.49 and 17.75 ± 0.35 mm, against Rhodotorula glutinis and Listeria monocytogenes. The minimum fungicidal and bactericidal concentrations of the CFS obtained are 8% (v/v) and 10% (v/v), respectively. The competition assay, realized in liquid medium by co-culture of Lpb. plantarum S61 with Rho Rhodotorula glutinis and L. monocytogenes, led to inhibition percentages of 77.72% and 89.52%, respectively. However, the antimicrobial activity of Lpb. plantarum S61 was revealed a proteinaceous nature. Lpb. plantarum S61 strain allowed the reduction of L. monocytogenes in minced poultry meat during 7 days of storage at 4 °C. In addition, Lpb. plantarum S61 improved the physicochemical and color parameters of poultry minced meat. Lpb. plantarum S61 and/or its antimicrobial compounds can be applied as bio-preservative agent in meat product and food industry.

Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges

Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.

Antioxidant activities, functional properties, and application of a novel Lepidium sativum polysaccharide in the formulation of cake

A novel heteropolysaccharide, named cress water soluble polysaccharide (CWSP), was purified from Lepidium sativum seeds. Antioxidant activities and functional properties were characterized thermally using thermal gravimetric analysis (TGA), and the differential scanning calorimeter (DSC) results of CWSP were evaluated. The total antioxidant capacity and the metal chelating activities of CWSP at 3 mg/ml were equivalent to 116.34 µg ascorbic acid and 62.57%, respectively. As for the CWSP that was used for the production of cakes, it was thermally stable, and it presented high water (WHC) and oil holding (OHC) capacities and good emulsion properties. The samples were prepared with different levels of CWSP (0.1. 0.3, and 0.5%) and analyzed during 15 days of storage at room temperature. The obtained results indicated that the addition of CWSP had a significant effect on the texture profile, leading to the increase in all parameters in terms of hardness, springiness, cohesiveness, adhesiveness, and chewiness. Moreover, the reformulation samples presented higher a* and lower L* and b* than the control sample. The sensory evaluation showed that the formulation of cake with 0.3% of CWSP was the most acceptable. Therefore, CWSP was shown to be a new alternative for improving the quality attributes, indicating potent antioxidant activities on the shelf life during the storage of bakery foods.

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 °C and 20 °C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 °C or 20 °C for 43 d without causing any rancidity problems.

Nitrite reduction in fermented meat products and its impact on aroma

Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of bacteria on residual nitrites and nitrates, nitrosyl pigments content, colour, pH, redox potential, microbiologic, and the sensory quality of a cooked meat product. The study was performed on heat treated three-model meat treatments in cans: (C) a control treatment with NaNO2 at 100 mg/kg, (M) a treatment with NaNO2 at 50 mg/kg and (SL) a treatment with NaNO2 at 50 mg/kg and L. fermentum S8 at about 107 cfu/g and S. carnosus ATCC 51365 at about of 107 cfu/g. The research was performed after production and after cold storage. It was shown that using a mixed bacteria culture for meat curing had an influence (p < 0.05) on reducing nitrite and nitrate levels and increasing the amount of nitrosyl pigments in the SL treatment compared to the M treatment. Applying mixed bacteria in curing meat with NaNO2 at 50 mg/kg allowed for obtaining a higher redness in the cooked meat product after production, storage and exposure to light than in the product cured with NaNO2 at 100 mg/kg, with similar sensory and microbiological quality in both products.

Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages

The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.

The potential of bacterial cultures to degrade the mutagen 2-methyl-1,4-dinitro-pyrrole in a processed meat model

Processed meats are classified by the International Agency for Research on Cancer as category 1 because their consumption increase the incidence of colorectal and stomach cancers. Meat processing widely employs nitrite and sorbate as preservatives. When these preservatives are concomitantly used in non-compliant processes, they may react and produce the mutagen 2-methyl-1,4-dinitro-pyrrole (DNMP). This study aimed to evaluate the ability of different bacteria isolated from food matrices to biodegrade DNMP in in vitro reactions and in a processed meat model. A possible mechanism of biodegradation was also tested. In vitro experiments were performed in two steps. In the first one, only one strain out of 13 different species did not interact with DNMP. In the following step, an empirical conversion factor was calculated to assess the conversion of DNMP to 4-amino-2-methyl-1-nitro-pyrrole by the strains. The most efficient strains were Staphylococcus xylosus LYOCARNI SXH-01, Lactobacillus fermentum LB-UFSC 0017, and Lactobacillus casei LB-UFSC 0019, which yielded conversion factors of 0.62, 0.60, and 0.43, respectively. Thus, such strains were individually added to the processed meat model and completely degraded the DNMP. Moreover, S. xylosus degraded DNMP in less than 30 min. The enzymatic mechanism was evaluated using its cell-free extract. It showed that, in the aerobic system, reduction rates were 30.321 and 22.411 nmol/mg of protein/min using NADH and NADPH, respectively. A DNMP reductase was assigned to the extract and a potential presence of an oxygen insensitive nitroreductase type I B was considered. Thus, biotechnological processes may be an efficient strategy to eliminate the DNMP from meat products and to increase food safety.

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01-0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages

Effects of Weissella strains (Weissella cibaria X31 or Weissella confusa L2) as starters on the physicochemical, volatile, proteolytic, microbiological, and sensory properties of low-nitrite dry-fermented sausages were evaluated for 20 d. Results showed that the addition of 8 log CFU/g of Weissella strains increased the redness, hardness, adhesiveness, and chewiness, but decreased the pH, water activity, and nitrite content of sausages during processing. Morover, Weissella strains inhibited the growth of Salmonella enterica. Weissella strains also could hydrolyze myofibrillar proteins in sausages. The sausage inoculated with W. confusa L2 was more abundant in ester compared with the control. Sausages inoculated with W. cibaria X31 and W. confusa L2 and sodium nitrite (0.05 g) had more desirable characteristics, compared with other groups. W. cibaria X31 and W. confusa L2 show potential as multifunctional starters in low-nitrite fermented sausage, which is uniqueness and addressed the gap of Weissella in low nitrite sausages. This study is distinct in that Weissella strains were found to improve the redness of dry-fermented sausages and was effective at partly replacing nitrite in dry-fermented sausages, addressing the research gap regarding the application of Weissella in low-nitrite sausages.

Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

The effect of coriander essential oil (CEO) at concentrations of 0.075-0.150 μL/g on pH, color, lipid oxidation (TBARS), residual nitrite concentration and microbial growth of cooked pork sausages produced with different levels of sodium nitrite (0, 50 and 100 mg/kg) was investigated. Artificial neural networks modeling and the multi-response optimization were used to determine the optimal combinations of process parameters and storage time. Reduced concentration of sodium nitrite (60 mg/kg) in combination with 0.12 μL/g of CEO resulted in satisfying redness (a* approx. 11.1) and improved oxidative (TBARS approx. 0.12 mg MDA/kg) and microbial stability (total plate count - TPC approx. 2.50 Log CFU/g) of cooked pork sausages during refrigerated storage. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of CEO, and consequently its high potential of utilization in processing of cooked pork sausages with enhanced quality and shelf-life.

Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review

Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

We investigated the effect of sodium alginate hydrosols (1%) with 0.2% of NaCl treated with direct electric current (DC) used as a coating on microbial (Total Viable Counts, Psychrotrophic bacteria, yeast and molds, Lactic acid bacteria, Enterobacteriaceae), physiochemical (pH, lipid oxidation, antioxidant activity, weight loss, color) and sensory properties of skinned pork sausages or with artificial casing stored at 4 °C for 28 days. Moreover, the cytotoxicity analysis of sodium alginate hydrogels was performed. The results have shown that application of experimental coatings on the sausage surface resulted in reducing all tested groups of microorganisms compared to control after a 4-week storage. The cytotoxicity analysis revealed that proliferation of RAW 264.7 and L929 is not inhibited by the samples treated with 200 mA. Ferric reducing antioxidant power (FRAP) and free radical scavenging activity (DPPH) analyses showed that there are no significant differences in antioxidant properties between control samples and those covered with sodium alginate. After 28 days of storage, the highest value of thiobarbituric acid-reactive substances (TBARS) was noticed for variants treated with 400 mA (1.07 mg malondialdehyde/kg), while it was only slightly lower for the control sample (0.95 mg MDA/kg). The obtained results suggest that sodium alginate treated with DC may be used as a coating for food preservation because of its antimicrobial activity and lack of undesirable impact on the quality factors of sausages.