Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a "chorizo"-based medium by proteomic analysis

Penicillium nordicum is the main ochratoxin A (OTA)-producing species on the surface of dry-fermented sausages, such as the "chorizo". New antifungal strategies are being developed using biocontrol agents (BCAs), such as plant extracts and native microorganisms. This work aimed to evaluate the antiochratoxigenic capacity and the causative modes of action of BCAs (rosemary essential oil (REO), acorn shell extract and the yeast Debaryomyces hansenii (Dh)) in a "chorizo"-based medium (Ch-DS). BCAs were inoculated on Ch-DS together with P. nordicum and incubated at 12 °C for 15 days to collect mycelia for OTA analyses and comparative proteomics. Both REO and Dh alone decreased OTA accumulation up to 99% and affected the abundance of P. nordicum proteins linked to cell wall organisation, synthesis of OTA-related metabolites and ergosterol synthesis. It is worth highlighting the increased abundance of an amidase by REO, matching with the decrease in OTA. The use of REO and Dh as BCAs could be an effective strategy to reduce the OTA hazard in the meat industry. Based on their not fully coincident modes of action, their combined application could be of interest in "chorizo" to maximise their potential against ochratoxigenic strains.

Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing

The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.

Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality

Mould development in foodstuffs is linked to both spoilage and the production of mycotoxins, provoking food quality and food safety concerns, respectively. The high-throughput technology proteomics applied to foodborne moulds is of great interest to address such issues. This review presents proteomics approaches useful for boosting strategies to minimise the mould spoilage and the hazard related to mycotoxins in food. Metaproteomics seems to be the most effective method for mould identification despite the current problems related to the bioinformatics tool. More interestingly, different high resolution mass spectrometry tools are suitable for evaluating the proteome of foodborne moulds able to unveil the mould's response under certain environmental conditions and the presence of biocontrol agents or antifungals, being sometimes combined with a method with limited ability to separate proteins, the two-dimensional gel electrophoresis. However, the matrix complexity, the high ranges of protein concentrations needed and the performing of multiple steps are some of the proteomics limitations for the application to foodborne moulds. To overcome some of these limitations, model systems have been developed and proteomics applied to other scientific fields, such as library-free data independent acquisition analyses, the implementation of ion mobility, and the evaluation of post-translational modifications, are expected to be gradually implemented in this field for avoiding undesirable moulds in foodstuffs.

Essential Oils in Livestock: From Health to Food Quality

Using plant essential oils (EOs) contributes to the growing number of natural plants' applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxidant molecules accumulates over time; however, the cumulative evidence is not always sufficient. EOs antioxidant properties have been investigated mainly from human perspectives. Still, so far, our review is the first to combine the beneficial supporting properties of EOs in a One Health approach and as an animal product quality enhancer, opening new possibilities for their utilization in the livestock and nutrition sectors. We aim to compile the currently available data on the main anti-inflammatory effects of EOs, whether encapsulated or not, with a focus on mammary gland inflammation. We will also review the EOs' antioxidant activities when given in the diet or as a food preservative to counteract oxidative stress. We emphasize EOs' in vitro and in vivo ruminal microbiota and mechanisms of action to promote animal health and performance. Given the concept of DOHaD (Developmental Origin of Health and Diseases), supplementing animals with EOs in early life opens new perspectives in the nutrition sector. However, effective evaluation of the significant safety components is required before extending their use to livestock and veterinary medicine.

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.

Ochratoxin A contamination of the casing and the edible portion of artisan salamis produced in two Italian regions

The purpose of this study was to provide data on the presence of ochratoxin A (OTA) in artisan salamis produced in the Campania and Marche regions (Italy). For this aim, 96 different salamis were purchased from farms and small salami factories. Analysis were carried out firstly on the casings of all samples, and in a second step, in the outer and inner edible parts of those samples whose casings were found positive for OTA at concentration levels above the Italian guideline value established for OTA in pork meat (1 μg/kg). The analytical method, based on a sample preparation procedure with immunoaffinity columns, together with analysis by LC-MS/MS, has guaranteed average recoveries between 79.4 and 89.0%, limits of detection (LOD) and quantification (LOQ) of 0.10 and 0.25 μg/kg, respectively. OTA was detected in 25.0% of the analysed casings (24 samples) at concentration ranging from 0.25 to 98.52 μg/kg. Ten of these samples were from the same production plant in which an additional sampling was carried out, and where a problem of environmental contamination by ochratoxigenic moulds probably exists. The edible parts were mostly uncontaminated, except in 3 samples, 2 of which showed OTA contamination levels above 1 μg/kg. The presence of OTA on the casing does not seem to be cause for alarm about the safety of this type of product but it should in any case be monitored. Before slicing the meat for consumption, it is always good practice to peel the casing even if reported as edible on salami label.

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

BACKGROUND

The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required.

METHODS

The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products.

RESULTS

The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail.

CONCLUSION

In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

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.

Improving the Quality of Turkey Meat via Storage Temperature, Packaging Atmosphere, and Oregano (Origanum vulgare) Essential Oil Addition

The provision of plentiful good-quality food is a primary issue in the modern world. This work was planned to study the influence of packaging atmosphere and oregano (Origanum vulgare) essential oil addition [(vacuum packaging: T1 or modified atmosphere packaging or T2 (CO2/N2 = 4:6) or T3, T2 with oregano essential oil (T2 + EO)] under various storage temperatures (0, 5, 10, and 15 °C) on the control of survival of Escherichia coli O157:H7 and associated spoilage flora in sliced smoked turkey meat. The pathogen increased by only <1.0 log colony-forming unit (CFU)/g under all packaging and temperature combinations. Moreover, T1, T2, and T3 exerted practically similar inhibitory activity against the pathogen and dominating bacteria, with a relatively low growth of E. coli O157:H7 in sliced smoked turkey during the shelf life under all storage regimes compared to the control. However, the pathogen survival was highest on the sliced smoked turkey under T1, decreasing by only 0.67, 0.74, 0.63, and 1.30 log CFU/g within 37 days if kept at 0, 5, 10, and 15 °C, respectively. Under T2 and the same condition, E. coli O157:H7 in the product declined by only 0.31, 0.50, 0.72, and 1.10 log CFU/g within 37 days of storage, respectively. In the T3 samples, the pathogen was reduced by only 0.33, 0.67, 1.72, and 3.46 log CFU/g through 37 days of storage, respectively. Under T3 were E. coli O157:H7 populations in smoked turkey eliminated (negative by enrichment) under all conditions (after 129, 95, 95, and 43 days maintained at 0, 5, 10, and 15 °C, respectively) compared with other packaging temperature combinations. Thus, T3 contributed to developing ready-to-eat smoked turkey with enhanced product quality and eliminating the pathogen.

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1% acetic acid solution (AA) as chitosan solver, or distilled water (DW) as control after fermentation (at day 4). The changes in microbiological (total viable count, lactic acid bacteria [LAB], Micrococcaceae, Enterobacteriaceae, and mold and yeast counts) and physicochemical attributes of the sausages during 12 days of processing were monitored. As expected, LAB were the most dominant microbiota in fermented sausages and the dipping process did not have any negative effect. Additionally, the treatment with C, CT, and CR suppressed the growth of spoilage microorganisms, which resulted in a significant reduction (P < 0.01) of about 1.4 to 1.6 log CFU/g in Enterobacteriaceae counts at day 12. The C, CT, and CR similarly suppressed the growth of fungi in the interior of the sausages, and the antifungal treatment significantly reduced (P < 0.01) the load of fungi on the casing. Throughout the study, approximately log counts of 3 and 4 in lower molds and yeasts in the casings treated with PS and CR were found, respectively, as compared to DW. Finally, the microbial quality of the end product was notably improved. PRACTICAL APPLICATION: Processing conditions such as high humidity and O₂ in the ripening chamber result in undesirable fungal growth on the casings of the sausages. Fermented sausages are usually treated with weak acids such as sorbic or benzoic acids or their salts to inhibit mold growth during the drying process. However, increasing consumer demand to reduce the use of chemicals encourages the applications of natural antifungals.

Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage

The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 months of storage at 4 °C. For control groups, distilled water (DW) and acetic acid (AA) were used. PS, C, CT and CR treatments inhibited fungal growth on casings while they resulted in lower Gram(+) catalase(+) cocci, Enterobacteriaceae, mold and yeast counts in sausages. Lower TBARS values were determined for CT and CR (p < .05). A total of 44 and 64 volatile compounds were identified in sausages and casings, respectively. Sausages coated with C, CT or CR had acceptable sensory attributes at the end of storage; however, DW and AA groups were rejected in the second and third month (p < .05), respectively, due to intense fungal growth which resulted in sensory defects.

Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers

A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers.

MODERN PRODUCTION TRENDS OF FERMENTED MEAT PRODUCTS

The work aims to the generalization and analysis of the main problems of production of fermented meat products, which are reflected in scientific publications of the meat processing industry experts. The modern researches of scientists all over the world are aimed to the achievement of bio- and microbiological safety, structure formation, use of new kinds of raw materials, features of color formation, formation of sensory properties, increase of biological value of smoked and uncooked products. The work emphasizes that the quality of finished products and the stability of the technological process depends on the quality of raw materials, the properties of their own microbiota of raw materials and/or introduced starter cultures of microorganisms. The possibility of improving the sanitary condition of raw materials and reducing the impact of pathogenic microorganisms due to the use of ultrasound, hydrostatic high pressure, high-intensity pulsating electric field, cold plasma are described in the work. Also, in addition to physical processing methods, the use of competing microflora, extracts of spicy-aromatic plants, combining salt mixtures, packaging are effective. It is stated that the formation of the structure of the finished product depends on the parameters of the technological process, the activity of exo-endoenzymes and prescription composition. It is shown that the color of fermented meat products and their stability depend on the content of natural pigments and the conditions of their interaction with nitrites under the action of microorganisms with nitrite reductase activity and pH of the environment. The possibility of obtaining a characteristic pink-red color of meat products without the use of nitrites was noted. The results of investigations of the possibility of varying the organoleptic parameters of the finished product by modeling the ingredient composition and fermentation conditions are presented. The possibilities of creation of new types of fermented meat products of functional purpose by the introduction of ω-3 fatty acids, probiotics, macro-, microelements and more are described.

The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions

Essential oils (EOs) are complex natural products of plant origin and exhibit different desirable, e.g., antimicrobial properties. Their growth inhibition effect on the pathogenic fungi of the genus, Fusarium, which forms deoxynivalenol (DON), has been documented. DON is the most common contaminant of grains and their products, causing strong emetic effects after their consumption. The aim of the study was to investigate the ability of selected EOs to degrade DON under in vitro conditions, using various incubation terms. The impact of a different temperature, pH, incubation time, mycotoxin, and essential oil concentration was tested. The results indicate that the kind of EO influences the effectiveness of mycotoxin level reduction, and the most effective EOs were palmarosa and lemon oils. A higher reduction of DON content by EOs was achieved after 24 h of the experiment (up to 72%), at a pH range between 3 and 6 and a temperature of 20 °C. Moreover, the effect of various doses of white and pink grapefruit and palmarosa EOs (100 and 200 μL/mL) on toxin level reduction was observed. The experiment confirmed that the selected EOs may be effective in DON reduction, as previously documented in experiments with zearalenone.

Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere

The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O₂ /50%CO₂ /20%N₂ ) was evaluated within 15 days of refrigeration (3 ± 1 °C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks' storage. PRACTICAL APPLICATION: The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf-life. The activated chemical species of cold plasma can act rapidly against micro-organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf-life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

The reduction of NaNO₂ and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO₂ during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ-linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture). In this stage, an increase in enthalpy, specific heat, and onset temperature was found when adding starter culture and NaNO₂, which is directly related to polyunsaturated TFA. However, when adding just the starter culture without 50 ppm NaNO₂, the E. coli population was reduced in 4 log CFU/g. This study proposes the analysis of changes in meat product processing like salami in a holistic form, where the application of starter culture with low nitrite concentrations could be in the meat industry an upward trend for reducing this additive.

Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages

The study aimed to improve the quality characteristics of Turkish dry-fermented sausages (sucuk) using different concentrations of chitosan (CH) coating as superficial mold inhibitor. The sausages were treated (w/w) with chitosan (0.2%, CH1; 0.5%, CH2 and 1%, CH3), potassium sorbate (20%, PS), acetic acid (1%, AA) and distilled water. Treatment with PS and CH3 resulted in a remarkable reduction of mold and yeast counts in the sausages and on casings at the end of ripening. Total aerobic mesophilic bacteria and lactic acid bacteria (LAB) varied from 7.19-7.29 to 9.01-9.27 and from 6.37-6.44 to 8.53-8.93 log CFU/g at day 0 and 12, respectively. Treatment with chitosan did not affect the natural microbiota of the sausages. Enterobacteriaceae counts were lowered from 5.79-5.89 to 2.08-2.53 log CFU/g by chitosan. Moreover, the rate of lipid oxidation in the sausages decreased by chitosan treatment. Sensory attributes were also notably enhanced in the cooked sausages treated with chitosan.

Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens

Essential oils (EOs) could be utilized as natural agents to improve the safety of meat products. However, the high concentration required to achieve an antimicrobial effect in foods might be incompatible with their sensory acceptance. To avoid this problem, combinations of EOs provide an effective approach reducing the odds of sensory rejection. In our study, 13 EOs of herbs and spices commonly used in the seasoning of meat products were assessed for their antimicrobial activity against Salmonella spp., Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. However, only 7 of them were selected to study their synergistic effect based on their antimicrobial activity and minimum inhibitory concentration (MIC) against foodborne pathogens. EOs of thyme and cinnamon presented the largest antibacterial activity against foodborne pathogens. Combinations of selected EOs displayed a synergic effect against foodborne pathogens and also an important decrease in their individual MIC. Thyme EO presented the lowest individual MIC, but its utilization in combination decreased the MIC of the other EOs. Utilization of cinnamon EO also improved the reduction of the individual MICs of the EOs of cumin and parsley. Our results suggest the potential use of EO mixtures to control foodborne pathogens in meat products. Although the individual MIC values of selected EOs decreased, the sensory impact on meat products needs to be assessed.

Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4

Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography-mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists.

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Objective

This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored.

Methods

Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity (a_w), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process.

Results

At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products.

Conclusion

The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.

Effect of date palm coproducts and annatto extract on lipid oxidation and microbial quality in a pork liver pâté

Dates are an interesting source of bioactive compounds, and coproducts from the date industry are of potential use in the manufacturing of meat products. In the present research, spreadable pork liver pâtés were made using fresh date coproducts (2.5% and 7.5%) as a potential functional ingredient and an ethanolic annatto extract (128 mg/kg) as colorant. The effect of these 2 ingredients on the lipid oxidation and microbial quality of the pâtés was assessed during 21 d of storage. The pâtés containing 7.5% date paste were seen to have the highest content of phenolic compounds during storage. The combination of 2.5% date paste and annatto protected pâtés against lipid oxidation throughout the 21 d of storage, thiobarbituric acid-reactive substances values being 0.47 mg MDA/kg at the end of this period, while other combinations increased oxidation compared to the control pâté. The control and those made with 2.5% date paste alone showed the highest counts of mesophilic aerobic bacteria, while the addition of annatto and/or 7.5% date paste reduced this count. The results suggest that a combination of both ingredients is necessary to reduce oxidation and microbial growth, but whereas the concentration of 2.5% is more appropriate to reduce oxidation, the combination with 7.5% date paste reduces the microbial counts. Both ingredients could have an opportunity of valorization in the meat industry for improving the quality.

Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system

Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical parameters, lipid oxidation and sensory attributes during ripening. Addition of 5% IFP yielded a product with physicochemical properties similar to the traditional one. Instrumental colour differences were found, but were not detected visually by panellists, who also evaluated positively the sensory properties of the PADS with IFP. Therefore, the IFP from date palm co-products could be used as a natural ingredient in the formulation of PADS.