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Gong X, Chen X, Mi R, Qi B, Xiong S, Li J, Zhu Q, Wang S. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly. Food Res Int 2024; 183:114227. [PMID: 38760146 DOI: 10.1016/j.foodres.2024.114227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/02/2024] [Accepted: 03/11/2024] [Indexed: 05/19/2024]
Abstract
Dry-cured meat products are gaining attention owing to their distinctive sensory characteristics and health benefits. In this study, two Debaryomyces hansenii strains were investigated for their potential as starter cultures for dry-cured pork belly products. After preliminary screening, these D. hansenii strains, namely, S20 and S26, both exhibiting with excellent aroma-producing capacity in a dry-cured meat model, were selected as single-strain starter cultures. For comparison, a non-inoculated control was also evaluated. In S20- and S26-inoculated pork belly, yeast dominated the microbiota and improved microbiological safety by suppressing Enterobacteriaceae growth. Compared with the non-inoculated control, the inoculated pork belly yielded higher hardness and redness (a*) values. Starter culture inoculation accelerated proteolysis in pork belly, improving the content of total free amino acids (TFFAs) and several essential free amino acids (Thr, Val, Met, Ile, Leu, and Phe) at the end of processing. Moreover, the inoculated samples exhibited higher levels of fat oxidation-derived aldehydes as well as esters, acids, alcohols and other compounds than the non-inoculated control at the end of the 95-day ripening period. Overall, these findings provide new insights into the application of D. hansenii isolated from dry-cured ham to dry-cured pork belly.
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Affiliation(s)
- Xiaohui Gong
- China Meat Research Center, Beijing 100068, China; School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China; Guizhou Provincial Light Industry Scientific Research Institute, Guiyang 550014, China
| | - Xi Chen
- China Meat Research Center, Beijing 100068, China
| | - Ruifang Mi
- China Meat Research Center, Beijing 100068, China
| | - Biao Qi
- China Meat Research Center, Beijing 100068, China
| | - Suyue Xiong
- China Meat Research Center, Beijing 100068, China
| | - Jiapeng Li
- China Meat Research Center, Beijing 100068, China
| | - Qiujin Zhu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China.
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China.
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Şen Yılmaz EB. Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp. Molecules 2023; 29:182. [PMID: 38202767 PMCID: PMC10780424 DOI: 10.3390/molecules29010182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/20/2023] [Accepted: 12/24/2023] [Indexed: 01/12/2024] Open
Abstract
Deepwater pink shrimp (Parapenaus longirostris) has a significantly high catch yield and is a highly important food source for human nutrition in terms of its nutritional value. The reduction of salt content in seafood products while preserving taste poses a significant challenge. The aim of this study is to reduce the NaCl ratio used in the shrimp marination process by substituting it with KCl and masking the resulting bitterness from KCl using natural flavor enhancers, such as yeast extracts. The marinated shrimp were prepared using 50% KCl instead of 50% NaCl. In order to mask the bitter taste caused by KCl and enhance the flavor, two different types of yeast extracts obtained from Saccharomyces cerevisiae were utilized in the formulation. Nutritional composition, Na and K contents, amino acid composition, color measurement, bacteriological quality, pH changes, and sensory evaluations were conducted to assess the impact of salt reduction and yeast extracts on the sensory, chemical, and physical attributes of the products. L-glutamic acid, L-alanine, L-aspartic acid, L-leucine, L-valine, and L-lysine were found to be higher in samples with Levex Terra yeast extract. Despite a 50% reduction in NaCl content, the addition of yeast extract led to an increase in the umami taste due to the elevation of amino acids present. Yeast extracts can offer a promising solution for enhancing the sensory qualities of seafood products with reduced salt content by conducting more detailed sensory development examinations.
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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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4
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Álvarez M, Andrade MJ, Cebrián E, Roncero E, Delgado J. Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages. Microorganisms 2023; 11:1746. [PMID: 37512918 PMCID: PMC10385761 DOI: 10.3390/microorganisms11071746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/30/2023] Open
Abstract
The role of indigenous fungi in the appropriate development of sensory properties and the safety of dry-fermented sausages has been widely established. Nonetheless, their applications as probiotic agents have not been elucidated in such products yet, despite their promising functional features. Thus, it should be interesting to evaluate the probiotic potential of native Debaryomyces hansenii isolates from dry-fermented sausages and their application in the meat industry, because it is the most frequently isolated yeast species from these foodstuffs and its probiotic effects for animals as well as its possible probiotic activity for human beings have been demonstrated. Within the functional ability of foodborne yeasts, anti-inflammatory, antioxidant, antimicrobial, antigenotoxic, and immunomodulatory properties have been reported. Similarly, the use of dry-fermented sausages as vehicles for probiotic moulds remains a challenge because the survival and development of moulds in the gastrointestinal tract are still unknown. Nevertheless, some moulds have been isolated from faeces possibly from their spores as a form of resistance. Additionally, their beneficial effects on animals and humans, such as the decrease in lipid content and the anti-inflammatory activity, have been reported, although they seem to be more related to their postbiotic capacity due to the generated bioactive compounds with profunctional attributes than to their role as probiotics. Therefore, further studies providing knowledge useful for generating dry-fermented sausages with improved functionality are fully necessary.
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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, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - María J Andrade
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Eva Cebrián
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Elia Roncero
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Josué Delgado
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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Panea B, Ripoll G. Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages. Foods 2022; 11:foods11182833. [PMID: 36140960 PMCID: PMC9498310 DOI: 10.3390/foods11182833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
It was investigated whether physicochemical properties and consumer perception of dry-fermented sausages were affected by the partial replacement of fat and salt by other compounds. A control batch and nine experimental batches, following 3 × 3 factorial design, were manufactured. The NaCl was replaced with of calcium lactate, magnesium chloride, or a blend 85% NaCl (sodium chloride) and 15% KCl (potassium chloride). The fat was partially substituted by olive oil, potato puree, or commercial gelatin. The pH, dry matter, fat content, free fatty acid content, peroxide index, microbial analysis, and tasting, were measured. Both fat type and slat type were affected to measured variables. In terms of moisture, gelatin would be the most recommendable substitute for fat, whereas KCL would be the better substitute for salt. The three oil batches and the potato-magnesium batches presented lower fat content than the control batch. Both the free fatty acid content and the peroxide values increased over the ripening time. At the end of the ripening, the three oil batches presented the highest values for free fatty acids, but there were no differences among the batches of peroxide index. Regarding bacterial counts, the potato-KCL batch was the most like the control batch. In visual appraisal, none of the scores of the measured variables were affected by the batch. Nevertheless, the batch of oil-magnesium would be purchased less than expected. The tasting quality was affected only by the salt type, but all of the batches were different from the control. Neither the gender (p > 0.05) nor the age (p > 0.05) of the respondents affected the taste scores, visual appraisal, or purchase intent. Results shows that the partial substitution of fat and salt in dry-fermented sausages is possible, even in greater percentages than those stated in the literature, without a detriment of sensory properties. Nevertheless, further experiments would be necessary to adjust the formulation, as well as to explore other possibilities.
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Álvarez M, Núñez F, Delgado J, Andrade MJ, Rodrigues P. Proteomic evaluation of the effect of antifungal agents on aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium. Int J Food Microbiol 2022; 379:109858. [DOI: 10.1016/j.ijfoodmicro.2022.109858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/12/2022] [Accepted: 07/26/2022] [Indexed: 10/16/2022]
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Abstract
Given consumer demand for foods with fewer artificial additives, the objective of this study was to investigate the effects of reduced use of nitrites and phosphates on dry-fermented sausage quality. Four sausage formulations were prepared: (1) control (using standard procedure with 0.2% phosphates and 110 mg/kg sodium nitrite) and formulations with (2) 50% less sodium nitrite, (3) 50% less sodium nitrite and sodium ascorbate (225 mg/kg), and (4) with standard nitrite but no phosphates. Weight loss and pH evolution were monitored during processing. The color, physicochemical (including oxidation), rheological, and sensory properties were evaluated on the finished product, as well as mold growth and microbiological status. Compared to control, nitrite reduction was associated with increased surface mold growth, reduced (3.0–4.4%) processing loss, and slightly higher oxidation (1.7 μg/kg more malondialdehyde) but without affecting instrumental color. The simultaneous addition of ascorbate reduced oxidation and improved color stability. The formulation without the phosphates resulted in increased oxidation (3.4 μg/kg more malondialdehyde) and changes in the instrumental color. The observed changes were relatively unimportant, as neither of the tested formulations influenced sensory traits or compromised microbial safety, implying that they can be used in production without any harm or even with some benefits.
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Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles. Foods 2022; 11:foods11050650. [PMID: 35267284 PMCID: PMC8909549 DOI: 10.3390/foods11050650] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/07/2022] [Accepted: 02/18/2022] [Indexed: 11/17/2022] Open
Abstract
The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of P. kudriavzevii and T. delbrueckii resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of P. kudriavzevii and D. hansenii contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, P. kudriavzevii and D. hansenii can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.
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9
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Belloch C, Perea‐Sanz L, Gamero A, Flores M. Selection of
D. hansenii
isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation. J Appl Microbiol 2022; 133:200-211. [DOI: 10.1111/jam.15454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Accepted: 01/04/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC)Avda. Agustín Escardino 746980Paterna, ValenciaSpain
| | - Laura Perea‐Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC)Avda. Agustín Escardino 746980Paterna, ValenciaSpain
| | - Amparo Gamero
- Departamento de Medicina Preventiva y Salud PublicaCC. AlimentaciónToxicología y Medicina LegalFacultad de FarmaciaUniversitat de ValenciaAvda. Vicent Andrés Estellés sn46100Burjassot, ValenciaSpain
| | - Monica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC)Avda. Agustín Escardino 746980Paterna, ValenciaSpain
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10
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Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs. Animals (Basel) 2021; 11:ani11102786. [PMID: 34679806 PMCID: PMC8532724 DOI: 10.3390/ani11102786] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/09/2021] [Accepted: 09/20/2021] [Indexed: 12/22/2022] Open
Abstract
Simple Summary Alternatives to surgical castration are an important issue in pig production due to societal concerns regarding animal welfare. Castration of piglets is a common practice to avoid boar taint, an unpleasant taste (urine/fecal like) of meat from uncastrated male pigs. In view of abandoning surgical castration and introduction of new alternatives, such as raising entire male pigs and applying immunocastration, several new issues are emerging. These include boar taint occurrence in case of entire male pigs and a deteriorated raw material (meat, fat) quality, which can affect consumer perception. Therefore, more information is needed about the consumer acceptance of products from the different alternatives. In the present study, two types of dry-cured meat products were assessed to give some insights into the sensory characteristic and consumers’ liking of the products coming from immunocastrated, entire male and surgically castrated animals. Abstract Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.
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Ramos-Moreno L, Ruiz-Pérez F, Rodríguez-Castro E, Ramos J. Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products. Microorganisms 2021; 9:microorganisms9071512. [PMID: 34361947 PMCID: PMC8303870 DOI: 10.3390/microorganisms9071512] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/14/2021] [Accepted: 07/14/2021] [Indexed: 11/16/2022] Open
Abstract
Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of D. hansenii to the final features of these products. Depending on multiple factors, D. hansenii may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected D. hansenii strain without a pivotal previous study. The use of D. hansenii as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.
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12
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Panea B, Ripoll G. Substituting fat with soy in low-salt dry fermented sausages. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2020.12.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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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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15
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Škrlep M, Tomašević I, Mörlein D, Novaković S, Egea M, Garrido MD, Linares MB, Peñaranda I, Aluwé M, Font-i-Furnols M. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations. Animals (Basel) 2020; 10:E1754. [PMID: 32993171 PMCID: PMC7601181 DOI: 10.3390/ani10101754] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/05/2020] [Accepted: 09/09/2020] [Indexed: 01/09/2023] Open
Abstract
Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.
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Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
| | - Igor Tomašević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.T.); (S.N.)
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany;
| | - Saša Novaković
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.T.); (S.N.)
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - María Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - María Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - Marijke Aluwé
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Scheldeweg 68, 9090 Melle, Belgium;
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16
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Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin. Meat Sci 2019; 157:107875. [DOI: 10.1016/j.meatsci.2019.107875] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/19/2019] [Accepted: 06/19/2019] [Indexed: 11/17/2022]
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17
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Murgia MA, Marongiu A, Aponte M, Blaiotta G, Deiana P, Mangia NP. Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages. Food Res Int 2019; 121:144-150. [DOI: 10.1016/j.foodres.2019.03.042] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 03/14/2019] [Accepted: 03/17/2019] [Indexed: 10/27/2022]
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18
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The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese. Food Res Int 2018; 107:137-147. [DOI: 10.1016/j.foodres.2018.02.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 02/08/2018] [Accepted: 02/08/2018] [Indexed: 11/20/2022]
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19
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Marro P, Bauer A, Stefanski V, Weiler U. Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13580] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Philipp Marro
- Behavioral Physiology of Livestock, Institute of Animal Science; University of Hohenheim, Garbenstr. 17; 70599 Stuttgart Germany
| | - Aneka Bauer
- Department of Safety and Quality of Meat; Max Rubner Institute, E.-C.-Baumann-Str. 20; 95326 Kulmbach Germany
| | - Volker Stefanski
- Behavioral Physiology of Livestock, Institute of Animal Science; University of Hohenheim, Garbenstr. 17; 70599 Stuttgart Germany
| | - Ulrike Weiler
- Behavioral Physiology of Livestock, Institute of Animal Science; University of Hohenheim, Garbenstr. 17; 70599 Stuttgart Germany
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20
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Corral S, Belloch C, López-Díez JJ, Flores M. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2121-2130. [PMID: 28941248 DOI: 10.1002/jsfa.8694] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/12/2017] [Accepted: 09/14/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The use of boar back fat for processing of fermented sausages may cause the presence of abnormal odours. In dry-cured products, ripening time is essential to develop the sensory characteristics. Yeast has been proposed as an alternative to mask boar taint odour through its metabolic activity but it is necessary to elucidate which mechanisms are involved. The aim is to study the effect of Debaryomyces hansenii inoculation on the lipolysis process and generation of aroma compounds in fermented sausages manufactured with boar back fat at two different ripening times. RESULTS D. hansenii inoculated sausages had a higher degree of lipolysis as demonstrated by higher content of free fatty acids, ester compounds and branched aldehydes which contribute the fruity odour. The increase in lipolysis produced by D. hansenii inoculation was not followed by an increase in oxidation during processing possibly due to the metabolic activity of yeast. The effect of back fat type was scarcely appreciated whereas ripening time had a stronger effect on sausage. Boar sausages were characterised by a lower polyunsaturated fatty acid profile and lesser lipolysis than gilt sausages. CONCLUSION Yeast inoculation with D. hansenii and long ripening time were appropriate strategies to limit the perception of boar taint in dry fermented sausages. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Sara Corral
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - José J López-Díez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
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21
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Wauters J, Verplanken K, Vercruysse V, Ampe B, Aluwé M, Vanhaecke L. Sensory evaluation of boar meat products by trained experts. Food Chem 2017; 237:516-524. [PMID: 28764028 DOI: 10.1016/j.foodchem.2017.05.128] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 05/16/2017] [Accepted: 05/24/2017] [Indexed: 10/19/2022]
Abstract
Rearing entire male pigs, one of the alternatives for surgical castration, entails the possible occurrence of boar taint. This study aimed at the investigation of the acceptability of meat from entire male pigs in 8 different meat products (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced meat) by trained assessors. Generally, the sensory evaluation of meat samples was affected the most in the androstenone (AEON) group, indicating that AEON is the most offensive boar taint compound for sensitive assessors. Differences between the meat products showed the highest potential for processing tainted meat in cold meat products, which was most likely due to the serving temperature on the one hand and production-related influences on the other. However, more insights regarding reducing and masking effects of production-related factors on boar taint are necessary.
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Affiliation(s)
- Jella Wauters
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Kaat Verplanken
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Vicky Vercruysse
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Bart Ampe
- Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium
| | - Marijke Aluwé
- Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
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22
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Ba HV, Seo HW, Cho SH, Kim YS, Kim JH, Park BY, Kim HW, Ham JS, Seong PN. Utilisation possibility ofEnterococcus faecalisisolates from neonate's faeces for production of fermented sausages as starter cultures. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13440] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hoa Van Ba
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
| | - Hyun-Woo Seo
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
| | - Soo-Hyun Cho
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
| | - Yoon-Seok Kim
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
| | - Jin-Hyoung Kim
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
| | - Beom-Young Park
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
| | - Hyun-Wook Kim
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
| | - Jun-Sang Ham
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
| | - Pil-Nam Seong
- Animal Products Development and Processing Division; National Institute of Animal Science; 1500 kongjwipatjwi-ro Iseo-Myeon Wanju-gun Jeollabuk-do 565-851 Korea
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