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Brugnini G, Rodríguez J, Rodríguez S, Martínez I, Pelaggio R, Rufo C. Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production. J Food Prot 2024; 87:100286. [PMID: 38697485 DOI: 10.1016/j.jfp.2024.100286] [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: 11/27/2023] [Revised: 04/05/2024] [Accepted: 04/25/2024] [Indexed: 05/05/2024]
Abstract
The effect of fermentation and drying temperatures, caliber, and sodium lactate on Listeria monocytogenes inactivation was studied in salami, produced in a pilot scale, inoculated with 107 CFU/g of Listeria innocua ATCC® 33090 as a surrogate microorganism for L. monocytogenes. Fermentation temperature varied between 24 and 30°C, drying temperature between 14 and 20°C, caliber between 5.1 and 13.2 cm, and sodium lactate initial concentrations in salamis were 0 and 2%. L. innocua counts, pH and water activity were determined in salamis over time. Sodium lactate (2%) decreased pH drop and Listeria inactivation during fermentation. Baranyi & Roberts equation was used to fit the experimental data and to estimate, for each test condition, inactivation rate (k), initial (Y0), and final counts of L. innocua (YEND). Total inactivation was calculated as Y0 minus YEND (Y0-YEND). Then, using a Box Benkhen experimental design, a quadratic model for k and a two-factor interaction model (2FI) for Y0 - YEND were obtained as functions of fermentation temperature, drying temperature, and caliber size. The models predicted that maximum k and Y0 -YEND, -2.62 ± 0.14 log10 CFU/g/day and 4.5 ± 0.1 log10 CFU/g, respectively, would be obtained fermenting at 30°C and drying at 20°C regardless of caliber. Drying at 14°C allowed Listeria growth until a water activity (aw) of 0.92 was reached. Therefore, if initial Listeria contamination is high (3 log10 CFU/g), drying at low temperatures will compromise product safety.
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Affiliation(s)
- Giannina Brugnini
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay; Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Uruguay.
| | - Jesica Rodríguez
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay.
| | - Soledad Rodríguez
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay.
| | - Inés Martínez
- Latitud - Fundación LATU, Laboratorio Tecnológico del Uruguay, Avenida Italia 6201, Uruguay.
| | - Ronny Pelaggio
- Latitud - Fundación LATU, Laboratorio Tecnológico del Uruguay, Avenida Italia 6201, Uruguay.
| | - Caterina Rufo
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay.
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2
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Application of ginseng powder and combined starter culture for improving the oxidative stability, microbial safety and quality characteristics of sausages. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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3
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Luong NDM, Coroller L, Zagorec M, Moriceau N, Anthoine V, Guillou S, Membré JM. A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. Foods 2022; 11:foods11081114. [PMID: 35454701 PMCID: PMC9025361 DOI: 10.3390/foods11081114] [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: 03/15/2022] [Revised: 04/01/2022] [Accepted: 04/07/2022] [Indexed: 11/29/2022] Open
Abstract
Measuring the pH of meat products during storage represents an efficient way to monitor microbial spoilage, since pH is often linked to the growth of several spoilage-associated microorganisms under different conditions. The present work aimed to develop a modelling approach to describe and simulate the pH evolution of fresh meat products, depending on the preservation conditions. The measurement of pH on fresh poultry sausages, made with several lactate formulations and packed under three modified atmospheres (MAP), from several industrial production batches, was used as case-study. A hierarchical Bayesian approach was developed to better adjust kinetic models while handling a low number of measurement points. The pH changes were described as a two-phase evolution, with a first decreasing phase followed by a stabilisation phase. This stabilisation likely took place around the 13th day of storage, under all the considered lactate and MAP conditions. The effects of lactate and MAP on pH previously observed were confirmed herein: (i) lactate addition notably slowed down acidification, regardless of the packaging, whereas (ii) the 50%CO2-50%N2 MAP accelerated the acidification phase. The Bayesian modelling workflow—and the script—could be used for further model adaptation for the pH of other food products and/or other preservation strategies.
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Affiliation(s)
- Ngoc-Du Martin Luong
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Louis Coroller
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA Alter’iX 19.03, 29000 Quimper, France;
| | - Monique Zagorec
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Nicolas Moriceau
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Valérie Anthoine
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Sandrine Guillou
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Jeanne-Marie Membré
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
- Correspondence: ; Tel.: +33-24068-4058
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Tenderis B, Kılıç B, Yalçın H, Şimşek A. Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111169] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging. Food Res Int 2020; 137:109501. [DOI: 10.1016/j.foodres.2020.109501] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 11/17/2022]
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6
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Luong NDM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms 2020; 8:E1198. [PMID: 32781668 PMCID: PMC7465036 DOI: 10.3390/microorganisms8081198] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 08/03/2020] [Indexed: 01/21/2023] Open
Abstract
A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.
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Affiliation(s)
- Ngoc-Du Martin Luong
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Louis Coroller
- Université de Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT Alter’ix, F-29334 Quimper, France;
| | - Monique Zagorec
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Jeanne-Marie Membré
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Sandrine Guillou
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
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7
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Cenci DF, Kilian J, Janeczko MU, Manzoli A, Rigo E, Soares MBA. Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Daniel Frigeri Cenci
- Department of Food Engineering, URI – Campus de Erechim Erechim Rio Grande do Sul Brazil
| | - Josiane Kilian
- Department of Food Engineering, URI – Campus de Erechim Erechim Rio Grande do Sul Brazil
| | - Marcelo Urban Janeczko
- Department of Food Engineering, URI – Campus de Erechim Erechim Rio Grande do Sul Brazil
| | - Alexandra Manzoli
- Department of Food Engineering, URI – Campus de Erechim Erechim Rio Grande do Sul Brazil
| | - Elisandra Rigo
- Department of Food EngineeringSanta Catarina State University Pinhalzinho Santa Catarina Brazil
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Bouju-Albert A, Pilet MF, Guillou S. Influence of lactate and acetate removal on the microbiota of French fresh pork sausages. Food Microbiol 2018; 76:328-336. [DOI: 10.1016/j.fm.2018.06.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 06/18/2018] [Accepted: 06/18/2018] [Indexed: 01/06/2023]
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9
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Utama DT, Park J, Kim DS, Kim EB, Lee SK. Effect of Ground Chopi ( Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture. Korean J Food Sci Anim Resour 2018; 38:936-949. [PMID: 30479501 PMCID: PMC6238041 DOI: 10.5851/kosfa.2018.e26] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 07/17/2018] [Accepted: 07/31/2018] [Indexed: 02/01/2023] Open
Abstract
Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.
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Affiliation(s)
- Dicky Tri Utama
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Jongbin Park
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dong Soo Kim
- Quality Assurance Team, Pulmuone Co., Ltd., Daeso 27671, Korea
| | - Eun Bae Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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10
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Oliveira M, Ferreira V, Magalhães R, Teixeira P. Biocontrol strategies for Mediterranean-style fermented sausages. Food Res Int 2017; 103:438-449. [PMID: 29389634 DOI: 10.1016/j.foodres.2017.10.048] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 10/13/2017] [Accepted: 10/28/2017] [Indexed: 11/26/2022]
Abstract
Naturally fermented meat sausages have a long tradition in Mediterranean countries and are one of the most important groups of traditional foods consumed throughout Europe. Despite all the advances in food science and technology and increased regulatory requirements and concerns for safety and quality during the last decades, the challenge to control important foodborne pathogens in this type of meat products still persists. Simultaneously, growing consumer interest in safe, high quality and minimal processed products, with less additives/preservatives have driven the food industry and scientists in a crusade for innovative technologies to maintain the safety of these products by natural means. Biological control (biocontrol) fits well within this tendency. This review summarizes the latest achievements on biocontrol strategies applied to Mediterranean-style fermented sausages, namely: (i) bioprotective cultures; (ii) bacteriocins; and, (iii) essential oils (EOs).
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Affiliation(s)
- Márcia Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401, Porto, Portugal
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401, Porto, Portugal
| | - Rui Magalhães
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401, Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401, Porto, Portugal.
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11
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Menegas LZ, Pimentel TC, Garcia S, Prudencio SH. Effect of adding inulin as a partial substitute for corn oil on the physicochemical and microbiological characteristics during processing of dry-fermented chicken sausage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13166] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Léia Zenaide Menegas
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Estadual de Londrina; Londrina Paraná 86051-970 Brazil
| | - Tatiana Colombo Pimentel
- Instituto Federal do Paraná (IFPR), Câmpus Paranavaí, 1400, Jardim das Nações; Paranavaí Paraná 87703-536 Brazil
| | - Sandra Garcia
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Estadual de Londrina; Londrina Paraná 86051-970 Brazil
| | - Sandra Helena Prudencio
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Estadual de Londrina; Londrina Paraná 86051-970 Brazil
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12
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Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9445-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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García-Díez J, Alheiro J, Pinto A, Soares L, Falco V, Fraqueza M, Patarata L. Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.027] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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El Adab S, Hassouna M. Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils. J Food Saf 2015. [DOI: 10.1111/jfs.12209] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sabrine El Adab
- Research Unity “Bio-Preservation and Valorization of Agricultural Products-UR 13 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
| | - Mnasser Hassouna
- Research Unity “Bio-Preservation and Valorization of Agricultural Products-UR 13 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
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15
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El Adab S, Essid I, Hassouna M. Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures. J Food Saf 2014. [DOI: 10.1111/jfs.12164] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sabrine El Adab
- Research Unity “Food and Science Technologies-UR 04 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
| | - Ines Essid
- Research Unity “Food and Science Technologies-UR 04 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
- Department of Animal Resources, Fisheries and Food Technology; National Agronomic Institute of Tunisia; Tunis-Mahrajène Tunisia
| | - Mnasser Hassouna
- Research Unity “Food and Science Technologies-UR 04 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
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Karsloğlu B, Çiçek ÜE, Kolsarici N, Candoğan K. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment. Korean J Food Sci Anim Resour 2014; 34:40-8. [PMID: 26760744 PMCID: PMC4597819 DOI: 10.5851/kosfa.2014.34.1.40] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2012] [Revised: 07/22/2013] [Accepted: 01/10/2014] [Indexed: 11/06/2022] Open
Abstract
In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg(-1), and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg(-1). Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.
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Affiliation(s)
- Betül Karsloğlu
- Department of Food Engineering, University of Ankara, 06110, D ¸skap , Ankara, Turkey
| | - Ümran Ensoy Çiçek
- Department of Food Engineering, University of Ankara, 06110, D ¸skap , Ankara, Turkey
| | - Nuray Kolsarici
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Gaziosmanpaşa, Tasliciftlik Campus, 60240 Tokat, Turkey
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Gaziosmanpaşa, Tasliciftlik Campus, 60240 Tokat, Turkey
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17
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NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Menegas LZ, Pimentel TC, Garcia S, Prudencio SH. Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage. Meat Sci 2013; 93:501-6. [DOI: 10.1016/j.meatsci.2012.11.003] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2012] [Revised: 10/10/2012] [Accepted: 11/10/2012] [Indexed: 11/16/2022]
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19
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The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Tosun ŞY, Özden Ö. Survey of Inhibition ofListeria Monocytogenesin Hot-Smoked Rainbow Trout Fillets for Food Safety. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00781.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ş. Yasemin Tosun
- Department of Seafood Processing and Quality Control; Faculty of Fisheries; Istanbul University; Istanbul 34470 Turkey
| | - Özkan Özden
- Department of Seafood Processing and Quality Control; Faculty of Fisheries; Istanbul University; Istanbul 34470 Turkey
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21
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Park KS, Choi YS, Kim HY, Kim HW, Song DH, Hwang KE, Choi SG, Kim CJ. Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.1.54] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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22
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The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham. Meat Sci 2012; 90:472-7. [DOI: 10.1016/j.meatsci.2011.09.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2011] [Revised: 09/13/2011] [Accepted: 09/13/2011] [Indexed: 11/18/2022]
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23
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Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami. Int J Food Microbiol 2010; 140:61-75. [DOI: 10.1016/j.ijfoodmicro.2010.02.008] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2009] [Revised: 02/03/2010] [Accepted: 02/09/2010] [Indexed: 11/21/2022]
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Noriega E, Laca A, Díaz M. Modelling of diffusion-limited growth for food safety in simulated cheeses. FOOD AND BIOPRODUCTS PROCESSING 2008. [DOI: 10.1016/j.fbp.2008.03.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Diez AM, Santos EM, Jaime I, Rovira J. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. Food Microbiol 2008; 25:154-61. [DOI: 10.1016/j.fm.2007.06.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2007] [Revised: 05/24/2007] [Accepted: 06/10/2007] [Indexed: 11/29/2022]
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Zuliani V, Lebert I, Augustin JC, Garry P, Vendeuvre JL, Lebert A. Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH, water activity, nature and concentration of organic acid salts. J Appl Microbiol 2007; 103:536-50. [PMID: 17714386 DOI: 10.1111/j.1365-2672.2007.03283.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS to study and model the effect of sodium acetate, sodium lactate, potassium sorbate and combination of acid salts on the behaviour of Listeria monocytogenes in ground pork. METHODS AND RESULTS Water activity (a(w)), pH and concentration of acid salt of the meat were adjusted. The behaviour of inoculated L. monocytogenes was studied and modelled according to physicochemical parameters values. Whatever the acid salt concentration used, we observed an inhibition of the growth of L. monocytogenes at pH 5.6 and a(w) 0.95. At pH 6.2 and a(w) 0.97, addition of 402 mmol l(-1) of sodium lactate or 60 mmol l(-1) of potassium sorbate was required to observe a slower growth. CONCLUSIONS The inhibitory effect of acid salts was a function of pH, a(w), as well as of the nature and concentration of acid salts added. When one acid salt was added, the Augustin's model (Augustin et al. 2005) yielded generally correct predictions of either the survival or growth of L. monocytogenes. SIGNIFICANCE AND IMPACT OF THE STUDY The suggested model can be used for risk assessment concerning L. monocytogenes in pork products.
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Affiliation(s)
- V Zuliani
- IFIP-Institut de la filière porcine Antenne de Maisons-Alfort, Maisons-Alfort, France.
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Kundakci A, Kayacier A, Ergonul B. Effect of Starter Culture and Packaging on the Chemical, Microbiological and Sensory Quality of Turkish Soudjouck (Sucuk). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910600967186] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Deumier F. Decontamination of deboned chicken legs by vacuum-tumbling in lactic acid solution. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.00929.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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