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Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR. Food Microbiol 2023; 109:104147. [DOI: 10.1016/j.fm.2022.104147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 09/14/2022] [Accepted: 09/14/2022] [Indexed: 11/30/2022]
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2
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Gong X, Mi R, Chen X, Zhu Q, Xiong S, Qi B, Wang S. Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Afzaal M, Saeed F, Hussain M, Ismail Z, Siddeeg A, AL-Farga A, Aljobair MO. Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions. Saudi J Biol Sci 2022; 29:103394. [PMID: 35942164 PMCID: PMC9356273 DOI: 10.1016/j.sjbs.2022.103394] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/22/2022] [Accepted: 07/20/2022] [Indexed: 12/11/2022] Open
Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Zoria Ismail
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar AL-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| | - Moneera O. Aljobair
- Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
- Corresponding author.
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Erdemir E. Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ebru Erdemir
- Department of Nutrition and Dietetics, Faculty of Health Sciences Agri Ibrahim Cecen University Agri Turkey
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Murahashi T, Nagasawa M, Haga S, Hayashi T. Palatability and physicochemical properties of sausages prepared via lactic acid fermentation and drying at low temperature. Anim Sci J 2020; 91:e13446. [PMID: 32885584 DOI: 10.1111/asj.13446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 07/04/2020] [Accepted: 07/22/2020] [Indexed: 11/28/2022]
Abstract
The present study aimed to assess the palatability of sausages undergoing low-temperature fermentation and drying process. Lactobacillus sakei D-1001 or Lactobacillus salivarius A001 were used as starter cultures for fermentation, and the following properties of the sausages were investigated: colony-forming units of lactic acid bacteria; concentrations of lactic acid, protein, peptides, and free amino acids; distribution of protein; composition of free amino acids; and physical properties and taste. Alterations in the composition of proteins, peptides, and free amino acids as well as in various physical properties were caused by fermentation by lactic acid bacteria. A sensory test indicated that the palatability of the fermented sausages was greater than that of the non-fermented sausages, particularly in terms of hardness and juiciness. This was considered to be due to protein degeneration and changes in the physical properties of the sausages as a result of fermentation by lactic acid bacteria. However, the taste of the fermented sausages was sourer than that of the non-fermented sausages, and therefore, inferior. Our study revealed that the palatability of the sausages in terms of hardness and juiciness were increased by low-temperature fermentation by lactic acid bacteria and the drying process.
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Affiliation(s)
| | - Mao Nagasawa
- Graduate School of Agriculture, Meijo University, Nagoya, Japan
| | - Seiichi Haga
- Graduate School of Agriculture, Meijo University, Nagoya, Japan
| | - Toshiya Hayashi
- Graduate School of Agriculture, Meijo University, Nagoya, Japan
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6
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Toledano AM, Jordano R, Medina LM, López-Mendoza MC. Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:122-131. [PMID: 30728553 PMCID: PMC6342814 DOI: 10.1007/s13197-018-3465-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/26/2018] [Accepted: 10/16/2018] [Indexed: 06/09/2023]
Abstract
The behaviour of two combined starter cultures and their influence on the microbiological and physicochemical characteristics of dry-cured ham have been evaluated. Three lots of dry-cured hams were tested during processing (0, 9, 48, 74, 112, 142, 166 and 211 days). Lot 1 had no added starter culture. Lot 2 contained a starter culture of Penicillium chrysogenum, Penicillium digitatum, Penicillium nalgiovense, Debaryomyces hansenii, Lactobacillus plantarum, Lactobacillus acidophilus, Pediococcus pentosaceus and Micrococcus varians was and lot 3 had L. plantarum, L. acidophilus, P. pentosaceus and M. varians. The use of a selected starter culture based on a combination of lactic acid bacteria (LAB) and fungal strains with a demonstrated proteolytic activity such as P. chrysogenum and D. hansenii (lot 2) did not affect the main characteristics of dry-cured ham processing, even enhancing some desirable aspects, like its non-protein nitrogen contents. LAB strains were not significantly affected by combining them with fungal starter, and better counts were found with respect to control. A higher thiobarbituric acid reactive substances content was described in lot inoculated only with LAB (lot 3). Potentially pathogenic microorganisms were not detected in any of the lots studied. The starter culture used in lot 2 showed a potential interest for use in dry-cured ham production.
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Affiliation(s)
- Antonia María Toledano
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, 14071 Córdoba, Spain
| | - Rafael Jordano
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, 14071 Córdoba, Spain
| | - Luis Manuel Medina
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, 14071 Córdoba, Spain
| | - María Carmen López-Mendoza
- Department of Animal Production and Food Science and Technology, Universidad Cardenal Herrera-CEU, CEU Universities, Calle Tirant lo Blanc 7, 46115 Alfara, Valencia, Spain
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8
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Bosse Née Danz R, Müller A, Gibis M, Weiss A, Schmidt H, Weiss J. Recent advances in cured raw ham manufacture. Crit Rev Food Sci Nutr 2017; 58:610-630. [PMID: 27469301 DOI: 10.1080/10408398.2016.1208634] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
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Affiliation(s)
- Ramona Bosse Née Danz
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Anne Müller
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Monika Gibis
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Agnes Weiss
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Herbert Schmidt
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Jochen Weiss
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
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Alapont C, Martínez-Culebras PV, López-Mendoza MC. Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5250-6. [PMID: 26243949 PMCID: PMC4519470 DOI: 10.1007/s13197-014-1582-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2014] [Accepted: 09/16/2014] [Indexed: 10/24/2022]
Abstract
Fungi play a key role in dry-cured ham production because of their lipolytic and proteolytic activities. In the present study, 74 fungal strains from dry-cured Teruel hams and air chambers were tested for proteolytic and lipolytic activities, with a view to their possible use as starter cultures. Lipolytic activity of fungi was studied against lauric, palmitic, stearic and oleic acids, whereas proteolytic activity was studied against casein and myosin. Of the 74 fungal strains tested, most of them demonstrated lipolytic activity (94.59 %). Lipolytic activity against lauric and oleic acids was stronger than against palmitic and stearic acids. 39 strains (52.70 %) demonstrated proteolytic activity against casein and the 6 highest proteolytic strains were also tested for pork myosin proteolysis. Some strains belonging to Penicillium commune, Penicillium chrysogenum, Penicillium nalgiovense and Cladosporium cladosporioides were selected because of their significant proteolytic and lipolytic activities and could be suitable to use as starters in dry-cured ham.
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Affiliation(s)
- C. Alapont
- />Instituto de Ciencias Biomédicas, CEU Cardenal Herrera University, C/ Tirant lo Blanc 7, 46115 Alfara del Patriarca (Valencia), Spain
| | - P. V. Martínez-Culebras
- />Department of Preventive Medicine, Food Sciences, Public Health, Bromatology, Toxicology and Legal Medicine, Valencia University, Vicente Andrès Estellès sn, E-46100 Burjassot (Valencia), Spain
- />Department of Biotechnology, Institute of Agrochemistry and Food Technology, P.O. 73, E-46100 Burjassot (Valencia), Spain
| | - M. C. López-Mendoza
- />Instituto de Ciencias Biomédicas, CEU Cardenal Herrera University, C/ Tirant lo Blanc 7, 46115 Alfara del Patriarca (Valencia), Spain
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Selection of Staphylococcus carnosus strains based on in vitro analysis of technologically relevant physiological activities. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1133-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Ohashi K, Negishi H. Hydrolysis of Pork Myofibrillar Proteins during Fermentation Using Starter Cultures of Lactobacillus bulgaricus and Streptococcus Thermophilus. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.679] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Castellano P, Aristoy MC, Sentandreu MA, Vignolo G, Toldrá F. Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems. J Appl Microbiol 2012; 113:1407-16. [PMID: 22963007 DOI: 10.1111/jam.12005] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 08/06/2012] [Accepted: 08/16/2012] [Indexed: 11/28/2022]
Abstract
AIMS The capacity of Lactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakei CRL1862 such as production of biogenic amines and antibiotic susceptibility were addressed. METHODS AND RESULTS The bacteriocin-producing Lact. sakei CRL1862 showed respectively bactericide and bacteriostatic effect against Listeria monocytogenes and Staphylococcus aureus in beaker sausage assay during 9 days of storage at 22 °C. The hydrolytic effect of Lact. sakei CRL1862 on protein extracts was evaluated by SDS-PAGE and reverse phase HPLC. A more pronounced proteolysis was evidenced in inoculated sarcoplasmic proteins compared with myofibrillar extracts with the generation of predominantly hydrophilic peptides and increase of total free amino acids concentration. Lactobacillus sakei CRL1862 produced neither histamine nor tyrosine and exhibited no resistance to the antibiotics assayed. CONCLUSIONS Lactobacillus sakei CRL1862 effectively controlled the growth of L. monocytogenes and Staph. aureus; moreover, it was able to hydrolyse pork meat extracts generating peptides and amino acids, which may improve hygienic and sensorial attributes of fermented meat products. SIGNIFICANCE AND IMPACT OF THE STUDY The use of an integrated approach to evaluate the major traits of Lact. sakei CRL1862 showed it can be applied as an autochthonous functional starter in meat fermentation.
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Affiliation(s)
- P Castellano
- Centro de Referencia para Lactobacilos, Tucumán, Argentina.
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