Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages

2012 ◽  
Vol 235 (3) ◽  
pp. 527-535 ◽  
Author(s):  
Sayed Mokhtar ◽  
Gamal Mostafa ◽  
Refat Taha ◽  
Gehad Sallah Saeed Eldeep
Keyword(s):  
Biogenic Amines ◽  
Control Point ◽  
Starter Cultures ◽  
Critical Control Point ◽  
Fermented Sausages

scholarly journals Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2691
Author(s):  
Federica Barbieri ◽  
Giulia Tabanelli ◽  
Chiara Montanari ◽  
Nicolò Dall’Osso ◽  
Vida Šimat ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Mediterranean Area ◽  
Starter Cultures ◽  
Metagenomic Analysis ◽  
Microbial Composition ◽  
Fermented Sausages ◽  
Culture Independent ◽  
Bacterial Genetic ◽  
Bacterial Biodiversity ◽  
Physical Features

The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.

scholarly journals Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

2020 ◽  
Vol 8 (5) ◽  
pp. 686
Author(s):  
Igor Dias ◽  
Marta Laranjo ◽  
Maria Eduarda Potes ◽  
Ana Cristina Agulheiro-Santos ◽  
Sara Ricardo-Rodrigues ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Total Content ◽  
Starter Cultures ◽  
Lactobacillus Sakei ◽  
Fermented Sausage ◽  
Texture Profile ◽  
Fermented Sausages ◽  
Microbiological Parameters ◽  
Staphylococcus Equorum ◽  
Meat Batters

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

scholarly journals Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

2012 ◽  
Vol 3 ◽  
Author(s):  
M.L. Latorre-Moratalla ◽  
Sara Bover-Cid ◽  
M.T. Veciana-Nogués ◽  
M.C. Vidal-Carou
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures ◽  
Fermented Sausages

scholarly journals Descriptive and consumer preference of omashikwa, traditional fermented buttermilk from Namibia

2014 ◽  
Vol 14 (62) ◽  
pp. 8725-8735
Author(s):  
PG Bille ◽  
Keyword(s):  
Sensory Quality ◽  
Hazard Analysis ◽  
Control Point ◽  
Consumer Preference ◽  
Raw Milk ◽  
Starter Cultures ◽  
Butter Oil ◽  
Processing Technologies ◽  
Critical Control Point ◽  
Two Samples

Omashikwa, traditional fermented buttermilk processed by the Owambo and Herero communities from the North and Central Namibia has become very popular among the local consumers . However, its sensory quality fluctuates from one household to the next due to poor hygiene, sanitation and the non- standardized traditional processing technologies . The raw milk from indigenous cows is fermented traditionally in calabashes without the addition of known starter cultures. Milk in the calabash is then stored in a warm place in the house for two to three days to ferment. Once it is fermented, it is shaken or agitated in the calabash for hours to churn into butter. Butter granules are removed and either made into butter or boiled to make Ghee or butter oil known as Omazeothung’ombe by the Herero community and the remaining liquid is the fermented buttermilk or Omashikwa, Consumers of Omashikwa have been complaining about it s sensory quality fluctuations. T he Department of Food Science and Technology of the University of Namibia took the initiative of finding out its problems by subjecting it to sensory evaluation in order to improve its quality. The sensory properties of two samples of fermented buttermilk ( Omashikwa ) ; the traditional and laboratory processed Omashikwa were investigated by descriptive and consumer preference analyses for improvement . Eight trained panelists using a 5- point hedonic scale were used to investigate the descriptive sensory characteristics of Omashikwa , while 45 consumers familiar with Omashikwa , determined the preference product of their choice . The results for traditional Omashikwa (TO) were compared to the laboratory made Omashikwa (LO ). The descriptive attributes scores on the levels of syneresis 3.4 (2.9) , filth 3.0 (1.8) , rancidity 3.4 (1.8) and bitterness 4.2 (2.5) , and were significantly higher for traditional omashikwa than LO. Aroma 2.6 (4.2), viscosity 2.5 (3.8) and texture 2.7 (4.2) were lower in traditional Omashikwa and this may explain the 80% consumer preference compared to the laboratory made Omashikwa . The application of good manufacturing practices (GMPs) on unit operations , particularly filtration and heat treatment of milk prior to fermentation and Hazard Analysis Critical Control Point (HACCP ) contributed significantly to the improvement and perceived sensory characteristic differences that exist between the traditional and laboratory made Omashikwa.

scholarly journals Seaweed aquaculture: a preliminary assessment of biosecurity measures for controlling the ice-ice syndrome and pest outbreaks of a Kappaphycus farm

2021 ◽  
Author(s):  
Cicilia S. B. Kambey ◽  
Iona Campbell ◽  
Elizabeth J. Cottier-Cook ◽  
Adibi R. M. Nor ◽  
Azhar Kassim ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Kappaphycus Alvarezii ◽  
Control Point ◽  
Control Measures ◽  
Seaweed Aquaculture ◽  
Critical Control Point ◽  
Management Measures ◽  
Long Line ◽  
Pest Outbreaks ◽  
The Impact

AbstractThe application of biosecurity in seaweed aquaculture plays an important role in reducing the impact of disease and pest outbreaks. The continuous occurrence of seaweed pests including the macroalgal epiphytes, epi-endophytic filamentous algae and biofilms on Kappaphycus farms may also potentially induce further incidences of the ice-ice syndrome. In this study, on-farm biosecurity management measures were tested on the commercially grown seaweeds Kappaphycus malesianus and Kappaphycus alvarezii during peak ice-ice season at Gallam-Gallam Village, Sabah, Malaysia. The investigation was focused on preventative control measures including the early detection of the ice-ice syndrome and pests through propagule health checks, regular cleaning of the crop thallus and associated long-line ropes and monitoring of the environment. Farm procedures and practices were also assessed in terms of their biosecurity ‘risk’ using the hazard analysis and critical control point (HCCAP) approach. Observations were replicated in two different farm management systems; one system adopted routine biosecurity measures and the other had no biosecurity measures. The results showed that the ice-ice syndrome and pest outbreak was significantly decreased by 60–75% for K. malesianus and 29–71% for K. alvarezii at the farm which adopted the routine biosecurity measures compared with the no biosecurity treatment. The biosecurity measures also significantly improved growth rate and seaweed quality. The infection levels of the epi-endophyte Melanothamnus sp. contributed to the ice-ice syndrome in K. malesianus, whilst the epiphyte coverage was correlated to the ice-ice incidence in K. alvarezii. This study provides the first evidence of biosecurity management measures significantly decreasing the incidence of the ice-ice syndrome and pests on a commercial seaweed farm.

scholarly journals Food Allergen Detection Methods: A Coordinated Approach

2004 ◽  
Vol 87 (6) ◽  
pp. 1383-1390 ◽  
Author(s):  
Philip R Goodwin
Keyword(s):  
Hazard Analysis ◽  
Adult Population ◽  
Control Point ◽  
Cost Effective ◽  
Test Methods ◽  
Detection Methods ◽  
Critical Control Point ◽  
Life Threatening ◽  
Monitoring And Surveillance ◽  
Analytical Approaches

Abstract The levels (1–2%) and increasing severity of allergic responses to food in the adult population are well documented, as is the phenomenon of even higher (3–8%) and apparently increasing incidence in children, albeit that susceptibility decreases with age. Problematic foods include peanut, milk, eggs, tree nuts, and sesame, but the list is growing as awareness continues to rise. The amounts of such foods that can cause allergic reactions is difficult to gauge; however, the general consensus is that ingestion of low parts per million is sufficient to cause severe reactions in badly affected individuals. Symptoms can rapidly—within minutes—progress from minor discomfort to severe, even life-threatening anaphylactic shock in those worst affected. Given the combination of high incidence of atopy, potential severity of response, and apparently widespread instances of “hidden” allergens in the food supply, it is not surprising that this issue is increasingly subject to legislative and regulatory scrutiny. In order to assist in the control of allergen levels in foods to acceptable levels, analysts require a combination of test methods, each designed to produce accurate, timely, and cost-effective analytical information. Such information contributes significantly to Hazard Analysis Critical Control Point programs to determine food manufacturers’ risk and improves the accuracy of monitoring and surveillance by food industry, commercial, and enforcement laboratories. Analysis thereby facilitates improvements in compliance with labeling laws with concomitant reductions in risks to atopic consumers. This article describes a combination of analytical approaches to fulfill the various needs of these 3 analytical communities.

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