scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Florencia Frau ◽  
Graciela Font de Valdez ◽  
Nora Pece
Keyword(s):  
Preparation Method ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Processing Conditions ◽  
Goat Cheese ◽  
Autochthonous Starter Culture ◽  
The Impact

The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75°C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37°C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

scholarly journals The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt

2019 ◽  
Vol 69 (1) ◽  
pp. 53-63
Author(s):  
Agata Witczak ◽  
Anna Mituniewicz-Małek
Keyword(s):  
Dairy Products ◽  
Health Hazard ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pcb Congeners ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Toxicity Equivalent ◽  
The Impact

Persistent organic pollutants, including polychlorinated biphenyls, may pose serious health hazard to consumers due to their lipophilic character as well as their high stability and toxicity. They are common in milk and also in dairy products. Therefore, to provide consumers with food of the lowest possible level of pollutants, it is important to estimate the influence of technological processes in milk and dairy products manufacture on changes in the contents of toxic PCB congeners. The PCB congeners content was determined using gas chromatography with mass spectrometry. Our study showed that yoghurt starter cultures turned out to be an effective tool in decreasing the toxicity equivalent of yoghurts. The presence of additional two starter cultures of bacteria Lactobacillus acidophilus and Bifidobacterium sp. In the A.B.T. bioyoghurt starter culture was most likely the reason of the highest efficiency of this culture to reduce the value of toxicity equivalent (TEQPCB) in bioyoghurts (reduction by nearly 50 %). However, none of the four tested starter cultures of yoghurts and bioyoghurts ensured complete biodegradation of any of the tested PCB congeners. These cultures contributed to a distinct reduction in contents of the PCB congeners in the finished products and, simultaneously, to a significant increase in PCB 28 and PCB 77, which may result from the degradation of more chlorinated congeners. In consequence it can improve the quality of fermented dairy products.

scholarly journals Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

2016 ◽  
Vol 37 (3) ◽  
pp. 1285 ◽  
Author(s):  
Diogo Seganfredo ◽  
Sidnei Rodrigues ◽  
Daneysa Lahis Kalschne ◽  
Cleonice Mendes Pereira Sarmento ◽  
Cristiane Canan
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
Meat Products ◽  
Preference Test ◽  
Sodium Content ◽  
World Health ◽  
Partial Substitution ◽  
Partial Replacement ◽  
High Sodium ◽  
Physico Chemical

High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced. For comparative purposes, the physico-chemical, microbiological and sensory parameters were determined. In the proposed formulations with 20% and 30% reduction, the sodium contents were 857.3 mg 100 g-1 (T2) and 790.3 mg 100 g-1 (T3), compared with 926.7 mg 100 g-1 in T1. The produced samples were in accordance with the physico-chemical (moisture, lipid, protein and calcium) and microbiological (Salmonella, coagulase-positive Staphylococcus, and sulphite-reducing Clostridium and Coliforms at 45°C) parameters stipulated by Brazilian law. The analysis of lightness and hue indicated that the sample T3 had a more intense red colour, while T1 had a less intense red colour. In the shear force evaluation, no difference was observed between the samples. The sample T2 was the most preferred in the ordering of preference test; however, in the hedonic scale, there was no difference between the means of sensory values for roast colour, aroma, texture, flavour and overall impression, indicating that all samples had adequate sensory acceptance. Acceptability levels were greater than 74.6% for all attributes evaluated in T1, T2 and T3.

scholarly journals Evaluation o Different Starter Cultures in Dry Salami

2021 ◽  
Vol 14(63) (2) ◽  
pp. 129-136
Author(s):  
Mirabela I. LUPU ◽  
Keyword(s):  
Sodium Chloride ◽  
Moisture Content ◽  
Protein Content ◽  
Technological Process ◽  
Experimental Research ◽  
Starter Culture ◽  
Salt Content ◽  
Chloride Content ◽  
Starter Cultures

The main objective of this paper is to evaluate the influence of starter culture (fast and slow) on the technological process and the quality of dried salami. For each finished product were made the same analyzes: the fat content, protein, sodium chloride content, nitrite and moisture content. Following the experimental research, it was found that for slow culture, higher values were obtained in the case of protein content (15.2%) and salt content (2.98%). In the case of fast culture, higher values were obtained for the following properties: moisture (38.32%), fat (29.57%) and nitrites (5.42 ppm). The evolution of the pH every 24 hours in the first 7 days was also monitored, and it can be notice that after 6 days the pH reached the same value for both cultures (6.9) although initially in the case of slow starter cultures the pH was slightly higher.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

scholarly journals The Effect of Salinity on Fruit Quality and Yield of Cherry Tomatoes

Horticulturae ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 59
Author(s):  
Carlos Agius ◽  
Sabine von Tucher ◽  
Wilfried Rozhon
Keyword(s):  
Sodium Chloride ◽  
Fruit Quality ◽  
Plant Pathogens ◽  
Titratable Acidity ◽  
Sodium Content ◽  
Soluble Solids ◽  
Glucose Levels ◽  
High Concentrations ◽  
Cherry Tomatoes

Hydroponic cultivation of vegetables avoids problems with soil-borne plant pathogens and may allow higher yield. In arid climates and particularly on islands, high concentrations of sodium chloride can be present in the groundwater. For instance, in many sites of Malta, the groundwater contains more than 10 mM sodium chloride. Here we investigated the effects of sodium chloride at levels typically found in Malta on yield, physiology and fruit quality of tomato, the economically most important vegetable. We selected cherry tomatoes since their production is attractive due to their high marketing value. While the yield declined at higher salinity levels tested (17 and 34 mM), the quality increased significantly as indicated by higher total soluble solids and fructose and glucose levels. The type of substrate—coco peat, perlite or Rockwool—had only minor effects. Although the concentration of citric acid and malic acid remained unaffected, the pH dropped by approximately 0.1 unit and the titratable acidity increased slightly. This might be explained by a high uptake of chloride but a lower increase of the sodium content and a reduced potassium level in the fruits, shifting the equilibrium of the organic acids more to their protonated forms. Proline increased significantly, while the level of glutamic acid, which is crucial for the taste, remained unchanged. Our results show that cherry tomatoes can be cultivated in nutrient solutions prepared with salt-containing groundwater, as found in Malta. The yield declined to some extent but the quality of the produced fruits was higher compared to cultivation in salt-free media.

scholarly journals Tentative Exploration of Bacterial Concrete with Partial Replacement of Stone Dust

2019 ◽  
Vol 8 (4) ◽  
pp. 3610-3615
Keyword(s):  
Liberal Arts ◽  
Positive Impact ◽  
Partial Replacement ◽  
X Ray Diffraction ◽  
Stone Dust ◽  
Scale Breaking ◽  
The Right ◽  
The Impact ◽  
3D Shapes

Concrete remains the foremost magnificently used artifact on the soil. The vulnerability of concrete to very little scale breaking decreases its quality and toughness. The repair steel onself for splits is pricey, time disbursement and gets to be arduous in blocked off regions. A self mending bioremediation procedure consolidating spar quick microorganism has been projected among the show take into consideration which could operate the arrangement to this issue. The being spar precipitation will naturally recuperate the smaller scale splits and pores inside the concrete and avoid the broadening of splits. this could cause the thrifty of costs and times went through for maintenance and avoid the subsequent misfortune in quality and solidness of concrete. The concentration of true bacteria Megatherium 10^5cfu/ml and salt were introduced in auxiliary concrete to comprehend the right concentration of microbes. the quality of the foremost elevated review of being concrete had progressed as compared to the foremost reduced review due to the classification of the component. The cogitate has been created to assess the impact on mechanical and toughness properties of M35 review concrete created with substitution of cement with quarry clean ( third,15%,20% and, twenty five and 30%) for each set mechanical property wear examined by liberal arts compression check for 3d shapes, flexural check for bars at that quality ar progressing to be reached thereon result able to embrace the true bacteria Megaterum and at the instant another time discover out the compression take a look at for 3d shapes, flexural check for bars. being spar precipitation was evaluated utilizing associate X-ray diffraction investigation visualized by filtering research and analyzed by vitality dispersive spectroscope. it had been found that the right concentration of B.megaterium had a positive impact on quality auxiliary concrete.

Sign in / Sign up

Export Citation Format

Share Document