Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

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Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil

Foods ◽

10.3390/foods10081957 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1957

Author(s):

Roberto Degenhardt ◽

Doris Sobral Marques Souza ◽

Leidiane A. Acordi Menezes ◽

Gilberto Vinícius de Melo Pereira ◽

David Rodríguez-Lázaro ◽

...

Keyword(s):

Debaryomyces Hansenii ◽

Abundant Species ◽

Physicochemical Characteristics ◽

Starter Cultures ◽

Raw Material ◽

Santa Catarina ◽

Core Microbiome ◽

Rotavirus A ◽

Fermented Sausages ◽

Dry Fermented Sausages

Microbial fermentation plays an important role in the manufacturing of artisanal sausages and can have major effects on product quality and safety. We used metagenomics and culture-dependent methods to study the presence of Hepatitis E virus (HEV) and Rotavirus A (RV-A), and fungal and bacterial communities, in artisanal Colonial salami-type dry-fermented sausages in Santa Catarina state, Brazil. Lactic acid bacteria (LAB) and yeast dominated the microbiome. Latilactobacillus sakei and Debaryomyces hansenii were ubiquitous and the most abundant species. The DNA of some foodborne pathogens was found in very low concentrations although viable cells of most of these species were undetectable by cultivation methods. The characteristics of the raw material and hygiene of the artisanal sausage manufacturing process resulted in high loads of beneficial microorganisms and the absence of HEV and RV-A viruses as determined by RT-qPCR assays. In conclusion, high LAB load in sausages was more relevant to preventing pathogen growth than the ripening time and/or physicochemical characteristics. However, the presence of Clostridium spp. and other pathogens in some samples must be taken into account for the development of future preservation methods; appropriate LAB starter cultures and health surveillance are required in the production process to prevent foodborne outbreaks.

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Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1195 ◽

2012 ◽

Vol 554-556 ◽

pp. 1195-1201 ◽

Cited By ~ 2

Author(s):

Qian Liu ◽

Rui Wang ◽

Bao Hua Kong ◽

Yong Gen Zhang

Keyword(s):

Ph Value ◽

Frozen Storage ◽

Thiobarbituric Acid ◽

Food Preservation ◽

Raw Material ◽

Plate Count ◽

Thiobarbituric Acid Reactive Substances ◽

Total Plate Count ◽

Basic Nitrogen ◽

Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

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Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

Journal of Food Protection ◽

10.4315/0362-028x-63.11.1556 ◽

2000 ◽

Vol 63 (11) ◽

pp. 1556-1562 ◽

Cited By ~ 49

Author(s):

SARA BOVER-CID ◽

MARIA IZQUIERDO-PULIDO ◽

M. CARMEN VIDAL-CAROU

Keyword(s):

Biogenic Amine ◽

Raw Materials ◽

Starter Culture ◽

Starter Cultures ◽

No Production ◽

Lactobacillus Sakei ◽

Staphylococcus Carnosus ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Staphylococcus Spp

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

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Relationships between 4-Hydroxy-2-nonenal, 2-Thiobarbituric Acid Reactive Substances and n-6 Polyunsaturated Fatty Acids in Refrigerated and Frozen Pork

Bioscience Biotechnology and Biochemistry ◽

10.1271/bbb.62.2028 ◽

1998 ◽

Vol 62 (10) ◽

pp. 2028-2029 ◽

Cited By ~ 27

Author(s):

Tadashi SAKAI ◽

Kiyoshi YAMAUCHI ◽

Shinji KUWAZURU ◽

Noriko GOTOH

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substances

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Effect of Superchilling Storage on Quality Characterizes and Physical Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Compared with Cooling Freshness Preservation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.978 ◽

2012 ◽

Vol 554-556 ◽

pp. 978-984

Author(s):

Qian Liu ◽

Jian Chun Han ◽

Yong Gen Zhang ◽

Shuang Mei Li ◽

Jing Li ◽

...

Keyword(s):

Atpase Activity ◽

Physical Properties ◽

Storage Time ◽

Ph Value ◽

Silver Carp ◽

Thiobarbituric Acid ◽

Raw Material ◽

Hypophthalmichthys Molitrix ◽

Thiobarbituric Acid Reactive Substances ◽

Fresh Products

Quality characterizes of surimi of silver carp at two different conditions of superchilling and cooling freshness preservation. The pH value, thiobarbituric acid-reactive substances (TBARS value), protein soubility and ATPase activity were studied. The result showed that pH value and TBARS value increased with the increasing of the storage time (P < 0.05), protein soubility and both ATPase activity decreased with the increasing of the storage time (P < 0.05). In general, superchilling is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of surimi and prolong its shelf life.

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Studies on the Some Properties of Dry Fermented Sausages with Bacterial Starter Cultures

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.69.53 ◽

1998 ◽

Vol 69 (1) ◽

pp. 53-61

Author(s):

Masayuki MIKAMI ◽

Hisako KAWASIMA ◽

Mitsuo SEKIKAWA

Keyword(s):

Starter Cultures ◽

Fermented Sausages ◽

Dry Fermented Sausages

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Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Foods ◽

10.3390/foods9080990 ◽

2020 ◽

Vol 9 (8) ◽

pp. 990

Author(s):

Tina Lešić ◽

Nada Vahčić ◽

Ivica Kos ◽

Manuela Zadravec ◽

Blanka Sinčić Pulić ◽

...

Keyword(s):

Fatty Acids ◽

Salt Content ◽

Family Farms ◽

Quality Indices ◽

Detailed Characterization ◽

Instrumental Color ◽

Fat Quality ◽

Fermented Sausages ◽

Dry Fermented Sausages

Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.

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New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products

Nanomaterials ◽

10.3390/nano8100837 ◽

2018 ◽

Vol 8 (10) ◽

pp. 837 ◽

Cited By ~ 9

Author(s):

Paula Vera ◽

Elena Canellas ◽

Cristina Nerín

Keyword(s):

Fatty Acids ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Food Products ◽

Potato Chips ◽

Laboratory Scale ◽

Selenium Nanoparticles ◽

Thiobarbituric Acid Reactive Substances ◽

Oxidation Study ◽

Cooked Ham

A flexible multilayer with selenium nanoparticles incorporated has been used to build an antioxidant packaging. The oxidation of hazelnuts, walnuts, and potato chips was tested at laboratory scale. Hexanal released by the nuts, fatty acids oxidation study, TBARS (thiobarbituric acid reactive substances), and tasting were compared to study the oxidation of foods packaged with this antioxidant packaging. Finally, TBARS method in combination with tasting were selected due to their simplicity and accuracy. It was found that hazelnuts packaged in nanoSe active bags released around 20% less malonaldehyde (MDA) than the blanks. In the case of the walnuts, the active ones released 25% less MDA than the blanks. As for potato chips, the improvement was around 22%. Finally, an industrial study was done. Cooked ham, chicken, and a ready-to-eat vegetable mixture seasoned with butter were industrially packaged with the new antioxidant material and improvements higher than 25% were obtained.

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