Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

Lee, Sang Hui; Choe, Juhui; Shin, Dong-Jin; Yong, Hae In; Choi, Yukyung; Yoon, Yohan; Jo, Cheorun

doi:10.1016/j.ifset.2019.02.006

Cited by 19 publications

(9 citation statements)

References 41 publications

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“…This fact could be explained due to radical scavenging activities of these substances reducing the lipid oxidation (Cheng & Wu, 2019; Luna et al., 2017; Weintraub et al., 2017). These results of TBARS in sausage samples during storage at refrigerated condition consistent with the findings reported in previous studies (Lee et al., 2019; Šojić et al., 2015).…”

Section: Resultssupporting

confidence: 93%

“…Cooked sausages belong to popular ready‐to‐eat products usually produced from different kinds of fresh meats (Khodayari et al., 2019; Mendoza et al., 2001). However, due to the potential health risk, concerns about chemical food preservatives and additives have been increased (Campêlo et al., 2019; Lee et al., 2019; Lee et al., 2017). In general, consumers prefer minimally processed meat products with natural food additives (such as annatto, saffron, paprika, and astaxanthin) and natural food preservatives (such as pediocin, natamycin, lactoferrin, and thymol) (Campêlo et al., 2019; Carballo, Mateo, et al., 2019; Karam et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Mohammadpourfard

Khanjari

Basti

et al. 2020

Food Science & Nutrition

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In this study, the effects of different concentrations of thymol and astaxanthin on control of Clostridium perfringenes and also microbial, chemical, and organoleptic properties of common and probiotic beef cooked sausages containing two levels of nitrite during storage at refrigerated condition during 45 days were evaluated. Based on findings, control group had significantly higher total volatile base nitrogen (TVB‐N) than nitrite‐, thymol‐, and astaxanthin‐treated samples. At the end of the storage time in control, thiobarbituric acid reactive substances (TBARS) value reached 1.96 mg/kg, while the values for treated samples remained lower than 1.63 mg/kg. Final count of lactic acid bacteria decreased approximately 1.67–3.79 log CFU/g in treated samples compared with the control group (p < .05). A reduction between 1.46 and 2.46 log CFU/g in C. perfringenes count was recorded for the treated samples in comparison with control group after 45 days of storage.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Mohammadpourfard

Khanjari

Basti

et al. 2020

Food Science & Nutrition

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“…In the present study, the hardness values of the sausages with olive oil at cutting times of 45 and 60 s at cooking temperature of 73°C were higher than those of sausages with pork backfat ( P < 0.05). These were comparable to sausages made with transglutaminase ( Lee et al, 2019 ), an enzyme added to increase hardness.…”

Section: Resultsmentioning

confidence: 60%

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

et al. 2022

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This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausages were analyzed, and the distribution of lipid droplets was identified using confocal laser scanning microscopy. The combinations of cutting time and cooking temperature in olive oil sausages showed different emulsifying characteristics. Meat emulsion with olive oil at a cutting time of 60 s and cooking temperature of 73°C showed the highest emulsion stability with lowest water and lipid loss (2.49%, P < 0.05). The pH values were lower for olive oil samples than for the controls (5.9 vs. 6.2, P < 0.05). Cutting time of 60 s and cooking temperature of 73°C generated higher hardness, gumminess, and chewiness in olive oil sausages ( P < 0.05). The replacement of pork backfat with olive oil resulted in a higher b *, C*, and h values, as well as lower lipid oxidation ( P < 0.05). In addition, microstructural images exhibited a finer distribution of lipid droplets in olive oil sausages with a cutting time of 60 s. In conclusion, chicken sausage at a cooking temperature of 73°C and cutting time of 60 s was optimal for producing sausages with olive oil. Given the condition, the sausages produced from olive oil had better emulsion and oxidative stability than sausages produced from pork backfat.

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“…Similarly, HHP at 500 MPa for 10 min reduced Pseudomonads , S. Enteritidis , Brochothrix thermosphacta , Enterobacteriaceae , lactic acid bacteria, and yeast/mold populations during various storage conditions (4–12 °C) for 2–6 days [ 44 ]. In emulsion-type sausages (supplemented with 1% vinegar stored for 5 weeks), 500 MPa HHP treatment for 12 min for a clean-label substitute of NaNO 2 reduced C. perfringens vegetative cells and spores by 4.8 logs and 2.8 log, respectively [ 64 ].…”

Section: Nonthermal Decontamination Technologiesmentioning

confidence: 99%

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

Roobab

Chacha

Abida

et al. 2022

Foods

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Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.

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Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

Cited by 19 publications

References 41 publications

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

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