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

Latorre‐Moratalla, M. Luz; Bover‐Cid, Sara; Veciana‐Nogués, M. Teresa; Vidal‐Carou, M. Carmen

doi:10.3389/fmicb.2012.00169

Cited by 66 publications

(70 citation statements)

References 73 publications

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“…non-BA producer strains could dominate and avoid the presence of high contents of BA in meat products. Several authors have reported the important role of starter cultures in decreasing the content in biogenic amines [47,48,[122][123][124][125][126].…”

Section: Detection Of Strains Producers Of Biogenic Aminesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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Section: Detection Of Strains Producers Of Biogenic Aminesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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“…The most important BAs present in fermented sausages of food safety concern are tyramine, phenylethylamine, and histamine, with tyramine usually being the most abundant [168]. Contaminant Gram-negative enterobacteria and/or pseudomonads, present in the raw material, are the most important BA producers before the onset of the fermentation by LAB.…”

Section: Biogenic Aminesmentioning

confidence: 99%

“…Amino acid decarboxylases are the enzymes responsible for the formation of BAs. These enzymes are widely present in spoilage microorganisms, but also ubiquitous in desirable microorganisms, such as bacteria important in fermented sausages, that is, LAB and CNS [168]. High levels of biogenic amines may occur in foods such as fish, fish products, and fermented foods (meat, dairy, some vegetables, beers, and wines).…”

Section: Biogenic Aminesmentioning

confidence: 99%

“…Contaminant Gram-negative enterobacteria and/or pseudomonads, present in the raw material, are the most important BA producers before the onset of the fermentation by LAB. High BA content of food products is often considered an indication of spoilage or hygiene failure in the handling of the raw material [165,168]. Good hygienic quality of the meat and a rapid pH reduction in the initial stage of the sausage production process are essential for inhibition and control of BA production by these contaminants [169].…”

Section: Biogenic Aminesmentioning

confidence: 99%

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Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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“…In this respect, the control of BAs in fermented foods is needed and it is one of the present challenges of the food industry (Vidal-Carou et al 2007;Latorre-Moratalla et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

et al. 2014

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The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready -to cook -minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) -fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8. 94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.

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

Cited by 66 publications

References 73 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Health and Safety Considerations of Fermented Sausages

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

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