Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat

Mejri, Lobna; Ziadi, Amira; Adab, Sabrine El; Boulares, Mouna; Essid, Ines; Hassouna, Mnasser

doi:10.1007/s11694-016-9445-6

Cited by 33 publications

(34 citation statements)

References 63 publications

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“…Fresh boneless chuck meat cuts and back-fats were purchased from a local market. The camel and beef sausages were formulated according to Mejri et al (2017b) with minor modifications. The batters of camel or beef sausages were prepared with 80% lean meat and 20% fat (camel sausage includes 80% camel meat+20% camel fat, and beef sausage includes 80% beef meat+20% beef fat).…”

Section: Sausage Makingmentioning

confidence: 99%

“…The population of LAB was enumerated on MRS agar (LAB-M) according to the method used by Mejri et al (2017b). The inoculated plates were anaerobically incubated at 37℃ for 48 h using an anaerobic jar system (Don Whitley Scientific Limited, West Yorkshire, UK).…”

Section: Enumeration Of Lactic Acid Bacteria (Lab) and Total Bacteriamentioning

confidence: 99%

“…However, a few studies have recently employed camel meat for fermented sausage formulation. Commercial starter cultures were mainly used to ferment camel sausages with a focus on the non-bioactive properties such as texture, taste, and flavor (Kargozari et al, 2014;Maqsood et al, 2016;Mejri et al, 2017b). Mejri et al (2017a) has explored the antioxidant and antihypertensive properties of fermented sausages; however, no systematic comparison was made with fermented pork or beef sausages.…”

Section: Introductionmentioning

confidence: 99%

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Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Ayyash¹,

Olaimat²,

Al‐Nabulsi³

et al. 2020

Food Sci Anim Resour

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Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via ⍺-amylase and ⍺-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, ⍺-amylase, ⍺glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.

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Section: Sausage Makingmentioning

confidence: 99%

Section: Enumeration Of Lactic Acid Bacteria (Lab) and Total Bacteriamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Ayyash¹,

Olaimat²,

Al‐Nabulsi³

et al. 2020

Food Sci Anim Resour

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“…Textures Analyzer (Perten Instruments, Sweden) with a cylindrical probe of 5 cm diameter (Bourne, 1978;Mejri et al, 2017;Starkey, Geesink, van de Ven, & Hopkins, 2017). From the force-deformation curves of the first two cycles of the compression test, the measured variables of texture were as follows: hardness (N) = the maximum height of the first force-deformation curve during the first cycle of compression, representing the necessary maximum force to compress the sample, and resilience = the ratio of the area during the withdrawal of the first penetration, divided by the area of the first compression, representing the aptitude of a product to recover from deformation both in terms of speed and force and to regain its original shape and size after being compressed (Zhang, Yoo, Gathercole, Reis, & Farouk, 2018).…”

Section: Meat Texture Analysesmentioning

confidence: 99%

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Abdelmalek

Smeti

Essid

et al. 2020

Animal Physiology Nutrition

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To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis were investigated. For this, 28 Barbarine ewes received 500 g of basal diet and 700 g of concentrate. Two groups received the control concentrate (CC) with, as basal diet, straw for CCC and straw plus 200 g of RR for RCC group. The two other groups received the concentrate containing 10% of linseed (LC) with straw for CLC and straw plus 200 g of RR for RLC group. The linseed intake increased n‐3 PUFA (+28.7%) and C18:3n‐3(+41%) and decreased n‐6/n‐3 ratio from 4.55 to 3.25; while the RR diet affected only the content of branched chain fatty acid in cull ewes’ meat. Feeding RR combined to linseed delayed lipid oxidation at almost ½ at Day 9 (2.38 vs. 4.63 for RLC and CLC respectively). Meat from rosemary diet had higher tenderness and lower resilience. It is concluded that the meat obtained after rosemary and linseed supply can be regarded as healthier and shows higher quality traits and greater oxidation stability under chilling storage.

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“…Moreover, Leroy and De Vuyst (1999, 2005) have demonstrated that the bacteriocin‐producing strain L. sakei CTC494 may represent both a promising protective and functional sausage starter culture. Consequently, in recent years, Tunisian dry‐fermented sausages manufactured using indigenous starter cultures have become an important focus of study (El Adab, Essid, & Hassouna, 2014; Essid & Hassouna, 2013; Mejri et al., 2017). Tolerance to bile salt is considered one of the essential properties required for lactic acid bacteria to survive in the small intestine environment (Succi et al., 2005).…”

Section: Introductionmentioning

confidence: 99%

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

Najjari

Boumaiza

Jaballah

et al. 2020

Food Science & Nutrition

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For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry‐fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.

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Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat

Cited by 33 publications

References 63 publications

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

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