Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausage

Abstract

The processing of traditional poultry-and pork-based semidried fermented smoked sausages needs to be modernized to improve product quality and further extend its shelf life. The aim of the present study was to apply different combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimental design based on response surface methodology. The chemical, microbial, and sensory characteristics of sausages treated with high-pressure processing (HPP) were investigated. HPP application to semidried fermented sausages resulted in color changes, which could be dependent on the ingredients, formulation, and smoking conditions used. Nevertheless, none of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test and confirmed by the analysis of focus groups assessment. Significant differences were detected for lactic acid bacteria (LAB) counts from 344 MPa and 1,530 s onward, with a marked decrease for the combination of 600 MPa and 960 s (P < 0.05). Coagulase-negative staphylococci showed higher tolerance to the increase in pressure than LAB. HPP induced a microbial reduction on Enterobacteriaceae, molds, and yeasts, minimizing the production of the main biogenic amines. However, the polyamines (spermine and spermidine) increased since their metabolic use by microorganisms did not occur. Given the reduction of the main spoilage microbial indicators with no detectable sensory changes observed with the binomial condition of 600 MPa and 960 s, this was chosen as the optimal combination to be further applied.Practical Application: The results from sensory analysis revealed that any of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test and confirmed by the analysis of the focus groups speeches.

Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction

“…Use of high hydrostatic pressure (HHP) results in microorganism inactivation, and a change of microorganism structure, genome, and morphology, without impacting the product quality, thus prolonging the shelf-life of the product.The effect of HHP depends largely on the pressure level, treatment time, time of application, and type of food. The analysis of restricting the BA level in sausage based on poultry meat (Alheira) subject to high hydrostatic pressure has shown that the pressure of 600 MPa for 960 s results in limited levels of BA in poultry products without impacting the sensory properties of the product [ 54 ].…”

Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage

“…Previous research on the physicochemical properties of alheira emphasizes the significant variability in chemical, physical, and sensory attributes from industrial and small-scale producers across localities [39][40][41]. Correlations of the physicochemical and microbiological analysis of a total of 58 alheira sausages are compiled in Figure 3a, and a subset of 22 selected samples from which LAB with high antimicrobial activity were isolated (Section 2.4) are shown in Figure 3b.…”

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

“…In any case, results should be analyzed with care (including fail-safe approach), considering all the constraints and assumptions introduced in simulating the natural contamination present in foods and the accurate reproduction of conditions of foods during storage, distribution, sale, and preparation. Challenge testing is a technique commonly employed in research [ 62 , 184 , 185 , 186 , 187 , 188 ]. Up to a 40% NaCl reduction was achieved during a challenge test in a pre-packed cooked meat product when it was replaced with a commercial mixture of potassium lactate and sodium diacetate without statistically affecting the shelf-life [ 166 ].…”