Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”

Roseiro, L.C.; Gomes, A.; Gonçalves, Hélder; Sol, Manuela; Cercas, R.; Santos, C.

doi:10.1016/j.meatsci.2009.08.044

Cited by 64 publications

(44 citation statements)

References 37 publications

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“…Low-salt products showed lower pH values, as a result of higher LAB counts. Irrespective of sausage calibre, low-salt products pH was always below 5.2, a value considered safe for traditional dry-cured sausages (Roseiro et al, 2010). In regular-salt sausages, an increment in pH during processing was observed as a result of a less marked LAB growth (especially in "Catalão") and of the formation of ammonia that usually occurs in these products.…”

Section: Discussionmentioning

confidence: 95%

“…The formation of biogenic amines in sausages is dependent on the interaction of numerous factors (pH, calibre, seasoning, etc), which due to their complexity are not yet fully understood (Bover-Cid, Schoppen, Izquierdo-Pulido, & Vidal-Carou, 1999;Ikonić et al, 2013;Komprda et al, 2004;Lorenzo, Martinez, Franco, & Carballo, 2007;Suzzi & Gardini, 2003). Furthermore, the consumption of biogenic amines as nitrogen source is usually pointed out as the main cause for their decline (Bover-Cid, Izquierdo-Pulido, & Vidal-Carou, 2001;Roseiro et al, 2010). On the other hand, the production of amines is often strain-dependent rather than related to a specific microbial group.…”

Section: Tpamentioning

confidence: 99%

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Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

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The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

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Section: Discussionmentioning

confidence: 95%

Section: Tpamentioning

confidence: 99%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

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“…The content of residual sodium nitrite was measured by colorimetric method according to AOAC Official Method 973.31 (AOAC 1995). Total volatile basic nitrogen (TVBN) content was analyzed according to the method described by Roseiro et al (2010).…”

Section: Determination Of Physicochemical Parametersmentioning

confidence: 99%

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

et al. 2016

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Effects of three salting treatments (Formulation II: 80 % NaCl ? 20 % KCl; Formulation III: 60 % NaCl ? 40 % KCl and Formulation IV: 40 % NaCl ? 60 % KCl) on physicochemical properties, residual nitrite, N-nitrosamines and biogenic amines were compared with those of control bacons (Formulation I: 100 % NaCl) during processing and storage. Results showed that there were no significant differences among treatments for moisture, pH, and total volatile basic nitrogen (TVBN) content in dry-cured bacons during processing. The replacement of 40 % or less NaCl by KCl had no negative effects on the sensory quality of bacons during processing. Formulation III significantly reduced putrescine, cadaverine and histamine contents and enhanced nitrite residues compared with the control. After 12-day ripening and during storage, the substitution of NaCl by 60 % KCl significantly increased the N-nitrosodimethylamine (NDMA) content than the control. Principal component analysis showed that there were positive correlations between TVBN, biogenic amines (putrescine, cadaverine, histamine and tyramine) and NDMA, and negative correlation between NDMA and nitrite. These findings suggested the partial substitution of NaCl by KCl could be utilized for producing reducedsodium dry-cured bacons to improve safety of finished products.

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“…which is known by a number of different names, in accordance with the region of origin of production (Elias et al, 2000;Elias et al, 2003;Roseiro et al, 2008;Roseiro et al, 2010;Elias & Carrascosa, 2010;Elias et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

Elias¹,

Potes²,

Roseiro³

et al. 2014

JFR

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Abstract"Paio do Alentejo" is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile.Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacillus spp., Micrococcaceae and yeasts; S2-inoculated with a starter comprising Lactobacillus sakei and Staphylococcus xylosus; C-the control batch, was not inoculated.A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed.Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content.

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Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”

Cited by 64 publications

References 37 publications

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

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