GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

Liguori, Angelo; Belsito, Emilia Lucia; Gioia, Maria Luisa Di; Leggio, Antonella; Malagrinò, Francesca; Romio, Emanuela; Siciliano, Carlo; Tagarelli, Antonio

doi:10.2174/1874256401509010005

Cited by 12 publications

(3 citation statements)

References 35 publications

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“…An observed increase as well as a decrease in these fat-related constituents after fermentation suggest selective lipase activities. While these lipolytic enzymes could have contributed to the lipid dissociation and increased the extractability of fat-related constituents, same enzymes could also have selective reductive activities, perhaps using these fat-related components as carbon sources [70,202,203]. Equally important and not highlighted in these studies are the role of other microorganisms involved in fermentation that could have promoted lipid hydrolysis [204,205].…”

Section: Fats and Fatty Acidsmentioning

confidence: 95%

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

et al. 2022

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Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in the modification of nutritional constituents as well as nutrient bioavailability during the fermentation of cereals and legumes, especially those commonly consumed in developing countries. Although modifications in these constituents are dependent on inherent and available nutrients in the starting raw material, it was generally observed that fermentation increased these nutritive qualities (protein, amino acids, vitamins, fats, fatty acids, etc.) in cereals and legumes, while in a few instances, a reduction in these constituents was noted. A general reduction trend in antinutritional factors was also observed with a corresponding increase in the nutrient bioavailability and bioaccessibility. Notable mechanisms of modification include transamination or the synthesis of new compounds during the fermentation process, use of nutrients as energy sources, as well as the metabolic activity of microorganisms leading to a degradation or increase in the level of some constituents. A number of fermented products are yet to be studied and fully understood. Further research into these food products using both conventional and modern techniques are still required to provide insights into these important food groups, as well as for an overall improved food quality, enhanced nutrition and health, as well as other associated socioeconomic benefits.

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Section: Fats and Fatty Acidsmentioning

confidence: 95%

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

et al. 2022

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“…It should also be noted that there were no significant changes (p > 0.05) in pH of the inoculated slices of the allbeef soppressata (Brand A) after 90 days of storage at 4 • C or 20 • C; the initial pH was pH 4.97 ± 0.09, and regardless of the storage temperature, the final pH of the product after 90 days of storage was pH 5.15 ± 0.03. In comparison to compositional data for the all-beef soppressata analyzed herein, Liguori et al [56] reported on the moisture (ca. 40%), protein (ca.…”

Section: Resultsmentioning

confidence: 96%

Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage

Luchansky

Shane

Osoria

et al. 2023

Foods

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Cells of Listeria monocytogenes, Salmonella spp., or Shiga toxin-producing Escherichia coli (STEC) were inoculated (ca. 4.0 log CFU/slice) onto slices (ca. 4 g each slice) of an all-beef soppressata (ca. pH 5.05 and aw 0.85). The storage of vacuum-sealed slices of inoculated soppressata at 4 °C or 20 °C for 90 days resulted in reductions of all three pathogens by ca. 2.2 to 3.1 or ca. ≥3.3 log CFU/slice, respectively. When pathogen levels decreased to below detection (≤1.18 log CFU/slice) by direct plating, it was possible to recover each of the target pathogens by enrichment, albeit more frequently from slices stored at 4 °C (p < 0.05) compared to 20 °C. In summary, the slices of the commercially produced beef soppressata selected for this study did not provide a favorable environment for either survival or outgrowth of surface-inoculated cells of L. monocytogenes, Salmonella spp., or STEC during storage.

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“…The analysis of fatty acids has become increasingly important in a modern society with dietary recommendations favoring a low intake of fats. Consequently, there is growing interest in monitoring the composition of fatty acids in sausage and determining the PUFA/SFA ratio [18]. Because water has a major functional and quality impact on processed meats, there are numerous regulations controlling the addition and/or final water content of processed meats.…”

Section: Fig 2 Peglana Sausage Drying Phasementioning

confidence: 99%

Nutritional Value and Fatty Acid Profile of Dry Sausages Traditionally Prepared in Eastern Serbia

Tasić

Pavlović

2023

Current Perspectives in Agriculture and Food Science Vol. 4

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In this study, the main goal was to examine traditionally prepared home-made dry fermented sausages known as peglana sausages. The nutritional composition, moisture and profile of fatty acids were analyzed. The analysis dry fermented sausages were traditionally produced in eastern Serbia since the 19th century, and some believe much earlier. These sausages are produced in this way only in the town of Pirot, for which this town is famous, because peglana sausages are a well-known specialty when talking about the uniqueness and quality of food. The reason is the characteristic way of preparation, the special way of drying and their specific taste. The method of preparation involves the use of high-quality raw meat from autochthonous animals from the mountain of the Stara Planina estate, which is in the vicinity of Pirot. During the preparation, the microwave extraction method of fatty acids was used in parallel, and the results obtained were compared with the results obtained by conventional preparation. Sausages are characterized as products with low moisture content and high protein content. The amount of saturated, monounsaturated and polyunsaturated acids as the ration of the total fatty acids was 53.6%, 34.35% and 12.03% respectively. Fatty acids were determined in the form of methyl esters of fatty acids after extraction and esterification of fats based on calibration curves of 37 different acids and by measuring the ratio of peak area, standard peak area and internal standard area. The main essential fatty acids present in dry peglana sausage are palmitic acid, stearic acid and oleic acid. Using the mean values obtained for the composition of fatty acids, health indices were calculated and a low value of atherogenic index (AI) was obtained. Gas chromatography with flame ionization detection (GC/FID) was used to quantify the fatty acid profile.

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GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

Cited by 12 publications

References 35 publications

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage

Nutritional Value and Fatty Acid Profile of Dry Sausages Traditionally Prepared in Eastern Serbia

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