Impact of Pre‐Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry‐Fermented “Salchichón” Sausage with Different Ripening Processes

Casquete, Rocío; Martı́n, Alberto; Benito, María José; Ruíz-Moyano, Santiago; Nevado, Francisco Pérez; Córdoba, Maria de Guı́a

doi:10.1111/j.1750-3841.2011.02425.x

Cited by 7 publications

(6 citation statements)

References 33 publications

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“…The results indicated that autochthonous starters were more competitive than those with other sourced starters in the formation of similar products. Similar results have also been reported by Casquete et al (2011), who reported that autochthonous starter cultures were in the advantage state and maintained high levels in the processing of Iberian dry fermented 's alchich on' sausages.…”

Section: Microbiological Analysissupporting

confidence: 90%

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Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Zeng

Wei

Zhu

2016

Int J of Food Sci Tech

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Summary The generation of volatile compounds of four starter cultures composed of isolated microorganisms from traditional Suan yu was investigated. The cultures included two pure starters (PS1: Lactobacillus plantarum 120 and PS2: Pediococcus pentosaceus 220) and two mixed starters (MS1: L. plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 at 1:1:1; MS2: P. pentosaceus 220, S. xylosus 135 and S. cerevisiae 31 at 1:1:1). Naturally fermented Suan yu was used as control. The volatile compounds were collected from the headspace of the samples by Solid‐phase microextraction and analysed by gas chromatography–mass spectrometry. The type and total content of volatile compounds in the mixed‐starter‐fermented fish were higher than those of the pure‐starter‐fermented samples and control. A total of seventy nine and eighty volatile compounds were detected in Suan yu fermented with MS1 and MS2, respectively, with ethanol as the predominant compound and hexanal, ethyl acetate, 3‐methylbutanol, 3‐hydroxy‐2‐butanone, hexanoic acid ethyl ester and 2,3‐butanedione as the other compounds. Furthermore, the sensorial acceptance of the different products with mixed starter cultures seemed to improve the quality of Suan yu products.

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Section: Microbiological Analysissupporting

confidence: 90%

“…Similar results have also been reported by Casquete et al . (), who reported that autochthonous starter cultures were in the advantage state and maintained high levels in the processing of Iberian dry fermented ‘sálchichón’ sausages.…”

Section: Resultsmentioning

confidence: 97%

Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Zeng

Wei

Zhu

2016

Int J of Food Sci Tech

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“…Starter culture P200S34 composed by Pediococcus acidilactici (MS200) and Staphylococcus vitulus (RS34) was used in the dry-fermented sausages ( Casquete et al, 2011a ). Proteolytic enzyme EPg222 was obtained according to Benito et al (2006) .…”

Section: Methodsmentioning

confidence: 99%

“…Combinations of selected autochthonous Pediococcus acidilactici and Staphylococcus vitulus strains, which have been demonstrated to have proteolytic activities, have been used in fermented meat products. P. acidilactici MS200 with S. vitulus RS34, mixed starter culture, showed the best results for sensory characteristics, homogeneity and safety during production of traditional fermented sausages (Casquete et al, 2011a , 2011b , 2012 )…”

Section: Introductionmentioning

confidence: 99%

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Fernández

Benito

Martı́n

et al. 2016

Heliyon

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The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I–converting enzyme (ACE)-inhibitory and antioxidant compounds by the dry-fermented sausage “salchichón” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34), separately and together, ripened for 90 days, and compared to a control batch. Among the ripening time points (20, 35, 65, 90 days) studied, batches inoculated with EPg222 had higher nitrogen compound concentrations at 63 days of ripening. ACE-inhibitory and antioxidant activities were also highest in both batches with EPg222 at 63 days of ripening, and these activities were stable in most cases after in vitro simulated gastrointestinal digestion. These activities were correlated with the most relevant compounds detected by HLPC-ESI-MS. The principal components analysis (PCA) linked the P200S34 + EPg222 batch with the major compounds identified. The antioxidant activity was higher at 63 days of ripening, especially in highly proteolytic batches, such as P200S34 + EPg222. The ACE-inhibitory activity was not associated with any of the major compounds. The use of the enzyme EPg222 in association with the starter culture P200S34 in the preparation of dry-cured meat products could be of great importance due to their demonstrated ability to produce compounds with high biological activity, such as ACE-inhibitory and antioxidant activity.

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“…In meat fermentation, two main groups of bacteria are considered important: the lactic acid bacteria (LAB) and the coagulase‐negative staphylococci (CNS; Talon & Leroy, ). Among CNS, S. carnosus and S. xylosus species are used as starter cultures for manufacturing dry sausages in the EU (Casquete et al, ; Corbière Morot‐Bizot, Leroy, & Talon, ; Ratsimba et al, ). These microorganisms are of great importance for the development of suitable color, texture, and flavor and they are employed during the manufacture of artisan and industrial fermented sausages (Leroy, Verluyten, & De Vuyst, ; Ratsimba et al, ).…”

Section: Introductionmentioning

confidence: 99%

Listeria monocytogenes and enterotoxigenic Staphylococcus aureus in dry fermented sausages belonging to “Traditional Agri‐Food Product” produced in Southern Italy

Quaglia

Storelli

Ioanna³

et al. 2019

Journal of Food Safety

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The aim of this study was to assess the microbiological quality and safety of typical dry fermented sausages produced in Apulia region, Southern Italy, classified as “Traditional Agri‐Food Products” (T.A.P.). A total of 106 samples were collected and analyzed. Two samples of Soppressata di maiale nero dei Monti Dauni (1.89%) were positive to Listeria monocytogenes. Nevertheless, the loads were <100 cfu/g hence all samples had a satisfactory microbiological quality. According to Gilbert's guidelines, 9.43% of the analyzed samples showed unsatisfactory microbiological quality since Staphylococcus aureus was between 100 and <104 cfu/g. Moreover, 7.54% of the dry fermented sausages analyzed had unacceptable microbiological quality since S. aureus loads were >104 cfu/g. Five isolated strains of S. aureus were enterotoxigenic. Based on findings, it is essential to apply and maintain good hygiene practices throughout the food chain, especially for T.A.P., which are often produced in small family processing plants using production protocols based on the experience handed down from father to son. Practical Application The Traditional Agri‐Food Products (T.A.P.) are foodstuffs much appreciated by consumers because of their organoleptic qualities and taste that brings back to the genuine flavors of the past. The results of this study can contribute to the risk analysis for these particular products, and underline the need to apply and maintain good hygiene practices throughout the production chain.

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Impact of Pre‐Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry‐Fermented “Salchichón” Sausage with Different Ripening Processes

Cited by 7 publications

References 33 publications

Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Listeria monocytogenes and enterotoxigenic Staphylococcus aureus in dry fermented sausages belonging to “Traditional Agri‐Food Product” produced in Southern Italy

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