Microbiological characterization of different formulations of &lt;em&gt;alheiras&lt;/em&gt; (fermented sausages)

Silva, Julieta; Barbosa, Joana; Albano, Helena; Sequeira, Maria; Pinto, Ana Luísa; Bonito, Conceição Costa; Saraiva, Margarida; Teixeira, Paula

doi:10.3934/agrfood.2019.2.399

Cited by 7 publications

(2 citation statements)

References 33 publications

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“…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.…”

Section: Alheira Physicochemical and Microbiological Analysismentioning

confidence: 99%

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

Fernandes,

Faria,

Carvalho

et al. 2024

Foods

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Alheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic acid bacteria (LAB) are the dominant microorganisms in alheira and can endow it with various technological properties. This study aimed (1) to characterize technological features and in vitro antimicrobial activity of LAB isolated from alheira, and (2) to reveal associations between such phenotypic characteristics and the isolates species identified through amplification and sequencing of the 16S ribosomal gene. Sixty-two LAB isolates were identified and Enterococcus (E.) faecium corresponded to 32.3% of isolates, followed by Leuconostoc (L.) mesenteroides (19.4%) and Latilactobacillus (Lb.) sakei (17.7%), aligning with previous research on traditional Portuguese fermented meat sausages. The phenotypic analysis of LAB isolates indicated diverse acidification capacities, proteolytic activities, and inhibitory effects against foodborne pathogens Listeria (L.) monocytogenes, Salmonella (S.) Typhimurium and Staphylococcus (S.) aureus. Overall, lactobacilli displayed high inhibition activity against the pathogens S. aureus, L. monocytogenes, and S. Typhimurium. Although the mechanisms for the inhibition of pathogen growth need to be further elucidated, these findings enhance our understanding of LAB diversity and functionality in alheira sausages, contributing to product safety and quality.

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Section: Alheira Physicochemical and Microbiological Analysismentioning

confidence: 99%

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

Fernandes,

Faria,

Carvalho

et al. 2024

Foods

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“…Secondly, the resource of raw meat is reduced (Kirkin et al, 2019). Meanwhile, meat products are one of the most popular in the diet of a modern person, thanks to essential amino acids (Silva et al, 2019). Therefore, the issue of minimal and rational use of meat raw materials in products is becoming increasingly relevant (Samelis and Kakouri, 2018).…”

Section: Introductionmentioning

confidence: 99%

Cervus Elaphus: Cultivation in the Kaliningrad Region, Processing and Evaluation of the Quality and Safety of Venison Products

Ulrikh,

Verkhoturov,

Zel

et al. 2024

J microb biotech food sci

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Recently, there has appeared a tendency to use non-traditional animal raw materials to expand the range of sausages. The purpose of the research is to determine the organoleptic and physico-chemical properties, as well as quality indicators of new sausages with a mass fraction of deer muscle tissue in the recipe (> 60%). An organoleptic evaluation was carried out, then the study of physicochemical parameters, the mass fraction of protein, fat, salt, sodium nitrite, total phosphorus, and residual activity of acid phosphatase was performed. Next there were studied such microbiological indicators as QMAFAnM, BGKP (coliforms), sulfite-reducing clostridia, Staphylococcus aureus, and pathogenic microorganisms: Salmonella, Escherichia coli, Listeria monocytogenes. Safety indicators have been established: the content of toxic elements (mercury, arsenic, cadmium, lead) and quality indicators: the content of nitrosamines, pesticides. The quality control of packaging and labeling was carried out visually in accordance with the requirements of the standard. The temperature is measured inside the product with a glass liquid thermometer. The net weight of consumer packaging was determined gravimetrically by static weighing. It has been proved that all three types of the studied sausages «Zavtrak okhotnika», «Drezdenskiye» and «Oldenburgskiye» corresponded to the normative documentation in terms of organoleptic, physico-chemical properties, quality and safety indicators, nutritional value.

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Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

Botella‐Martínez

Fernández‐López

Ferreira

et al. 2023

Eur Food Res Technol

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A gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil-GE (AH50). The chemical composition as well as the physicochemical properties and lipid stability of different samples were assessed. Reformulated samples showed similar protein, moisture, and fat content (p < 0.05) that AC. However, AH25 and AH50 had a higher amount of linoleic acid (16.29 and 22.14 g/100 g, respectively) and linolenic acid (1.75 and 3.45 g/100 g, respectively) than AC (12.71 and 0.51 g/100 g). Similarly, AH25 and AH50 showed lower saturated fatty acids (35.28 and 30.37 g/100 g, respectively) than AC (37.37 g/100 g). The substitution of pork backfat for hemp seed oil-GE did not modify significantly the physicochemical properties of samples. On the other hand, the lipid oxidation values increased by 30 and 65% in AH25 and AH50 respectively, in comparison to AC due to the use of polyunsaturated oils, which are highly susceptible to oxidation. This work established that the use of gelled emulsions elaborated using hemp oil and buckwheat flour may be a promising strategy to obtain meat products with a better healthier profile.

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Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)

Cited by 7 publications

References 33 publications

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

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

Cervus Elaphus: Cultivation in the Kaliningrad Region, Processing and Evaluation of the Quality and Safety of Venison Products

Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

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