Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging

Luong, Ngoc-Du Martin; Jeuge, Sabine; Coroller, Louis; Feurer, Carole; Desmonts, Marie-Hélène; Moriceau, Nicolas; Anthoine, Valérie; Gavignet, Sophie; Rapin, Adeline; Frémaux, B.; Robieu, Emeline; Zagorec, Monique; Membré, Jeanne‐Marie

doi:10.1016/j.foodres.2020.109501

Cited by 25 publications

(19 citation statements)

References 45 publications

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“…Additionally, it was found that organic acids and their derivatives were the predominant differential metabolites, accounting for 45.31% of the total (shown in Figure 1), confirming the decreasing pH trend. This continuous decrease in pH has been previously demonstrated and is consistent with the findings of Benson et al (2014) and Luong et al (2020) in pork sausage.…”

Section: Analysis Of Physicochemical Properties Phsupporting

confidence: 91%

“…Additionally, the metabolic activities of spoilage-associated microorganisms lead to the accumulation of metabolites which promote the physical and chemical deterioration of meat products (Luong et al, 2020;Bekhit et al, 2021). Thus, there is a need to simultaneously investigate both microbial communities and metabolites during storage to comprehensively the quality evolution of meat products.…”

Section: Introductionmentioning

confidence: 99%

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Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature

et al. 2021

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Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coated it with natural casing. We characterized the microbiota and non-volatile metabolites in the sausage after storage at 20°C for up to 12 days. Bacillus velezensis was the most prevalent species observed after 4 days. Lipids and lipid-like molecules, organoheterocyclic compounds, and organic acids and their derivatives were the primary non-volatile metabolites. The key non-volatile compounds were mainly involved in protein catabolism and β-lipid oxidation. These findings provide useful information for the optimization of sausage storage conditions.

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Section: Analysis Of Physicochemical Properties Phsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature

et al. 2021

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“…The reduction of the oxygen content to 0.33% in the modified atmosphere package after storage or the removal of oxygen from the vacuum package creates favorable conditions for the growth of lactic acid bacteria. The dominant share of lactic acid bacteria was also observed during the storage of fresh turkey and pork sausages packed in a modified atmosphere [51].…”

Section: Microbiological Qualitymentioning

confidence: 82%

“…The LAB count in the samples of sausages packed in the modified atmosphere ranged from 3.45 to 3.72 log CFU g −1 , whereas in the vacuum-packed samples it ranged from 4.08 to 4.48 log CFU g −1 , depending on the type of sample. Luong et al [51] found that during storage the LAB count in samples of turkey sausages packed in an atmosphere with 50% CO 2 and 50% N 2 was greater than in samples packed in an atmosphere with 70% O 2 and 30% CO 2 . On the 21st day of storage of the poultry sausages, there were more lactic acid bacteria in the VP samples.…”

Section: Microbiological Qualitymentioning

confidence: 99%

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

Kawecki

Stangierski

Cegielska‐Radziejewska

2021

Sensors

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The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.

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“…The presence of Clostridium in some samples partly confirms the results of viable counts. In fermented sausages, clostridia represent unwanted microorganisms that can be responsible for serious food poisoning (e.g., Clostridium botulinum) and spoilage (e.g., cold-tolerant clostridia as Clostridium estertheticum and Clostridium gasigenes) (Luong et al, 2020). Clostridia can reach the raw material via cross-contamination and their presence in the end product may indicate the use of low-quality meat or insufficient use of nitrate.…”

Section: Discussionmentioning

confidence: 99%

Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages

Belleggia

Ferrocino

Reale

et al. 2022

Food Research International

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Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging

Cited by 25 publications

References 45 publications

Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature

Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages

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