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

Elias, M.; Potes, Maria Eduarda; Roseiro, L.C.; Santos, C.; Gomes, A.; Agulheiro-Santos, Ana Cristina

doi:10.5539/jfr.v3n3p45

Cited by 14 publications

(5 citation statements)

References 45 publications

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“…These conclusions agree with those reported by others [8,18,40]. Our values were generally lower than those of other authors, in the meat batter as well as in end-products [12,18,19,40]. The addition of white wine in the formulation may have contributed to our lower pH values.…”

Section: Ph and A Wsupporting

confidence: 91%

“…Concerning a W , there were no considerable differences between inoculated and control sausages. The a W values obtained for end-products, although higher than those obtained by other authors [12,18,19,40], are within the acceptable range that does not compromise microbial stability or the overall quality of the sausages.…”

Section: Ph and A Wsupporting

confidence: 42%

“…[15,16]; and (4) moulds of the genus Penicillium [17]. The first two groups are used for the inoculation of meat batters, the third group can be inoculated both in meat batters and on the surface of sausages, and the fourth group is used for the superficial inoculation of sausages [13,14,18,19].…”

Section: Introductionmentioning

confidence: 99%

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Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

et al. 2020

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Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

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Section: Ph and A Wsupporting

confidence: 91%

Section: Ph and A Wsupporting

confidence: 42%

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Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

et al. 2020

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“…However, the effect of commercial starter (Lactobacillus spp., Micrococcaceae and yeasts) vs experimental starter (Lb. sakei and S. xylosus) on the PAH content in finished Portuguese Paio Alentejano (dry-cured pork sausage) did not evidence significant differences among starters [120]. It may suggest that the presence of specific enzymes or the presence of specific membrane compounds, as previously indicated, can be associated to specific microorganisms and/or strains.…”

Section: Control Of Polycyclic Aromatic Hydrocarbons In Meat Productsmentioning

confidence: 60%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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“…The production of chouriço starts by marinating diced pork meat in a mixture of water, salt, regional wine and spices, although some factories also include curing agents in the formulation. The following step, fermentation, is carried without the addition of starter cultures [2][3][4], as this process occurs spontaneously due to the natural occurring microflora. After few days of maceration, the mixture is filled into natural pork casings, and then smoked and ripened at low temperatures.…”

Section: Introductionmentioning

confidence: 99%

Microbiological safety of Portuguese Dry-Fermented Chouriço Sausages as affected by Processing and Physicochemical Factors

Silva¹,

Cadavez²,

Pires³

et al. 2018

Madridge J Food Technol

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In order to identify the risk factors and main differences of the manufacturing technology of Portuguese chouriço dry-fermented sausage leading to the variable levels of Enterobacteriaceae, Staphylococcus aureus and Listeria monocytogenes in the product, microbiological and physicochemical characterisation of chouriço sampled at five stages of production was performed. Six production batches were surveyed from each of two factories, one of them used curing salts and polyphosphate in their formulation. The results suggest that mixing and maceration are critical points of the process since Enterobacteriaceae, S. aureus and L. monocytogenes could significantly increase until the end of such stages. Sausages formulated with nitrite and polyphosphate were found to have a delayed fermentation; which was responsible, to a certain extent, for the increase in Enterobacteriaceae and pathogens' counts from raw meat to the end of maceration. On the contrary, the better acidification process of nitrite-free sausages led to lower counts of S. aureus and L. monocytogenes in the final products. Nitrite had a strong effect on reducing Enterobacteriaceae during smoking and also contributed to the control of L. monocytogenes, while it showed no effect on the growth of S. aureus in chouriço. There is a need to standardise the traditional elaboration process of chouriço, to optimise the initial acidification process, and to guarantee the high microbiological quality of ingredients, sanitisation of equipment, and good hygiene practices of operators.

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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

Cited by 14 publications

References 45 publications

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Microbiological safety of Portuguese Dry-Fermented Chouriço Sausages as affected by Processing and Physicochemical Factors

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