The environmental conditions reached during the ripening of dry-cured meat products favour the proliferation of moulds on their surface. Some of these moulds are hazardous to consumers because of ...their ability to produce ochratoxin A (OTA). Biocontrol using Debaryomyces hansenii could be a suitable strategy to prevent the growth of ochratoxigenic moulds and OTA accumulation in dry-cured meat products. The aim of this work was to evaluate the ability of two strains of D. hansenii to control the growth and OTA production of Penicillium verrucosum in a meat model under water activities (aw) values commonly reached during the dry-cured meat product ripening. The presence of D. hansenii strains triggered a lengthening of the lag phase and a decrease of the growth rate of P. verrucosum in meat-based media at 0.97 and 0.92 aw. Both D. hansenii strains significantly reduced OTA production (between 85.16 and 92.63%) by P. verrucosum in the meat-based medium at 0.92 aw. Neither absorption nor detoxification of OTA by D. hansenii strains seems to be involved. However, a repression of the expression of the non-ribosomal peptide synthetase (otanpsPN) gene linked to the OTA biosynthetic pathway was observed in the presence of D. hansenii. To confirm the protective role of D. hansenii strains, they were inoculated together with P. verrucosum Pv45 in dry-fermented sausage and dry-cured ham slices. Although P. verrucosum Pv45 counts were not affected by the presence of D. hansenii in both meat matrices, a reduction of OTA amount was observed. Therefore, the effect of D. hansenii strains on OTA accumulation should be attributed to a reduction at transcriptional level. Consequently, native D. hansenii can be useful as biocontrol agent in dry-cured meat products for preventing the hazard associated with the presence of OTA.
•D. hansenii reduced OTA concentration in dry-cured sausages and ham.•D. hansenii repressed the expression of a key gene OTA-related in P. verrucosum.•Neither absorption nor detoxification of OTA by D. hansenii strains was involved.
Meat products can be contaminated with carcinogenic N-nitrosamines, which is ascribed to the reaction between a nitrosating agent, originating from nitrite or smoke, and a secondary amine, derived ...from protein and lipid degradation. Although in model systems it is demonstrated that many amine containing compounds can be converted to N-nitrosamines, the yield is dependent of reaction conditions (e.g., low pH and high temperature). In this article, the influence of the composition of the meat products (e.g., pH, a
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, spices) and processing (e.g., ageing, ripening, fermentation, smoking, heat treatment and storage) on the presence and availability of the amine precursors and the N-nitrosamine formation mechanism is discussed. In addition, this article explores the current N-nitrosamine mitigation strategies in order to obtain healthier and more natural meat products.
Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma. In particular, a reduction in the aroma ...characteristics was observed in reduced fat and salt dry sausages. In terms of aroma enhancing, generally coagulase-negative cocci were selected as the most important group from the endogenous microbiota in the production of flavour compounds. Among the volatile compounds analysed in dry sausages, ester compounds contribute to fruity aroma notes associated with high acceptance of traditional dry sausages. However, the origin of ester compounds in traditional dry sausages can be due to other microorganisms as lactic acid bacteria, yeast and moulds. Yeast contribution in dry fermented sausages was investigated with opposite results attributed to low yeast survival or low activity during processing. Generally, they affect sausage colour and flavour by their oxygen-scavenging and lipolytic activities in addition to, their ability to catabolize fermentation products such as lactate increasing the pH and contributing to less tangy and more aromatic sausages. Recently, the isolation and characterization of yeast from traditional dry fermented sausages made possible the selection of those with ability to produce aroma active compounds. Molecular methods were used for genetic typing of the isolated yeasts whereas their ability to produce aroma compounds was tested in different systems such as in culture media, in model systems and finally on dry fermented sausages. The results revealed that the appropriate selection of yeast strains with aroma potential may be used to improve the sensory characteristics of reformulated fermented sausages.
Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including ...processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.
•Lipid and protein oxidation is a common phenomenon in processed meat.•Chemical toxins are formed at high temperature cooking and in nitrite cured meat.•Natural phenolic antioxidants can inhibit oxidation and toxin formation.•Antioxidant ingredient strategies can feasibly promote muscle food safety.
The impact of paprika and dextrose addition on the surface of dry cured loins was analysed attending to differences in microbiota composition and aroma profile. Three different types of loins ...containing either dextrose (D), paprika (P) or a mixture of dextrose and paprika (DP) were manufactured. The loins were characterized using physic-chemical parameters, free amino acids, volatile compounds and aroma sensorial analysis, as well as applying microbiological counts and metagenomics of the 16S rRNA gene and its rDNA region.
The analysis of volatile compounds clearly distinguished all loins, whereas the total content of free amino acids only separated P from D and DP loins. The main sensory differences were linked to paprika addition, which increased the perception of paprika and smoky odors as well as cured, savoury and cheesy notes. Microbial counts analysis could not differentiate between the three loin types; however, metagenomics analysis revealed clear differences in key bacterial and fungal genera among the three loins.
Paprika addition favoured dominance of Latilactobacillus in the microbiota of P loins. On the contrary, dextrose addition caused the dominance of Staphylococcus in the microbiota of D loins. In DP loins, both genera were similarly represented in the bacterial community. Regarding fungi, large differences could be observed within the P and D loins, whereas the proportion of Debaryomyces in DP loins increased. The microbiota composition of DP loins controlled the lipid oxidation phenomenon, reducing the generation of derived volatiles producing rancid notes and increase the volatile compounds derived from amino acids such as branched aldehydes, pyrazines and pyrroles, providing particular aroma notes to the loins.
•Paprika or/and dextrose addition cause differences in dry cured loins microbiota.•Paprika addition favours dominance of Latilactobacillus in loins.•Dextrose addition favours dominance of Staphylococcus in loins.•Addition of paprika and dextrose increased the ratio of Debaryomyces in loins.•The most balanced microbiota composition improved the aroma profile of the loins.
Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully ...understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage bacterial cell walls and influence biofilm formation. Polyphenols also influence protein biosynthesis, change metabolic processes in bacteria cells and inhibit ATP and DNA synthesis (suppressing DNA gyrase). Due to the antioxidant and antibacterial activity of phenolic compounds, plant extracts offer an alternative to chemical preservatives used in the meat industry, especially nitrates (III). They can inhibit the growth of spoilage and pathogenic microflora, suppress oxidation of meat ingredients (lipids and proteins) and prevent discoloration. In this paper, we describe the factors that influence the content of polyphenols in plants and plant extracts. We present the antimicrobial activities of plant extracts and their mechanisms of action, and discuss the effects of plant extracts on the shelf-life of meat and meat products.
Meat constitutes one the main protein sources worldwide. However, ethical and health concerns have limited its consumption over the last years. To overcome this negative impact, new ingredients from ...natural sources are being applied to meat products to obtain healthier proteinaceous meat products. Algae is a good source of unsaturated fatty acids, proteins, essential amino acids, and vitamins, which can nutritionally enrich several foods. On this basis, algae have been applied to meat products as a functional ingredient to obtain healthier meat-based products. This paper mainly reviews the bioactive compounds in algae and their application in meat products. The bioactive ingredients present in algae can give meat products functional properties such as antioxidant, neuroprotective, antigenotoxic, resulting in healthier foods. At the same time, algae addition to foods can also contribute to delay microbial spoilage extending shelf-life. Additionally, other algae-based applications such as for packaging materials for meat products are being explored. However, consumers' acceptance for new products (particularly in Western countries), namely those containing algae, not only depends on their knowledge, but also on their eating habits. Therefore, it is necessary to further explore the nutritional properties of algae-containing meat products to overcome the gap between new meat products and traditional products, so that healthier algae-containing meat can occupy a significant place in the market.
Increasing concern about chemical additives in processed meat has led to an increased market of uncured and alternatively cured meat products. However, the use of vegetable extracts or the exclusion ...of curing salt may increase the risk of greater bacterial growth and alteration of several physicochemical parameters. Therefore, in this study mortadella-type sausages, manufactured with 1.07 (V3), 2.14 (V4) and 4.29 (V5) g parsley extract powder/kg sausage meat were produced. These sausage variants were compared to an uncured (V2) and a traditionally nitrite-cured control (V1). A significantly lower Listeria monocytogenes growth was observed for V5 compared to all other variants during the storage time of 28days (P<0.05). Compared to V1, V5 presented a residual nitrite content reduced by 40% and similar a* values until day 21. Concerning texture parameters, L* and aw values, no differences between the variants were detected. Sensory analysis showed that overall acceptance of V4 and V5 was comparable with V1.
•The lowest growth of L. monocytogenes presented the variant with 4.29g parsley extract powder/kg.•Lower residual nitrite levels were found using parsley extract.•Sausages produced with higher amount of parsley extract showed good stability of red color.•Higher concentrations of parsley extract in the sausages lead to a satisfying overall consumer acceptance.•Parsley extract could be a suitable alternative for curing salt in the production of mortadella-type sausages.
Nano cellulose is attracting great interest in food and nutraceutical fields and also provides a potential additive to develop functional meat products such as low fat sausage. Here, we compared 1 ...wt% aqueous dispersion of cellulose nanofiber (CNF) and its palm oil Pickering emulsion (CPOE) at the ratio of 1:1 (water: oil, v:v) for being fat alternatives replacing 30% and 50% of the original fat of the emulsified sausage. Replacing fat by CPOE and CNF resulted in lower fat content, lower cooking loss and higher moisture content and higher lightness values (P ≤ 0.05) at both fat levels. Textural analysis indicated that the products formulated with CPOE showed higher hardness, springiness, chewiness and the texture was enhanced by the addition of CNF, especially when 30% fat was substituted. Compared with the full‐fat control, the sausages formulated with CPOE became more elastic and compact, especially by the incorporation of CNF according to the rheology and scanning electron microscope results. The reformulated products with CPOE and CNF at the 30% level showed higher sensory scores (P ≤ 0.05) while at the 50% level produced comparable quality to the control, but no significant differences were found in the overall acceptability. In summary, CNF and its Pickering emulsion provide the potential as potential fat alternatives for developing low fat meat products.
Practical Applications
Cellulose nanofibers present a variety of distinguishing properties, such as large surface area, great stability and high strength. The ability to stabilize emulsions and good biocompatibility enlarge its application in food. In this study, we attempted to use cellulose nanofibers and its palm oil Pickering emulsion as fat substitutes to partly replace the original fat of pork emulsified sausages, hoping to provide some basic information for using cellulose nanofibers and its Pickering emulsion as fat substitute to high fiber, low fat meat products.
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