Penicillium nordicum is the main ochratoxin A (OTA)-producing species on the surface of dry-fermented sausages, such as the “chorizo”. New antifungal strategies are being developed using biocontrol ...agents (BCAs), such as plant extracts and native microorganisms. This work aimed to evaluate the antiochratoxigenic capacity and the causative modes of action of BCAs (rosemary essential oil (REO), acorn shell extract and the yeast Debaryomyces hansenii (Dh)) in a “chorizo”-based medium (Ch-DS). BCAs were inoculated on Ch-DS together with P. nordicum and incubated at 12 °C for 15 days to collect mycelia for OTA analyses and comparative proteomics. Both REO and Dh alone decreased OTA accumulation up to 99% and affected the abundance of P. nordicum proteins linked to cell wall organisation, synthesis of OTA-related metabolites and ergosterol synthesis. It is worth highlighting the increased abundance of an amidase by REO, matching with the decrease in OTA. The use of REO and Dh as BCAs could be an effective strategy to reduce the OTA hazard in the meat industry. Based on their not fully coincident modes of action, their combined application could be of interest in “chorizo” to maximise their potential against ochratoxigenic strains.
•REO is a valuable strategy for reducing OTA by P. nordicum in “chorizo”.•Dh is an effective biocontrol agent for reducing OTA by P. nordicum in “chorizo”.•The combination of Dh and REO is also successful in reducing OTA.•AE does not affect OTA production in “chorizo”.•REO and Dh affect ergosterol-, secondary metabolites- and CWI-related proteins.
Encapsulation of Lactobacillus plantarum in alginate spheres provides higher probiotic viability in dry‐sausages during chilled storage (60 days) and more appropriate physicochemical properties.
...Summary
The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry‐fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water‐in‐oil simple emulsion (ESM) and in water‐in‐oil‐in‐water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602–0.625 mg MDA kg−1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg−1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry‐fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06–9.29 log CFU g−1 at day 0 and 8.02–9.35 log CFU g−1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g−1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry‐fermented sausages.
In this study, we utilized a recently developed novel animal fat mimetic with varying fat composition to formulate plant-based salami-type sausage analogues. To that purpose, the fat mimetic was ...composed of mixtures of canola oil and sal fat at different mixing ratios (0, 25, 50, 75, and 100% sal fat). Salami analogues were produced with plant protein extrudates, a binder and the fat mimetics. The oil-fat-ratio had only little impact on color, slightly shifting b*-values towards yellow. Texture analysis showed that with increasing sal fat proportion hardness increased, while cohesiveness and springiness decreased. Fat particles’ structure substantially impacted properties of the salami-type analogues (increasing hardness and decreasing elastic properties caused by sal fat). Drying speed was notably decreased by increasing amount of sal fat, attributed to a “smearing” of solid fat during processing. At low and medium amount (25 and 50%) of solid fat in the lipid phase, the fading of white fat marbling during drying, a phenomenon that was observed for systems formulated with only liquid oil, was inhibited. Overall, these samples scored also highest in the sensory evaluation, while analogues formulated with higher amounts of sal fat were described as waxy in mouthfeel and appearance.
•Plant-based salami-type sausage analogues were produced containing animal fat mimetics.•Solid fat concentration in the lipid phase of animal fat mimetics was varied.•Lipid phase composition influenced texture, appearance and sensory characteristics.•Fading of white fat marbling during drying occurred at low solid fat concentrations.•Low and medium solid fat concentrations scored highest in the sensory evaluation.
The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors ...(proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages.
•Addition of aroma precursors reduced the level of oxidation in sausages.•Precursors modified the aroma profile reveled by olfactometry and sensory analysis.•Thiamine addition contributed to cured meat odour in the dry sausage aroma.•The effect of thiamine supplementation was verified by the presence of 2-methyl-3-(methylthio)furan.•Proline and Ornithine addition affected differently sausage aroma.
This study aimed to investigate the influence of mixed starters (Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201) with a high protease activity on the degradation of proteins and the ...formation of peptides with antioxidant activities during the fermentation and ripening of dry fermented sausages. The starters mainly affected the proteolytic characteristics during the fermentation stage, and their beneficial effects persisted until the end of ripening. Electrophoresis analysis indicated that the starters could more rapidly and severely hydrolyze proteins on days 1 and 4 than on other days. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric ion reducing antioxidant power (FRAP) value of the peptides extracted from the starter-inoculated group significantly increased (P < 0.05) compared with those from the control group. After 23 days of ripening, the free amino acid (FAA) content also increased significantly (P < 0.05) because of the addition of starters. Thus, mixed starters could help delay oxidative changes in dry fermented sausages.
•Protein degradation in dry fermented sausage was studied at the various stages.•Using of starter can accelerate hydrolysis of proteins in dry fermented sausage.•Antioxidant activity of peptides enhanced by inoculated with starters.•Endogenous antioxidant peptide offer a promising approach to improve lipid stability.
The urgent need for sodium reduction in meat products to enable healthy food choices has led food industry to search for more dynamic and fast methodological approaches to assess the sensory ...characteristics of their products. In the present study, dry fermented sausages with reduction in NaCl, replaced by KCl, CaCl2, and a blend of KCl and CaCl2 were evaluated for their sensory properties using a check all that apply questionnaire (CATA) and a free listing task. The results were compared with those of a trained panel using quantitative descriptive analysis (QDA). The absence of concordance was observed between the CATA and free listing towards the two bidimensional sensory maps and configuration of the samples in comparison to QDA. However, free listing was able to generate a similar and resumed vocabulary when compared to QDA. Our findings suggest the potential of free listing as sensory descriptive methodology in the development of reformulated food products with respect to sodium reduction.
•Sensory profiling of low sodium salamis by QDA, check all that apply and free listing•Good similarity among the methodologies•Limitations and advantages of the methods are presented.
The performance of the Lactobacillus plantarum L125 strain with probiotic potential, previously isolated from a traditional Greek fermented sausage, was assessed as an adjunct culture for the ...production of dry-fermented pork sausages. The probiotic was added in the meat batter with the commercial starter cultures and the microbial populations were estimated during fermentation, ripening and storage at 4 and 12 °C, respectively. Physicochemical analyses (pH and aw), sensory evaluation and Fourier Transform Infrared Spectroscopy (FTIR) were also performed, while the presence of L125 strain was monitored by Pulsed Field Gel Electrophoresis. Lactic acid bacteria (LAB) counts at the inoculation time were 8.21 and 6. 44 log CFU/g for the probiotic and control samples, respectively, while the L125 strain maintained high population levels (> 6 log CFU/g) during storage. At the end of the ripening, the products exhibited similar pH values of 4.46 and 4.42 and aw values of 0.87 and 0.85 for the control and probiotic case, respectively. FTIR spectroscopy application in combination with data analytics, resulted in the acceptable estimation of LAB population, but further studies are needed to improve the technique's performance. Overall, the Lb. plantarum L125 was found to possess desirable technological characteristics, indicating its effectiveness to be used in fermented sausage manufacturing.
•Lb. plantarum L125 was assessed as adjunct probiotic culture in fermented sausages.•Microbiological, physicochemical, sensory, molecular and FTIR analyses were performed.•L125 was detected in high levels (> 6 log CFU/g) during storage.•The new product showed sensorial properties similar to or better than the control.•The microbial and sensory status of product were estimated through the FTIR-PLS models.
Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl (1.25% NaCl and 1.25% KCl, F2), 50% ...replaced by CaCl2 (1.25% NaCl and 1.25% CaCl2, F3), and 50% replaced by KCl and CaCl2 (1.25% NaCl, 0.625% KCl and 0.625% CaCl2, F4). Changes in the composition of volatile compounds were studied during processing (0, 7, and 19days) and storage (30, 60, and 90days). Neither reduction nor replacement of NaCl by KCI affected the volatile compounds produced during the manufacturing process, and both increased the volatile compounds from carbohydrate fermentation and amino acid degradation during storage. The addition of CaCl2 improved the generation of hexanal and (E)-hept-2-enal and other volatiles from lipid oxidation during processing and storage. After 90days of storage, the control sample showed an increase in the generation of volatile compounds from lipid oxidation.
•NaCl reduction did not affect the volatile compounds during processing.•KCl increased the volatile compounds from carbohydrate fermentation during storage.•KCl increased the volatile compounds from the amino acid degradation during storage.•CaCl2 increased the volatile compounds from lipid oxidation.•NaCl increased the volatile compounds from lipid oxidation during the storage.
A wide variety of dry-fermented sausages are produced in European countries, where are considered valued traditional products. An intense proteolysis takes place during the processing of ...dry-fermented sausages due to the combined action of muscle and microbial peptidases, generating large amounts of peptides and free amino acids. These compounds participate in the development of the characteristic flavor of dry-fermented products, but some peptides can also exert certain bioactivities such as antioxidant and ACE inhibitory activities. This study has evaluated the changes in peptide profile and amino acid contents of three European dry-fermented sausages produced in Spain, Italy and Belgium, proving the intense degradation of proteins, mainly myofibrillar, and the generation of high amounts of different size peptides and free amino acids. The changes observed between the profiles of European sausages could be due to differences in product formulation, processing conditions and starter cultures used, which influence the activity of enzymes, both from muscle and bacterial origin. On the other hand, the bioactivity profile of each type of dry-fermented sausage was evaluated through the measurement of the ACE inhibitory and antioxidant activities in water-soluble peptide extracts fractionated by size-exclusion chromatography. Spanish and Belgian dry-fermented sausages showed values of ACE inhibition around 85%, whereas Belgian samples presented the highest DPPH radical-scavenging activity and ferric reducing power capacity. These results evidence the potential of Spanish, Italian and Belgian dry-fermented sausages as natural sources of bioactive peptides, giving an added-value to these traditional products.
Chemometric analysis of near infrared (NIR) spectroscopy data was applied to investigate the possibility to rapidly detect dry fermented sausages treated with ionizing radiation at 0; 0,5; 1; 2 and ...3 kGy. NIR spectra from 1000 to 2500 nm were subjected to an exploratory principal component analysis (PCA) followed by orthogonal partial last square-discriminant analysis (OPLS-DA) to develop classifiers able to distinguish samples according to the irradiation dose.
Models provided a correct classification rate of 100% for both irradiated and non-irradiated specimens. As for the different irradiation doses, 100% of sausages treated at 1 and 3 kGy dose, 92% of those at 2 kGy and 83% of those at 0,5 kGy were correctly classified.
The successful results obtained confirmed suitability of chemometric analysis applied to NIR data for fast detection of dry fermented sausages subjected to irradiation treatment.
•The development of new techniques for the detection of irradiation in not authorized foods is a need.•NIR spectroscopy may be considered a promising tool to detect irradiated salami.•This strategy could be a suitable screening procedure for efficient control systems.
PDF