Salames tipo Milano elaborados com fibras de subprodutos da produção de vinho tinto

Mendes, Andressa Cristina Gaione; Rettore, Daynna Miranda; Ramos, Alcinéia de Lemos Souza; Cunha, Simone de Fátima Viana da; Oliveira, Luiz C.A.; Ramos, Eduardo Mendes

doi:10.1590/0103-8478cr20130389

Cited by 16 publications

(7 citation statements)

References 14 publications

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“…According to a previous study, 5% of cava lees was the most effective concentration for enhancing the in vitro bacterial growth [33]. In addition, this percentage of lees is also similar to those of others plant-based by-products used in some other studies [4][5][6]10]. The total amount of water of the sausage recipe was 2.6 mL/kg, including the volume used as a vehicle to add the pathogen mixture to the ground meat and the starter culture if required.…”

Section: Elaboration Of Inoculated Fermented Pork Sausagessupporting

confidence: 74%

“…The use of fiber-rich by-products as natural ingredients is being widely evaluated as an innovative reformulation strategy of fermented foods to achieve positive nutritional effects, such as the reduction of fat and/or the increase of dietary fiber content [3][4][5][6][7][8]. From a technological perspective, plant-derived by-products have been used in fermented food manufacture to promote the growth of lactic acid bacteria (LAB) and thus accelerate the fermentation process, with promising preliminary results [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

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Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Hernández-Macias

Ferrer-Bustins

Comas-Basté

et al. 2021

Foods

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The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds. In this study, a challenge test was performed to assess the effect of cava lees and a phenolic extract (LPE) derived therefrom on the behaviour of technological microbiota (lactic acid bacteria used as a starter culture) and the foodborne pathogens Salmonella spp. and Listeria monocytogenes during the fermentation and ripening of pork sausages. Ten batches of fermented sausages were prepared with and without cava lees or the LPE, and with or without different strains of Latilactobacillus sakei (CTC494 or BAP110). The addition of cava lees reduced the pH values of the meat batter throughout the fermentation and ripening process. No growth-promoting effect on spontaneous lactic acid bacteria (LAB) or the starter culture was observed. In contrast, the presence of cava lees prevented the growth of the tested pathogens (Salmonella and L. monocytogenes), as did the starter culture, resulting in significantly lower counts compared to the control batch. In addition, the combination of cava lees with L. sakei CTC494 had a bactericidal effect on Salmonella. LPE supplementation did not affect the pH values or LAB counts but reduced the mean counts of Salmonella, which were 0.71 log10 lower than the control values at the end of the ripening. The LPE did not exert any additional effect to that of the starters applied alone. The revalorization of cava lees as a natural ingredient to improve the microbiological safety of fermented sausages is a feasible strategy that would promote a circular economy and benefit the environment.

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Section: Elaboration Of Inoculated Fermented Pork Sausagessupporting

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Hernández-Macias

Ferrer-Bustins

Comas-Basté

et al. 2021

Foods

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“…Various plant-based by-products have been successfully applied to improve the nutritional, textural and sensory properties of dairy and meat fermented products [ 24 , 25 , 28 , 29 ]. However, there are few data about the enhancing effect of by-products on the microbiological safety of fermented products [ 32 , 33 ].…”

Section: Resultsmentioning

confidence: 99%

“…The technological functionality of dietary fiber is increasingly being explored for food applications, especially in fermented products [ 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. The addition of fiber can enhance the fermentation rate and help to achieve a greater decrease in pH, a desirable effect in terms of food safety.…”

Section: Introductionmentioning

confidence: 99%

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Hernández-Macias

Comas-Basté

Jofré

et al. 2021

Foods

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The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of Saccharomyces cerevisiae rich in β-glucans and mannan-oligosaccharides, can be used as a microbial growth promoter, with potential food safety and health applications. The aim of this study was to assess in vitro the effect of cava lees on the growth of 21 strains of lactic acid bacteria (LAB) species commonly used as starter cultures and/or probiotics. Firstly, 5% of cava lees was selected as the most effective amount for enhancing microbial counts. After screening different LAB, statistically significantly (p < 0.05) higher microbial counts were found in 12 strains as a consequence of cava lees supplementation. Moreover, a greater and faster reduction in pH was observed in most of these strains. The growth-promoting effects of cava lees on LAB strains supports the potential revalorization of this winery by-product, either to improve the safety of fermented products or as a health-promoting prebiotic that may be selectively fermented by probiotic species.

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“…The fact is due to the lactic acid produced by bacteria during the fermentation process. According to Mendes et al (2014), Brazilian law does not set the pH as a quality parameter for salami, but values close to the isoelectric point of proteins is considered the recommended ideal, since it will contribute to the loss of moisture and water activity of the product.…”

Section: Ph and Acidity Valuesmentioning

confidence: 99%

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

Kunrath¹,

Savoldi²,

Mileski³

et al. 2017

Braz. J. Food Technol.

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Application and evaluation of propolis, the natural antioxidant in Italian-type salami Aplicação e avaliação de própolis, o antioxidante natural, em salame tipo Italiano SummaryThis study aimed to characterize propolis with respect to its antioxidant activity and apply it to the elaboration of Italian-type salami. A propolis sample was collected and subjected to chemical and physicochemical characterization and its antioxidant capacity determined. Four salami formulations were developed: F1 (no antioxidants); F2 (addition of 0.01% BHT); F3 (addition of 0.01% propolis) and F4 (addition of 0.05% propolis). The salamis were evaluated with respect to their physicochemical properties and lipid oxidation. The characterization of the propolis showed a high level of waxes and low levels of phenolic compounds and flavonoids, although in sufficient quantity to prove their antioxidant activity. The Italian-type salamis showed moisture, protein and lipid contents which conformed to the limits preconized by Brazilian legislation. The F4 formulation (0.05% propolis) showed a better result when compared to the formulations F3 (0.01% propolis) and F1 (no antioxidant). However, formulation F2 (0.01% BHT) showed the lowest value of lipid oxidation. The results showed that propolis inhibits oxidative action and can be added to meat products as a natural antioxidant. Keywords: Meat products; Shelf life; Lipid oxidation. ResumoO presente estudo teve por finalidade caracterizar a própolis quanto à sua atividade antioxidante e aplicá-la na elaboração de salame tipo italiano. Amostra de própolis foi coletada e submetida à caracterização físico-química, química e capacidade antioxidante. Quatro formulações de salame foram elaboradas: F1 (sem antioxidante), F2 (adição BHT 0,01%), F3 (adição de própolis 0,01%) e F4 (adição de própolis 0,05%). Os salames foram avaliados quanto às propriedades físico-químicas e oxidação lipídica. A caracterização da própolis mostrou alto teor de ceras e baixo teor de compostos fenólicos e flavonoides, porém em quantidades suficientes para comprovar sua atividade antioxidante. Os salames tipo italiano apresentaram teor de umidade, proteínas e lipídeos conforme limites preconizados pela legislação brasileira. A formulação F4 (0,05% de própolis) apresentou melhor resultado quando comparado às formulações F3 (0,01% de própolis) e F1 (sem antioxidante). No entanto, a F2 (0,01% de BHT) foi a formulação que apresentou menor valor de oxidação lipídica. Os resultados demonstraram que a própolis inibe a ação oxidativa, podendo ser adicionada em produtos cárneos como antioxidante natural. Palavras-chave: Produtos cárneos; Prazo de validade; Oxidação lipídica.

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Salames tipo Milano elaborados com fibras de subprodutos da produção de vinho tinto

Abstract: RESUMO Foram avaliados os efeitos da adição da farinha de subprodutos da produção de vinhos, em diferentes concentrações (1, 2 e 3%), na produção de salame tipo

Cited by 16 publications

References 14 publications

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

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