Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Ruiz, Juliana Nogueira; Villanueva, Nilda Doris Montes; Favaro-Trindade, Carmen Sílvia; Castillo, Carmen

doi:10.1590/s0103-90162014000300005

Cited by 37 publications

(30 citation statements)

References 28 publications

(31 reference statements)

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“…This behavior was also observed at the end of ripening (20 days), when pH values were less than 5.0 in all treatments. This lower pH is important to ensure the microbiological safety of dry fermented sausages . Similar pH values were reported by Muthukumarasamy and Holley in dry fermented sausages containing 7 log CFU g −1 of L. reuteri, encapsulated by both extrusion and emulsification techniques.…”

Section: Resultssupporting

confidence: 78%

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Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

et al. 2019

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BACKGROUND Chorizo is a high‐value Spanish‐type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L. plantarum into the physico‐chemical, microbiological, and sensorial characteristics of chorizo sausages was studied. These strategies were: free cells (Cfc); alginate beads (Calg); water‐in‐oil emulsion (Cwo), and water‐in‐oil‐in‐water emulsion (Cwow). Proximate composition, weight loss, pH, aw, color, and microbiological behavior were evaluated during the ripening (20 days) of chorizo. RESULTS The strategy of incorporating L. plantarum significantly affected the proximate composition, pH, and aw of sausages. However, the traditional red color of chorizo was maintained for all formulations. The incorporation of probiotics as free cells or encapsulated in alginate beads resulted in higher counts of lactic acid bacteria and L. plantarum, lower counts of Enterobacteriaceae, and in acceptable sensory scores. CONCLUSION Overall, the quality of chorizo sausages was conditioned by the incorporation strategy, and the addition of probiotics in alginate beads (Calg) was the most effective strategy. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 78%

“…Reduction in a w values is a consequence of loss of humidity in the mass of chorizo and the loss of humidity during ripening. Similar results were observed in Italian‐type salami with the addition of L. acidophilus and Bifidobacterium lactis as free cells …”

Section: Resultsmentioning

confidence: 93%

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

et al. 2019

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“…Acidification is very important aspect in dry‐cured meat products which results in denaturation of meat proteins and induction of all the reactions necessary for colour formation and improvement of the stability of the product. Moreover, the pH value decrease contributes to the inhibition of undesirable microorganisms, accelerates the reduction of nitrite to nitric oxide and thus contributes to the safety and quality of the dry‐cured meat products (Kaban & Kaya, ; Sawitzki et al ., ; Rubio et al ., ; Ruiz et al ., ). It was found that higher LAB counts corresponded to lower pH values in all samples.…”

Section: Resultsmentioning

confidence: 97%

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

Libera

Karwowska

Stasiak

et al. 2015

Int J of Food Sci Tech

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The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB-12 probiotic strain and ripening period on the quality of dry-cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, a w , TBARS index, colour) were determined directly after fermentation at 15°C for 3 weeks, after 6 and 12 months of ripening at 4°C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g À1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g À1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half-year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry-cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB-12 at both levels is a good potential starter for meat fermentation.

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“…These results match those previously reported concerning the items affecting consumer decision. Ruiz, Villanueva, Favaro-Trindade, and Contreras-Castillo (2014) also found that the drivers of consumer acceptance for Italian salami were mainly flavor and texture with lower influence of appearance. However, other studies report that appearance features, including visible fat and marbling, play an important role in orienting consumer preference before consumption (Fortin, Robertson, & Tong, 2005).…”

Section: Consumer Testingmentioning

confidence: 88%

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

Braghieri

Piazzolla

Carlucci³

et al. 2016

Meat Science

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Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Abstract: Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus

Cited by 37 publications

References 28 publications

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

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