Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics

Roselino, Mariana Nougalli; Almeida, Jéssica Ferraz de; Cozentino, Izabela Correia; Canaan, Josiane Márcia Maria; Pinto, Roseli Aparecida; Valdez, Graciela Font de; Rossi, Elizeu Antônio; Cavallini, Daniela

doi:10.1590/fst.24216

Cited by 4 publications

(9 citation statements)

References 31 publications

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“…Similarly, in this study, the pH of D, E, and F is lower than the other samples, which is related to the organic acids produced and may be explain the low moisture content. The results are also consistent with the study by Roselino et al (2018).…”

Section: Sample Groups Dayssupporting

confidence: 93%

“…A significant difference was observed between the values of the samples during storage, and the hardness values of the samples produced by probiotic cultures were found to be significantly higher than the control samples ( p < 0.05). A higher concentration of lactic acid produced by probiotics may be the cause of the increase in hardness, as it causes a greater loss of water and, which in turn, increases hardness (Roselino et al., 2018; Sirini et al., 2022). Therefore, the high hardness value in samples containing probiotics is associated with a pH close to the isoelectric point of protein, thereby increasing water loss (Bis‐Souza et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

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Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Tukel,

Sengun

2024

Journal of Food Science

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The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand‐new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non‐probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

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Section: Sample Groups Dayssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Tukel,

Sengun

2024

Journal of Food Science

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“…Like carbohydrates, for ash content, the ingredients added in the salami were also investigated, showing the importance of the impact that these substances bring to the value of ashes obtained in the final product. Other studies that used probiotic strains in the composition of processed meats have average values between 5.48% and 7.49% of ashes, higher than the ones in this work [23,29].…”

Section: Physical and Physicochemical Analysescontrasting

confidence: 61%

“…Similar results to the ones found in this study are shown in fermented processed foods that also contain probiotic strains, which had values between 6.70% and 7.19%. These values, when compared to processed meats that did not have these strains added to them, had values between 4.81% and 6.26%, showing that the presence of probiotics can increase the amount of carbohydrates in the product after maturation [29].…”

Section: Physical and Physicochemical Analysesmentioning

confidence: 96%

Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei

Vale,

Melo,

Filho

et al. 2024

Applied Sciences

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The aim of this study was to produce two fermented processed foods made from sheep meat, one of them inoculated with the probiotic Lactobacillus casei and the other with Lactobacillus paracasei, evaluating their microbial growth, viability, and the efficiency of these microorganisms as bioconservants. To that effect, physicochemical, physical, and microbiological analyses were carried out, as well as a count of lactic acid bacteria (LAB). The results regarding the physicochemical and physical characteristics were in accordance with Brazilian legislation, except for the humidity and carbohydrate analysis and water activity, the values of which were not in accordance with the legislation. However, the microbiological results regarding the pathogenic microorganisms’ growth were within the standard established in the legislation until the end of the time of analysis. Regarding the presence of probiotics, both fermented processed foods had values higher than 107 CFU/g relative to LAB count until the limit of 84 days. From these results, it can be concluded that the probiotics are viable, showing bioconservative activity and proper consumption conditions, since they are in conformity with the legislation.

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“…Ферментативные процессы являются основой для создания аромата, вкуса и консистенции колбасных изделий [20][21][22][23]. Под воздействием ферментов происходит накопление свободных аминокислот.…”

Section: биотехнология продуктов питанияunclassified

Approbation of the developed starter culture based on Lactobacillus salivarius and Lactobacillus curvatus for raw smoked poultry sausages

et al. 2022

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Relevance. The increase in the production of poultry has led not only to its selection changes, but also to an active change in the diet and growing regimes. These changes are aimed at obtaining fast-growing birds with maximum weight gain. Additionally, these changes have led to an increase in cases of obtaining meat raw materials with ripening defects, which negatively affect the production of sausages, especially the raw-smoked group.Methods. The research was carried out in the laboratories of the Faculty of Processing Technologies of the Kuban State Agrarian University. Approbation of the technology was carried out in the educational-scientific-industrial complex “Agrobiotechpererabotka”. The object of the study is a starter culture represented by strains of Lactobacillus salivarius and Lactobacillus curvatus. In the course of industrial approbation, the starter culture “Bactoferm F-SC-111” was taken for comparative analysis. Analysis of moisture-binding, water-holding capacity, pH, mass measurements were carried out by the standard method.Results. Studies have been carried out on the change in the pH value of model minced poultry meat separately by strains of Lactobacillus salivarius and Lactobacillus curvatus. An active decrease in minced meat pH from 6 to 5.1 was revealed after 12 hours of exposure at a temperature of 22°C. As a result of the pH shift to the acidic side, there is a decrease in the moisture-binding and water-holding capacity of the model minced meat. During the testing, the pH level, the amount of lactic acid, the mass fraction of moisture in the loaves were monitored throughout the entire technological cycle. Positive dynamics of pH decrease and lactic acid accumulation in sausage sticks was revealed. The drying process of sausages was 15 days for the control batch and 16 daysfor the experimental batch.

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Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics

Cited by 4 publications

References 31 publications

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei

Approbation of the developed starter culture based on Lactobacillus salivarius and Lactobacillus curvatus for raw smoked poultry sausages

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