Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Abstract

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

“…However, similar results been reported previously for dry-fermented sausages from Portugal and other Mediterranean countries [25,29]. Nevertheless, these values are higher than those reported by other authors for Portuguese and Italian sausages, respectively [1,49], indicating the need to improve hygiene procedures and to use better quality raw materials.…”

“…This type of sausage has long been spontaneously fermented using empirical methods, but sometimes, the sensory characteristics of the final products vary. In Portugal, the use of starters has not been a common practice in micro and small processing units [ 1 ]. However, manufacturing units are becoming more interested in the use of starter cultures in the production of fermented sausages, due to their potential improvement in safety and in standardizing the desirable technological properties [ 2 , 3 , 4 ].…”

“…It should be noted that BA are thermostable, as further steps do not eliminate them [ 18 ] and could contribute to the formation of nitrosamines with the nitrite derivatives [ 19 , 20 ]. Despite some studies that have reported the inefficiency of starters in reducing the content of BA [ 21 , 22 ], recent works have shown that autochthonous starter cultures may control the accumulation of BA in fermented meat products [ 1 , 23 , 24 ].…”

Low-Fat and High-Quality Fermented Sausages

“…During the ripening period, a significant increase in LAB and CNC count levels was observed, whereas a decrease in levels of undesirable microbial populations was detected. This is consistent with literature highlighting, once again, that useful lactic acid bacteria and CNC effectively contribute to the ripening process [ 73 , 74 , 75 ]. Moreover, data also showed that diverse spoilage bacteria, such as Brochothrix thermosphacta , Pseudomonas spp., and Coliforms persisted and were detectable until the advanced stage of ripening.…”

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

“…sakei CV3C2 reduced the BA content in the finished product by about 10%. The yeast effect may probably be associated to an improved competitive effect against other naturally bacterial strains presented in dry-cured sausage able to produce biogenic amines [ 99 ].…”