Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Abstract

The effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented sausages (DFS) was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability were also assessed. HPP (N 400 MPa and longer than 154 s) produced a reduction in spoilage microbiota, without negative effect on fermentative microbiota, that will be able to continue their role. Total fatty acids and lipid stability were not affected. Only a small effect on fatty acid (FA) composition was observed. Nutritional value of the lipid fraction was only affected by the ratio n−6/n−3 FA. Treatments at 400 MPa for 154 s or 960 s resulted in DFS being detected as different from control by sensory analysis. Those differences did not depreciate the product; on the contrary it seems to improve the bright aspect of the whole sausage, the cohesion and firmness and the correctly dried aspect of slices. Industrial relevance: Dry fermented meat sausages are very popular ready-to-eat meat based products. This study assesses the effects of HPP on this much appreciated traditional products. The results showed that HPP can be successfully applied to these Mediterranean fermented products without losses of sensory and nutritional characteristics. The modelling and optimization of the HPP process applied on dry fermented sausages demonstrated in this study are an advantage to industry efficiency. The utilisation of HPP by the industry can significantly increase dry fermented meat sausage shelf life and safety, providing it an opportunity to reach the global market.

High Hydrostatic Pressure Treatment of Meat Products

“…Whether the fat is affected or not by the treatment is very important because it has a significant impact on the sensory characteristics and it will depend on the intensity of treatment. It has been described that 450 MPa is applied during 154 s in dry fermented sausage; the total fatty acids and the stability of the fatty ones were not affected [42].…”

“…At high pressure, there is increased ionisation and redistribution of ions that can be the origin of the pH increase and also the release of imidazolium groups by histidine [57]. Alfaia et al [42] verified that the HPP resulted in a significant increase (p < 0.001) of the pH of chorizo compared to the control samples and in a significant decrease of the a w (p < 0.01). The increase in pH was also reported on raw sausage batter, fresh chicken breast fillets and raw poultry sausages.…”

“…The treatment gains effectiveness by lowering the pH of the food [52] or adding antimicrobials [34]. In a study by Alfaia et al [42] carried out in chorizo, it describes a significant increase in pH by increasing the intensity of the treatment, which was also found in other products such as raw sausage batter, fresh chicken breast fillets and raw poultry sausages [26,56]. At high pressure, there is increased ionisation and redistribution of ions that can be the origin of the pH increase and also the release of imidazolium groups by histidine [57].…”

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausage

“…Lipid oxidation in samples was performed by assessing thiobarbituric acid‐reactive substances (TBARS), as previously described by Alfaia et al. (2015). The extraction of malondialdehyde (MDA) was performed from 15 g of homogenized meat samples using trichloroacetic acid, propyl galate, and ethylenediaminetetraacetic titriplex acid (EDTA).…”

“…The FG interviews were performed as described by Alfaia et al. (2015). Packaged samples were identified and ordered as above indicated.…”