Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

Ferreira, Vânia; Barbosa, Joana; Vendeiro, Sandra; Mota, Ana Lourdes Arrais de Alencar; Silva, Fátima; Monteiro, Maria João; Hogg, Tim; Gibbs, Paul; Teixeira, Paula

doi:10.1016/j.meatsci.2006.02.011

Cited by 72 publications

(71 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Re-appearance of yeasts and molds was observed after 30 days of storage to reach 3log cfu g -1 . We think that these bacteria groups might play an important role in the definition of the organoleptic profile of the final product as reported for several traditional meat products [24][25][26][27].…”

Section: Resultsmentioning

confidence: 99%

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Boudechicha¹,

Nasri²,

Bennaceur³

et al. 2017

Integr Food Nutr Metab

View full text Add to dashboard Cite

Materials and methods Khliaa Ezir preparation and samplingKhliaa Ezir was prepared using the traditional diagram described in Figure 1. Briefly, 9 preparations were conducted using beef Semimembranosus muscle of an average of 2 kg for each preparation. The fresh beef obtained from a local butcher was aged according to the standard conditions in Algeria. Fresh boneless lean meat cuts after salting and curing (5-8 cm of length, 4-6 cm thick) were marinated in a mixture of spices that contain caraway, coriander and garlic during 7 days before cooking at 80°C on water. Finally, the cooked meat was preserved in an earthenware jar (Ezir) and covered with a mixture of melted beef fat and olive oil. From each batch of Khliaa Ezir preparation, samples of fresh meat (at 0 days), marinade samples (1, 3, 7 days), cooked samples, immersed and stored samples (at 10, 20, 30 days) were sampled for microbiological analysis (in triplicate). Microbiological analysisAt selected times during processing, 10g of each sample were aseptically homogenized with 90 mL buffered peptone water (AES Laboratories, Combourg, France) for 2 min using a Polytron homogenizer (Polytron ® PT-MR 2100, Kinematica AG, Switzerland). Microbiological changes during the preparation steps of AbstractKhliaa Ezir is a traditional and popular meat product, which is produced from whole beef, camel, goat or lamb meat. It is an Algerian and a ready to eat meat product that is marinated, cooked and ripened. The product is for numerous months preserved in an earthenware jar at room temperature. Microbiological investigation on Khliaa Ezir during preparation is a prerequisite and to our knowledge, this is the first study, which provide its preliminary microbiological characterization. Thus, the aim of the present work is to study the evolution of the microflora and microbiological safety of Khliaa Ezir during the main traditional preparation steps. The microbiological counts indicated that Lactic Acid Bacteria (LAB) are the most abundant in the product, namely during the repining and storage period. However, total Coliforms were very low in fresh beef, being eliminated after 3 days of curing. Yeasts and Molds were the highest in fresh beef, and then disappeared after cooking and during the ripening and storage step. None of the pathogenic flora during the whole preparation steps were detected. We think that the cooking temperature applied during thermal treatment (80°C) contributed to the high hygienic quality of Khliaa Ezir. On another hand, a significant increase in pH was observed during the storage period to achieve a final pH of 6.19 ± 0.01 at 30 days of storage.

show abstract

Section: Resultsmentioning

confidence: 99%

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Boudechicha¹,

Nasri²,

Bennaceur³

et al. 2017

Integr Food Nutr Metab

View full text Add to dashboard Cite

show abstract

“…Lactic acid bacteria enhance the physico-chemical properties of sausages and restrict the growth of some undesirable microorganisms (Gonzales and Diez 2002;Samelis et al, 1998). Ferreira et al, (2006) indicated that fermented sausages are considered safe foods due to the reduction in water activity and pH that occurs during processing and storage and inhibits the development of pathogenic bacteria.…”

mentioning

confidence: 99%

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Abu-Salem¹,

Ibrahim²

2009

Grasas y Aceites

View full text Add to dashboard Cite

Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic amine levels, as well as improved sensory quality.

Extractos de aceite de salvia fueron añadidos a embutidos de carne de búfalo. Las características químicas, microbiológicas y sensoriales de los embutidos fueron evaluadas durante el periodo de maduración. En particular, pH, oxidación lipídica, aminas biogénicas y microflora fueron analizadas. Los resultados de este estudio indican que los extractos de aceite de salvia, como antioxidantes naturales, podrían ser utilizados en embutidos preparados con carnes de búfalo, con objeto de obtener un producto final con unos niveles de aminas biogénicas y de oxidación lipídica aceptable, así como con una calidad sensorial mejorada

show abstract

“…Phenylethylamine results from phenylalanine decarboxylation, and it is commonly present in fermented meat products containing high quantities of tyramine (1,8). Due to their vasoactive properties, tyramine and phenylethylamine are regarded as undesirable compounds that may cause health disruptions to sensitive consumers, especially to those under treatment with certain drugs, such as mono-amine oxidase inhibitors (27).…”

mentioning

confidence: 99%

Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

Gardini

Bover‐Cid

Tofalo

et al. 2008

Appl Environ Microbiol

View full text Add to dashboard Cite

Amino acid decarboxylase activity of the Enterococcus faecalis strain EF37 was monitored during fermentation and ripening of a traditional dry fermented sausage from Northern Italy (Salame Veronese) by means of microbiological, chemical, and molecular approaches in relation to three technological factors: fermentation temperature, sodium chloride concentration, and amount of glucose added to the meat mixture. Besides the analytical determination of tyramine and phenylethylamine accumulation and the counts of enterococci, the presence and quantification of the tyrosine decarboxylase gene (tdc) and its mRNA transcript were also investigated by using real-time PCR. According to the mathematical models obtained, all of the three factors studied were statistically significant and microbiologically relevant for the early development of enterococci, although the fermentation temperature had a more relevant influence on the enterococcal viable cells of the ripened product. Sodium chloride concentration was the most determinant factor of the final tyramine and 2-phenylethylamine accumulation and also of the levels of tdc present in the final product. In contrast, an effect of glucose concentration on tdc expression was observed in the last period of ripening. Moreover, increasing amounts of sodium chloride and decreasing fermentation temperature resulted in a reduced tdc expression. This is the first time that bacterial tyrosine decarboxylase potential is directly examined through a molecular approach in a fermented meat. The quantification of tdc and its transcript can help to elucidate the critical steps and factors during food manufacturing at which bacterial aminogenesis is possible, thus allowing researchers to propose technological measures to control decarboxylase activities.

show abstract

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

Cited by 72 publications

References 17 publications

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

Contact Info

Product

Resources

About