Chemometric model for describing Greek traditional sausages

Papadima, S.N.; Arvanitoyannis, Ioannis S.; Bloukas, J.G.; Fournitzis, G.C.

doi:10.1016/s0309-1740(98)00137-5

Cited by 43 publications

(25 citation statements)

References 11 publications

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“…According to olesen and Meyer, Stahnke (2004), the initial NaCl concentration (3.0%) in the sausage is a normal one. However, the final NaCl concentration after the maturation of the sausage can increase to 4.2-6.0% due to the loss of moisture in the product (MoreTTI et al, 2004;PAPADIMA et al, 1999;zANArDI et al, 2004). Papamanoli et al (2003) found that seven L. plantarum strains isolated from naturally fermented dry sausage were able to grow in 6.5, 8.0, and 10% (w/w) of NaCl.…”

Section: Resultsmentioning

confidence: 99%

Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures

Sawitzki¹,

Fiorentini²,

Bertol³

et al. 2009

Ciênc. Tecnol. Aliment.

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IntroductionThe manufacture of fermented foods has a long tradition. At first, there was a purely empirical principle without the connection between metabolic activity of microorganisms (so-called "house flora") and desired changes in the product krÖCkel, 1992). The fermentation process was used to improve shelf-life and safety of foods enabling people in moderate and cold regions to survive winter seasons and drought periods (HolzAPFel, 1997). Spontaneous fermentation of sausages is characterized by the participation of lactic acid bacteria, Gram-positive, catalase-positive cocci, yeasts, and moulds (BUCkeNHÜSkeS, 1993).Modern starter cultures are selected either as single or multiple strains specifically due to their adaptation to the substrate or raw material (HolzAPFel, 2002). The Iinoculation of sausage batter with a starter culture composed of selected lactic acid bacteria, i. e. homofermentative lactobacilli and/ or pediococci and Gram-positive, and catalase-positive cocci (staphylococci and/or kokuriae) improves quality, safety, properties standardization, including flavor and color, and shortening in the ripening time (leroY; VerlUYTeN; VUYST, 2006;rANTSIoU et al., 2005). lactic acid bacteria have the main role in this microbial consortium since they affect both the technological properties and the microbial stability of the final product through the production of lactic and acetic acids and the consequent pH decrease (DroSINoS et al., 2007).Meat fermentation by natural lactic acid bacteria can sometimes fail leading to products of poor quality. For this reason, the addition of starter cultures has been recommended and has become common in the manufacture of several types of fermented sausages (ANDrIGUeTTo;zAMPeSe;loMBArDI, 2001;HolzAPFel, 2002). In artisanal production of traditional fermented sausages, it is important to use starter cultures consisting of lactobacilli isolated from local products and that are well adapted to the particular product and to the specific production technology (ANDrIGUeTTo;zAMPeSe;loMBArDI, 2001). Starter cultures contain lactic acid bacteria AbstractIn the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing salt, fast production of acid, determination of D -and l -lactic acid; nitrate reductase activity; antagonistic activity and stability of the isolated cultures after fermentation, concentration, and freeze-drying process. The isolated strains showed effectiveness to improve technological properties as starter cultures. Keywords: L. plantarum; technological properties; sausage. ResumoNo presente estudo foram investigadas as propriedades tecnológicas de culturas de L. plantarum, isoladas de salames artesanais, naturalment...

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Section: Resultsmentioning

confidence: 99%

Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures

Sawitzki¹,

Fiorentini²,

Bertol³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…As previously mentioned, the use of other ingredients, such as nitrites, phosphates or spices, is permitted in these products. However, Papadima et al (1999) reported that some of these ingredients contain substances with antioxidant properties, which might interfere with the effects of the added natural antioxidants; thus, no other ingredients were added in the present study. The sausages were rapidly dehydrated according to the following sequence: drying for 24 h at 30°C and followed by drying for 24 h at 50°C.…”

Section: Methodsmentioning

confidence: 97%

Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage

Qin

Zhang

et al. 2013

J Food Sci Technol

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Chinese-style sausage is a very popular meat product obtained from a mixture of chopped pork meat, lard, salt, spices, additives (nitrate, nitrite, and antioxidants) and/or starter cultures. The antioxidative effect of apple phenolic on lipid oxidation in Chinese-style sausage compared with that of butylated hydroxy toluene (BHT) and ursolic acid were studied. Lipid oxidation was assessed through determination of thiobarbituric acid-reactive substances (TBARs) and volatile aldehydes. The content and composition of fatty acids in phospholipid were evaluated. At the optimum addition level, apple phenolic (0.5 g·kg −1 in total fat) was more effective at inhibiting lipid oxidation than BHT (0.15 g·kg −1 in total fat) and ursolic acid (0.5 g·kg −1 in total fat) in Chinese-style sausages during 120 days storage. Moreover, apple phenolic exhibited stronger phospholipid protective capacity than ursolic acid and BHT at the end of storage. This study reveals a potential application of apple phenolic to enhance the oxidation stability of meat products during long storage.

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“…Among these methods, the environmental scanning electron microscopy (ESEM) has its own advantages for evaluation of microstructural changes in meat especially for comparing the effect of various heat treatments (Arvanitoyannis & van Houwelingen-Koukaliaroglou, 2003;Papadima, et al, 1999;Tzouros & Arvanitoyannis, 2001;Yarmand & Homayouni, 2009;.…”

Section: Microstructure Of Microwave Processed Meatsmentioning

confidence: 99%