Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’

Sayas‐Barberá, Estrella; Viuda‐Martos, Manuel; Fernández-López, F.; Sendra, Esther

doi:10.1016/j.foodcont.2012.04.009

Cited by 45 publications

(27 citation statements)

References 37 publications

(61 reference statements)

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“…This could be related to the color of the W/O/W emulsion, which is more intensely white than the W/O emulsion. A decrease in L* values in probiotic fermented sausages has also been reported by Sayas‐Barberá et al …”

Section: Resultsmentioning

confidence: 84%

“…However, a decrease in a* values at day 20 was found in all treatments, probably due to lipid oxidation and nitroso‐pigment reactions and is not related to the strategy of L. plantarum incorporation. Reduced a* values in ripening of fermented meat products have been reported by Sayas‐Barberá et al . in ‘ Longaniza de Pascua ’ with the addition of L. casei CECT 475 as free cells and citrus fiber.…”

Section: Resultsmentioning

confidence: 99%

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Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

et al. 2019

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BACKGROUND Chorizo is a high‐value Spanish‐type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L. plantarum into the physico‐chemical, microbiological, and sensorial characteristics of chorizo sausages was studied. These strategies were: free cells (Cfc); alginate beads (Calg); water‐in‐oil emulsion (Cwo), and water‐in‐oil‐in‐water emulsion (Cwow). Proximate composition, weight loss, pH, aw, color, and microbiological behavior were evaluated during the ripening (20 days) of chorizo. RESULTS The strategy of incorporating L. plantarum significantly affected the proximate composition, pH, and aw of sausages. However, the traditional red color of chorizo was maintained for all formulations. The incorporation of probiotics as free cells or encapsulated in alginate beads resulted in higher counts of lactic acid bacteria and L. plantarum, lower counts of Enterobacteriaceae, and in acceptable sensory scores. CONCLUSION Overall, the quality of chorizo sausages was conditioned by the incorporation strategy, and the addition of probiotics in alginate beads (Calg) was the most effective strategy. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

et al. 2019

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“…Due to probiotic culture inoculation, the count of LAB in a sample with L. casei was higher by approximately one logarithmic level than controls. Similar LAB counts to those of the present study have been reported in sausages containing potentially probiotic strain L. casei CECT 475 (Sayas‐Barberá et al ., ). The final counts of the LAB in dry‐aged fermented loins were consistent with the pH profile (Table ).…”

Section: Resultsmentioning

confidence: 97%

“…The lowest pH value observed in the inoculated sample (5.64 ± 0.2) corresponds to the highest LAB count in this sample (8.21 ± 0.13 log CFU g −1 ). These results coincide with the findings of other studies on meat products fermented by intestinal Lactobacillus starter cultures (Sayas‐Barberá et al ., ). Lactobacilli are the major producers of lactic acid, responsible for the decrease in pH during manufacturing of dry‐cured meat products (Aro Aro et al ., ; Kołóżyn‐Krajewska & Dolatowski, ).…”

Section: Resultsmentioning

confidence: 99%

Proteolysis in dry‐aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain

Stadnik

Stasiak

Dolatowski

2014

Int J of Food Sci Tech

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Summary Selected parameters related to proteolysis were evaluated in dry‐aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain. Dehydration, pH, water activity and total nitrogen content were not affected by ultrasound treatment. Neither sonication nor inoculation has an influence on L* and a* colour parameters. Sonication significantly influenced the pattern of proteolysis providing higher nonprotein nitrogen content (NPN) and proteolysis index (PI). The highest intensity of proteolysis, as assessed by NPN and PI, occurred in an inoculated sample. Neither sonication nor inoculation with L. casei had a significant effect on total viable counts. Loins inoculated with L. casei had the highest lactic acid bacteria count, followed by the sonicated and nonsonicated control. This research shows that sonication followed by inoculation with L. casei ŁOCK 0900 could be used as an effective measure to speed up the proteolytic changes in dry‐aged meat cuts.

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“…Potential protective starter cultures to use in fermented meat products have been identified [154] and tested [4,[155][156][157]. The use of bioprotective starter cultures ensures safety, while increasing shelf life, without compromising the nutritional value of fermented meat products or depreciating their sensory quality.…”

Section: Bioprotective Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’

Cited by 45 publications

References 37 publications

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

Proteolysis in dry‐aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain

The Use of Starter Cultures in Traditional Meat Products

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