Ensuring food safety by an innovative fermented sausage manufacturing system

Stollewerk, Katharina; Jofré, Anna; Comaposada, Josep; Ferrini, Gabriele; Garriga, Margarita

doi:10.1016/j.foodcont.2011.05.016

Cited by 20 publications

(8 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The dry matter content increased significantly as the ripening period progressed with values ranging from 38.23 6 1.04 of the original mixture to 59.56 6 0.32 of the ripened control batch and between 58.91 6 3.59 and 61.44 6 3.13 as regards to the ripened, enriched batches. All values obtained were within the range previously described by several authors with respect to different DFS types (Ord oñez et al 1999;Herrero et al 2007;Yang et al 2007;Calvo et al 2008;Stollewerk et al 2011).…”

Section: Physicochemical Analysissupporting

confidence: 79%

Technological and Sensory Properties of Calcium‐Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability

Soto¹,

García²,

Selgas³

2016

Journal of Food Quality

View full text Add to dashboard Cite

Dry fermented sausages (DFS) were enriched with calcium (Ca) to determine its bioavailability. Three Ca salts (gluconate, lactate and citrate‐malate) were tested in sufficient amounts to assure that 100 g of DFS gave 20–40% of the Ca RDA. Technological and sensory properties of enriched DFS were similar to the control batch without Ca. The batches with Ca gluconate exhibited the lowest sensory quality and were, thus, discarded. Neither the type nor the amount of salt tested had an influence on the growth of the microbiota. Calcium bioavailability of the experimental sausages was determined by an in vitro assay. Both Ca lactate and citrate‐malate salts showed values of close to 10%, which lies within the average absorption limits established for other Ca‐enriched foods. In view of the results, either of the later mentioned Ca salts could be used for the enrichment of the type of meat product studied. Practical Applications In recent years, the dry fermented sausage industry has been focused on the development of newer and healthier products by improving their nutritional value. Calcium (Ca) is essential for the correct functioning of the human organism. It plays important roles within several physiological activities, among those which include the ossification process. The calcium daily allowance recommended by international health organizations is between 800 and 1000 mg. The fortification of dry fermented sausages offers a good alternative source for increasing Ca intake. The products showing good sensory quality and a good Ca bioavailability could be considered as a source of calcium. If the Ca bioavailability is similar to that described for other Ca‐enriched foods, these new meat products could help to expand the range of healthy products in the market. The investigation described in continuation has been carried out with this aim.

show abstract

Section: Physicochemical Analysissupporting

confidence: 79%

Technological and Sensory Properties of Calcium‐Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability

Soto¹,

García²,

Selgas³

2016

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The synergistic effect observed for the combination of thyme and cinnamon EOs against E. coli and L. monocytogenes was associated with its main chemical compounds, thymol and eugenol. A combination of these components has been reported to have either a synergistic [24] or additive action [25] against E. coli, while other researchers [26] reported a synergistic effect against L. innocua.…”

mentioning

confidence: 98%

Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens

García‐Díez

Alheiro

Pinto

et al. 2017

Natural Product Communications

View full text Add to dashboard Cite

Essential oils (EOs) could be utilized as natural agents to improve the safety of meat products. However, the high concentration required to achieve an antimicrobial effect in foods might be incompatible with their sensory acceptance. To avoid this problem, combinations of EOs provide an effective approach reducing the odds of sensory rejection. In our study, 13 EOs of herbs and spices commonly used in the seasoning of meat products were assessed for their antimicrobial activity against Salmonella spp., Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. However, only 7 of them were selected to study their synergistic effect based on their antimicrobial activity and minimum inhibitory concentration (MIC) against foodborne pathogens. EOs of thyme and cinnamon presented the largest antibacterial activity against foodborne pathogens. Combinations of selected EOs displayed a synergic effect against foodborne pathogens and also an important decrease in their individual MIC. Thyme EO presented the lowest individual MIC, but its utilization in combination decreased the MIC of the other EOs. Utilization of cinnamon EO also improved the reduction of the individual MICs of the EOs of cumin and parsley. Our results suggest the potential use of EO mixtures to control foodborne pathogens in meat products. Although the individual MIC values of selected EOs decreased, the sensory impact on meat products needs to be assessed.

show abstract

“…The pH of Riojano chorizo at the end of the ripening process (final product) was higher (5.67) than in other kind of chorizos [13,[40][41][42][43][44]. Encinas et al [13] reported pH values between 5.10 and 5.19 in chorizos without starter and between 4.29-4.57 when starter culture was added.…”

Section: Discussionmentioning

confidence: 97%

Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

et al. 2021

View full text Add to dashboard Cite

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

show abstract

Ensuring food safety by an innovative fermented sausage manufacturing system

Cited by 20 publications

References 29 publications

Technological and Sensory Properties of Calcium‐Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability

Technological and Sensory Properties of Calcium‐Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability

Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens

Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

Contact Info

Product

Resources

About