Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages

Maere, Hannelore De; Fraeye, Ilse; Mey, Eveline De; Dewulf, Lore; Michiels, Chris W.; Paelinck, Hubert; Chollet, Sylvie

doi:10.1016/j.meatsci.2015.11.024

Cited by 25 publications

(19 citation statements)

References 29 publications

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“…When the results of the CATA test were compared with those of the L*a*b* parameters, they were coherent, with the reddish or pink colors associated with the samples made with curing salts and the less intense red colors associated with the wine formulations. The brownish color observed in the chouriço made without nitrite might be related to the oxidation of heme pigments to metmyoglobin, resulting in the formation of a dull brownish color [57]. However, in this work, that mechanism was probably mediated by wine components, because the control chouriço was not recognized as being as brown as those prepared with wine.…”

Section: Sensory Implications Of Different Chouriço Formulationsmentioning

confidence: 57%

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Patarata

Martins

Silva

et al. 2020

Foods

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The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.

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Section: Sensory Implications Of Different Chouriço Formulationsmentioning

confidence: 57%

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Patarata

Martins

Silva

et al. 2020

Foods

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“…Despite that, it seems that the formed ZnPP bound to protein can be transitioned into free ZnPP during the process of incubation (Khozroughi et al, 2019). Interestingly, the formation of ZnPP in meat systems and fermented sausages has been reported without causing a decrease in heme iron content (De Maere et al, 2016;Wakamatsu et al, 2019). Thus, the formation of ZnPP in meat products can be very complex and may involve different mechanisms.…”

Section: Effect Of Salting Timementioning

confidence: 99%

Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams

Bou

Llauger

Arnau

et al. 2020

Food Research International

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There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed to examine the effect of pH at 24 h post mortem (pHSM24h ≤ 5.4; 5.4 > pHSM24h < 5.9; pHSM24h ≥5.9) and salting time (standard vs reduced) on zinc-protoporphyrin content, heme content and other physicochemical parameters of Serrano dry-cured hams manufactured without the addition of curing agents. Results showed that in those hams with higher post mortem pH heme content was increased whereas ZnPP content and proteolysis index were decreased. Reduced salting time decreased salt content whereas ZnPP and heme contents remained unaffected. Lower post mortem pH and reduced salting time led to a higher content in various free fatty acids which, in turn, were found to correlate positively with ZnPP formation. However, the observed changes in heme and ZnPP contents had no effect on the instrumental color of the final product.

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“…Sodium nitrite is a key component in the curing process of meat products. It can promote the formation of color and flavor in meat products and inhibit the growth of harmful bacteria [ 111 , 112 ]. However, when it reacts with secondary amines, it produces amine nitrite, a carcinogenic, teratogenic, and mutagenic compound [ 113 ].…”

Section: Applications Of Latilactobacillus Curvatus mentioning

confidence: 99%

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Chen

Qiao

et al. 2020

Foods

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Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.

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Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages

Cited by 25 publications

References 29 publications

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

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