Incorporation of Selected Strains of Pediococcus
                    spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and
                    Ripening

Seleshe, Semeneh; Ameer, Ammara; Kang, Suk-Nam

doi:10.5851/kosfa.2021.e60

Cited by 5 publications

(2 citation statements)

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“…To understand the optical properties of the fermented sausages, color parameters L*(lightness), a*(redness), and b*(yellowness) were investigated. As shown in Figure 3A , the L* values of the two groups exhibited a significant ( p < 0.05) decrease throughout the ripening process, which might be linked to the fact that the meat protein closed to the isoelectric point with the decrease in pH, which made the surface of the sausages drier ( Seleshe et al, 2021 ). It was noteworthy that the final values of L* of the L-S sausages were higher than that of the SBM-52, confirming that the L-S effectively contributed to the lightness of fermented sausages.…”

Section: Resultsmentioning

confidence: 95%

“…Aw (water activity) affects the shelf-life of products entirely, and a low Aw helps to improve the storage stability of foods ( Seleshe et al, 2021 ). Variations in the Aw values in all sausages were given in Figure 2 , the Aw values of the L-S-inoculated sausages and the SBM-52-inoculated sausages decreased sharply ( p < 0.05) by 15 and 14%, respectively, throughout the ripening process.…”

Section: Resultsmentioning

confidence: 99%

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Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Ali

Aziz

et al. 2023

Front. Microbiol.

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IntroductionMicrobial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from traditional fermented foods were used in fermented sausage manufacturing.MethodsThis study evaluated the impact of the mixed inoculation cultures on limiting biogenic amines, nitrite depletion, N-nitrosamine reduction, and quality metrics. Inoculation of sausages with the commercial starter culture (SBM-52) was evaluated for comparison.Results and discussionResults showed that the L-S strains could rapidly decrease the water activity (Aw) and pH of fermented sausages. The ability of the L-S strains to delay lipid oxidation was equivalent to the SBM-52 strains. The non-protein nitrogen (NPN) contents of L-S-inoculated sausages (0.31%) were higher than that of SBM-52-inoculated sausages (0.28%). After the ripening process, the nitrite residues in the L-S sausages were 1.47 mg/kg lower than in the SBM-52 sausages. Compared to the SBM-52 sausages, there was a 4.88 mg/kg reduction in the biogenic amines’ concentrations in L-S sausage, especially for histamine and phenylethylamine concentrations. The N-nitrosamine accumulations of the L-S sausages (3.40 ug/kg) were lower than that of the SBM-52 sausages (3.70 ug/kg), and the NDPhA accumulations of the L-S sausages were 0.64 ug/kg lower than that of the SBM-52 sausages. Due to their significant contributions to nitrite depletion, biogenic amine reduction, and N-nitrosamine depletion in fermented sausages, the L-S strains have the potential to serve as an initial inoculant in the process of manufacturing fermented sausages.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%