NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

Tremonte, Patrizio; Gambacorta, Giuseppe; Pannella, Gianfranco; Trani, Antonio; Succi, Mariantonietta; Gatta, Barbara la; Tipaldi, Luca; Grazia, L.; Sorrentino, Elena; Coppola, Raffaele; Luccia, Aldo Di

doi:10.1002/ejlt.201700449

Cited by 6 publications

(12 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Latilactobacillus sakei 152 ( Lt. sakei 152) and Staphylococcus xylosus MVS9 ( S. xylosus MVS9), both belonging to the Collection of the Department of Agricultural, Environmental, and Food Sciences (DiAAA) of the University of Molise (Italy), were used in this study as a multi-strain starter culture. Both strains were previously isolated from traditional-fermented sausage and selected for their technological features [ 12 , 34 , 35 , 36 ].…”

Section: Methodsmentioning

confidence: 99%

“…To verify the presence of the starter culture during the ripening period, five colonies were randomly picked up from the MRS and MSA plates. The cultures isolated from MRS (120 cultures) and MSA (150 cultures) agar plates were presumptively identified and typed by RAPD-PCR [ 12 , 30 , 52 ].…”

Section: Methodsmentioning

confidence: 99%

“…However, the individuation of an effective fat replacer requires considerable effort. In fact, fat contributes to the flavour, texture, and overall sensation of the lubricity of meat products [ 11 , 12 ]. Moreover, a reduction of the fat content can affect the acceptability of a product [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Low-Fat and High-Quality Fermented Sausages

et al. 2020

Self Cite

View full text Add to dashboard Cite

The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require appropriate bio-protective strategies to avoid risks due to Listeria monocytogenes. Sixty-seven Lactiplantibacillus plantarum strains isolated from diverse sources were screened for their antimicrobial activity and their interaction with starter strains (Latilactobacillus sakei 152 and Staphylococcus xylosus MVS9). Lactiplantibacillus plantarum Lpls100, highlighting both listericidal activity and the ability to promote Staphylococcus xylosus MVS9 growth, was used as a protective strain in low-fat fermented sausages prepared with lemon albedo as a fat replacer. The effect of the albedo and the protective strain on the fermentation process and the final quality was ascertained. Results highlighted that the use of the albedo did not affect the growth of starter strains and enhanced some quality features, such as fatty acid profiles and certain sensory attributes. However, the albedo also produced a slow decrease in water activity, compromising the microbial quality. The anti-Listeria strain, enhancing coagulase negative cocci growth and exerting antimicrobial activity, avoided the inconveniences caused by the use of the albedo. Moreover, the anti-Listeria effectiveness was assessed through a challenge test using a Listeria cocktail. The study revealed that Lactiplantibacillus plantarum Lpls100, regardless of the presence of the albedo, assures a prompt inhibition of Listeria spp. Therefore, its use could be an important contribution to the quality of low-fat fermented sausages.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Low-Fat and High-Quality Fermented Sausages

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…In the last decade, several studies focused their attention on this topic, and LAB species other than O. oeni to be used in winemaking and in the MLF process were studied [ 8 , 9 , 10 , 11 , 12 ]. In particular, strains belonging to the Lactobacillus genus could also exert an important role in extreme environments owing to their enzyme pathway [ 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ]. In fact, L. plantarum strains, having genes encoding for enzymes such as citrate lyase, phenolic acid decarboxylase, esterase, and β-glucosidases, could positively influence the MLF and wine flavour [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine

Pannella

Lombardi

Coppola

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Biofilm life-style of Lactobacillus plantarum (L. plantarum) strains was evaluated in vitro as a new and suitable biotechnological strategy to assure L-malic acid conversion in wine stress conditions. Sixty-eight L. plantarum strains isolated from diverse sources were assessed for their ability to form biofilm in acid (pH 3.5 or 3.2) or in ethanol (12% or 14%) stress conditions. The effect of incubation times (24 and 72 h) on the biofilm formation was evaluated. The study highlighted that, regardless of isolation source and stress conditions, the ability to form biofilm was strain-dependent. Specifically, two clusters, formed by high and low biofilm producer strains, were identified. Among high producer strains, L. plantarum Lpls22 was chosen as the highest producer strain and cultivated in planktonic form or in biofilm using oak supports. Model wines at 12% of ethanol and pH 3.5 or 3.2 were used to assess planktonic and biofilm cells survival and to evaluate the effect of biofilm on L-malic acid conversion. For cells in planktonic form, a strong survival decay was detected. In contrast, cells in biofilm life-style showed high resistance, assuring a prompt and complete L-malic acid conversion.

show abstract

“…Therefore, various studies are currently being conducted to decrease the salt concentration in paste, salted seafood, and kimchi industries [7]. These studies are mainly focusing on replacing NaCl with KCl, MgCl 2 , CaCl 2 , or natural substances [8].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Lee¹,

Kim²,

Kim³

2020

J Anim Sci Technol

View full text Add to dashboard Cite

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

show abstract

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

Cited by 6 publications

References 48 publications

Low-Fat and High-Quality Fermented Sausages

Low-Fat and High-Quality Fermented Sausages

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Contact Info

Product

Resources

About