Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures

Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers

“…Bacterial counts helped to monitor the inoculated population at the beginning of the manufacture process and to analyze its growth during the drying and ripening stages on prototype salami. The initial inoculation (8 -9 log CFU/g of starter cultures) was within the limits set based on a previous research (López et al, 2015b). The initial count was as expected and this population increased during the drying and ripening stages of the salami.…”

“…The fourth sample with 55% of sodium reduction was manufactured in the meat processing plant (sample 580), with 3 replications (independent salami processing), using the following meat ingredients: pork shoulder (60%), beef chuck (20%) and pork back fat (20%), together with the following nonmeat ingredients: sodium nitrate (0.015%), sodium nitrite (0.015%), sodium erythorbate (1.0%), dextrose (0.75%) and spices (0.32%), based on 100% raw meat. Based on previous studies López et al (2015aLópez et al ( , 2015b selected autochthonous starter cultures (Enterococcus mundtii CRL 35, Staphylococcus vitulinus GV 318 and Lactobacillus sakei CRL 1862) isolated from an artisanal fermented sausage of Tucumán -Argentina, provided by Centro de Referencia para Lactobacilos (CERELA) were added at a concentration of 8 log CFU/g of starter cultures. The salami was processed in the following stages: firstly, the meat was minced using discs with holes of 10, 8 and 5 mm for pork, beef and pork back fat, respectively.…”

“…This caused by the reduction in NaCl, developing a bitter and metallic taste, which in turn is caused by the addition of salt substitutes (Aaslyng et al, 2014;Desmond, 2006;dos Santos et al, 2015). A strategy to mask the sensory characteristics generated by the addition of substitute salts is the addition of starter cultures, because it helps in obtaining low molecular weight (LMW) peptides on fermented meat products, enhancing the texture, color and flavor (López et al, 2015a;2015b). On the other hand (Behrens et al, 2007 andJaeger, 2006) reported that the foods perception is affected by intrinsic factors such as taste, odor, texture, among others, which play a fundamental role in the acceptance and purchase intention of the product by consumers.…”

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

“…As shown by PCA, a strong correlation was found between the presence of L. curvatus and concentration of most individual FAA, especially ala and lys. The contribution of this species to proteolysis was reported by other authors in sausage (Fadda et al, 2010; Paredi et al, 2013; López et al, 2015) and sourdough (Zotta et al, 2008). High concentrations of ala and lys were found in food matrices started with L. curvatus (Fadda et al, 1999; Ordóñez et al, 1999; Candogan et al, 2009; Chen et al, 2015).…”

Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky

“…Starter cultures (e.g., Lactobacilli and Micrococci ) are actively involved in the development of texture, color, and flavor (Fadda, López, & Vignolo, 2010; Lorenzo, Gómez, & Fonseca, 2014). These cultures can contribute to improved safety and flavor quality (López, Sentandreu, Vignolo, Vignoloa, & Fadda, 2015; Lorenzo, Gómez, Purriños, & Fonseca, 2016) and significantly reduce fermentation time. Bacterial proteases and peptidases contribute to the initial breakdown of myofibrillar proteins, resulting in the release of small peptides and amino acids, which have beneficial effects on health and flavor (Bermúdez, Franco, Carballo, Sentandreu, & Lorenzo, 2014; Jin et al, 2015; Mora et al, 2015).…”