Starter Cultures: Molds

Spotti, E.; Berni, Elettra

doi:10.1002/9780470376430.ch16

Cited by 7 publications

(3 citation statements)

References 9 publications

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“…This contradictory behavior can be explained by the complex phenomena, involving other meat constituents (mainly amino acid and proteins) which can produce molecules able to rise pH (such as ammonia or organic bases) and counteract the effects on pH of acid production by LAB. The delayed decrease of lactic acid can also found a reason in the time required to the hyphae of the moulds to penetrate inside the large diameter sausages and in the reduced oxygen availability (Spotti and Berni, 2007). In effect, in fermented sausages the increase of pH during ripening is mainly attributable to the respiration of lactic acid by moulds (Incze, 2010).…”

Section: Pentosaceus/s Xylosus As Starter Cultures)mentioning

confidence: 99%

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

et al. 2018

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Section: Pentosaceus/s Xylosus As Starter Cultures)mentioning

confidence: 99%

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

et al. 2018

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“…The main factor that deteriorates the quality of this type of product is the presence of oxygen, which triggers oxidative rancidity and changes in taste, color, and the development of aerobic bacteria and fungi [116,117].…”

Section: Traditional Sausagesmentioning

confidence: 99%

Edible Coatings and Future Trends in Active Food Packaging–Fruits’ and Traditional Sausages’ Shelf Life Increasing

Nunes,

Silva,

Farinha

et al. 2023

Foods

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The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.

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“…The environmental conditions during the ripening process of dry-cured meat products favour the development of fungi on the surface which become the predominant population [ 1 , 2 ]. Moulds play a beneficial role such as the reduction in rancidity [ 3 ], and the production of desirable volatile compounds due to their proteolytic and lipolytic activity, resulting in a strong impact on the development of the of the typical distinctive aroma and flavour of this type of product [ 4 , 5 ]. However, an uncontrolled mould development represents a high health risk, since some of them, usually isolated from dry-cured meat products, are able to produce mycotoxins.…”

Section: Introductionmentioning

confidence: 99%

Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System

Cebrián

Núñez

Rodrı́guez

et al. 2021

Toxins

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The ripening process of dry-cured meat products is characterised by the development of fungi on the product’s surface. This population plays a beneficial role, but, uncontrolled moulds represent a health risk, since some of them may produce mycotoxins, such as ochratoxin A (OTA). The aim of the present work is to assess the potential of near-infrared spectroscopy (NIRS) for the detection of OTA-producing mould species on dry-cured ham-based agar. The collected spectra were used to develop Support Vector Machines–Discriminant Analysis (SVM-DA) models by a hierarchical approach. Firstly, an SVM-DA model was tested to discriminate OTA and non-OTA producers; then, two models were tested to discriminate species among the OTA producers and the non-OTA producers. OTA and non-OTA-producing moulds were discriminated with 85% sensitivity and 86% specificity in the prediction. Furthermore, the SVM-DA model could differentiate non-OTA-producing species with a 95% sensitivity and specificity. Promising results were obtained for the prediction of the four OTA-producing species tested, with a 69% and 90% sensitivity and specificity, respectively. The preliminary approach demonstrated the high potential of NIR spectroscopy, coupled with Chemometrics, to be used as a real-time automated routine monitorization of dry-cured ham surfaces.

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Starter Cultures: Molds

Cited by 7 publications

References 9 publications

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

Edible Coatings and Future Trends in Active Food Packaging–Fruits’ and Traditional Sausages’ Shelf Life Increasing

Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System

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