The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

Ba, Hoa Van; Seo, Hyun‐Woo; Kim, Jin-Hyoung; Cho, Soohyun; Kim, Yoon Seok; Ham, Jun-Sang; Park, Beom-Young; Kim, Hyun‐Wook; Kim, Tae-Bin; Seong, Pil‐Nam

doi:10.1016/j.lwt.2016.07.019

Cited by 45 publications

(49 citation statements)

References 30 publications

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“…All treatments (3 batches/treatment) were prepared with about 10 kg meat mixture including: 80% pork ham, 20% pork fat, 2% NaCl, 1.5% sugar, 0.2% black pepper, 0.2% polyphosphate, 0.2% sodium ascorbate, 0.01% sodium nitrite and 0.005% sodium nitrate. All the treatments were prepared on the same day and in an identical manner, following our previous procedures (Ba et al., 2016). The humidity levels set in the fermenting rooms were same for all the treatments and control as following: 15°C/90% for 18 h, 23°C–25°C/90% for 48 h, 15°C/80%–90% for 10 days and 14°C–15°C/75%–80% until the samples reached a water activity of about 0.81–0.83.…”

Section: Methodsmentioning

confidence: 99%

“…Water activity (a w ) was determined using a water activity measuring instrument (Model AW SPRINT-TH 300, Novasina Co, Lachen, Switzerland) The procedures used for determinations of pH and (a w ) were the same as described in our previous work (Ba et al, 2016). …”

Section: Methodsmentioning

confidence: 99%

“…The proximate compositions (protein, fat, and moisture) were analyzed using a Food Scan TM Lab 78810 (Foss Tecator Co., Ltd., Hillerod, Denmark), according to the procedure as described in our previous work (Ba et al, 2016). …”

Section: Methodsmentioning

confidence: 99%

“…Biogenic amines were determined using the protocol as described in detail in our previous study (Ba et al, 2016). The samples were derivatized by dansyl chloride (5-dimethylaminonaphthalene-1-sulfonyl chloride, DCl) and then separated onto an Eclipse XDB-C 8 column (150 mm×4.6 mm×5 μm particle size, Supelco) connected to a high performance liquid chromatography (HPLC, Agilent 1100, Agilent Technologies, Inc., Waldbronn, Germany).…”

Section: Methodsmentioning

confidence: 99%

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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Song¹,

Ba²,

Park³

et al. 2018

Korean J Food Sci Anim Resour

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The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Song¹,

Ba²,

Park³

et al. 2018

Korean J Food Sci Anim Resour

Self Cite

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“…More in depth, the scientific demonstration of efficacy regarding the specific safety target is important. For example, Van Ba et al [86], evaluating several starter cultures and an inoculated control in sausage fermentation, found that not all the starter cultures were effective in lowering the content of different biogenic amines (in comparison with uninoculated control). We also have to remember that starter cultures have not always been found to improve a specific safety target.…”

Section: Matrix Evidences Referencementioning

confidence: 99%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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Abstract:Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.Keywords: fermented food; fermentation; beverage; safety; risks; spontaneous fermentation; starter cultures; spoilage microbes; pathogens; contaminant Fermented Foods and Beverages: Scientific Dimension, Social Relevance, and Economic SignificanceA large basket of food and beverages is obtained from a microbial-based transformation of food raw materials. Different classes of microorganisms can be involved, mainly yeasts and bacteria, with a certain role of molds. The obtained fermented foods and beverages have ben staple foods for millennia, with a considerable importance in the human diet for reasons of generally enhanced shelf-life, palatability, safety and nutritional quality [1]. In fact, the desired fermentation process consists of protechnological microbial development in the given matrix, with direct and indirect effects of primary and secondary microbial metabolism. Protechnological microorganisms, in order to obtain energy and to sustain their anabolic processes, reduce the content of carbohydrates and other macromolecules available in the raw matrix, accumulating catabolic products (e.g., lactic acid, ethanol). These biological dynamics, together with the possible release of antimicrobial compounds [2], reduce the risks of undesired microbial developments (thus increasing product shelf-life and safety level). On the other hand, both primary and secondary metabolites strongly influence palatability

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Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)

Benli,

Şahin,

Ağçam

2024

Food Science & Nutrition

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This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound‐assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43–30.66), 2‐phenylethylamine (2.24–32.04), putrescine (2.19–7.98), cadaverine (3.28–12.21), histamine (7.01–11.38), tyramine (3.27–71.07), spermidine (4.44–8.01), and spermine (53.96–68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability.

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The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

Cited by 45 publications

References 30 publications

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Spontaneous Food Fermentations and Potential Risks for Human Health

Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)

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