Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
Introduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins.
Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”.
Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C.
Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period.
Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.
Benito, M. J., Martín, A., Aranda, E., Perez-Nevado, F., Ruiz-Moyano, S., & Cordoba, M. G. (2007). Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages. Journal of Food Science, 72, 193-201.
Casaburi, A., Aristoy, M. C., Cavella, S., Di Monaco, R., Ecolini, D., & Toldra, F. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76, 295-307.
Ciuciu Simion, A. M., Vizireanu, C., Alexe, P., Franco, I., & Carballo, J. (2014). Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control, 35, 123-131.
El Adab, S., Essid, I. & Hassouna M. (2014). Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage. African Journal of Biotechnology, 13(43), 4155-4164.
Essid, I. & Hassouna, M. (2013). Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. Food Control, 32, 707-714.
Ferreira, V., Barbosa, J., Silva, J., Felicio, M. T., Mena, C., Hogg, T., … & Teixeira, P. (2009). Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety. Food Control, 18, 436-440.
Flores, M., & Toldrá, F. (2011). Microbial enzymatic activities for improved fermented meats. Trends in Food Science & Technology, 22(2), 81-90.
Galvez, A., Abriouel, H., Lopez, R. L., & Ben Omar, N. (2007). Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology, 120, 51-70. https://doi.org/10.1016/j.ijfoodmicro.2007.06.001
Gogoi P., Borpuzari R. N., Borpuzari T., Hazarika R. A., & Bora, J. R. (2015). Effect of starter cultures and packaging methods on amino acid profile and eating quality characteristics of pork ham. Journal Food Science and Technology, 52(8), 5329–5334. https://doi.org/10.1007/s13197-014-1532-2
Holzapfel, W.H., Geisen, R., & Schillinger, U. (1995). Biological preservation of foods with reference to protective cultures, bacteriocins and food grade enzymes. International Journal Food Microbiology, 24, 343–362.
Hussein, F., Razavi, S., & Emam-Djomeh, Z. (2017). Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage. Applied Food Biotechnology, 4 (2):93-102. http://dx.doi.org/10.22037/afb.v4i2.15181
ISO 1442 (1997). Meat and meat products – Determination of moisture content (reference method). International Organization for Standardization.
Jácome, S.L., Fonseca, S., Pinheiro, R., Todorov, S.D., Noronha, L., Silva, J., … P., Vaz-Velho, M. (2014). Effect of Lactic Acid Bacteria on Quality and Safety of Ready-to-eat Sliced Cured/Smoked Meat Products. Chemical Engineering Transactions, 38, 403-408.
Laranjo, M., Elias, M., & Fraqueza, M.J. (2017). The Use of Starter Cultures in Traditional Meat Products. Journal of Food Quality, Vol. 2017 (Article ID 9546026): 18 p. https://doi.org/10.1155/2017/9546026.
Lorenzo, J.M., Gómez, M., & Fonseca, S. (2014). Effect of commercial starter culture on physicochemical characteristic, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control. 46, 382-389.
Mataragas, M., Drosinos, E. H., & Metaxopoulos, J. (2003). Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4 +/- 2 ℃. Food Microbiology, 20, 259-265.
O'Sullivan, L., Ross, R. P., & Hill, C. (2002). Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie, 84(5-6), 593-604.
Patarata, L., Judas, I., Silva, J. A., Esteves, A., & Martins, C. (2008). A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers. Meat Science, 79, 131-138. https://doi.org/10.1016/j.meatsci.2007.08.009
Stiles, M.E. (1996). Biopreservation by lactic acid bacteria. Antonie Van Leeuwenhoek, 70(2-4), 331–345.
Todorov, S.D., Franco, B.D.G.M & Wiid, I.J. (2014). In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products. Beneficial Microbes. 5(3), 351-366. https://doi.org/10.3920/BM2013.0030.
Todorov, S. D., Vaz Velho, M., Franco, B.D.G.M., & Holzapfel, W.H. (2013). Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicão, a fermented meat product from North-West of Portugal. Food Control, 30, 111-121. https://doi.org/10.1016/j.foodcont.2012.07.022
Singh V.P., Pathak V., & Verma A. K. (2012). Fermented meat products: organoleptic qualities and biogenic amines - a Review. American Journal of Food Technology, 7(5), 278-288. https://doi.org/10.3923/ajft.2012.278.288
Vasquez, S. M., Suarez, H., & Zapata, S. (2009). Utilizacion de sustâncias antimicrobianas producidas por bacterias acido lacticas en la conservacion de la carne. Revista Chilena de Nutricion, 36(1), 64-71. http://dx.doi.org/10.4067/S0717-75182009000100007
Vaz -Velho, M., Casquete, R., Silva, J., Castro, S.M., Pinto, R., Jácome, … R., Teixeira, P. (2015). Effect of protective cultures and different modified atmosphere packaging on Listeria innocua growth and on sensory properties in sliced cured-smoked pork loin. Epidemiology and control of hazards in pork production chain. In Safepork 2015 Posters: 5 - One health approach under a concept of farm to fork (pp. 213-216). Retrieved from: https://lib.dr.iastate.edu/cgi/viewcontent.cgi?referer=https://www.google.pt/&httpsredir=1&article=2229&context=safepork.
Vaz-Velho, M., Jácome, S., Noronha, L., Todorov, S.D, Fonseca, S., Pinheiro, R., Morais, A., Silva, J., Teixeira, P. (2013). Comparison of antilisterial effects of two strains of lactic acid bacteria during processing and storage of a Portuguese salami- like product “alheira”. Chemical Engineering Transactions, 32, 1807-1812.
Vieira da Silva, M., Teixeira P., Hogg T., & Couto J. A. (2003). Segurança Alimentar de Produtos Cárneos Tradicionais Enchidos e Produtos Curados. Porto: AESBUC/UCP. Retrieved from: <https://eu.ipp.pt/estsp/java/public/355/p_cp/1/p_cc/223/p_cd/586/p_iling/1/_anolid/2012/HigieneeSegurancaAlimentar.pdf>, ESB/UCP.
Zegler, J. (2017). Global food and drink trends for 2018. Mintel. Retrieved from: <http://www.mintel.com/press-centre/food-and-drink/mintel-announces-five-global-food-and-drink-trends-for-2018>. Accessed in: 03 may 2018.
Copyright (c) 2018 Millenium - Journal of Education, Technologies, and Health
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who submit proposals for this journal agree to the following terms:
a) Articles are published under the License Creative Commons, in full open-access, without any cost or fees of any kind to the author or the reader;
b) The authors retain copyright and grant the journal right of first publication, allowing the free sharing of work, provided it is correctly attributed the authorship and initial publication in this journal;
c) The authors are permitted to take on additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, post it to an institutional repository or as a book), with an acknowledgment of its initial publication in this journal;
d) Authors are permitted and encouraged to publish and distribute their work online (eg, in institutional repositories or on their website) as it can lead to productive exchanges, as well as increase the impact and citation of published work
Documents required for submission