RT info:eu-repo/semantics/article
T1 High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
A1 Dučić, Miroslav
A1 Barcenilla, Coral
A1 Cobo-Díaz, José F.
A1 López, Mercedes
A1 Álvarez Ordóñez, Avelino
A1 Prieto Maradona, Miguel
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Lactic acid bacteria
K1 High Hydrostatic Pressure
K1 Ripening
K1 Microbial communities
K1 Preservation
K1 Fermented meat
AB [EN] To study the quality of chorizo de León dry fermented sausages (DFS), high pressure processing (HPP) applied at the early stages of ripening and the use of a functional starter culture were evaluated as additional safety measures. Furthermore, the ability to control the populations of artificially inoculated Listeria monocytogenes and Salmonella Typhimurium was investigated and the evolution of microbial communities was assessed by amplicon 16S rRNA metataxonomics. The use of HPP and the starter culture, independently or combined, induced a reduction of Listeria monocytogenes of 1.5, 4.3 and > 4.8 log CFU/g respectively, as compared to control. Salmonella Typhimurium counts were under the detection limit (<1 log) in all treated end-product samples. Both additional measures reduced the activity of undesirable microbiota, such as Serratia and Brochothrix, during the production of DFS. Moreover, the starter culture highly influenced the taxonomic profile of samples. No adverse sensory effects were observed, and panelists showed preference for HPP treated DFS. In conclusion, this new approach of applying HPP at the early stages of ripening of DFS in combination with the use of a defined starter culture improved the safety and quality of the meat product
PB Elsevier
SN 0963-9969
LK http://hdl.handle.net/10612/15392
UL http://hdl.handle.net/10612/15392
NO Dučić, M., Barcenilla, C., Cobo-Díaz, J. F., López, M., Álvarez-Ordóñez, A., & Prieto, M. (2023). High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture. Food Research International, 163. https://doi.org/10.1016/J.FOODRES.2022.112162
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 27-abr-2024