2024-03-29T15:29:25Zhttp://buleria.unileon.es/oai/requestoai:buleria.unileon.es:10612/153922024-03-04T12:35:58Zcom_10612_17col_10612_18
Facultad de Veterinaria
Dučić, Miroslav
Barcenilla, Coral
Cobo-Díaz, José F.
López, Mercedes
Álvarez Ordóñez, Avelino
Prieto Maradona, Miguel
Tecnologia de los Alimentos
2023
2023-01-09T13:17:16Z
2023-01-09T13:17:16Z
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
0963-9969
http://hdl.handle.net/10612/15392
10.1016/j.foodres.2022.112162
[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
SI
eng
Elsevier
Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Tecnología de los alimentos
Lactic acid bacteria
High Hydrostatic Pressure
Ripening
Microbial communities
Preservation
Fermented meat
High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
info:eu-repo/grantAgreement/EC/H2020/818368/EU
Food Research International
163
112162