Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

LWT

Volumn 71, Issue , 2016, Pages 47-53

  Domínguez, Rubén ^a   Munekata, Paulo E ^b   Agregán, Rubén ^a   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Horsemeat; Lipolysis; Microbial counts; Proteolysis; Starter cultures

Indexed keywords

AMINES; AMINO ACIDS; CURING; DRYING; ENZYMES; LACTIC ACID; MEATS; PROTEOLYSIS;

DEBARYOMYCES HANSENII; HORSEMEAT; LACTIC ACID BACTERIA; LIPOLYSIS; MICROBIAL COUNT; PEDIOCOCCUS PENTOSACEUS; SPONTANEOUS FERMENTATION; STARTER CULTURES;

FATTY ACIDS;

EID: 84962537776     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.016     Document Type: Article

References (48)

1. Aro J.M.A., Nyam-Osor P., Tsuji K., Shimada K.I., Fukushima M., Sekikawa M. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages. Food Chemistry 2010, 119(1):279-285.
2. Bermúdez R., Franco D., Carballo J., Sentandreu M.A., Lorenzo J.M. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham. Food Research International 2014, 56:226-235.
3. Bermúdez R., Lorenzo J.M., Fonseca S., Franco I., Carballo J. Species of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines. Frontiers in Food Microbiology 2012, 3:151-156.
4. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 1959, 37(8):911-917.
5. Candogan K., Wardlaw F.B., Acton J.C. Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chemistry 2009, 116(3):731-737.
6. Casaburi A., Aristoy M.C., Cavella S., Di Monaco R., Ercolini D., Toldrá F., et al. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science 2007, 76(2):295-307.
7. Casaburi A., Di Monaco R., Cavella S., Toldrá F., Ercolini D., Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology 2008, 25(2):335-347.
8. Ciuciu Simion A.M.C., Vizireanu C., Alexe P., Franco I., Carballo J. 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 2014, 35(1):123-131.
9. Coloretti F., Tabanelli G., Chiavari C., Lanciotti R., Grazia L., Gardini F., et al. Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages. Meat Science 2014, 96(3):1395-1402.
10. EFSA Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal 2011, 9:2393-2486.
11. Essid I., Hassouna M. 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 2013, 32(2):707-714.
12. Fonseca S., Gómez M., Domínguez R., Lorenzo J.M. Physicochemical and sensory properties of Celta dry-ripened "salchichón" as affected by fat content. Grasas y Aceites 2015, 66(1):e059.
13. Garrido R., Domínguez R., Lorenzo J.M., Franco I., Carballo J. Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product. Food Control 2012, 25(2):789-796.
14. Gómez M., Lorenzo J.M. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed. Meat Science 2013, 95(3):658-666.
15. Hu Y., Xia W., Liu X. Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures. Food Chemistry 2007, 104(1):188-195.
16. IBM Corp IBM SPSS statistics for Windows, version 19.0 2010, New York, NY, USA.
17. Ikonić P., Tasić T., Petrović L., Škaljac S., Jokanović M., Mandić A., et al. Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia. Food Control 2013, 30(1):69-75.
18. ISO 1442:1997 International standards meat and meat products - determination of moisture content 1997, Switzerland, Geneva.
19. ISO 1443:1973 International standards meat and meat products - determination of total fat content 1973, Switzerland, Geneva.
20. ISO 937:1978 International standards meat and meat products - determination of nitrogen content 1978, Switzerland, Geneva.
21. Lorenzo J.M., Cachaldora A., Fonseca S., Gómez M., Franco I., Carballo J. Production of biogenic amines "in vitro" in relation to the growth phase/stage by Enterobacteriaceae species isolated from traditional sausages. Meat Science 2010, 86(3):684-691.
22. 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón. Food Control 2015, 55:90-96.
23. Lorenzo J.M., Fonseca S., Gómez M., Domínguez R. Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal "cecina". LWT-Food Science and Technology 2015, 60(1):332-338.
24. Lorenzo J.M., Franco D. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Science 2012, 92(4):704-714.
25. Lorenzo J.M., Gómez M., Fonseca S. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control 2014, 46:382-389.
26. Lorenzo J.M., Gómez M., Purriños L., Fonseca S. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage. Journal of the Science of Food and Agriculture 2016, 96(4):1194-1201.
27. Lorenzo J.M., Martínez S., Franco I., Carballo J. Biogenic amine content in relation to physico-chemical parameters and microbial counts in two kinds of Spanish traditional sausages. Archiv für Lebensmittelhygiene 2007, 59(2):70-75.
28. Lorenzo J.M., Martínez S., Franco I., Carballo J. Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: effect of some additives. Meat Science 2007, 77(2):287-293.
29. Lorenzo J.M., Purriños L., Bermúdez R., Temperán S., Franco D. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages. Poultry Science 2011, 90:1334-1339.
30. Lorenzo J.M., Temperán S., Bermúdez R., Cobas N., Purriños L. Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón. Meat Science 2012, 90(1):194-198.
31. Lu S., Xu X., Shu R., Zhou G., Meng Y., Sun Y., et al. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages. Journal of Food Science 2010, 75(6):M366-M372.
32. Mangia N.P., Murgia M.A., Garau G., Sanna M.G., Deiana P. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening. Food Microbiology 2008, 25(2):366-377.
33. Marco A., Navarro J.L., Flores M. The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Science 2006, 73(4):660-673.
34. Martín-Sánchez A.M., Chaves-López C., Sendra E., Sayas E., Fenández-López J., Pérez-Álvarez J.A. Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. Meat Science 2011, 89(1):35-44.
35. Mau J.L., Tseng Y.H. Nonvolatile taste components of three strains of Agrocybe cylindracea. Journal of Agricultural and Food Chemistry 1998, 46(6):2071-2074.
36. Muriel E., Andres A.I., Petron M.J., Antequera T., Ruiz J. Lipolytic and oxidative changes in Iberian dry-cured loin. Meat Science 2007, 75(2):315-323.
37. Rabie M.A., Peres C., Malcata F.X. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats. Meat Science 2014, 96(1):82-87.
38. Roseiro L.C., Gomes A., Gonçalves H., Sol M., Cercas R., Santos C. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI". Meat Science 2010, 84(1):172-179.
39. Rubio R., Aymerich T., Bover-Cid S., Guàrdia M.D., Arnau J., Garriga M. Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages. LWT-Food Science and Technology 2013, 54:51-56.
40. Dalla Santa O.R., Macedo R.E.F.D., Santa H.S.D., Zanette C.M., Freitas R.J.S.D., et al. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage. Food Science and Technology 2014, 34:780-786.
41. Shalaby A.R. Significance of biogenic amines to food safety and human health. Food Research International 1996, 29(7):675-690.
42. Silla-Santos M.S. Biogenic amines: their importance in foods. International Journal of Food Microbiology 1996, 29(2):213-231.
43. Trani A., Gambacorta G., Loizzo P., Alviti G., Schena A., Faccia M., et al. Biochemical traits of ciauscolo, a spreadable typical Italian dry-cured sausage. Journal of Food Science 2010, 75(6):C514-C524.
44. Virgili R., Saccani G., Gabba L., Tanzi E., Bordini C.S. Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham. LWT-Food Science and Technology 2007, 40(5):871-878.
45. Wang X.H., Ren H., Wang W., Zhang Y., Bai T., Li J., et al. Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages. Journal of Food Science 2015, 80:377-384.
46. Yongsawatdigul J., Choi Y.J., Udomporn S. Biogenic amines formation in fish sauce prepared from fresh and temperature-abused Indian anchovy (Stolephorus indicus). Journal of Food Science 2004, 69(4):312-319.
47. Zhai H., Yang X., Li L., Xia G., Cen J., Huang H., et al. Biogenic amines in commercial fish and fish products sold in southern China. Food Control 2012, 25(1):303-308.
48. Zhang Q., Lin S., Nie X. Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum. Food Control 2013, 32(2):496-500.