Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages
This study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitrate-free, low-acid, fermented pork sausage, produced in a small-scale plant in Umbria (Italy), and thei...
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Online Access: | http://dx.doi.org/10.1080/1828051X.2016.1204633 |
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doaj-24fd44f4824f4e42865f03a8edfb0ab42021-06-25T10:30:42ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2016-07-0115335837410.1080/1828051X.2016.12046331204633Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausagesBeniamino T. Cenci-Goga0Musafiri Karama1Paola Sechi2Maria Francesca Iulietto3Sara Novelli4Roberto Selvaggini5Salvatore Barbera6University of PerugiaUniversity of PerugiaUniversity of PerugiaUniversity of PerugiaUniversity of PerugiaUniversity of PerugiaUniversity of TorinoThis study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitrate-free, low-acid, fermented pork sausage, produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. The following conditions were investigated throughout the experiment: (i) the use of the ‘formulation of selected dairy starter cultures and commercial probiotics’ vs no starter; (ii) the use of ‘specific ripening conditions’ vs ‘classic ripening conditions’; (iii) the use of nitrate vs nitrite and nitrate-free sausages. Sensory properties were improved and pathogen control was greater in salami to which a ‘formulation of selected dairy starter cultures and commercial probiotics’ had been added, especially under ‘specific ripening conditions’. The proposed formulation, together with the specific ripening conditions, greatly inhibited the growth of undesirable microbiota, reduced the isolation rate of pathogens and preserved the acceptability of the salami.http://dx.doi.org/10.1080/1828051X.2016.1204633cold-adapted microorganismsdry-cured sausageenterococcus faeciumlactococcus lactis ssp. lactislactobacillus casei ssp. caseistarter culture |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Beniamino T. Cenci-Goga Musafiri Karama Paola Sechi Maria Francesca Iulietto Sara Novelli Roberto Selvaggini Salvatore Barbera |
spellingShingle |
Beniamino T. Cenci-Goga Musafiri Karama Paola Sechi Maria Francesca Iulietto Sara Novelli Roberto Selvaggini Salvatore Barbera Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages Italian Journal of Animal Science cold-adapted microorganisms dry-cured sausage enterococcus faecium lactococcus lactis ssp. lactis lactobacillus casei ssp. casei starter culture |
author_facet |
Beniamino T. Cenci-Goga Musafiri Karama Paola Sechi Maria Francesca Iulietto Sara Novelli Roberto Selvaggini Salvatore Barbera |
author_sort |
Beniamino T. Cenci-Goga |
title |
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages |
title_short |
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages |
title_full |
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages |
title_fullStr |
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages |
title_full_unstemmed |
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages |
title_sort |
effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages |
publisher |
Taylor & Francis Group |
series |
Italian Journal of Animal Science |
issn |
1594-4077 1828-051X |
publishDate |
2016-07-01 |
description |
This study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitrate-free, low-acid, fermented pork sausage, produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. The following conditions were investigated throughout the experiment: (i) the use of the ‘formulation of selected dairy starter cultures and commercial probiotics’ vs no starter; (ii) the use of ‘specific ripening conditions’ vs ‘classic ripening conditions’; (iii) the use of nitrate vs nitrite and nitrate-free sausages. Sensory properties were improved and pathogen control was greater in salami to which a ‘formulation of selected dairy starter cultures and commercial probiotics’ had been added, especially under ‘specific ripening conditions’. The proposed formulation, together with the specific ripening conditions, greatly inhibited the growth of undesirable microbiota, reduced the isolation rate of pathogens and preserved the acceptability of the salami. |
topic |
cold-adapted microorganisms dry-cured sausage enterococcus faecium lactococcus lactis ssp. lactis lactobacillus casei ssp. casei starter culture |
url |
http://dx.doi.org/10.1080/1828051X.2016.1204633 |
work_keys_str_mv |
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1721360104254603264 |