Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”
The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ‘‘salchichon” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulu...
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| Veröffentlicht in: | Food microbiology 2011-12, Vol.28 (8), p.1432-1440 |
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| creator | Casquete, Rocío Benito, María J. Martín, Alberto Ruiz-Moyano, Santiago Córdoba, Juan J. Córdoba, María G. |
| description | The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ‘‘salchichon” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amounts of AN and volatile compounds derived from amino acid catabolism than the control, especially in samples in which was added the association of enzyme and starter culture (P200S34+EPg222). There were clear differences shown by the texture analysis, with the P200S34+EPg222 batch being less hard. Especially important was the result found in biogenic amines, since the association P200S34+EPg222 reduced their accumulation compared to the EPg222 batch. The use of EPg222 may be of great interest to improve the sensory characteristics of dry-fermented sausages, but its association with the selected starter culture with low decarboxylase activity is necessary to guarantee healthiness and homogeneity.
► We determine the effect of the selected starter culture P200S34 and protease EPg222 on salchichón. ► We examine changes in the physico-chemical and sensory characteristics of salchichón. ► EPg222 may be of great interest to improve the sensory characteristics of products. ► Starter culture P200S34 is necessary to guarantee health safety and homogeneity. |
| doi_str_mv | 10.1016/j.fm.2011.07.004 |
| format | Article |
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► We determine the effect of the selected starter culture P200S34 and protease EPg222 on salchichón. ► We examine changes in the physico-chemical and sensory characteristics of salchichón. ► EPg222 may be of great interest to improve the sensory characteristics of products. ► Starter culture P200S34 is necessary to guarantee health safety and homogeneity.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2011.07.004</identifier><identifier>PMID: 21925025</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Autochthonous starter cultures ; Biogenic amines ; Biogenic Amines - analysis ; Biogenic Amines - metabolism ; Biological and medical sciences ; Dry-fermented sausages ; Fermentation ; Food industries ; Food Microbiology ; Food Safety ; Fundamental and applied biological sciences. Psychology ; Fungal Proteins - metabolism ; General aspects ; Humans ; Hygiene and safety ; Meat Products - analysis ; Meat Products - microbiology ; Pediococcus - metabolism ; Pediococcus acidilactici ; Penicillium chrysogenum - enzymology ; Peptide Hydrolases - metabolism ; Protease EPg222 ; Spain ; Staphylococcus ; Staphylococcus - metabolism ; Staphylococcus vitulus ; Swine ; Taste</subject><ispartof>Food microbiology, 2011-12, Vol.28 (8), p.1432-1440</ispartof><rights>2011 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c477t-5f21c1a2d99c951c2024126a08ca52794e5f56a379578dc6382bf0d616cd2f653</citedby><cites>FETCH-LOGICAL-c477t-5f21c1a2d99c951c2024126a08ca52794e5f56a379578dc6382bf0d616cd2f653</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fm.2011.07.004$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24566250$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21925025$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Casquete, Rocío</creatorcontrib><creatorcontrib>Benito, María J.</creatorcontrib><creatorcontrib>Martín, Alberto</creatorcontrib><creatorcontrib>Ruiz-Moyano, Santiago</creatorcontrib><creatorcontrib>Córdoba, Juan J.</creatorcontrib><creatorcontrib>Córdoba, María G.</creatorcontrib><title>Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ‘‘salchichon” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amounts of AN and volatile compounds derived from amino acid catabolism than the control, especially in samples in which was added the association of enzyme and starter culture (P200S34+EPg222). There were clear differences shown by the texture analysis, with the P200S34+EPg222 batch being less hard. Especially important was the result found in biogenic amines, since the association P200S34+EPg222 reduced their accumulation compared to the EPg222 batch. The use of EPg222 may be of great interest to improve the sensory characteristics of dry-fermented sausages, but its association with the selected starter culture with low decarboxylase activity is necessary to guarantee healthiness and homogeneity.
► We determine the effect of the selected starter culture P200S34 and protease EPg222 on salchichón. ► We examine changes in the physico-chemical and sensory characteristics of salchichón. ► EPg222 may be of great interest to improve the sensory characteristics of products. ► Starter culture P200S34 is necessary to guarantee health safety and homogeneity.</description><subject>Animals</subject><subject>Autochthonous starter cultures</subject><subject>Biogenic amines</subject><subject>Biogenic Amines - analysis</subject><subject>Biogenic Amines - metabolism</subject><subject>Biological and medical sciences</subject><subject>Dry-fermented sausages</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Fungal Proteins - metabolism</subject><subject>General aspects</subject><subject>Humans</subject><subject>Hygiene and safety</subject><subject>Meat Products - analysis</subject><subject>Meat Products - microbiology</subject><subject>Pediococcus - metabolism</subject><subject>Pediococcus acidilactici</subject><subject>Penicillium chrysogenum - enzymology</subject><subject>Peptide Hydrolases - metabolism</subject><subject>Protease EPg222</subject><subject>Spain</subject><subject>Staphylococcus</subject><subject>Staphylococcus - metabolism</subject><subject>Staphylococcus vitulus</subject><subject>Swine</subject><subject>Taste</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0U1u1DAUB_AIgehQ2LNC3iBWCc9O7IzZoapApUogBGvL4zw3HiXxYDuVZteDwLYX6BG4SU-C5wNYIbGyZP3eh96_KJ5TqChQ8Xpd2bFiQGkFbQXQPCgWFCQvpZTLh8UC2gZKAAYnxZMY15Ahr-Xj4oRRyTgwvihuP_sBibdET0TPyZs-9X7ycyQx6ZAwEDMPaQ6YQUdSj2QTfEIdkZx_umKMET_tvyNO0YftnkVtMW13coMhOYz7ASQF3bnk_KQHcrHC4PLMLmxLi2HEKeGucI76Csn9zfeoB9M70_-8m-5vfjwtHlk9RHx2fE-Lr-_Ov5x9KC8_vr84e3tZmqZtU8kto4Zq1klpJKeGAWsoExqWRnPWyga55ULXreTtsjOiXrKVhU5QYTpmBa9Pi1eHvnn3bzPGpEYXDQ6DnjAfRS2lpIK2Nf0PyWQjWANZwkGa4GMMaNUmuFGHraKgdjGqtbKj2sWooFU5xlzy4th8Xo3Y_Sn4nVsGL49AR6MHG_RkXPzrGi5Eltm9OTjMR7t2GFQ0DieDnQtokuq8-_cWvwDkV73B</recordid><startdate>20111201</startdate><enddate>20111201</enddate><creator>Casquete, Rocío</creator><creator>Benito, María J.</creator><creator>Martín, Alberto</creator><creator>Ruiz-Moyano, Santiago</creator><creator>Córdoba, Juan J.</creator><creator>Córdoba, María G.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20111201</creationdate><title>Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”</title><author>Casquete, Rocío ; Benito, María J. ; Martín, Alberto ; Ruiz-Moyano, Santiago ; Córdoba, Juan J. ; Córdoba, María G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c477t-5f21c1a2d99c951c2024126a08ca52794e5f56a379578dc6382bf0d616cd2f653</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Animals</topic><topic>Autochthonous starter cultures</topic><topic>Biogenic amines</topic><topic>Biogenic Amines - analysis</topic><topic>Biogenic Amines - metabolism</topic><topic>Biological and medical sciences</topic><topic>Dry-fermented sausages</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Fungal Proteins - metabolism</topic><topic>General aspects</topic><topic>Humans</topic><topic>Hygiene and safety</topic><topic>Meat Products - analysis</topic><topic>Meat Products - microbiology</topic><topic>Pediococcus - metabolism</topic><topic>Pediococcus acidilactici</topic><topic>Penicillium chrysogenum - enzymology</topic><topic>Peptide Hydrolases - metabolism</topic><topic>Protease EPg222</topic><topic>Spain</topic><topic>Staphylococcus</topic><topic>Staphylococcus - metabolism</topic><topic>Staphylococcus vitulus</topic><topic>Swine</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Casquete, Rocío</creatorcontrib><creatorcontrib>Benito, María J.</creatorcontrib><creatorcontrib>Martín, Alberto</creatorcontrib><creatorcontrib>Ruiz-Moyano, Santiago</creatorcontrib><creatorcontrib>Córdoba, Juan J.</creatorcontrib><creatorcontrib>Córdoba, María G.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Casquete, Rocío</au><au>Benito, María J.</au><au>Martín, Alberto</au><au>Ruiz-Moyano, Santiago</au><au>Córdoba, Juan J.</au><au>Córdoba, María G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2011-12-01</date><risdate>2011</risdate><volume>28</volume><issue>8</issue><spage>1432</spage><epage>1440</epage><pages>1432-1440</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ‘‘salchichon” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amounts of AN and volatile compounds derived from amino acid catabolism than the control, especially in samples in which was added the association of enzyme and starter culture (P200S34+EPg222). There were clear differences shown by the texture analysis, with the P200S34+EPg222 batch being less hard. Especially important was the result found in biogenic amines, since the association P200S34+EPg222 reduced their accumulation compared to the EPg222 batch. The use of EPg222 may be of great interest to improve the sensory characteristics of dry-fermented sausages, but its association with the selected starter culture with low decarboxylase activity is necessary to guarantee healthiness and homogeneity.
► We determine the effect of the selected starter culture P200S34 and protease EPg222 on salchichón. ► We examine changes in the physico-chemical and sensory characteristics of salchichón. ► EPg222 may be of great interest to improve the sensory characteristics of products. ► Starter culture P200S34 is necessary to guarantee health safety and homogeneity.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>21925025</pmid><doi>10.1016/j.fm.2011.07.004</doi><tpages>9</tpages></addata></record> |
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| ispartof | Food microbiology, 2011-12, Vol.28 (8), p.1432-1440 |
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| subjects | Animals Autochthonous starter cultures Biogenic amines Biogenic Amines - analysis Biogenic Amines - metabolism Biological and medical sciences Dry-fermented sausages Fermentation Food industries Food Microbiology Food Safety Fundamental and applied biological sciences. Psychology Fungal Proteins - metabolism General aspects Humans Hygiene and safety Meat Products - analysis Meat Products - microbiology Pediococcus - metabolism Pediococcus acidilactici Penicillium chrysogenum - enzymology Peptide Hydrolases - metabolism Protease EPg222 Spain Staphylococcus Staphylococcus - metabolism Staphylococcus vitulus Swine Taste |
| title | Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón” |
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