Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.

Miriam T Nediani,Sandra Martínez,Lucila Saavedra,Silvina Fadda,Soledad López Alzogaray,Luis García

doi:10.3390/microorganisms5020026

Miriam T Nediani, Sandra Martínez + Show 4 more

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https://doi.org/10.3390/microorganisms5020026

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Abstract

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.

Highlights

Goat meat represents an important part of food consumption and is one of the main components of several traditional dishes in the Mediterranean diet [1]
The pH values achieved in both formulations were similar to fermented sausages from France, Spain, and Italy [26].Regarding aw evolution, the lowest value was achieved in sausages from formulation A (0.82); some authors found, at the end of maturation, aw = 0.83 [27], while [28] found higher values in low-acid fermented sausages
The results presented are in agreement with those previously published on the identification and characterization of lactic acid bacteria (LAB) in Italian [47], Spanish [48], French [49], and Greek [50] naturally fermented beef/pork sausages

Summary

Introduction

Goat meat represents an important part of food consumption and is one of the main components of several traditional dishes in the Mediterranean diet [1]. Goat production in Argentina was associated with a subsistence economy and has been carried out by smallholders. This is the case of Santiago del Estero, located entirely in the semiarid Chaco region, where goats kept as livestock area very important resource generally linked to resource-poor farmers [2]. Better use of these meat sources is a major challenge in developing added-value goat meat products. The use of processes such as salting, smoking, and air-drying was the oldest way to preserve raw materials; its significance has recently increased as a way of transforming and diversifying meat products [4]

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