Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.

Igor Dias,Marta Laranjo,Maria João Fraqueza,Ana Rita Fialho,Joana Véstia,Sara Ricardo-Rodrigues,Margarida Oliveira,Miguel Elias,Ana Cristina Agulheiro-Santos,Maria Eduarda Potes

doi:10.3390/microorganisms8050686

Abstract

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

Highlights

Meat processing extends the shelf-life of raw materials, valorising them and increasing their economic value
Control sausages had the highest mean value (147.26 ± 61.07 mg/kg), while sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 had the lowest mean values, representing 28.96% less vasoactive amines
Control end-products showed the highest mean value (391.93 ± 184.28 mg/kg), which was significantly different from the mean value of sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 (249.13 ± 29.69 mg/kg), representing a 36.44% reduction in total amines

Summary

Introduction

Meat processing extends the shelf-life of raw materials, valorising them and increasing their economic value. The introduction of starters, together with the rigorous control of all conditions throughout the curing process, are among the main tools adopted by meat industries to improve the sanitary, nutritional, and sensory qualities These tools may result in further advantages to the technological process, such as a higher degree of compliance and the shelf-life extension of sausages [1,2,3]. Starter cultures are pure (individual) or mixed microbiological cultures of known microorganisms, inoculated at defined concentrations [4], that may promote and conduct the fermentation of sausages [5] They significantly contribute to the quality and safety of meat products, mainly through their bioprotective (inhibition of foodborne pathogens growth) and fermentative/probiotic (production of secondary metabolites) actions [6,7,8]. Recent studies have shown that autochthonous starter cultures may control the accumulation of biogenic amines in fermented meat products, while retaining their sensory characteristics [10,11]

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