Abstract
Introduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins. Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C. Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.
Highlights
Consumer demand for foods without chemical additives is increasing forcing industry to meet consumers' interests, but food should remain safe and sensory changes should be minimized
The starter cultures used in meat are strains of lactic acid bacteria (LAB), such as Lactobacillus pentosus, L. casei, L. curvatus, L. plantarum, L. sakei, Pediococcus acidilactici, P. pentosaceus (Singh et al, 2012)
Lactobacillus plantarum ST153Ch, a lactic acid bacteria (LAB), originally identified as L. sakei ST153Ch but later re-identified as L. plantarum, is an autochthonous strain isolated from a traditional Portuguese salami product - "Salpicão" (Todorov, Vaz Velho, Franco, & Holzapfel, 2013)
Summary
Consumer demand for foods without chemical additives is increasing forcing industry to meet consumers' interests, but food should remain safe and sensory changes should be minimized. Lactobacillus plantarum ST153Ch, a lactic acid bacteria (LAB), originally identified as L. sakei ST153Ch but later re-identified as L. plantarum, is an autochthonous strain isolated from a traditional Portuguese salami product - "Salpicão" (Todorov, Vaz Velho, Franco, & Holzapfel, 2013) The use of this strain combined with AM enriched in CO2 reduced the number of cells of Listeria spp. in “Alheira” (Vaz-Velho et al, 2013), in sliced “Chouriço” (Jácome et al, 2014) and in smoked “Lombo” (Vaz Velho et al, 2015). Todorov et al, (2013), characterized the bacteriocin produced by L. plantarum (bacteriocin ST153Ch) as heat resistant, stable between pH 2.0 and 10.0 and showing higher levels during the stationary fermentation phase in the presence of 2% (w/v) D-Glucose They have shown that it is a safe strain that could contribute to the safety of fermented food products (Todorov, Franco & Wild, 2014). This work aims to validate the use of a biocontrol process, using the autochthonous L. plantarum ST153ch, in the production, at a pilot scale, of “Alheira de Vitela”, a traditional Portuguese smoked sausage
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