Low-Fat and High-Quality Fermented Sausages.

Patrizio Tremonte,Gianfranco Pannella,Raffaele Coppola,Silvia Jane Lombardi,Lucia Maiuro,Elena Sorrentino,Mariantonietta Succi,Autilia Cozzolino,Massimo Iorizzo,Franca Vergalito

doi:10.3390/microorganisms8071025

Abstract

The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require appropriate bio-protective strategies to avoid risks due to Listeria monocytogenes. Sixty-seven Lactiplantibacillus plantarum strains isolated from diverse sources were screened for their antimicrobial activity and their interaction with starter strains (Latilactobacillus sakei 152 and Staphylococcus xylosus MVS9). Lactiplantibacillus plantarum Lpls100, highlighting both listericidal activity and the ability to promote Staphylococcus xylosus MVS9 growth, was used as a protective strain in low-fat fermented sausages prepared with lemon albedo as a fat replacer. The effect of the albedo and the protective strain on the fermentation process and the final quality was ascertained. Results highlighted that the use of the albedo did not affect the growth of starter strains and enhanced some quality features, such as fatty acid profiles and certain sensory attributes. However, the albedo also produced a slow decrease in water activity, compromising the microbial quality. The anti-Listeria strain, enhancing coagulase negative cocci growth and exerting antimicrobial activity, avoided the inconveniences caused by the use of the albedo. Moreover, the anti-Listeria effectiveness was assessed through a challenge test using a Listeria cocktail. The study revealed that Lactiplantibacillus plantarum Lpls100, regardless of the presence of the albedo, assures a prompt inhibition of Listeria spp. Therefore, its use could be an important contribution to the quality of low-fat fermented sausages.

Highlights

The consumption of saturated fatty acids (SFAs) and their replacement with unsaturated fatty acids (UFAs) is widely debated [1]
Reduction of fat intake and the elimination of industrially-produced trans-fats from the food supply are identified in GPW13 as part of World Health Organization (WHO)’s priority actions to achieve the aims of ensuring healthy lives and promote well-being for all at all ages
The results showed that fat replacement and protective strain Lpls100 did not negatively affect the sensory features and they positively influenced some attributes

Summary

Introduction

The consumption of saturated fatty acids (SFAs) and their replacement with unsaturated fatty acids (UFAs) is widely debated [1]. Health organizations all over the world promote the choice of a diet low in saturated fat. Recent meta-analyses studies found no evidence of a relationship between saturated fat intake and coronary heart disease or cardiovascular disease [3,4]. Despite this evidence, the American Heart Association released a Presidential Advisory on dietary fats with a meta-analysis that provided evidence that re-established their advice to reduce SFAs and replace it with polyunsaturated fatty acids (PUFAs) [5]. As widely reported in the literature, reducing saturated fat intake causes a potentially important reduction in combined cardiovascular events, and replacing the saturated fat with polyunsaturated fat appears to be a useful strategy [6,7,8,9]

Methods

Results

Conclusion