Abstract
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety.
Highlights
IntroductionFermented foods are manufactured through controlled microbial growth and result from the enzymatic conversion of food components
The aim of the present work was to evaluate the effects of different consortia of autochthonous starters, inoculated at high concentrations, and with an extended fermentation step, on the safety and quality of Paio do Alentejo, a traditional Portuguese dry-fermented sausage produced in a small manufacturing unit
Meat batters showed higher counts of mesophiles, Lactic acid bacteria (LAB), and staphylococci, as a result of inoculation with starters, provided that these are well adapted to the conditions existent in the meat batters
Summary
Fermented foods are manufactured through controlled microbial growth and result from the enzymatic conversion of food components. European diet due to their importance for human health and as an intangible cultural heritage for their sustainability, consumer acceptance, and potential for innovation [1]. Natural fermented sausages have a long tradition originating from Mediterranean countries since roman times [2]. Dry-fermented sausages are produced in many countries. Traditional Portuguese sausages are unique foods that usually have their origin in geographical areas associated to the respective commercial designation
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