Dry-cured Meat Products Research Articles

Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system

Environmental conditions during ripening of dry-cured meat products favour growth of fungal population on their surface. Some of these moulds can produce mycotoxins. Paprika is one of the ingredients usually used in the formulation of raw-cured sausages, and its addition could influence the growth and production of mycotoxins of the moulds present in these products. In this work the effect of Spanish smoked paprika “Pimentón de la Vera” on growth of Aspergillus parasiticus and Penicillium nordicum and production of aflatoxins B1 (AFB1), G1 (AFG1) and ochratoxin A (OTA) respectively, was evaluated. Moulds were grown in a culture medium made from lyophilized fresh pork meat added with 4% salt and different concentrations of Spanish smoked paprika (1, 2 and 3%) at several water activity values (0.98, 0.94 and 0.87) and temperature (20–25 °C), to simulate conditions usually found during ripening of dry-cured meat products. Mould growth was evaluated by measuring the diameter of the colony every 24 h, and the production of mycotoxins by UHPLC-MS/MS every 2 days, during 10 days of incubation. Addition of paprika favours growth of the two mould species tested. However, the synthesis of mycotoxins was reduced at 0.94 and 0.98 aw when at least a 2% of paprika was added. Therefore, the addition of Spanish smoked paprika at 2–3% in the formulations may help to minimize AFs and OTA production in dry-cured meat products such as loins or “chorizo” sausages.

The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

Jinhua ham is a popular traditional dry-cured meat product in China and South-east Asia and highly susceptible to quality deterioration during storage. Coating incorporated with black pepper essential oil was applied to suppress lipid deterioration and improve the aroma quality of Jinhua hams. Four treatments of without coating (CK), base formula coating (BC), BC + low concentration BPEO (0.05%) (LCBPEO) and BC + high concentration BPEO (0.1%) (HCBPEO) were used for the coating of hams. The samples were analyzed for lipolysis, lipid oxidation, volatile compounds and aroma sensory after 4 months of storage at room temperature. Results showed that HCBPEO decreased (p < 0.05) thiobarbituric acid reactive substances (17.39–52.17%), LCBPEO and HCBPEO decreased (p < 0.05) lipolytic enzymes (23.94–603.57%) and lipoxygenase activities (25.58–94.29%), volatile compounds derived from lipid oxidation (47.01–115.10%), while increased (p < 0.05) contents of polyunsaturated fatty acids (18.26–43.59%) and total fatty acids (5.43–7.43%), compared with CK and BC during storage. LCBPEO and HCBPEO have higher scores (p < 0.05) of the overall aroma compared to CK and BC; We concluded that LCBPEO and HCBPEO treatments have potential to suppress lipid deterioration and improve the score of the overall aroma of dry-cured meat products during storage.

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo.

Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.

Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures

Dry-cured meat products are usually contaminated with moulds during ripening. Although fungal development contributes to the desired sensory characteristics, some moulds, such as Penicillium nordicum are able to produce ochratoxin A (OTA) on meat products. Therefore, strategies to prevent OTA contamination in ripened meat products are required. Microorganisms isolated from these meat products can be adequate as biocontrol agents, given that no negative sensory impact is expected. The PgAFP antifungal protein-producer Penicillium chrysogenum (Pc) and Debaryomyces hansenii (Dh) have been shown to successfully inhibit toxigenic moulds. However, scarce information about the mechanism of action of these biocontrol agents on toxigenic mould inhibition is available. Comparative proteomic analysis is a powerful tool to investigate the physiological response of microorganisms to stimuli. Proteomic analysis was carried out on P. nordicum co-cultured with Pc, Dh, PgAFP, and their combinations on a dry-cured ham-based medium. Additionally, OTA production by P. nordicum in the different cultures was measured. The individual inoculation of Pc or Dh repressed OTA production by P. nordicum by 5 and 3.15 fold, respectively. A total of 2844 unique P. nordicum proteins were identified by proteomic analysis. The impact of the biocontrol agents on the proteome of P. nordicum was higher for Pc-containing cultures, followed by Dh-containing treatments. PgAFP alone had minimal impact on the proteome of P. nordicum. Proteomic analyses indicated Pc repressed P. nordicum OTA production through nutrient competition, potentially reducing glucose availability. Data also suggest that Dh and Pc inhibited P. nordicum through cell wall integrity impairment. Both Pc and Dh seem to hamper P. nordicum secondary metabolism (SM) as indicated by lower levels of MAP kinases and SM-associated proteins found in the co-inoculated P. nordicum. This work paves the way to use antifungal agents in the most efficient way to prevent OTA formation in meat products.

Volatile compounds of pastırma under different curing processes

The effects of different curing processes (curing temperature 4°C or 10°C and curing agent 150 mg/kg nitrite or 300 mg/kg nitrate) on the volatile compound profile of the pastırma (Turkish dry-cured meat product) have been investigated. A total of 45 volatile compounds, including alcohols, aldehydes, ketones, aliphatic and aromatic hydrocarbons, terpenes, sulphur compounds, esters, furans and nitrogenous compounds have been identified in pastırma samples. The curing temperature did not have a significant effect on any compound. The curing agent had statistically a significant or very significant influence on 12 compounds. In general, the use of nitrate increased the amount of volatile compound. However, lower mean hexanal value was determined in pastırma samples cured with nitrite than those cured with nitrate. Practical applications Pastırma is a traditional dry-cured meat product. It is produced from whole muscle and/or mucsles of certain parts of beef or water buffalo carcasses. In curing stage, nitrate was used generally. However, nitrite can be used alone or with nitrate in this stage. In this study, the effects of different curing conditions (150 mg/kg nitrite or 300 mg/kg nitrate and 4°C or 10°C) on volatile compounds of pastırma were investigated. According to the results, pastırma produced with nitrate generally showed higher amounts of volatile compounds. On the other hand, curing temperature was not significant factor in terms of volatile compounds.

The proteolytic changes in two different types of pastırma during the production

Pastırma is a traditional dry-cured meat product. Proteolytic changes play an important role on pastırma quality. In the present study, proteolytic changes of “sırt” pastırma (Longissimus thoracis et lumborum) and “şekerpare” pastırma (Semitendinosus) types were investigated during production. While the average total free amino acid (FAA) amount was 311.24 ± 21.76 mg/100 g dry matter in raw material, it was 825.26 ± 103.90 mg/100 g dry matter in the pastırma. Proteolytic changes were more evident after the first drying stage. Alanine, leucine, glutamic acid, arginine, and lysine amino acids in both pastırma types were predominant. The average total FAA amount was high in sırt-pastırma. Arginine (for children), methionine, isoleucine, leucine, and lysine, essential amino acids, were also high in “sırt” pastırma. On the contrary, SDS-PAGE profiles of the both pastırma types were generally similar and there was no significant difference between the average nonprotein nitrogenous substances (NPN-S) amount of the pastırma types. Practical applications Although it is possible to produce many types of pastırma depending on the muscle used as raw material, the “sırt-pastırma” and “şekerpare-pastırma” are the widely produced types. According to the results of this research, the first drying in pastırma production is an important stage in terms of proteolytic changes. In the “sırt pastırma,” the amount of total free amino acid was higher compared to the “şekerpare pastırma.” This result could have a positive effect on the sensory properties of the “sırt pastırma.” Moreover, some essential amino acids were high in this type of pastırma.

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.

Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method.

In order to prolong the shelf life of Chinese traditional dry-cured meat products, a pulsed ultraviolet light (PL-UV) irradiation method was adopted to treat meat products according to the following parameters: pulse energy of 8J, 300 pulses, and an effective exposure distance of 10cm; the UV light irradiation power of 6W, an effective exposure distance of 11cm, and an exposure period of 5min. After a pulsed ultraviolet irradiation, total bacterial count in dry-cured meat decreased from 6.89 to 4.53lg (CFU/g). The number of Micrococcus and Staphylococcus in samples decreased from 6.49 to 4.10lg (CFU/g) and the number of molds and yeasts decreased from 5.45 to 4.28lg (CFU/g). The number of Lactic acid bacteria increased from 3.97 to 4.55lg (CFU/g) and Escherichia coli was not detected. Total colonies, target bacteria, peroxide value, thiobarbituric acid-reactive substances, water activity, T 2 relaxation time, pH, color difference, total volatile basic nitrogen, and the sensory evaluations of dry-cured meat products after PL-UV treatments were determined in a 30-d storage experiment. The shelf life of dry-cured meat treated with PL-UV irradiation at 20°C was predicted to reach to 294 d by applying of shelf life testing method accelerated. The quality and safety of dry-cured meat treated with PL-UV irradiation was better than that of untreated samples.

Diffusion of mycotoxins and secondary metabolites in dry-cured meat products

The aim of this study was to analyse the pattern and diffusion capacity of secondary metabolites produced by ochratoxin A (OTA)- and cyclopiazonic acid (CPA)-producing mould species commonly growing in dry-cured meat products. Dry-fermented sausage and dry-cured ham pieces were inoculated with Penicillium nordicum, Penicillium verrucosum and Penillium griseofulvum, and incubated at 20 °C for 15 days at 94% relative humidity. After incubation, the samples were divided into 3 subsamples: A (0–1 cm; including the fungal colony), B (1–2 cm) and C (2–3 cm). The subsamples were analysed with a UHPLC-Q trap-MS method capable of detecting and quantifying 33 mycotoxins at values around 1 μg/kg. Mould strains produced from 5 to 12 secondary metabolites on the surface of the meat products. Besides, a higher number of metabolites was encountered in dry-fermented sausage than in dry-cured ham. Some of the fungal secondary metabolites diffused from the surface (layer A) into the inner core of meat products (layers B and C) contaminating the products up to 3 cm depth. In general, the concentration of fungal metabolites able to diffuse generally decreased as they diffused inward; while other compounds remained on the surface. This supposes a problem for the industry given that the removal of mouldy surface of dry-cured meats seems not to protect consumers’ health.

Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

Dry-cured meat products, such as dry-cured ham or dry-fermented sausages, are characterized by their particular ripening process, where a mould population grows on their surface. Some of these moulds are hazardous to the consumers because of their ability to produce mycotoxins including aflatoxins (AFs). The use of native yeasts could be considered a potential strategy for controlling the presence of AFs in dry-cured meat products. The aim of this work was to evaluate the antagonistic activity of two native Debaryomyces hansenii strains on the relative growth rate and the AFs production in Aspergillus parasiticus. Both D. hansenii strains significantly reduced the growth rates of A. parasiticus when grown in a meat-model system at different water activity (aw) conditions. The presence of D. hansenii strains caused a stimulation of AFs production by A. parasiticus at 0.99 aw. However, at 0.92 aw the yeasts significantly reduced the AFs concentration in the meat-model system. The relative expression levels of the aflR and aflS genes involved in the AFs biosynthetic pathway were also repressed at 0.92 aw in the presence of both D. hansenii strains. These satisfactory results were confirmed in dry-cured ham and dry-fermented sausage slices inoculated with A. parasiticus, since both D. hansenii strains significantly reduced AFs amounts in these matrices. Therefore, both tested D. hansenii strains could be proposed as biocontrol agents within a HACCP framework to minimize the hazard associated with the presence of AFs in dry-cured meat products.

IMPACT OF MICROWAVE AND AUTOCLAVE DECONTAMINATION ON PASTRAMI QUALITY AND TRACKING CCPS

The goal of current research is determining the impact of ingredients decontamination using microwave and autoclave on pastrami final product, which finally leads us to track CCPs along the manufacture process to get final product of zero defects. The research focused on pastrami product as a famous widely used dry-cured meat product in the Egyptian market. The raw meat that used in pastrami production was purchased in three forms; fresh, frozen, and chilled meat from Egyptian market (local market in Mansoura city). The pastrami was manufactured in two groups; the first group was produced via microwave sterilization for 60 seconds of all non-meat ingredients with submission of wholesome circumstances, and the second group was fabricated through autoclave sterilization (120℃ for 15 min) of all constituents with application of sanitary conditions. The pastrami was examined along the manufacture process for total viable count (TVBC) and E. coli. The final product of each group was inspected for mold and yeast presence. Another group of pastrami was manufactured using frozen meat (imported from Brazil) only with applying three spices treatments. The first treatment was pastrami production without any spices addition. The second treatment was pastrami fabrication using spices which were purchased from local spices shops and subjected to autoclave sterilization (120℃ for 15 min). The third treatment was pastrami manufacture using high quality spices which were bought from reliable supplier and underwent to autoclave disinfection (120℃ for 15 min). The final product of each sample was checked for occurrence of aflatoxins. Sensory evaluation of the best product from microbiological aspect was carried out. The best-fabricated group from microbiological aspect was the second autoclaved one. For pastrami group that was fabricated via three different spices treatments, the first treatment indicates that the raw meat itself contain a certain level of aflatoxin. The second treatment comprises very high unacceptable limit of aflatoxin. The third treatment (meat manufactured using high quality spices from reliable supplier) is the most compatible one with permissible aflatoxin limit in meat products (20 ppb). The sensory evaluation of autoclaved group revealed that the pastrami final product is wholly accepted except the pastrami produced using frozen raw meat had low rating for color and texture.

Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages

Dry-fermented sausages are very appreciated by consumers. The environmental conditions during its ripening favor colonization of their surface by toxigenic molds. These molds contribute to the development of sensory characteristics; however, some of them could produce mycotoxins such as cyclopiazonic acid (CPA). CPA is mainly produced by Penicillium commune and Penicillium griseofulvum which have been found in dry-cured meat products. Thus, strategies to prevent the CPA contamination in dry-fermented sausages are needed. The objective of this work was to evaluate the ability of P. griseofulvum to produce CPA in dry-fermented sausage during its ripening as well as to test different strategies to prevent CPA production. The ability of PgAFP antifungal protein-producing Penicillium chrysogenum, Debaryomyces hansenii and Pediococcus acidilactici for inhibiting CPA production by P. griseofulvum was tested on dry-fermented sausage-based medium. Only P. chrysogenum inhibited the CPA production, so this mold was co-inoculated with P. griseofulvum on sausages whose ripening was performed at low temperature. CPA reached around 800 ng/g in the control batch, being reduced to 20 ng/g by the presence of P. chrysogenum. This work demonstrates the risk posed by CPA on dry-fermented sausages, and provides a successful strategy to prevent this hazard.

Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

Ecological conditions during ripening of dry-cured meat products favour the growth of an uncontrolled mould population that could suppose a risk of ochratoxin A (OTA) production. In this work the influence of water activity (aw), temperature and substrate composition on fungal growth and OTA production by Penicillium nordicum and Penicillium verrucosum isolated from dry-cured meat products have been studied. In addition, the relative risk of OTA presence on dry-cured meat products has been evaluated using the Risk Ranger software. Fungal growth was observed in the range of 0.99–0.90 aw and 15–25 °C being mainly temperature-dependent. P. nordicum and P. verrucosum were able to produce OTA in every substrate in these ranges of aw and temperature. The production of OTA by P. verrucosum was mainly influenced by temperature and media composition. However, P. nordicum it is affected mainly by substrate or temperature depending on the strain studied. Both species produce a large amount of OTA on dry-cured ham and on dry-cured fermented sausage “salchichón” in environmental conditions usually found throughout the ripening of these products. The Risk Ranger software reveals that the relative risk of OTA on dry-cured meat products is 75%. Thus, control measures during dry-cured meat products processing to prevent OTA risk should be established.

Survival of African swine fever virus (ASFV) in various traditional Italian dry-cured meat products

A number of animal diseases can be transmitted to pigs via pork meat and pork products imported from infected areas. Therefore, feeding of swill to pigs is regulated or prohibited in many swine-rearing countries. African swine fever is one of the major porcine diseases recognized as significant in this transmission pathway. Assessment of disease risks associated with pork products requires knowledge about the viral load in the original material and for how long infectious virus can be recovered from the resulting product. In this work, we present the effect of the dry curing process on the inactivation of African swine fever virus (ASFV) in three different Italian dry-cured meat products prepared from experimentally infected pigs slaughtered at the peak of viremia. The meat products were processed using commercial methods and industrial procedures currently being followed in Italy. Samples collected at predetermined intervals during processing were analyzed for virus survival by virus isolation and animal inoculation. ASFV was detected by in vivo experiments for up to 18, 60, and 83 days of curing in Italian salami, pork belly, and loin, respectively. These data provide valuable information for the pork processing industry when planning the export of these products.

Acaricidal effects of fresh garlic juice on adult ham mite, Tyrophagus putrescentiae (Schrank)

Ham mites, Tyrophagus putrescentiae (Schrank), are a common pest of dry cured meat products and cause devastating effects on product quality. Methyl bromide, a chemical fumigant used to control mite populations, is no longer be available due to regulatory action. Therefore, it is essential to identify potential alternatives. Garlic (Allium sativum) extracts or chemical components show toxicity to the northern fowl mite, mosquitoes, nematodes, and aphids. Thus, we explored the efficacy of garlic juice in controlling T. putrescentiae. Using a choice test experimental design, approximately 50% of inoculated mites colonized control ham cubes, while no mites remained on cubes dipped in fresh garlic juice. Garlic was ineffective when examined for volatile efficacy, but was toxic in direct contact assays, showing time- and concentration-dependent lethality. Fresh garlic juice at 50–100% strength showed ≥95% mortality in 24 h bioassays, well within the range for acceptable commercial efficacy. However, as fresh garlic juice aged up to 72 h, efficacy was significantly reduced, particularly when diluted with water. Thus, garlic juice acted as a short-term repellent and toxicant in contact models, but application is time sensitive. Nonetheless, it shows potential utility for control of the ham mite.

New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques.

In this study, the possible changes in the quality characteristics of pastırma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products

Dry-cured meat products are frequently colonised by toxigenic Penicillium nordicum and Penicillium verrucosum throughout their ripening that can produce ochratoxin A (OTA). The predictive nature of the molecular analyses can be used to determine the risk of toxigenic species. For this reason, the objective of the present work was to analyse the temporal changes in the expression of the otapks and otanps genes by P. nordicum and P. verrucosum in relation to OTA production on slices of dry-fermented sausage salchichon and dry-cured ham. Gene expression was higher in P. nordicum than in P. verrucosum in both meat matrices. The otapks gene was overexpressed by both Penicillium species, especially in salchichon. OTA was only detected in inoculated salchichon regardless of the ochratoxigenic species used. The high significant correlation found between the early relative expression of the otapks gene and OTA production in salchichon leads to propose the relative gene expression of the otapks gene as a good indicator to predict OTA accumulation throughout the ripening of this product.

Micobiota autoctono e uso di biocompetitori in un impianto per la produzione di Culatello

One artisanal plant manufacturing Culatello (a typical Italian dry-cured meat product) was sampled on summer and winter to assess the mycobiota occurring in the air of the ripening rooms and on product, with special attention given to undesired moulds and potential mycotoxin producers. Among the house-mycobiota, fungal strains potentially producing ochratoxin A were sporadically isolated and resulted the least prevailing species collected from culatelli, while fungal strains producing unpleasant spots on the casings were massively found in the first steps of the ageing process, even if their presence proved to diminish at the end of the ageing time. For this reason, a study concerning the use of fungal autochthonous strains as biocompetitors was carried out, in order to find out a possible solution to the settlement of certain undesired moulds on meat derivatives. Autochthonous Eurotium and Penicillium strains were selected and inoculated on some culatelli, to act as biocompetitors over Sporendonema spp. naturally contaminating products. Despite its fluctuating concentration, the undesired mould gave samples a spotted, flame-red appearance throughout the ageing process, so it can be stated that use of our autochthonous biocompetitors do not represent an effective counter-action against moulds producing unpleasant spots on meat products.

Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models

The environmental conditions reached during the ripening of dry-cured meat products favour the proliferation of moulds on their surface. Some of these moulds are hazardous to consumers because of their ability to produce ochratoxin A (OTA). Biocontrol using Debaryomyces hansenii could be a suitable strategy to prevent the growth of ochratoxigenic moulds and OTA accumulation in dry-cured meat products. The aim of this work was to evaluate the ability of two strains of D. hansenii to control the growth and OTA production of Penicillium verrucosum in a meat model under water activities (aw) values commonly reached during the dry-cured meat product ripening. The presence of D. hansenii strains triggered a lengthening of the lag phase and a decrease of the growth rate of P. verrucosum in meat-based media at 0.97 and 0.92 aw. Both D. hansenii strains significantly reduced OTA production (between 85.16 and 92.63%) by P. verrucosum in the meat-based medium at 0.92 aw. Neither absorption nor detoxification of OTA by D. hansenii strains seems to be involved. However, a repression of the expression of the non-ribosomal peptide synthetase (otanpsPN) gene linked to the OTA biosynthetic pathway was observed in the presence of D. hansenii. To confirm the protective role of D. hansenii strains, they were inoculated together with P. verrucosum Pv45 in dry-fermented sausage and dry-cured ham slices. Although P. verrucosum Pv45 counts were not affected by the presence of D. hansenii in both meat matrices, a reduction of OTA amount was observed. Therefore, the effect of D. hansenii strains on OTA accumulation should be attributed to a reduction at transcriptional level. Consequently, native D. hansenii can be useful as biocontrol agent in dry-cured meat products for preventing the hazard associated with the presence of OTA.

Količina šećera u mesnim proizvodima s hrvatskog tržišta

Content of sugar in meat products from the Croatian market Sugars are used in the production of meat products to produce lactic acid and to achieve specific sensory properties, thus ensuring the quality and stability of the final product. The aim of this paper was to determine the differences in sucrose, glucose and fructose sugar levels in meat products from different categories available on the Croatian market. A total of 140 samples were analyzed from the category of fermented (n = 41) and heat treated (n = 82) sausages and dry cured meat products (n = 17). For the determination of the sugar level, a validated enzyme method was used. Within each of the three investigated categories the highest sucrose content (0.21-0.87%) was determined, followed by fructose (0.10-0.39%) and the lowest glucose (0.05-0.06%). The total sugar content, as a sum of sucrose, fructose and glucose, was 1.32% in the category of heat treated sausages, 0.36% in fermented sausages and 0.47% in dry cured meat products. The results of the research indicate the variation in the quantity of added sugar in meat products from the Croatian market, with total shares ranging from 1 to 2%, depending on the type of product and the producer's recipe, according to the literature of other authors for the same category of meat products.