Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags

This is the peer reviewed version of the following article: Rizo Parraga, Arancha Maria, Fuentes López, Ana, Barat Baviera, José Manuel, Fernández Segovia, Isabel. (2018). Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.Journal of the Science of Food and Agriculture, 98, 7, 2721-2728. DOI: 10.1002/jsfa.8767, which has been published in final form at http://doi.org/ 10.1002/jsfa.8767. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] BACKGROUND: Food manufacturers need to reduce sodium contents to meet consumer and public health demands. In this study the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process carried out using water vapour permeable bags. RESULTS: Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl). Since no sensorial advantage in using SF salt was found compared with KCl and given the lower price of KCl, the KCl-NaCl samples were selected for the next phase. The changes of physicochemical and microbial parameters in smoke-flavoured salmon during 42 days showed that partial replacement of NaCl with KCl did not significantly affect the quality and shelf-life of smoke-flavoured salmon, which was over 42 days. CONCLUSION: Smoke-flavoured salmon with 37% sodium reduction was developed without affecting sensory features and shelf-life. This is an interesting option for reducing sodium content in such products to help meet the needs set by both health authorities and consumers.We gratefully acknowledge the support of Tub-Ex Aps (Taars, Denmark) for suppling the water vapour permeable bags and for providing all of the necessary technical information. Arantxa Rizo thanks the Universitat Politecnica de Valencia for the FPI grant.Rizo Parraga, AM.; Fuentes López, A.; Barat Baviera, JM.; Fernández Segovia, I. (2018). Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags. Journal of the Science of Food and Agriculture. 98(7):2721-2728. https://doi.org/10.1002/jsfa.8767S2721272898

Contaminating microorganisms in quark-type cheese and their capability of biogenic amine production

The aim of this study was to characterise the contaminating microorganisms during individual stages of manufacture of quark-type cheese and also describe their capability of biogenic amine production. We isolated and identified 118 contaminating microorganisms for which the production of biogenic amines has been established. Over half of the isolates were capable of significantly producing at least one biogenic amine and, in some cases, multiple amines (content values for a particular biogenic amine exceeding 200 mg/L of broth). The strongest production ability of the isolated microorganisms was for putrescine and tyramine. © 2018 Society of Dairy TechnologyMinistry of Agriculture of the Czech Republic; National Agency for Agriculture Research [QK1710156]; Tomas Bata University in Zlin, Internal Grant Agencies [IGA/FT/2017/003

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger

Production of kilichi, a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments‐coated kilichi and uncoated kilichi collected in Niger, were analyzed for microbiological contamination, as well as NaCl,protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC–FLD technique. Highly significant differences (p < .001) were observed between coated kilichi and uncoated kilichi, for NaCl content (2.56% and 1.40%), for proteins (51% and 72%) and lipids (18% and 13%), respectively. Water activity was low in both kilichi, showing a potential microbial stability. Among the 15 European Union (EU) priority PAHs, 12 were detected in the samples. About 56.3% of coated kilichi samples exceeded the EU maximal limit for BaP, and 75% exceeded the EU maximal limit for the sum of 4 PAHs (PAH4). For uncoated kilichi, 28.6% of samples did not meet the standards for BaP and PAH4. About 6% of coated kilichi samples were not compliant with standards related to Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and 31%,50% for yeasts and fungi, respectively. Escherichia coli and Enterobacteria were below the detection limit in both kilichi, but Salmonella and Bacillus cereus were detected only in one coated kilichi. The noncompliant samples of uncoated kilichi were in the proportions varying between 7% –86% for S. aureus, C. perfringens, yeasts, and fungi. This study showed potential risks associated with the consumption of traditionally produced kilichi in Niger due to both PAHs and pathogen bacteria contamination