Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

The effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented sausages (DFS)was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability were also assessed. HPP (N400MPa and longer than 154 s) produced a reduction in spoilage microbiota,without negative effect on fermentative microbiota, that will be able to continue their role. Total fatty acids and lipid stability were not affected. Only a small effect on fatty acid (FA) composition was observed. Nutritional value of the lipid fraction was only affected by the ratio n−6/n−3 FA. Treatments at 400MPa for 154 s or 960 s resulted in DFS being detected as different from control by sensory analysis. Those differences did not depreciate the product; on the contrary it seems to improve the bright aspect of the whole sausage, the cohesion and firmness and the correctly dried aspect of slices. Industrial relevance: Dry fermented meat sausages are very popular ready-to-eat meat based products. This study assesses the effects of HPP on this much appreciated traditional products. The results showed that HPP can be successfully applied to theseMediterranean fermented products without losses of sensory and nutritional characteristics. The modelling and optimization of the HPP process applied on dry fermented sausages demonstrated in this study are an advantage to industry efficiency. The utilisation of HPP by the industry can significantly increase dry fermented meat sausage shelf life and safety, providing it an opportunity to reach the global market

Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine- -marinated meat

Portuguese chouriço de vinho is made by drying roughly minced meat and fat that has been previously marinated with wine (usually red), salt and garlic for 1 to 2 days at a low temperature (4-8ºC). This procedure may improve the microbiological safety of the product. The aim of this study was to evaluate the behavior of three pathogens in this product, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus, to establish the minimum period of drying/maturation to render safe products. The pathogens were inoculated in the chouriço de vinho batter. A factorial design was used to study the following variables in the fermentation process: (1) the presence or absence of an indigenous Lactobacillus sakei starter culture; (2) the presence or absence of fermentable carbohydrates; and (3) the salt level (1.5% or 3%). The samples were analyzed 24 h after the preparation of the batter (at stuffing); after 7, 15, and 30 days of drying; and after 30 days of storage at 4ºC under a vacuum. At all of the conditions studied, the levels of the three pathogens decreased during the drying period. In the early stages of drying, the effect of adding the L. sakei starter culture and/or carbohydrates resulted in lower levels of gram-positive pathogens. After 15 days of drying, populations of all pathogens decreased by ca. 2 logs in all samples. At that sampling time, L. monocytogenes was undetectable in the chouriço de vinho with L. sakei starter culture and carbohydrates. The mean count of S. aureus after 15 days of drying was below 1 log CFU/g. After 30 days of drying, no pathogens were detected. The drying period could be shortened to 15 days when considering only the gram-positive pathogens studied and the use of a starter culture and carbohydrates. Due to the low infective dose of Salmonella spp., the product should be considered safe after 30 days, when this pathogen became undetectable

Entremeada and Paia de Toucinho

Entremeada or pork belly is a fatty cut of meat from the underside of the pig belly. The breeding of autochthonous pig breeds, such as the Portuguese Alentejano pig and Bisaro pig, has always provided alternative nourishment and counteract the deficit caused by bad agricultural years. Several meals and sausages are prepared with the less noble meat cuts obtained from these animals, such as the entremeada or pork belly with a higher valorization and improving the sustainability of small family and middle-size industries. Traditional manufacturing processes differ hugely between countries and regions, but also between different manufacturers. Thus, specific characteristics have been established to ensure the quality of these meat products. The present chapter presents the entremeada or pork belly as a meat cut that has been valued in the form of different meat delicatesses such as artisanal bacon or Paia do Toucinho or other different meat products with either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO) made in different Mediterranean countries. Additionally, the formulation and the different stages of manufacturing of the Portuguese meat-based product Paia de Toucinho de Estremoz e Borba is described in detail

Salpicão and Paio

Salpica˜o and Paio are traditionally cured meat products made preferentially from pork loin. Still, it can use meat from the leg, in a single piece, or from grossly cut meat. Salpica˜o is produced mainly in the North of Portugal, while Paio is in the South, with its most significant expression in Alentejo. The meat is salted and seasoned, according to the regional or even producer’s recipes. In the production of salpica˜o, the wine is frequently, but not always, used to season the meat, while in paio, it is the red pepper paste and garlic paste that impart the sui generis aroma and color to the product. The seasoned meats are filled into casings and dried. Smoking is always used in salpica˜o, while paio might or might not be smoked. The drying process combined with the salt contributes to a sliceable texture and reduced water activity that ensures its preservation

Microbiological hazards associated to salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

The consumers’ demand for low-salt and nitrite-free cured meat products forced the industry to introduce these products in the market assure their safety. Several strategies have been studied to obtain low-salt or nitrite-free meat products assessing mainly their sensory and technological characteristics. Only a few studies assessed their safety. To control microbial hazards, the current knowledge on food preservation should be applied in salt-reduced or nitrite-free meat products, searching for new technologies and employing them in a synergistic way to control pathogens. Protective starters may be an important inhibitory tool to control potential pathogens on low-salt or nitrite-free cured meat products. Vegetable extracts could successfully replace nitrite, if well controlled, to avoid the potential formation of nitrous compounds

Pork Liver Freshness Evaluated through Spoilage Microbiota and a Consumer Test in Shelf Life Extension Experiment

Pork liver is an affordable product, very much appreciated by some consumers. Packaged pork liver has a short shelf life that can represent an additional cost to the producers. This work aimed to assess the relationship between consumer acceptability, evaluated through both a test made live with photography and samples to be smelled and an internet survey platform based only on photography, and the counts of the main spoilage microorganisms, on pork liver samples stored from the actual end of shelf life (ESL) and two extra days of storage times, ESL + 2 and ESL + 4. The results indicate limited usefulness of microbial counts, once they were generally very similar between accepted and nonaccepted samples, with total viable count below 7 Log CFU/g. Both methodological approaches revealed that there is no margin to extend the shelf life from the three days previously established by the manufacturer. It was observed that pork liver packaged with modified atmosphere had similar evaluations of freshness using internet-based or live test with consumers, with a drop in purchase intention from 87.5% at ESL to 13.2% at ESL + 2, when the assessment was made through the internet-based test. When the test was made live, the purchase intention had the same trend, but the drop was smaller, from 61.5 at ESL to 21.2% at ESL + 2. The purchasing intention was lower when the consumers had the opportunity to smell the samples but considering the decision of defining the end of shelf life based on 50% of consumers accepting, it was similar in almost all the cases