Article
Food Science & Technology
Shan Qin, Xian Ming Zeng, Mei Jiang, Xin Rui, Wei Li, Ming Sheng Dong, Xiao Hong Chen, Qiu Qin Zhang
Summary: This study explored the genome of Lactiplantibacillus planatraum JB1, a strain isolated from fermented sausages, to investigate its biogenic amine-reducing mechanism. The results showed that L. plantarum JB1 possessed the ability to degrade eight biogenic amines, with high degradation rates for tyramine and putrescine. Inoculating sausages with L. plantarum JB1 resulted in a decrease of 32.84% and 32.07% in the total content of biogenic amine after preparation and storage, respectively. Due to its adaptability, safety, and amine-reducing capacity, L. plantarum JB1 could be considered as a starter culture for ensuring meat product safety.
Article
Food Science & Technology
Malgorzata Karwowska, Anna D. Kononiuk
Summary: Reducing nitrate addition in dry fermented loins can lead to increased biogenic amine content. Samples with lower nitrate addition demonstrated higher antioxidant capacity after 180 days of storage. High nitrate addition resulted in lower levels of amino acids, precursor to key aroma compounds, compared to samples with lower nitrate addition.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou
Summary: This study isolated two amine-negative Pediococcus pentosaceus strains with good fermentation properties and biogenic amine removal ability for tilapia sausage production. The strains improved physical characteristics and increased umami and sweet free amino acid contents in the sausage. The microbial metabolic network revealed the important role of these strains in physicochemical formation of sausage.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Debao Wang, Guanhua Hu, Huiting Wang, Limei Wang, Yuanyuan Zhang, Yufu Zou, Lihua Zhao, Fang Liu, Ye Jin
Summary: The study demonstrates that mixed starter cultures can enhance the quality of sausages and inhibit the growth of harmful microorganisms, especially the combination of L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2, which has a positive impact on fermented meat products.
Article
Food Science & Technology
Predrag Ikonic, Tatjana Peulic, Marija Jokanovic, Branislav Sojic, Snezana Skaljac, Sanja Popovic, Ljubisa Saric, Aleksandra Novakovic, Vladimir Tomovic, Dragan Vasilev
Summary: Three Serbian traditional dry-fermented sausages were compared for their physicochemical, biochemical, and microbiological properties, revealing significant differences in composition, color, texture, and more. Sausage P had the most favorable PUFA/SFA ratio, while sausage L had biogenic amine levels 50% higher than recommended. The study provides valuable insights for improving traditional sausage production and consumption.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang
Summary: Yeasts are important in fermented meats, and a study on Chinese Dong fermented pork identified various yeast species with different technological properties. Specific yeast strains showed lipolytic and proteolytic activities, with Saccharomyces cerevisiae demonstrating meat protein hydrolysis. Inoculation of selected yeast strains enhanced volatile production in simulated fermented sausage conditions, suggesting potential as aroma enhancers.
FOOD SCIENCE AND HUMAN WELLNESS
(2021)
Article
Biotechnology & Applied Microbiology
Ting Liu, Taiwu Zhang, Yujia Zhai, Lina Sun, Maoqin Zhai, Letian Kang, Xin Zhao, Bohui Wang, Yan Duan, Ye Jin
Summary: This study examined the safety of fermented lamb sausage and the effect of LP X22-2 on its quality and biogenic amine formation. The results showed that LP X-22 increased the number of lactic acid bacteria and inhibited the formation of certain biogenic amines in the sausage. The LF group had lower TVB-N content, POV, pH, AW, and viscosity compared to other groups. Sensory evaluation and TPA indicated that LP X-22 improved the color, chewiness, and hardness of the sausages.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Article
Food Science & Technology
Lei Li, Carmela Belloch, Monica Flores
Summary: Dry cured meat products, loins and sausages, have different cured aromas due to formulation and manufacturing differences. Sulfur and nitrogenated volatile compounds are important for producing savory and toasted notes in these products. This study compares the aroma profiles of dry cured loins and sausages supplemented with different compounds. Methional and 2-acetyl-1-pyrroline contribute to potato and toasted notes in loins, while 2-methyl-3-furanthiol, methyl 2-methyl-3-furyl disulfide, and methional impact the aroma of sausages.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Malgorzata Karwowska, Anna Kononiuk, Dariusz M. Stasiak
Summary: The addition of acid whey in combination with sodium ascorbate has beneficial effects on the quality characteristics of uncured dry-fermented sausages, including reduced biogenic amines and lipid oxidation.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Inaki Diez-Ozaeta, Maria Lavilla, Felix Amarita
Summary: The study showed that different strains of Oenococcus oeni have specific impacts on the aroma profile of wine and the MLF process, potentially leading to the production of wines with individual characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Summary: This study aimed to determine the optimal fermentation temperature for dry-fermented sausage. The microbial population, pH, moisture content, color, TBARS, VBN, and E-nose were analyzed. The results showed that a fermentation temperature of 25 degrees C with the GD starter culture exhibited the best results.
Article
Food Science & Technology
Marilia Silva Malvezzi Karwowski, Caroline Maria de Andrade Cavalari, Kaliane Oliveira, Michele Rosset, Renata Ernlund Freitas de Macedo
Summary: This study evaluated the effects of immobilized probiotic Lactiplantibacillus plantarum in millet grains on the physicochemical and microbiological properties of fermented sausages during ripening and storage. Four formulations were prepared, including two with immobilized L. plantarum. Immobilization did not affect the product's physical and chemical characteristics and improved the viability of L. plantarum during digestion. Immobilized probiotics showed higher counts than free cells during storage, and millet grains were found to be a suitable matrix for immobilizing L. plantarum in dry fermented sausages.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Huiping Wang, Hongwei Zhang, Siting Liu, Ligang Qin, Qian Chen, Baohua Kong
Summary: This study investigated the biogenic amines (BAs) in dry sausages from different regions in northeast China, finding significant differences in BA contents among different sausages, with putrescine and spermine being the dominant BAs. Further analysis revealed that a large number of available precursor FAAs could lead to the accumulation of their corresponding BAs. Additionally, Staphylococcus and Weissella were identified as the dominant genera in dry sausages.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Marina Alarcon, M. Soledad Perez-Coello, M. Consuelo Diaz-Maroto, M. Elena Alanon, Antonia Garcia-Ruiz, Almudena Soriano
Summary: The study showed that using inactive dry yeasts as a natural alternative in Spanish dry-fermented sausages can effectively inhibit oxidation reactions, improve antioxidant activity, reduce lipid and protein oxidation, and lower the generation of volatile compounds related to lipid oxidation. Additionally, the addition of inactive dry yeasts provided bread/yeast and sweet notes to the sausages, enhancing their sensory attributes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Martina Cagalj, Danijela Skroza, Giulia Tabanelli, Fatih Ozogul, Vida Simat
Summary: Marine algae are a promising source of biologically active compounds for nutraceuticals, functional food ingredients, and therapeutic agents. Different drying and extraction methods were studied for their effects on the phenolics, flavonoids, tannins content, and antioxidant capacity of water/ethanol extracts from Padina pavonica. The highest phenolics content was found in the freeze-dried sample extracted with MAE.
Article
Chemistry, Medicinal
Martina Cagalj, Danijela Skroza, Maria del Carmen Razola-Diaz, Vito Verardo, Daniela Bassi, Roberta Frleta, Ivana Generalic Mekinic, Giulia Tabanelli, Vida Simat
Summary: This study investigated the effect of seasonal growth on the in vitro antioxidant and antimicrobial effects of Cystoseira compressa. The results showed that C. compressa exhibited high antioxidant and antibacterial activity, suggesting its potential use in the production of nutraceuticals or functional food ingredients.
Article
Food Science & Technology
Federica Barbieri, Luca Laghi, Chiara Montanari, Qiuyu Lan, Alessia Levante, Fausto Gardini, Giulia Tabanelli
Summary: In this study, a metabolomic approach was used to compare five different strains of Latilactobacillus sakei. The results showed that the metabolic diversity of L. sakei is related to its functionality in fermented sausages, and nuclear magnetic resonance (H-1-NMR) is an effective method for the rapid identification of different classes of compounds.
Article
Food Science & Technology
Federica Barbieri, Giulia Tabanelli, Chiara Montanari, Nicolo Dall'Osso, Vida Simat, Sonja Smole Mozina, Alberto Banos, Fatih Ozogul, Daniela Bassi, Cecilia Fontana, Fausto Gardini
Summary: The study analyzed the microbial composition, chemical-physical features, biogenic amines, and aroma profile of 15 artisanal salamis from Italy, Spain, Croatia, and Slovenia. The research identified potential sources for autochthonous starter cultures or bioprotective agents from the bacterial genetic heritage present in Mediterranean products.
Article
Biochemistry & Molecular Biology
Vida Simat, Danijela Skroza, Giulia Tabanelli, Martina Cagalj, Federica Pasini, Ana Maria Gomez-Caravaca, Carmen Fernandez-Fernandez, Meta Sternisa, Sonja Smole Mozina, Yesim Ozogul, Ivana Generalic Mekinic
Summary: This study investigated the phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars. The results showed variations in phenolic levels among the different cultivars, with the Oblica sample having the highest phenolic content and strongest antiradical and reducing activity. Oleuropein, hydroxytyrosol, and other compounds were detected as the main constituents. While the extracts exhibited relatively high antioxidant activity, they showed weak inhibitory effects against certain bacteria strains.
Article
Microbiology
Lucilla Iacumin, Michela Pellegrini, Alice Sist, Giulia Tabanelli, Chiara Montanari, Cristian Bernardi, Giuseppe Comi
Summary: In this study, four starter cultures were evaluated for their application in biopreservation of sea bass and sea bream burgers. The results showed that the addition of bioprotective cultures extended the shelf life of the fish burgers and improved their sensory parameters.
Article
Food Science & Technology
Daniela Bassi, Giovanni Milani, Mireya Viviana Belloso Daza, Federica Barbieri, Chiara Montanari, Silvia Lorenzini, Vida Simat, Fausto Gardini, Giulia Tabanelli
Summary: Fermented meat products, especially those produced through spontaneous fermentation in the Mediterranean Countries, are rich in unexplored microbial biodiversity. In this study, 12 strains of Lactobacillaceae were isolated and taxonomically characterized. The strains showed high potential as autochthonous starter cultures for fermented meat products, although some strains exhibited resistance to antibiotics. The results highlight the importance of further studying these promising strains and their technological properties.
Article
Biochemistry & Molecular Biology
Soumi De Montijo-Prieto, Maria del Carmen Razola-Diaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jimenez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana Ma Gomez-Caravaca
Summary: The global consumption of avocados is increasing, leading to a large amount of agro wastes. Various management approaches are available for the recovery of bioactive compounds from these wastes. Lactic acid fermentation was used in this study to enhance the nutritional potential and value of avocado leaves. The fermentation process led to an increase in the total phenolic content and antioxidant activity of the leaves. Different lactic acid bacteria strains showed varying levels of antioxidant activity and induced changes in the phenolic compound profile of the leaves. Overall, the results suggest that lactic acid bacteria can improve the bioavailability of phenolic compounds through enzymatic activity.
Article
Food Science & Technology
Ivana Nikodinoska, Giulia Tabanelli, Loredana Baffoni, Fausto Gardini, Francesca Gaggia, Federica Barbieri, Diana Di Gioia
Summary: This study aimed to select new lactic acid bacteria (LAB) strains from spontaneously fermented sausages produced in different areas of Italy, which can be used as starter cultures and bioprotective agents in fermented salami. New autochthonous Lat. sakei strains were obtained, lacking antibiotic resistance, possessing antimicrobial activity against major meat pathogens, and with high growth performance under osmotic pressure. These strains have the potential to improve the safety of fermented meats, even without the use of chemical preservatives. Moreover, studying autochthonous cultures is crucial for preserving the specific characteristics of traditional products, which represent important cultural heritage.
Article
Microbiology
Michela Pellegrini, Federica Barbieri, Chiara Montanari, Lucilla Iacumin, Cristian Bernardi, Fausto Gardini, Giuseppe Comi
Summary: During the ripening of goose sausages in a craft facility in Lombardia, Italy, a defect with an ammonia and vinegar smell was observed. The spoilage was caused by the rapid growth of Levilactobacillus brevis, a lactic acid bacteria, which produced biogenic amines and changed the sausage color. Additionally, the presence of mold species Penicillium nalgiovense and P. lanosocoeruleum also contributed to the spoilage by producing ammonia.
Article
Food Science & Technology
J. David Garcia-Lopez, Federica Barbieri, Alberto Banos, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Summary: This study examined the effects of two native LAB strains on the quality and safety of Spanish fermented sausages. The results showed that these strains were able to reduce product rancidity, inhibit the growth of L. monocytogenes, and improve the sensory characteristics and differentiation of traditional fermented sausages.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Chiara Montanari, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini, Giulia Tabanelli
Summary: This study investigated the impact of different casings on Italian fermented sausages and found that collagen casings promoted a higher reduction of pH and weight loss, while natural casings had higher counts of lactic acid bacteria. The casing type significantly affected the aroma profile and sensory characteristics, suggesting that collagen casings may provide a greater availability of oxygen.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
