Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO2 during salam...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2018/5934305 |
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| _version_ | 1832552873117876224 |
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| author | Carla María Blanco-Lizarazo Indira Sotelo-Díaz José Luis Arjona-Roman Adriana Llorente-Bousquets René Miranda-Ruvalcaba |
| author_facet | Carla María Blanco-Lizarazo Indira Sotelo-Díaz José Luis Arjona-Roman Adriana Llorente-Bousquets René Miranda-Ruvalcaba |
| author_sort | Carla María Blanco-Lizarazo |
| collection | DOAJ |
| description | The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO2 during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ-linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture). In this stage, an increase in enthalpy, specific heat, and onset temperature was found when adding starter culture and NaNO2, which is directly related to polyunsaturated TFA. However, when adding just the starter culture without 50 ppm NaNO2, the E. coli population was reduced in 4 log CFU/g. This study proposes the analysis of changes in meat product processing like salami in a holistic form, where the application of starter culture with low nitrite concentrations could be in the meat industry an upward trend for reducing this additive. |
| format | Article |
| id | doaj-art-a8840f71968445299991c44ac8a0d8e8 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-a8840f71968445299991c44ac8a0d8e82025-02-03T05:57:36ZengWileyInternational Journal of Food Science2356-70152314-57652018-01-01201810.1155/2018/59343055934305Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami ProcessingCarla María Blanco-Lizarazo0Indira Sotelo-Díaz1José Luis Arjona-Roman2Adriana Llorente-Bousquets3René Miranda-Ruvalcaba4Agroindustrial Process Research Group, University of La Sabana, ColombiaTitular Professor, EICEA, Agroindustrial Process Research Group, University of La Sabana, ColombiaEngineering and Technology Department, Faculty of Advanced Studies Cuautitlán, National Autonomous University of Mexico (UNAM), MexicoEngineering and Technology Department, Faculty of Advanced Studies Cuautitlán, National Autonomous University of Mexico (UNAM), MexicoChemistry Department, Faculty of Advanced Studies Cuautitlan, National Autonomous University of Mexico (UNAM), MexicoThe reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO2 during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ-linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture). In this stage, an increase in enthalpy, specific heat, and onset temperature was found when adding starter culture and NaNO2, which is directly related to polyunsaturated TFA. However, when adding just the starter culture without 50 ppm NaNO2, the E. coli population was reduced in 4 log CFU/g. This study proposes the analysis of changes in meat product processing like salami in a holistic form, where the application of starter culture with low nitrite concentrations could be in the meat industry an upward trend for reducing this additive.http://dx.doi.org/10.1155/2018/5934305 |
| spellingShingle | Carla María Blanco-Lizarazo Indira Sotelo-Díaz José Luis Arjona-Roman Adriana Llorente-Bousquets René Miranda-Ruvalcaba Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing International Journal of Food Science |
| title | Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing |
| title_full | Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing |
| title_fullStr | Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing |
| title_full_unstemmed | Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing |
| title_short | Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing |
| title_sort | effect of starter culture and low concentrations of sodium nitrite on fatty acids color and escherichia coli behavior during salami processing |
| url | http://dx.doi.org/10.1155/2018/5934305 |
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