CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Use of beaker sausages models to evaluate starter culture for use in salami with reduced sodium contents
Autor/es:
JAIR S. S. PINTO; ERICK SALDAÑA; MARCIO D. ALMEIDA; JORGE PALACIOS; CARMEN CONTRERAS CASTILLO; SILVINA FADDA; FELIPE A. RIBEIRO
Lugar:
Texas
Reunión:
Conferencia; American Meat Science Association, Reciprocal Meat Conference (AMSA, RMC); 2016
Institución organizadora:
American Meat Science Association,
Resumen:
Objectives: Evaluate the growth and proteolytic activity of strains Pediococcus pentosaceus and Staphylococcus xylosusto be applied as starter culture in fermented sausage production with reduced sodium contents (1%), using an in vitroBeaker Sausage model.Materials and Methods: Beaker sausages (BS) models were prepared as follows meat from Longissimus dorsi (70%)and bovine Semimembranosus (30%) were aseptically sampled. The additives were sterilized in autoclave or by filtration(0.22 μm) (nitrate, nitirite and erythorbate solutions). Additives were added to chopped meat to a final concentration of1.0% NaCl, 0.25% KCl and 0.25% CaCl2, replacing the usual amount of NaCl, 0.75% glucose; 0.75% sucrose, 0.015%sodium nitrite, 0.015% sodium nitrate and 0.5% sodium erythorbate. Two batches: (BS - Csp) inoculed with commercialstarter culture constituted by Pediococcus pentosaceus and Staphylococcus xylosus (lyophilized powder, 1:5 w/v) and uninoculatedcontrol (BS - Control) with antibiotics. Portions of 30 g were included on sterile tubes and incubated at 22ºC.Three replicates were assayed and samples were collected at 0, 3, 6 and 10 days of incubation and analysis of pH andfree amino acids by RP-HPLC was performed.Results: After inoculation and fermentation the beaker sausages showed an optimal growth of Pediococcus pentosaceusproducing a desired pH decrease (Figure 1). The acidic environments produced as consequence of LAB fermentationcould promote protein degradation by activating muscle proteases. However, high concentration of lactic acid and lowerpH inhibits Staphylococcus xylosus growth, but in this study showed optimal counts of this strains and high free aminoacids concentration after 10 d of incubation. High concentration of S. xylosus are highly important for fermented meatproducts because this type of microorganism contributes to formation of flavor and taste. We observed that low sodiumchloride concentration did not influence the performance of this strains combination. After 10 d of incubation, BS - Csphad the highest increase of total free amino acids, approximately 79% of these amino acids between 0 and 10 d ofincubation (Figure 2). When the BS inoculated was compared with BS-Control, there was great influence of the startercultures in the model studied, because they produce significant 3 to 4 times more amino acids than the control did. In thecase of the producing matured salamis with reduced Na content, there is greater interest in the production of amino acidsrelated to the flavor that can mask or hide the metallic taste produced by the addition of substitute chlorides, particularlywith K chloride. In addition, the BS inoculated had a greater production of amino acids more related to flavor, such asGlu, Ala, Val, Leu and Lys showing that this combination of strains had a higher affinity in producing flavor-related aminoacids in the conditions proposed in this study (reduced Na content)