Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures

Nowadays, consumers are increasingly concerned about nutrition and health issues. “Syglino of Monemvasia” is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparatio...

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Autores principales:	Eleni Michelakou, Efstathios Giaouris, Dimitrios Doultsos, Constantina Nasopoulou, Panagiotis Skandamis
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ready-to-eat meats Salt reduction Vacuum incubation Microbial spoilage Storage temperature Shelf life Science (General) Q1-390 Social sciences (General) H1-99
Acceso en línea:	https://doaj.org/article/bb276cb88f0e49dbaf61711e05f2bd60
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spelling	oai:doaj.org-article:bb276cb88f0e49dbaf61711e05f2bd602021-12-02T05:02:29ZΕvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures2405-844010.1016/j.heliyon.2021.e08296https://doaj.org/article/bb276cb88f0e49dbaf61711e05f2bd602021-11-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2405844021023999https://doaj.org/toc/2405-8440Nowadays, consumers are increasingly concerned about nutrition and health issues. “Syglino of Monemvasia” is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stability and shelf life was then assessed in comparison to the already available commercial product. For this, the total viable counts (TVCs) and some critical specific spoilage associations were enumerated at each product type during vacuum incubation at four different temperatures (0, 5, 10, and 15 °C). The alterations in pH, aw, color, and some other crucial sensory attributes of each product were also periodically monitored. The new low-salt product was found to remain microbiologically stable under refrigerated vacuum storage for approximately two weeks, being finally spoiled by Brochothrix thermosphacta grown above 107 CFU/g, ultimately resulting in the deterioration of taste, odor, and overall appearance of the product, and thus leading to its subsequent organoleptic rejection. Despite its limited shelf life, the 50% NaCl-reduced “Syglino” could be released in the local market provided that the cooling chain is maintained throughout its distribution (≤5 °C) and at the same time consumers are willing to accept its milder taste. Although salt replacers could have been used to improve its flavor and at the same time increase its shelf life, the product here developed without the use of such alternatives will hopefully contribute to the taste training of its consumers for less salt in their diet, keeping in parallel its clean label with no added preservatives and other food additives.Eleni MichelakouEfstathios GiaourisDimitrios DoultsosConstantina NasopoulouPanagiotis SkandamisElsevierarticleReady-to-eat meatsSalt reductionVacuum incubationMicrobial spoilageStorage temperatureShelf lifeScience (General)Q1-390Social sciences (General)H1-99ENHeliyon, Vol 7, Iss 11, Pp e08296- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ready-to-eat meats Salt reduction Vacuum incubation Microbial spoilage Storage temperature Shelf life Science (General) Q1-390 Social sciences (General) H1-99
spellingShingle	Ready-to-eat meats Salt reduction Vacuum incubation Microbial spoilage Storage temperature Shelf life Science (General) Q1-390 Social sciences (General) H1-99 Eleni Michelakou Efstathios Giaouris Dimitrios Doultsos Constantina Nasopoulou Panagiotis Skandamis Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures
description	Nowadays, consumers are increasingly concerned about nutrition and health issues. “Syglino of Monemvasia” is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stability and shelf life was then assessed in comparison to the already available commercial product. For this, the total viable counts (TVCs) and some critical specific spoilage associations were enumerated at each product type during vacuum incubation at four different temperatures (0, 5, 10, and 15 °C). The alterations in pH, aw, color, and some other crucial sensory attributes of each product were also periodically monitored. The new low-salt product was found to remain microbiologically stable under refrigerated vacuum storage for approximately two weeks, being finally spoiled by Brochothrix thermosphacta grown above 107 CFU/g, ultimately resulting in the deterioration of taste, odor, and overall appearance of the product, and thus leading to its subsequent organoleptic rejection. Despite its limited shelf life, the 50% NaCl-reduced “Syglino” could be released in the local market provided that the cooling chain is maintained throughout its distribution (≤5 °C) and at the same time consumers are willing to accept its milder taste. Although salt replacers could have been used to improve its flavor and at the same time increase its shelf life, the product here developed without the use of such alternatives will hopefully contribute to the taste training of its consumers for less salt in their diet, keeping in parallel its clean label with no added preservatives and other food additives.
format	article
author	Eleni Michelakou Efstathios Giaouris Dimitrios Doultsos Constantina Nasopoulou Panagiotis Skandamis
author_facet	Eleni Michelakou Efstathios Giaouris Dimitrios Doultsos Constantina Nasopoulou Panagiotis Skandamis
author_sort	Eleni Michelakou
title	Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures
title_short	Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures
title_full	Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures
title_fullStr	Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures
title_full_unstemmed	Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures
title_sort	εvaluation of the microbial stability and shelf life of 50% nacl-reduced traditional greek pork meat product “syglino of monemvasia” stored under vacuum at different temperatures
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/bb276cb88f0e49dbaf61711e05f2bd60
work_keys_str_mv	AT elenimichelakou evaluationofthemicrobialstabilityandshelflifeof50naclreducedtraditionalgreekporkmeatproductsyglinoofmonemvasiastoredundervacuumatdifferenttemperatures AT efstathiosgiaouris evaluationofthemicrobialstabilityandshelflifeof50naclreducedtraditionalgreekporkmeatproductsyglinoofmonemvasiastoredundervacuumatdifferenttemperatures AT dimitriosdoultsos evaluationofthemicrobialstabilityandshelflifeof50naclreducedtraditionalgreekporkmeatproductsyglinoofmonemvasiastoredundervacuumatdifferenttemperatures AT constantinanasopoulou evaluationofthemicrobialstabilityandshelflifeof50naclreducedtraditionalgreekporkmeatproductsyglinoofmonemvasiastoredundervacuumatdifferenttemperatures AT panagiotisskandamis evaluationofthemicrobialstabilityandshelflifeof50naclreducedtraditionalgreekporkmeatproductsyglinoofmonemvasiastoredundervacuumatdifferenttemperatures
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Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures

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