Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>

The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for...

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Autores principales:	Constanza Maria Lopez, Giuliano Dallolio, Paolo Bonilauri, Annalisa Rebecchi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	nitrite-free fermented sausages High Pressure Processing (HPP) <i>Listeria innocua</i> <i>Salmonella</i> spp. Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c16f303682344466838b5f0b2c611c91
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spelling	oai:doaj.org-article:c16f303682344466838b5f0b2c611c912021-11-25T17:33:23ZStrategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>10.3390/foods101126172304-8158https://doaj.org/article/c16f303682344466838b5f0b2c611c912021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2617https://doaj.org/toc/2304-8158The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (a<sub>w</sub>), and a sensory study were performed. All nitrite-free sausages (cold or traditional ripened) showed quality and safety traits similar to low-nitrite traditionally ripened ones used as control. In addition, sensory study revealed that sausages with lactic acid were the most preferred cold ripened samples, supporting that this is an optimal strategy for the production of nitrite-free sausages. We selected this product for further studies. Indeed, in the second part, we evaluated the impact of ripening, and other hurdle technologies as High Pressure Processing (HPP) and under-vacuum storage against <i>Listeria innocua</i> and <i>Salmonella</i> spp. by a challenge test. Maximal declines were obtained for ripening along with HPP (i.e., 4.74 and 3.83 log CFU/g for <i>L. innocua</i> and <i>Salmonella</i> spp., respectively), suggesting that HPP might guarantee nitrite-free sausages safety. Although the quality of raw materials remains essential, these hurdle strategies largely contributed to nitrite-free sausages safety, offering a promising tool for the meat industry.Constanza Maria LopezGiuliano DallolioPaolo BonilauriAnnalisa RebecchiMDPI AGarticlenitrite-free fermented sausagesHigh Pressure Processing (HPP)<i>Listeria innocua</i><i>Salmonella</i> spp.Chemical technologyTP1-1185ENFoods, Vol 10, Iss 2617, p 2617 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	nitrite-free fermented sausages High Pressure Processing (HPP) <i>Listeria innocua</i> <i>Salmonella</i> spp. Chemical technology TP1-1185
spellingShingle	nitrite-free fermented sausages High Pressure Processing (HPP) <i>Listeria innocua</i> <i>Salmonella</i> spp. Chemical technology TP1-1185 Constanza Maria Lopez Giuliano Dallolio Paolo Bonilauri Annalisa Rebecchi Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>
description	The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (a<sub>w</sub>), and a sensory study were performed. All nitrite-free sausages (cold or traditional ripened) showed quality and safety traits similar to low-nitrite traditionally ripened ones used as control. In addition, sensory study revealed that sausages with lactic acid were the most preferred cold ripened samples, supporting that this is an optimal strategy for the production of nitrite-free sausages. We selected this product for further studies. Indeed, in the second part, we evaluated the impact of ripening, and other hurdle technologies as High Pressure Processing (HPP) and under-vacuum storage against <i>Listeria innocua</i> and <i>Salmonella</i> spp. by a challenge test. Maximal declines were obtained for ripening along with HPP (i.e., 4.74 and 3.83 log CFU/g for <i>L. innocua</i> and <i>Salmonella</i> spp., respectively), suggesting that HPP might guarantee nitrite-free sausages safety. Although the quality of raw materials remains essential, these hurdle strategies largely contributed to nitrite-free sausages safety, offering a promising tool for the meat industry.
format	article
author	Constanza Maria Lopez Giuliano Dallolio Paolo Bonilauri Annalisa Rebecchi
author_facet	Constanza Maria Lopez Giuliano Dallolio Paolo Bonilauri Annalisa Rebecchi
author_sort	Constanza Maria Lopez
title	Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>
title_short	Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>
title_full	Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>
title_fullStr	Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>
title_full_unstemmed	Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>
title_sort	strategies for nitrite replacement in fermented sausages and effect of high pressure processing against <i>salmonella</i> spp. and <i>listeria innocua</i>
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c16f303682344466838b5f0b2c611c91
work_keys_str_mv	AT constanzamarialopez strategiesfornitritereplacementinfermentedsausagesandeffectofhighpressureprocessingagainstisalmonellaisppandilisteriainnocuai AT giulianodallolio strategiesfornitritereplacementinfermentedsausagesandeffectofhighpressureprocessingagainstisalmonellaisppandilisteriainnocuai AT paolobonilauri strategiesfornitritereplacementinfermentedsausagesandeffectofhighpressureprocessingagainstisalmonellaisppandilisteriainnocuai AT annalisarebecchi strategiesfornitritereplacementinfermentedsausagesandeffectofhighpressureprocessingagainstisalmonellaisppandilisteriainnocuai
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Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>

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