Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

• Published in: Microorganisms (Basel) Vol. 8; no. 5; p. 686
• Main Authors: Dias, Igor, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Ricardo-Rodrigues, Sara, Fialho, Ana Rita, Véstia, Joana, Fraqueza, Maria João, Oliveira, Margarida, Elias, Miguel
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 08.05.2020; MDPI
• Subjects: Acids; Amines; Antimicrobial agents; Bacteria; Biogenic amines; Color; Fermented food; food quality; food safety; Humidity; Lactobacillus sakei; Listeria; Listeria monocytogenes; Manufacturing; Meat; Meat products; Microorganisms; Painho da Beira Baixa; Parameters; Pathogens; pH effects; Reduction; Safety; Sausages; Sensory properties; smoked fermented sausages; Starter cultures; Texture; Water activity; Yeast; Yeasts; Portugal; Germany; Spain; biogenic amines; food safety; Painho da Beira Baixa; smoked fermented sausages; starter cultures; food quality
• ISSN: 2076-2607; 2076-2607
• DOI: 10.3390/microorganisms8050686

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, ( ), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (a ), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. S2M7, CECT7057, CV3C2, CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S2M7/ CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of . To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.