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Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Author

Listed:
  • Igor Dias

    (MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
    CIEQV—Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior, Portugal
    ESAS, UIIPS—Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal)

  • Marta Laranjo

    (MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal)

  • Maria Eduarda Potes

    (MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
    Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal)

  • Ana Cristina Agulheiro-Santos

    (MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
    Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal)

  • Sara Ricardo-Rodrigues

    (MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal)

  • Ana Rita Fialho

    (MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
    Former member of MED (formerly ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas).)

  • Joana Véstia

    (MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
    Former member of MED (formerly ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas).)

  • Maria J. Fraqueza

    (CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal)

  • Margarida Oliveira

    (CIEQV—Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior, Portugal
    ESAS, UIIPS—Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
    LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal)

  • Miguel Elias

    (MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
    Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal)

Abstract

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (a W ), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 10 6 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of a W values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/ L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.

Suggested Citation

  • Igor Dias & Marta Laranjo & Maria Eduarda Potes & Ana Cristina Agulheiro-Santos & Sara Ricardo-Rodrigues & Ana Rita Fialho & Joana Véstia & Maria J. Fraqueza & Margarida Oliveira & Miguel Elias, 2021. "Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages," IJERPH, MDPI, vol. 18(13), pages 1-14, July.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:13:p:7100-:d:587487
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    References listed on IDEAS

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    1. Juan García-Díez & Cristina Saraiva, 2021. "Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety," IJERPH, MDPI, vol. 18(5), pages 1-25, March.
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