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Development of a meat sausage with low fat and curing salts contents, fermented with probiotic cultures

Abstract

Fermented sausages, unheated processed and consumed meat products are the most promising for the placement of probiotics, however, they have disadvantages such as high fat content and the presence of residual nitrite and nitrate and potentially toxic compounds such as bioactive amines. The aim of this projct is to study the effect of using lactic acid bacteria with a lipid-lowering property on the technological and sensory characteristics and safety of a fermented meat sausage, similar to salami, with reduced fat, nitrite and nitrate. The potential benefits of the product will be investigated in an in vitro study. Two probiotic strains (Enterococcus faecium CRL183 and Lactobacillus acidophilus CRL1014) will be tested separately, as starter cultures. The low-fat sausage (60% reduced) will be processed in six treatments: 1 - traditional cultures without reducing curing salts (nitrite and nitrate 0.015% 0.005%), 2 - traditional cultures and low levels of curing salts (nitrite and nitrate 0.007% 0.003%), 3, 4, 5 and 6 - probiotic (E. faecium CRL183 and L. acidophilus CRL1014) with normal and reduced levels of curing salts. For comparison, a control product (traditional cultures without reducing fat and curing salt) will also be produced. The quality of the sausages will be evaluated by physicochemical, microbiological and sensory analysis at the beginning and during the periods of maturation and storage. The product with the best characteristics in these tests will be subjected to an in vitro test, in the simulator of the human intestinal microbial ecosystem (SHIME), to assess the gastrointestinal survival of probiotic microorganisms and determine the effect of the probiotic meat product on the production of short-chain fatty acids and ammonia, and modulation of intestinal microbiota. (AU)