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Jordi Rovira - One of the best experts on this subject based on the ideXlab platform.
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Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product
Lwt - Food Science and Technology, 2019Co-Authors: Ivana Nikodinoska, Loredana Baffoni, Diana Di Gioia, Beatriz Manso, Lourdes García-sánchez, Beatriz Melero, Jordi RoviraAbstract:In the present work, a combined hurdle approach for fermented meat preservation was investigated. Challenge tests were performed in Chorizo sausage model using the maximum allowed NaNO2 amount (150 mg/kg), a reduced amount (75 mg/kg) and no nitrite, with and without protective cultures inoculation. Cocktail strains of L. monocytogenes and Salmonella spp. were used as indicator strains. In a nitrite reduced sausage model, L. monocytogenes growing trend did not significantly change (p > 0.05) when compared with that containing higher nitrite concentration (150 mg/kg NaNO2). The addition of L. plantarum PSC20 significantly lowered L. monocytogenes growth when compared with control batches without PCS20 (p
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the effect of sugar concentration and starter culture on instrumental and sensory textural properties of Chorizo spanish dry cured sausage
Meat Science, 2006Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Jordi Rovira, Isabel JaimeAbstract:In this study, instrumental and sensory textural properties of Chorizo with different levels of glucose (0.1%, 0.5% and 1.0%) and with different starter cultures (Lactobacillus sakei K29, Pediococcus sp. P22 and Pediococcus sp. P208) were studied as well as the relationship between them. The ripening process was followed by physico-chemical and microbiological analysis. Starter culture and concentration of glucose had a highly significant effect on pH, moreover an interactive effect of both factors was found; and also of day of ripening and both starter culture and concentration of glucose. In general terms, changes of pH over time are influenced by the presence of sugar and starter culture even if all Chorizos showed at first a rapid decrease, a stay or slow decrease, and a final rise. Texture profile analysis (TPA) proved that hardness and chewiness differ significantly among Chorizos with or without starter cultures, except in the batch with 0.1% sugar. Furthermore, the highest values in both textural parameters were found in batches with 0.5% and 1% sugar. The texture differences between Chorizos just described were also noticeable in the sensorial evaluation. Likewise, instrumental textural attributes showed significant correlations with sensorial analysis.
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influence of starter cultures and sugar concentrations on biogenic amine contents in Chorizo dry sausage
Food Microbiology, 2003Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Isabel Jaime, Jordi RoviraAbstract:Abstract The production of biogenic amines in Chorizo dry sausage by using different decarboxylase negative starter cultures and different concentrations of sugar added in its manufacture has been studied. Biogenic amines were determined as dansyl derivates by high-performance liquid chromatography (HPLC). Putrescine and tyramine were the most significant biogenic amines in the final product, followed by cadaverine and tryptamine. The highest concentrations of biogenic amines were found at the end of the ripening process in the control sausage with no starter culture irrespective of the use of different sugar concentrations. However, when a starter culture and sugar concentrations equal to 0.5% or 1% were used, the presence of biogenic amines in the sausage decreased considerably in comparison with control and low sugar concentration Chorizos. Among all starter cultures tested Lactobacillus sakei K29 was really efficient in reducing the amine production since this strain caused a quick pH drop during sausage fermentation. On the other hand, the production of high amounts of putrescine (223–252 mg/K) and tyramine (64–102 mg/K) was not avoided when the concentration of sugar in the sausage was only 0.1%, even in sausages with a starter culture. Therefore, the use of decarboxylase negative lactic acid bacteria as starter cultures, which produces a rapid decrease on the pH of the meat mixture, and the use of a sugar concentration (mainly glucose) in a range of 0.5–1%, are two important factors to be considered in order to reduce the levels of biogenic amines in Chorizo dry sausage.
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characterisation of micrococcaceae isolated from different varieties of Chorizo
International Journal of Food Microbiology, 2000Co-Authors: Monica Garciavarona, Eva M Santos, Isabel Jaime, Jordi RoviraAbstract:Abstract A total of 426 strains of Micrococcaceae bacteria isolated from Chorizo (a traditional Spanish fermented sausage) were identified. The Chorizos were sampled from three regions of Castilla and Leon in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each region and the samples were taken at three stages of ripening. Staphylococcus xylosus was the most predominant species isolated (95%). Twelve strain types of S. xylosus were established according to their fermentation patterns, and two of them, S. xylosus type 2 and S. xylosus type 5, made up the majority of the strains of S. xylosus isolated (27 and 52%). Production of acetoin, nitrate reductase, urease activity, proteolytic and lipolytic activity were determined for all isolates. The percentage of strains of S. xylosus producing acetoin depends on the manufacturing location. In general, the proteolytic and lipolytic activities of the S. xylosus isolated from Chorizo from Castilla and Leon were low and moderate; 97% of the strains showed nitrate reductase and urease activity. According to our results and to previous investigations, it seems that S. xylosus type 5, showing nitrate reductase and urease activity, low–moderate proteolytic and lipolytic activities and not producing acetoin would be suitable as a starter culture. Of the strains isolated in this study, 38% comply with these requirements.
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comparative study of lactic acid bacteria house flora isolated in different varieties of Chorizo
International Journal of Food Microbiology, 1998Co-Authors: Eva M Santos, Consuelo Gonzalezfernandez, Isabel Jaime, Jordi RoviraAbstract:Abstract A total of 516 strains of lactic acid bacteria isolated from `Chorizo' (a Spanish dry fermented sausage) were identified. The `Chorizo' was from three zones of Castilla and Leon in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each zone and the samples were taken at three stages of ripening. L. sake was the most predominant species present (68.8%) followed by L. curvatus (16.47%) and Pediococcus sp. (8.52%). Different strains that do not belong to the above species were grouped as Lactobacillus sp. Group S1 comprising maltose and lactose negative L. sake was the main group present in all factories except in a factory in Segovia where group S3 comprising lactose positive L. sake and pediococci were the predominant ones. Group S1 increased during the ripening process in all six factories and it dominated in the ripened `Chorizo' except in the mentioned factory in Segovia. In general strains of L. sake and L. curvatus which fermented maltose but not lactose were more dominant at the beginning and in the middle of the process, whereas, L. sake and L. curvatus which could ferment lactose, or lactose and maltose occurred in higher numbers in semi-ripened `Chorizo' and in the final product. This indicates that strains which could ferment lactose were more competitive towards the end of the process. Strains from group S1 were the microorganisms responsible for the pH drop in most of the factories, giving the correct texture. As a result it would appear that a strain from this group would be most suitable for use as starter culture.
Isabel Jaime - One of the best experts on this subject based on the ideXlab platform.
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the effect of sugar concentration and starter culture on instrumental and sensory textural properties of Chorizo spanish dry cured sausage
Meat Science, 2006Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Jordi Rovira, Isabel JaimeAbstract:In this study, instrumental and sensory textural properties of Chorizo with different levels of glucose (0.1%, 0.5% and 1.0%) and with different starter cultures (Lactobacillus sakei K29, Pediococcus sp. P22 and Pediococcus sp. P208) were studied as well as the relationship between them. The ripening process was followed by physico-chemical and microbiological analysis. Starter culture and concentration of glucose had a highly significant effect on pH, moreover an interactive effect of both factors was found; and also of day of ripening and both starter culture and concentration of glucose. In general terms, changes of pH over time are influenced by the presence of sugar and starter culture even if all Chorizos showed at first a rapid decrease, a stay or slow decrease, and a final rise. Texture profile analysis (TPA) proved that hardness and chewiness differ significantly among Chorizos with or without starter cultures, except in the batch with 0.1% sugar. Furthermore, the highest values in both textural parameters were found in batches with 0.5% and 1% sugar. The texture differences between Chorizos just described were also noticeable in the sensorial evaluation. Likewise, instrumental textural attributes showed significant correlations with sensorial analysis.
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influence of starter cultures and sugar concentrations on biogenic amine contents in Chorizo dry sausage
Food Microbiology, 2003Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Isabel Jaime, Jordi RoviraAbstract:Abstract The production of biogenic amines in Chorizo dry sausage by using different decarboxylase negative starter cultures and different concentrations of sugar added in its manufacture has been studied. Biogenic amines were determined as dansyl derivates by high-performance liquid chromatography (HPLC). Putrescine and tyramine were the most significant biogenic amines in the final product, followed by cadaverine and tryptamine. The highest concentrations of biogenic amines were found at the end of the ripening process in the control sausage with no starter culture irrespective of the use of different sugar concentrations. However, when a starter culture and sugar concentrations equal to 0.5% or 1% were used, the presence of biogenic amines in the sausage decreased considerably in comparison with control and low sugar concentration Chorizos. Among all starter cultures tested Lactobacillus sakei K29 was really efficient in reducing the amine production since this strain caused a quick pH drop during sausage fermentation. On the other hand, the production of high amounts of putrescine (223–252 mg/K) and tyramine (64–102 mg/K) was not avoided when the concentration of sugar in the sausage was only 0.1%, even in sausages with a starter culture. Therefore, the use of decarboxylase negative lactic acid bacteria as starter cultures, which produces a rapid decrease on the pH of the meat mixture, and the use of a sugar concentration (mainly glucose) in a range of 0.5–1%, are two important factors to be considered in order to reduce the levels of biogenic amines in Chorizo dry sausage.
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characterisation of micrococcaceae isolated from different varieties of Chorizo
International Journal of Food Microbiology, 2000Co-Authors: Monica Garciavarona, Eva M Santos, Isabel Jaime, Jordi RoviraAbstract:Abstract A total of 426 strains of Micrococcaceae bacteria isolated from Chorizo (a traditional Spanish fermented sausage) were identified. The Chorizos were sampled from three regions of Castilla and Leon in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each region and the samples were taken at three stages of ripening. Staphylococcus xylosus was the most predominant species isolated (95%). Twelve strain types of S. xylosus were established according to their fermentation patterns, and two of them, S. xylosus type 2 and S. xylosus type 5, made up the majority of the strains of S. xylosus isolated (27 and 52%). Production of acetoin, nitrate reductase, urease activity, proteolytic and lipolytic activity were determined for all isolates. The percentage of strains of S. xylosus producing acetoin depends on the manufacturing location. In general, the proteolytic and lipolytic activities of the S. xylosus isolated from Chorizo from Castilla and Leon were low and moderate; 97% of the strains showed nitrate reductase and urease activity. According to our results and to previous investigations, it seems that S. xylosus type 5, showing nitrate reductase and urease activity, low–moderate proteolytic and lipolytic activities and not producing acetoin would be suitable as a starter culture. Of the strains isolated in this study, 38% comply with these requirements.
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comparative study of lactic acid bacteria house flora isolated in different varieties of Chorizo
International Journal of Food Microbiology, 1998Co-Authors: Eva M Santos, Consuelo Gonzalezfernandez, Isabel Jaime, Jordi RoviraAbstract:Abstract A total of 516 strains of lactic acid bacteria isolated from `Chorizo' (a Spanish dry fermented sausage) were identified. The `Chorizo' was from three zones of Castilla and Leon in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each zone and the samples were taken at three stages of ripening. L. sake was the most predominant species present (68.8%) followed by L. curvatus (16.47%) and Pediococcus sp. (8.52%). Different strains that do not belong to the above species were grouped as Lactobacillus sp. Group S1 comprising maltose and lactose negative L. sake was the main group present in all factories except in a factory in Segovia where group S3 comprising lactose positive L. sake and pediococci were the predominant ones. Group S1 increased during the ripening process in all six factories and it dominated in the ripened `Chorizo' except in the mentioned factory in Segovia. In general strains of L. sake and L. curvatus which fermented maltose but not lactose were more dominant at the beginning and in the middle of the process, whereas, L. sake and L. curvatus which could ferment lactose, or lactose and maltose occurred in higher numbers in semi-ripened `Chorizo' and in the final product. This indicates that strains which could ferment lactose were more competitive towards the end of the process. Strains from group S1 were the microorganisms responsible for the pH drop in most of the factories, giving the correct texture. As a result it would appear that a strain from this group would be most suitable for use as starter culture.
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Identificación y caracterización de bacterias acidolácticas aisladas de Chorizos tradicionales elaborados en Castilla y León / Identification and characterization of lactic acid bacteria isolated from traditional Chorizo made in Castilla-León
Food Science and Technology International, 1997Co-Authors: Eva M Santos, Isabel Jaime, Consuelo González-fernández, Jordi RoviraAbstract:A total of 516 strains of lactic acid bacteria isolated from Chorizo made in Castilla-Leon (Spain) were characterized. Strains were isolated at three different stages: minced meat, half ripened Chorizo and ripened Chorizo. According to the Schillinger and Lucke classification, 355 strains (68.8%) were Lactobacillus sake, 85 strains (16.5%) were Lactobacillus curvatus, 32 strains (6.2%) belonged to the genus Pediococcus, and 44 strains which were not included in the previous species were grouped as Lactobacillus sp. Strains of L. sake and L. curvatus could be separated into four groups each, on the basis of fermentation of maltose and lactose. Group S1 (maltose-, lactose-negative L. sake) predominated (39.5%). Many strains of this group fermented the following carbohydrates: glucose, ribose, galactose, sucrose, melibiose and trehalose.
Eva M Santos - One of the best experts on this subject based on the ideXlab platform.
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the effect of sugar concentration and starter culture on instrumental and sensory textural properties of Chorizo spanish dry cured sausage
Meat Science, 2006Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Jordi Rovira, Isabel JaimeAbstract:In this study, instrumental and sensory textural properties of Chorizo with different levels of glucose (0.1%, 0.5% and 1.0%) and with different starter cultures (Lactobacillus sakei K29, Pediococcus sp. P22 and Pediococcus sp. P208) were studied as well as the relationship between them. The ripening process was followed by physico-chemical and microbiological analysis. Starter culture and concentration of glucose had a highly significant effect on pH, moreover an interactive effect of both factors was found; and also of day of ripening and both starter culture and concentration of glucose. In general terms, changes of pH over time are influenced by the presence of sugar and starter culture even if all Chorizos showed at first a rapid decrease, a stay or slow decrease, and a final rise. Texture profile analysis (TPA) proved that hardness and chewiness differ significantly among Chorizos with or without starter cultures, except in the batch with 0.1% sugar. Furthermore, the highest values in both textural parameters were found in batches with 0.5% and 1% sugar. The texture differences between Chorizos just described were also noticeable in the sensorial evaluation. Likewise, instrumental textural attributes showed significant correlations with sensorial analysis.
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influence of starter cultures and sugar concentrations on biogenic amine contents in Chorizo dry sausage
Food Microbiology, 2003Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Isabel Jaime, Jordi RoviraAbstract:Abstract The production of biogenic amines in Chorizo dry sausage by using different decarboxylase negative starter cultures and different concentrations of sugar added in its manufacture has been studied. Biogenic amines were determined as dansyl derivates by high-performance liquid chromatography (HPLC). Putrescine and tyramine were the most significant biogenic amines in the final product, followed by cadaverine and tryptamine. The highest concentrations of biogenic amines were found at the end of the ripening process in the control sausage with no starter culture irrespective of the use of different sugar concentrations. However, when a starter culture and sugar concentrations equal to 0.5% or 1% were used, the presence of biogenic amines in the sausage decreased considerably in comparison with control and low sugar concentration Chorizos. Among all starter cultures tested Lactobacillus sakei K29 was really efficient in reducing the amine production since this strain caused a quick pH drop during sausage fermentation. On the other hand, the production of high amounts of putrescine (223–252 mg/K) and tyramine (64–102 mg/K) was not avoided when the concentration of sugar in the sausage was only 0.1%, even in sausages with a starter culture. Therefore, the use of decarboxylase negative lactic acid bacteria as starter cultures, which produces a rapid decrease on the pH of the meat mixture, and the use of a sugar concentration (mainly glucose) in a range of 0.5–1%, are two important factors to be considered in order to reduce the levels of biogenic amines in Chorizo dry sausage.
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characterisation of micrococcaceae isolated from different varieties of Chorizo
International Journal of Food Microbiology, 2000Co-Authors: Monica Garciavarona, Eva M Santos, Isabel Jaime, Jordi RoviraAbstract:Abstract A total of 426 strains of Micrococcaceae bacteria isolated from Chorizo (a traditional Spanish fermented sausage) were identified. The Chorizos were sampled from three regions of Castilla and Leon in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each region and the samples were taken at three stages of ripening. Staphylococcus xylosus was the most predominant species isolated (95%). Twelve strain types of S. xylosus were established according to their fermentation patterns, and two of them, S. xylosus type 2 and S. xylosus type 5, made up the majority of the strains of S. xylosus isolated (27 and 52%). Production of acetoin, nitrate reductase, urease activity, proteolytic and lipolytic activity were determined for all isolates. The percentage of strains of S. xylosus producing acetoin depends on the manufacturing location. In general, the proteolytic and lipolytic activities of the S. xylosus isolated from Chorizo from Castilla and Leon were low and moderate; 97% of the strains showed nitrate reductase and urease activity. According to our results and to previous investigations, it seems that S. xylosus type 5, showing nitrate reductase and urease activity, low–moderate proteolytic and lipolytic activities and not producing acetoin would be suitable as a starter culture. Of the strains isolated in this study, 38% comply with these requirements.
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comparative study of lactic acid bacteria house flora isolated in different varieties of Chorizo
International Journal of Food Microbiology, 1998Co-Authors: Eva M Santos, Consuelo Gonzalezfernandez, Isabel Jaime, Jordi RoviraAbstract:Abstract A total of 516 strains of lactic acid bacteria isolated from `Chorizo' (a Spanish dry fermented sausage) were identified. The `Chorizo' was from three zones of Castilla and Leon in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each zone and the samples were taken at three stages of ripening. L. sake was the most predominant species present (68.8%) followed by L. curvatus (16.47%) and Pediococcus sp. (8.52%). Different strains that do not belong to the above species were grouped as Lactobacillus sp. Group S1 comprising maltose and lactose negative L. sake was the main group present in all factories except in a factory in Segovia where group S3 comprising lactose positive L. sake and pediococci were the predominant ones. Group S1 increased during the ripening process in all six factories and it dominated in the ripened `Chorizo' except in the mentioned factory in Segovia. In general strains of L. sake and L. curvatus which fermented maltose but not lactose were more dominant at the beginning and in the middle of the process, whereas, L. sake and L. curvatus which could ferment lactose, or lactose and maltose occurred in higher numbers in semi-ripened `Chorizo' and in the final product. This indicates that strains which could ferment lactose were more competitive towards the end of the process. Strains from group S1 were the microorganisms responsible for the pH drop in most of the factories, giving the correct texture. As a result it would appear that a strain from this group would be most suitable for use as starter culture.
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Identificación y caracterización de bacterias acidolácticas aisladas de Chorizos tradicionales elaborados en Castilla y León / Identification and characterization of lactic acid bacteria isolated from traditional Chorizo made in Castilla-León
Food Science and Technology International, 1997Co-Authors: Eva M Santos, Isabel Jaime, Consuelo González-fernández, Jordi RoviraAbstract:A total of 516 strains of lactic acid bacteria isolated from Chorizo made in Castilla-Leon (Spain) were characterized. Strains were isolated at three different stages: minced meat, half ripened Chorizo and ripened Chorizo. According to the Schillinger and Lucke classification, 355 strains (68.8%) were Lactobacillus sake, 85 strains (16.5%) were Lactobacillus curvatus, 32 strains (6.2%) belonged to the genus Pediococcus, and 44 strains which were not included in the previous species were grouped as Lactobacillus sp. Strains of L. sake and L. curvatus could be separated into four groups each, on the basis of fermentation of maltose and lactose. Group S1 (maltose-, lactose-negative L. sake) predominated (39.5%). Many strains of this group fermented the following carbohydrates: glucose, ribose, galactose, sucrose, melibiose and trehalose.
Consuelo Gonzalezfernandez - One of the best experts on this subject based on the ideXlab platform.
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the effect of sugar concentration and starter culture on instrumental and sensory textural properties of Chorizo spanish dry cured sausage
Meat Science, 2006Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Jordi Rovira, Isabel JaimeAbstract:In this study, instrumental and sensory textural properties of Chorizo with different levels of glucose (0.1%, 0.5% and 1.0%) and with different starter cultures (Lactobacillus sakei K29, Pediococcus sp. P22 and Pediococcus sp. P208) were studied as well as the relationship between them. The ripening process was followed by physico-chemical and microbiological analysis. Starter culture and concentration of glucose had a highly significant effect on pH, moreover an interactive effect of both factors was found; and also of day of ripening and both starter culture and concentration of glucose. In general terms, changes of pH over time are influenced by the presence of sugar and starter culture even if all Chorizos showed at first a rapid decrease, a stay or slow decrease, and a final rise. Texture profile analysis (TPA) proved that hardness and chewiness differ significantly among Chorizos with or without starter cultures, except in the batch with 0.1% sugar. Furthermore, the highest values in both textural parameters were found in batches with 0.5% and 1% sugar. The texture differences between Chorizos just described were also noticeable in the sensorial evaluation. Likewise, instrumental textural attributes showed significant correlations with sensorial analysis.
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influence of starter cultures and sugar concentrations on biogenic amine contents in Chorizo dry sausage
Food Microbiology, 2003Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Isabel Jaime, Jordi RoviraAbstract:Abstract The production of biogenic amines in Chorizo dry sausage by using different decarboxylase negative starter cultures and different concentrations of sugar added in its manufacture has been studied. Biogenic amines were determined as dansyl derivates by high-performance liquid chromatography (HPLC). Putrescine and tyramine were the most significant biogenic amines in the final product, followed by cadaverine and tryptamine. The highest concentrations of biogenic amines were found at the end of the ripening process in the control sausage with no starter culture irrespective of the use of different sugar concentrations. However, when a starter culture and sugar concentrations equal to 0.5% or 1% were used, the presence of biogenic amines in the sausage decreased considerably in comparison with control and low sugar concentration Chorizos. Among all starter cultures tested Lactobacillus sakei K29 was really efficient in reducing the amine production since this strain caused a quick pH drop during sausage fermentation. On the other hand, the production of high amounts of putrescine (223–252 mg/K) and tyramine (64–102 mg/K) was not avoided when the concentration of sugar in the sausage was only 0.1%, even in sausages with a starter culture. Therefore, the use of decarboxylase negative lactic acid bacteria as starter cultures, which produces a rapid decrease on the pH of the meat mixture, and the use of a sugar concentration (mainly glucose) in a range of 0.5–1%, are two important factors to be considered in order to reduce the levels of biogenic amines in Chorizo dry sausage.
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comparative study of lactic acid bacteria house flora isolated in different varieties of Chorizo
International Journal of Food Microbiology, 1998Co-Authors: Eva M Santos, Consuelo Gonzalezfernandez, Isabel Jaime, Jordi RoviraAbstract:Abstract A total of 516 strains of lactic acid bacteria isolated from `Chorizo' (a Spanish dry fermented sausage) were identified. The `Chorizo' was from three zones of Castilla and Leon in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each zone and the samples were taken at three stages of ripening. L. sake was the most predominant species present (68.8%) followed by L. curvatus (16.47%) and Pediococcus sp. (8.52%). Different strains that do not belong to the above species were grouped as Lactobacillus sp. Group S1 comprising maltose and lactose negative L. sake was the main group present in all factories except in a factory in Segovia where group S3 comprising lactose positive L. sake and pediococci were the predominant ones. Group S1 increased during the ripening process in all six factories and it dominated in the ripened `Chorizo' except in the mentioned factory in Segovia. In general strains of L. sake and L. curvatus which fermented maltose but not lactose were more dominant at the beginning and in the middle of the process, whereas, L. sake and L. curvatus which could ferment lactose, or lactose and maltose occurred in higher numbers in semi-ripened `Chorizo' and in the final product. This indicates that strains which could ferment lactose were more competitive towards the end of the process. Strains from group S1 were the microorganisms responsible for the pH drop in most of the factories, giving the correct texture. As a result it would appear that a strain from this group would be most suitable for use as starter culture.
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identificacion y caracterizacion de bacterias acidolacticas aisladas de Chorizos tradicionales elaborados en castilla y leon identification and characterization of lactic acid bacteria isolated from traditional Chorizo made in castilla leon
Food Science and Technology International, 1997Co-Authors: Eva M Santos, Consuelo Gonzalezfernandez, Isabel Jaime, Jordi RoviraAbstract:A total of 516 strains of lactic acid bacteria isolated from Chorizo made in Castilla-Leon (Spain) were characterized. Strains were isolated at three different stages: minced meat, half ripened Chorizo and ripened Chorizo. According to the Schillinger and Lucke classification, 355 strains (68.8%) were Lactobacillus sake, 85 strains (16.5%) were Lactobacillus curvatus, 32 strains (6.2%) belonged to the genus Pediococcus, and 44 strains which were not included in the previous species were grouped as Lactobacillus sp. Strains of L. sake and L. curvatus could be separated into four groups each, on the basis of fermentation of maltose and lactose. Group S1 (maltose-, lactose-negative L. sake) predominated (39.5%). Many strains of this group fermented the following carbohydrates: glucose, ribose, galactose, sucrose, melibiose and trehalose.
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utilizacion de cultivos iniciadores en la elaboracion de Chorizo y su influencia en las propiedades sensoriales use of starter cultures in dry fermented sausage Chorizo and their influence on the sensory properties
Food Science and Technology International, 1997Co-Authors: Consuelo Gonzalezfernandez, Eva M Santos, Isabel Jaime, Jordi RoviraAbstract:The influence of different starter cultures on the sensory properties of Chorizo, especially on texture, was studied. This work focused on the differences observed between the use of the commercial lactic acid bacteria Lactobacillus sake (Lc) and Pediococcus sp (Pc), as well as on the differences between these commercial strains and another Lactobacillus sake (A216) isolated from traditional Chorizo. Three batches of Chorizo were processed, each batch made up of four different types that contained or lacked one of the three starter cultures. Concerning capacity of acidification, the results indicated that there were no differences between the use of Lactobacillics sake or Pediococcus sp when 0.1% glucose is used. Furthermore, there were no differences in the sensory properties of the final product. Sausage processed with noncommercial Lactobacillus sake (A216) had a more intense flavour and was preferred by consumers because of its texture and overall characteristics. The use of starter culture had a favo...
Javier Carballo - One of the best experts on this subject based on the ideXlab platform.
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effect of the type of manufacture homemade or industrial on the biochemical characteristics of Chorizo de cebolla a spanish traditional sausage
Food Control, 2006Co-Authors: Aurora Salgado, Maria Garcia C Fontan, Inmaculada Franco, Mercedes Lopez, Javier CarballoAbstract:Abstract Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in Galicia (NW Spain). The aim of this article is to perform an exhaustive biochemical characterisation of this sausage variety and to try to differentiate between the homemade and the industrially manufactured product on the basis of biochemical parameters. The gross chemical composition and the main physico-chemical, proteolytic, lipolytic and fat auto-oxidative parameters were determined in 30 homemade samples and 20 industrially manufactured samples of Chorizo de cebolla. Compared to other raw-cured sausages that have been studied, Chorizo de cebolla is characterised by low contents of protein (N × 6.25), ash and NaCl, and high contents of fat; its average content of hydroxyproline is clearly much higher than the amount determined in other raw-cured sausages. Homemade Chorizo de cebolla showed statistically significant differences to industrially manufactured Chorizo de cebolla in hydroxyproline and nitrates content and in titratable acidity, and pigment conversion percentage (which were higher in the industrially manufactured Chorizo), and in total carbohydrate content and values of pH (that were higher in the homemade Chorizo). Using discriminant analysis techniques, both types of Chorizo can be differentiated based on the values of these six parameters.
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biochemical changes during the ripening of Chorizo de cebolla a spanish traditional sausage effect of the system of manufacture homemade or industrial
Food Chemistry, 2005Co-Authors: Aurora Salgado, Maria Garcia C Fontan, Inmaculada Franco, Mercedes Lopez, Javier CarballoAbstract:Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in Galicia (NW Spain). The gross chemical composition and the main physicochemical, proteolytic, lipolytic and fat autooxidative parameters were determined throughout the ripening process of seven homemade batches and four industrial batches. Samples from each batch of sausages were taken at 0 days (mix before stuffing), and after 2, 7, 14, 21, 28 and 42 days of ripening. Dehydration throughout ripening was more intense in the homemade batches, which showed final moisture and aw values lower than the industrial batches. In comparison to other varieties of Chorizo and other similar raw-cured sausages, Chorizo de cebolla is characterised by high contents of fat and hydroxyproline and low contents of protein, NaCl and ash. In both systems of manufacture (homemade and industrial), a significant decrease in the pH values is observed until the seventh day of ripening (coinciding with the period of maximum degradation of the sugars), after which the pH was practically constant until the end of ripening in the homemade batches and showed a slight, but progressive increase after the 14th day in the industrial batches. The final pH values were lower than those reported for similar sausages. The different nitrogen fractions showed an increase during ripening and no significant differences in the final values, associated with the system of manufacture, were observed. The values of the nitrogen fractions show that proteolysis is particularly evident in the early stages of ripening, coinciding with the development of fermentation and a sharp decrease in pH. The acidity of the fat increases considerably during ripening in both systems of manufacture; however, the final values were among the lowest previously reported. The peroxide and TBA values evolved differently in the homemade and industrial batches. At the end of ripening, no significant differences associated with the system of manufacture (homemade or industrial) were observed in the peroxide value; however, the homemade batches showed significantly higher TBA values.
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Perfiles de ácidos grasos totales y libres en embutidos crudo-curados tradicionales de Galicia
Grasas Y Aceites, 2004Co-Authors: Inmaculada Franco, Silvia Calvo Iglesias, Bernardo Prieto, Javier CarballoAbstract:The total and free fatty acid contents were studied in ready for consumption samples of four different varieties of traditional dry-fermented sausages made in Galicia (NW of Spain): Chorizo gallego, Chorizo de cebolla, Androlla and Botillo. No significant differences (p>0.05) were observed in the content of the different total fatty acids among the four sausage varieties. The total fatty acids profile was very similar in the four varieties: the most abundant total fatty acid was oleic (45% of total fatty acids), followed by palmitic (21%), linoleic (14%), estearic (13%) and palmitoleic (2%); this profile basically coincides with those described by other authors in pork fat. The total average content of free fatty acids was 2176 mg/100 g of fat in Chorizo gallego, 5223 mg/100 g of fat in Chorizo de cebolla, 2308 mg/100 g of fat in Androlla and 183 mg/100 g of fat in Botillo. These average values in Chorizo gallego, Chorizo de cebolla and Androlla were found in the range of values described for other dry-fermented sausage varieties; the average value in Botillo was clearly lower than those decribed for other fermented sausages. In the four sausage varieties the most abundant free fatty acid was oleic, followed by linoleic, palmitic and estearic. This free fatty acid profile coincides with those described in literature for other dry-fermented sausages. The average content of each individual free fatty acid was significantly (p 0.05) were observed in the individual free fatty acid content between Chorizo gallego and Androlla. Using discriminant analysis 100% of the samples of Chorizo de cebolla and Botillo were correctly classified and differentiated from their content in individual free fatty acids. However, only 50% of samples of Chorizo gallego and 25% of samples of Androlla were correctly classified.
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Caracterización de la fracción lipídica de algunos productos cárnicos tradicionales gallegos
Grasas Y Aceites, 2001Co-Authors: María Pilar Rodríguez, Javier Carballo, Mercedes LopezAbstract:The lipid fraction of five Galician (NW of Spain) traditional raw-cured meat products (Chorizo rosario, Chorizo de cebolla, androlla, botillo and lacon) was characterized by determining in 10 units of the final product of each variery the degree of acidity and the indexes of peroxides, iodine, saponification and TBA. The average values obtained for the degree of acidity of the five products studied varied between 2.31 % and 3.94 % of oleic acid obtained in androlla and lacon, respectively, which shows that all these products undergo a moderate lipolysis. However, the results obtained for the peroxide and TBA indexes, expressed in meq of O 2 /Kg of fat and mg of malonaldehide/Kg of product, respectively, in Chorizo rosario (14.74 and 0.46), Chorizo de cebolla (14.12 and 1.75), androlla (12.98 and 1.07), botillo (11.24 and 0.73) and lacon (30.50 and 6.99) show the existence of very intense autooxidative phenomena throughout ripening. All the products showed similar values for the iodine index, about 70 % of iodine absorbed. The average values of saponification index expressed in mg KOH/g of fat determined in Chorizo rosario and Chorizo de cebolla, 171.42 and 172.80, respectively, were significantly lower than those found in lacon (177.92), androlla (178.31) and botillo (180.43).