The Experts below are selected from a list of 4032 Experts worldwide ranked by ideXlab platform
Jose Angel Rufianhenares - One of the best experts on this subject based on the ideXlab platform.
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potential probiotic Salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study
Journal of Functional Foods, 2020Co-Authors: Sergio Perezburillo, Silvia Pastoriza, A Girones, A Avellaneda, Pilar M Francino, Jose Angel RufianhenaresAbstract:Abstract A human intervention in 24 healthy volunteers was performed to test the potential health benefits of a fermented Salami with a probiotic Lactobacillus rhamnosus HN001 and added citrus fiber. Anthropometric measurements and blood biochemistry did not show any significant differences between pre- and post-intervention during 4 weeks with a daily intake of 30 g of Salami, neither with regular Salami (control group) nor with reformulated Salami (intervention group). However, the inflammatory markers CRP and TNFα decreased significantly after intervention, suggesting a less inflammatory environment after reformulated Salami consumption. Antioxidant plasmatic markers also improved within the intervention group. Butyrate production was significantly increased after reformulated Salami consumption. Gut microbiota community structure, however, was not significantly shaped by neither regular nor reformulated Salami. After the intervention with probiotic Salami, L. rhamnosus was detected by quantitative polymerase chain reaction (qPCR) in all samples of the intervention group but not in the control group, showing probiotic effect.
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potential probiotic Salami with dietary fiber modulates antioxidant capacity short chain fatty acid production and gut microbiota community structure
Lwt - Food Science and Technology, 2019Co-Authors: Sergio Perezburillo, Silvia Pastoriza, Trupthi Mehta, Denise Lynette Kramer, Oleg Paliy, Jose Angel RufianhenaresAbstract:Abstract Dry-fermented sausages are an important and abundant component of the diet of many people. Improving their composition and thus their potential health effects is therefore important. Here we quantified the antioxidant capacity, short chain fatty acids (SCFAs) production, and gut microbiota structure of different Salami formulations after in vitro digestion and subsequent fermentation with human gut microbiota. The addition of different types of fiber (citrus fiber, arabinogalactan, and inulin), a probiotic Lactobacillus rhamnosus, and an herbal extract to the Salami formulation was tested. Incorporating any dietary fiber into Salami formulation increased sausage antioxidant capacity and the amount of SCFAs produced during microbiota fermentation. These effects were highest for Salami with citrus fiber and citrus fiber with herbal extract. Presence of fiber in Salami also led to an altered gut microbiota structure. Citrus fiber and arabinogalactan but not inulin promoted an increase in the abundance of several known polysaccharide degrading genera and resulted in a reduction in the abundance of Escherichia, a bacterial genus known to contain many human intestinal pathogens. Overall, the addition of dietary fiber to Salami formulation prior to curing improved beneficial health markers of this food product.
James S Cullor - One of the best experts on this subject based on the ideXlab platform.
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effect of selected dairy starter cultures on microbiological chemical and sensory characteristics of swine and venison dama dama nitrite free dry cured sausages
Meat Science, 2012Co-Authors: Beniamino T Cencigoga, Paul V Rossitto, Paola Sechi, S Parmegiani, V Cambiotti, James S CullorAbstract:The aim of this study was the evaluation of selected lactic acid bacteria (LAB) starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (salame di daino) produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. Salame di daino was obtained with two different processes: with and without the addition of selected LAB starter cultures. Microbial counts of Enterobacteriaceae, coliform organisms and Pseudomonas spp. were lower in Salami made with the addition of starter cultures. Staphylococcus aureus, Salmonella spp, and Listeria monocytogenes after the first week of ripening were only detected from control Salami. Control Salami were paler and harder, whereas those made with the addition of starter cultures were slightly saltier, juicier and in general more acceptable. Selected dairy-origin starter (SDS) cultures did prevent the growth of both indicators of food safety and of process hygiene and increased the acceptability of full-ripened Salami.
J Hollingsworth - One of the best experts on this subject based on the ideXlab platform.
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a new route of transmission for escherichia coli infection from dry fermented Salami
American Journal of Public Health, 1996Co-Authors: Jr J Tilden, W G Young, A M Mcnamara, C Custer, B Boesel, M A Lambertfair, J Majkowski, D Vugia, S B Werner, J HollingsworthAbstract:OBJECTIVES. This study evaluated the production of dry fermented Salami associated with an outbreak of Escherichia coli O157.H7 infection in Washington State and California. METHODS. Facility inspections, review of plant monitoring data, food handler interviews, and microbiological testing of Salami products were conducted. RESULTS. Production methods complied with federal requirements and industry-developed good manufacturing practices. No evidence suggested that postprocessing contamination occurred. Calculations suggested that the infectious dose was smaller than 50 E. coli O157:H7 bacteria. CONCLUSIONS. Dry fermented Salami can serve as a vehicle of transmission for O157:H7 strains. Our investigation and prior laboratory studies suggest that E. coli O157:H7 can survive currently accepted processing methods.
R Marino - One of the best experts on this subject based on the ideXlab platform.
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nutritional properties and consumer evaluation of donkey bresaola and Salami comparison with conventional products
Meat Science, 2015Co-Authors: R Marino, M Albenzio, A Della Malva, A Muscio, A SeviAbstract:Nutritional properties and consumer evaluation were performed in bresaola and Salami from donkey meat compared with respective conventional products. Donkey bresaola and Salami showed higher content of protein and lower content of fat than beef bresaola and pork Salami. Significant differences in the unsaturation level of fatty acids were found. Particularly, donkey meat products showed lower saturated fatty acids, higher polyunsatured fatty acid content and better nutritional indices than conventional beef bresaola and pork Salami. Furthermore, donkey meat products, especially bresaola, showed the highest content of essential amino acids. Both donkey meat products resulted to be more tender than conventional products, in addition donkey bresaola showed also higher consumer acceptability. Our investigation demonstrates the possibility of processing donkey meat into products comparable to traditional ones with a high nutritional value.
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influence of different casings on Salami produced with meat from buffalo and podolian cattle
Journal of Food Quality, 2012Co-Authors: Amalia Conte, R Marino, A Della Malva, A Sevi, M A Del NobileAbstract:The effect of different casings on the quality of new types of Salami from buffalo and Podolian young bull meat was investigated. To this aim, three casings were used: a natural casing (NC), a modified natural casing (MNC) and a synthetic casing (SC). Their effects on processed meat were analyzed by evaluating Salami quality at the end of the ripening time. Nutritional properties, microbial loads, pH, color parameters, texture and sensory properties were assessed. Moreover, the mechanical properties of the casings were measured. Results highlighted that both meat were suitable to produce Salami; better results in terms of saturated and polyunsaturated fatty acids were recorded with Podolian meat. The NC and the SC exerted similar mechanical properties, very different from those of the MNC. The superior properties of the NC in terms of texture and color characteristics conferred to the fermented sausages could allow suggesting this casing as the most recommended solution to package unusual Salami. PRACTICAL APPLICATIONS The increasing consumer interest in products with high energetic and nutritional value, authentic, tasty, rich in protein and low in lipid and cholesterol content gives rise to promote consumption of alternative meat to pork. Therefore, the influence of different casings on Salami produced by boneless buffalo and young bull could be of crucial importance for industry that cares about consumer satisfaction.
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new strategies for reducing the pork back fat content in typical italian Salami
Meat Science, 2009Co-Authors: Matteo Alessandro Del Nobile, A Sevi, Amalia Conte, Anna Lucia Incoronato, Olimpia Panza, R MarinoAbstract:In this work the possibility to substitute pork backfat with extra virgin olive oil (EVOO), adsorbed on whey protein-based crumb or white bread crumb, in typical Italian Salami is addressed. Five types of Salami were manufactured, under the usual commercial conditions, by replacing 0 (Control), 60% and 100% of pork backfat with whey protein-based crumb (WP60-WP100) and white pan bread (PB60-PB100), respectively, soaked in EVOO. Results highlighted that pH, weight loss, colour parameters and microbial counts did not show statistically significant differences between the Control and the modified Salami. On the other hand, malonaldehyde was slightly lower in PB100, PB60, WP100 and WP60, compared to the Control. Chemical composition was significantly affected by formulations. Modified Salami presented a better fatty acid profile showing lower saturated and higher monounsaturated fatty acids than control. Furthermore in all modified Salami atherogenic and thrombogenic indices displayed the lowest values. The Control showed the highest values for Warner-Bratzler Shear, hardness, cohesiveness, gumminess and chewiness. Sensory evaluation of WP60 did not show significant differences compared to the Control, whereas PB100 and WP100 were unacceptable for taste.
Sergio Perezburillo - One of the best experts on this subject based on the ideXlab platform.
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potential probiotic Salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study
Journal of Functional Foods, 2020Co-Authors: Sergio Perezburillo, Silvia Pastoriza, A Girones, A Avellaneda, Pilar M Francino, Jose Angel RufianhenaresAbstract:Abstract A human intervention in 24 healthy volunteers was performed to test the potential health benefits of a fermented Salami with a probiotic Lactobacillus rhamnosus HN001 and added citrus fiber. Anthropometric measurements and blood biochemistry did not show any significant differences between pre- and post-intervention during 4 weeks with a daily intake of 30 g of Salami, neither with regular Salami (control group) nor with reformulated Salami (intervention group). However, the inflammatory markers CRP and TNFα decreased significantly after intervention, suggesting a less inflammatory environment after reformulated Salami consumption. Antioxidant plasmatic markers also improved within the intervention group. Butyrate production was significantly increased after reformulated Salami consumption. Gut microbiota community structure, however, was not significantly shaped by neither regular nor reformulated Salami. After the intervention with probiotic Salami, L. rhamnosus was detected by quantitative polymerase chain reaction (qPCR) in all samples of the intervention group but not in the control group, showing probiotic effect.
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potential probiotic Salami with dietary fiber modulates antioxidant capacity short chain fatty acid production and gut microbiota community structure
Lwt - Food Science and Technology, 2019Co-Authors: Sergio Perezburillo, Silvia Pastoriza, Trupthi Mehta, Denise Lynette Kramer, Oleg Paliy, Jose Angel RufianhenaresAbstract:Abstract Dry-fermented sausages are an important and abundant component of the diet of many people. Improving their composition and thus their potential health effects is therefore important. Here we quantified the antioxidant capacity, short chain fatty acids (SCFAs) production, and gut microbiota structure of different Salami formulations after in vitro digestion and subsequent fermentation with human gut microbiota. The addition of different types of fiber (citrus fiber, arabinogalactan, and inulin), a probiotic Lactobacillus rhamnosus, and an herbal extract to the Salami formulation was tested. Incorporating any dietary fiber into Salami formulation increased sausage antioxidant capacity and the amount of SCFAs produced during microbiota fermentation. These effects were highest for Salami with citrus fiber and citrus fiber with herbal extract. Presence of fiber in Salami also led to an altered gut microbiota structure. Citrus fiber and arabinogalactan but not inulin promoted an increase in the abundance of several known polysaccharide degrading genera and resulted in a reduction in the abundance of Escherichia, a bacterial genus known to contain many human intestinal pathogens. Overall, the addition of dietary fiber to Salami formulation prior to curing improved beneficial health markers of this food product.
