Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against
High Pressure Processing (HPP)
Listeria innocua
Salmonella spp.
nitrite-free fermented sausages
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
28 Oct 2021
28 Oct 2021
Historique:
received:
24
09
2021
revised:
21
10
2021
accepted:
26
10
2021
entrez:
27
11
2021
pubmed:
28
11
2021
medline:
28
11
2021
Statut:
epublish
Résumé
The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (a
Identifiants
pubmed: 34828893
pii: foods10112617
doi: 10.3390/foods10112617
pmc: PMC8617797
pii:
doi:
Types de publication
Journal Article
Langues
eng
Références
Front Microbiol. 2013 Nov 14;4:331
pubmed: 24294212
J Food Prot. 2012 Mar;75(3):497-503
pubmed: 22410223
Meat Sci. 2007 May;76(1):46-53
pubmed: 22064190
Food Res Int. 2019 Jun;120:839-850
pubmed: 31000305
J Food Prot. 2014 Jun;77(6):914-8
pubmed: 24853512
Meat Sci. 2020 May;163:108062
pubmed: 32001418
Int J Food Microbiol. 2007 Apr 1;115(1):43-7
pubmed: 17196694
Int J Food Microbiol. 2016 Feb 2;218:51-6
pubmed: 26613161
Foods. 2019 Dec 12;8(12):
pubmed: 31842401
EFSA J. 2017 Dec 12;15(12):e05077
pubmed: 32625371
Meat Sci. 2013 Nov;95(3):755-62
pubmed: 23707070
Food Res Int. 2018 Jan;103:438-449
pubmed: 29389634
Meat Sci. 2018 Mar;137:160-167
pubmed: 29197764
Int J Food Microbiol. 2000 Apr 10;55(1-3):181-6
pubmed: 10791741
J Food Prot. 2005 Nov;68(11):2341-8
pubmed: 16300071
Foods. 2021 Apr 15;10(4):
pubmed: 33920797
Microorganisms. 2021 Jun 25;9(7):
pubmed: 34202256
Meat Sci. 2019 Nov;157:107869
pubmed: 31234028
Front Microbiol. 2019 Oct 09;10:2302
pubmed: 31649643
Int J Food Microbiol. 2016 Feb 2;218:66-70
pubmed: 26619314
Meat Sci. 2021 Feb;172:108315
pubmed: 32977291
Food Microbiol. 2018 Feb;69:18-24
pubmed: 28941900
Int J Food Microbiol. 2013 Sep 2;166(2):280-93
pubmed: 23973840
Foods. 2020 Feb 17;9(2):
pubmed: 32079181
Food Res Int. 2017 Nov;101:82-87
pubmed: 28941700
Meat Sci. 2008 Jan;78(1-2):68-76
pubmed: 22062097
Meat Sci. 2012 Nov;92(3):267-73
pubmed: 22445489
Meat Sci. 2012 Nov;92(3):280-9
pubmed: 22608831
J Food Prot. 2004 Aug;67(8):1709-18
pubmed: 15330538
Biochim Biophys Acta. 1999 May 5;1411(2-3):475-88
pubmed: 10320676
J Food Drug Anal. 2020 Jan;28(1):1-13
pubmed: 31883597
Meat Sci. 2017 Jan;123:120-125
pubmed: 27710771
Food Microbiol. 2020 Aug;89:103417
pubmed: 32138987
Int J Food Microbiol. 2008 May 10;124(1):21-6
pubmed: 18403036
Int J Food Microbiol. 2018 Aug 2;278:61-72
pubmed: 29702317