Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

被引:20
作者
Cavalheiro, Carlos Pasqualin [1 ,2 ]
Ruiz-Capillas, Claudia [1 ]
Herrero, Ana Maria [1 ]
Pintado, Tatiana [1 ]
机构
[1] CSIC, Dept Prod, Inst Ciencia & Tecnol Alimentos & Nutr ICTAN, Madrid 28040, Spain
[2] Univ Fed Bahia UFBA, Lab Inspecao & Tecnol Carnes & Derivados LabCarne, Programa Posgrad Ciencia Alimentos PGAli, BR-40170115 Salvador, BA, Brazil
关键词
Dry-fermented sausage; Encapsulation; Probiotic; Ripening; Storage;
D O I
10.1016/j.lwt.2020.110561
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study evaluated the effects of E. faecium CECT 410 inoculation, either as free cells (CFC) or in alginate beads (CALG), on the ripening and storage of dry-fermented sausages. Both formulations presented acceptable weight losses during ripening. In both the CFC and CALG treatments, pH values were lower (P < 0.05) at the end of the ripening and storage stages. Dry-fermented sausages with the incorporation of probiotics via alginate beads had higher (P < 0.05) protein and fat, but lower (P < 0.05) moisture content. The addition of E. faecium CECT 410 did not affect lipid oxidation in dry-fermented sausages. Counts of E. faecium CECT 410 were higher than 7 log CFU g(-1) during the ripening and storage periods, except in the control (CC), in which it was not detected as a natural microbiota. Altogether, the addition of E. faecium CECT 410, both as free cells (CFC) and in alginate beads (CALG), was effective at producing probiotic dry-fermented sausages.
引用
收藏
页数:7
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