Premium
Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages
Author(s) -
Elias Miguel,
Laranjo Marta,
AgulheiroSantos Ana Cristina,
Potes Maria Eduarda,
Carrascosa Alfonso V.
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15213
Subject(s) - food science , psychrotrophic bacteria , water activity , organoleptic , chemistry , microorganism , shelf life , water content , biology , bacteria , geotechnical engineering , engineering , genetics
The nonmeat ingredients (NMI) used in the manufacturing of traditional dry‐cured sausages (DCS) are red pepper paste, garlic paste, salt, and water. The aim of this study was to evaluate the quality of NMI and pig natural casings, concerning physicochemical and microbiological parameters. The NMI used in the two manufacturing units (A and B) were characterized and the microbiological control of salt and water was performed. Unit B NMI were more stable and of better quality, namely garlic paste ( a W A‐0.946/B‐0.842; moisture A‐69.28%/B‐60.30%). No psychrotrophic microorganisms, molds, or yeasts were detected in both units. Unit B casings are of better quality ( a W B‐0.745/A‐0.939) with significantly less psychrotrophic microorganisms (2.02 log cfu/g) and yeasts in unit B (1.9 log cfu/g). Higher microbiological counts were obtained for salt in unit A. This is the first comprehensive study on the quality and safety of NMI, and pig natural casings used in DCS manufacturing. Novelty Impact Statement Nonmeat ingredients and pig natural casings used in dry‐cured sausages are safe. Salted pig natural casings may be classified as preservable, according to their a W . Recycled salt can be a contamination source, particularly with halotolerant bacteria.