Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

• Published in: Meat science Vol. 80; no. 2; pp. 410 - 417
• Main Authors: Fernández-López, J., Sendra, E., Sayas-Barberá, E., Navarro, C., Pérez-Alvarez, J.A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-10-2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: aerobes; Biological and medical sciences; curing (food products); dietary fiber; dried meat; Dry-curing; drying; Enterobacteriaceae; Fermentation; fermented foods; Fiber; food additives; Food industries; food processing wastes; food safety; Fruit and vegetable industries; Functional; Fundamental and applied biological sciences. Psychology; lactic acid; lactic acid bacteria; Meat and meat product industries; microbial contamination; Micrococcaceae; molds (fungi); nitrites; nitrosamines; orange peels; plate count; Sausage; sausages; sensory evaluation; traditional foods; waste utilization; water activity; water content; yeasts; Functional; Sausage; Fermentation; Dry-curing; Fiber; Fruit; Citrus fruit; Pork product; Meat product; Fermented product; Orange
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.01.010

Spanish dry-fermented sausages with three concentrations (0, 1 and 2%) of orange fiber (juice industry by-product) were prepared and studied. Fermentation and dry-curing processes were followed by physico-chemical (pH and water activity), chemical (moisture, lactic acid and residual nitrite level) and microbiological (aerobic mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae, Micrococcaceae and molds and yeasts counts) analysis. Sensory analyses were conducted on the finished products. Only residual nitrite level and counts of micrococcus were affected by fiber addition during fermentation. pH, water activity, residual nitrite level and counts of Micrococcaceae were affected by fiber addition during dry-curing. Orange fiber decreases residual nitrite levels and favours micrococcus growth. Both effects have a positive impact on sausage safety and quality. The reduction in residual nitrite level decreases the risk of nitrosamine formation. For all sensorial attributes evaluated sausages containing 1% fiber showed similar scores to controls.