Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of <i>Clostridium sporogenes</i> (used as a surrogate for <i>Cl. botulinum</i>) and <i>Salmonella</i> in a dry-cure...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/2/206 |
| _version_ | 1818148310247014400 |
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| author | Luis Patarata Sílvia Martins José António Silva Maria João Fraqueza |
| author_facet | Luis Patarata Sílvia Martins José António Silva Maria João Fraqueza |
| author_sort | Luis Patarata |
| collection | DOAJ |
| description | The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of <i>Clostridium sporogenes</i> (used as a surrogate for <i>Cl. botulinum</i>) and <i>Salmonella</i> in a dry-cured sausage, <i>chouriço</i>, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of <i>Cl. sporogenes</i> and <i>Salmonella</i> was determined mainly by the reduction in water activity (a<sub>w</sub>), but the use of wine or wine and garlic contributed to the control of <i>Salmonella</i> during processing. The challenge test with <i>Cl. sporogenes</i> revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with <i>chouriço</i> made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of a<sub>w</sub> necessary to inhibit <i>Clostridium</i> toxinogenesis and growth are achieved rapidly. |
| first_indexed | 2024-12-11T12:49:06Z |
| format | Article |
| id | doaj.art-6d7033ed4db943519ee6cd2dcb2ae274 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T12:49:06Z |
| publishDate | 2020-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6d7033ed4db943519ee6cd2dcb2ae2742022-12-22T01:06:44ZengMDPI AGFoods2304-81582020-02-019220610.3390/foods9020206foods9020206Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory ImplicationsLuis Patarata0Sílvia Martins1José António Silva2Maria João Fraqueza3CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, PortugalCECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, PortugalCECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, PortugalCIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, PortugalThe use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of <i>Clostridium sporogenes</i> (used as a surrogate for <i>Cl. botulinum</i>) and <i>Salmonella</i> in a dry-cured sausage, <i>chouriço</i>, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of <i>Cl. sporogenes</i> and <i>Salmonella</i> was determined mainly by the reduction in water activity (a<sub>w</sub>), but the use of wine or wine and garlic contributed to the control of <i>Salmonella</i> during processing. The challenge test with <i>Cl. sporogenes</i> revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with <i>chouriço</i> made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of a<sub>w</sub> necessary to inhibit <i>Clostridium</i> toxinogenesis and growth are achieved rapidly.https://www.mdpi.com/2304-8158/9/2/206dry-cured sausagesnitritewine<i>clostridium</i><i>salmonella</i> |
| spellingShingle | Luis Patarata Sílvia Martins José António Silva Maria João Fraqueza Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications Foods dry-cured sausages nitrite wine <i>clostridium</i> <i>salmonella</i> |
| title | Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications |
| title_full | Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications |
| title_fullStr | Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications |
| title_full_unstemmed | Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications |
| title_short | Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications |
| title_sort | red wine and garlic as a possible alternative to minimize the use of nitrite for controlling i clostridium sporogenes i and i salmonella i in a cured sausage safety and sensory implications |
| topic | dry-cured sausages nitrite wine <i>clostridium</i> <i>salmonella</i> |
| url | https://www.mdpi.com/2304-8158/9/2/206 |
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