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Microbiological Profiles, Ph, and Titratable Acidity of Chorizo and Salchichã³n (Two Spanish Dry Fermented Sausages) Manufactu

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Microbiological Profiles, Ph, and Titratable Acidity of Chorizo and Salchichã³n (Two Spanish Dry Fermented Sausages) Manufactu 1183 Journal of Food Protection, Vol. 69, No. 5, 2006, Pages 1183±1189 Copyright Q, International Association for Food Protection Research Note Microbiological Pro®les, pH, and Titratable Acidity of Chorizo and Salchicho n (Two Spanish Dry Fermented Sausages) Manufactured with Ostrich, Deer, or Pork Meat ROSA CAPITA,* SANDRA LLORENTE-MARIGO MEZ, MIGUEL PRIETO, AND CARLOS ALONSO-CALLEJA Downloaded from http://meridian.allenpress.com/jfp/article-pdf/69/5/1183/1680534/0362-028x-69_5_1183.pdf by guest on 26 September 2021 Department of Food Hygiene and Food Technology, School of Agrarian Engineering, University of LeoÂn, Avenida de Astorga, s/n. 24400-Ponferrada, Spain MS 05-352: Received 15 July 2005/Accepted 6 November 2005 ABSTRACT Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and sal- chichoÂn) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 6 0.24 to 8.25 6 0.80 (total viable counts), from 4.79 6 0.36 to 7.99 6 0.20 (psychrotrophs), from 0.00 6 0.00 to 0.99 6 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 6 0.00 to 4.27 6 1.47 (enterococci), from 5.15 6 1.15 to 8.46 6 0.49 (lactic acid bacteria), from 3.08 6 0.44 to 6.59 6 1.76 (Micrococcaceae), from 2.27 6 1.53 to 5.11 6 1.81 (molds and yeasts), from 0.00 6 0.00 to 2.25 6 0.81 (pseudomonads), and from 0.00 6 0.00 to 2.78 6 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 6 0.25 to 5.63 6 0.51 (pH units) and from 0.30 6 0.01 to 0.86 6 0.19 (% lactic acid). Both type of sausage (P , 0.05) and species of meat (P , 0.001) in¯uenced microbial counts. SalchichoÂn samples showed lower average values than chorizo samples for most microbial groups (signi®cant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages. The purchasing habits of consumers in industrialized dry fermented sausages (.130,000 tons/year) with respect countries during the past few years have changed with re- to consumption, and more than 50 different varieties have spect to foods as a consequence of the continuous evolution been described (Catalog of Cured Sausages and Hams of of economic and social conditions. Growing consumer in- Spain) (24). Both chorizo and salchichoÂn sausages in Spain terest in healthy foodstuffs of high nutritional value has are generally made from minced pork, beef, or beef and prompted interest in alternative meats. When compared pork, along with pork fat, salt, paprika (chorizo), black pep- with beef, ostrich (Strutio camelus) meat has a low fat con- per (salchichoÂn), and other spices and additives (e.g., garlic tent and cholesterol level and a favorable fatty acid pro®le and oregano) that have been mixed and inserted into natural (high percentage of polyunsaturated fatty acid v3) (26, 29). or arti®cial casings, which then undergo a dry-ripening pro- Deer (Cervus elaphus) meat is also perceived and marketed cess (20). Cured (dry fermented) sausages made with os- as a high-quality product, with a lower fat content and high- trich and deer meats have recently appeared in the Spanish er polyunsaturated fatty acid v3 values relative to beef (27). market and are being sold alongside traditional pork and The use of ostrich and deer is also of interest for meat beef products. production in communities where the consumption of pork The microbiological characteristics of fermented dry or beef is prohibited (e.g., Muslim and Hindu communities) sausages have been extensively studied (9, 14, 16, 19, 23, or dangerous (allergic people). Both ostrich and deer meats 25, 30). However, these studies focus on sausages manu- occupy a specialized and localized niche in the Spanish factured with pork and beef meats. Research on the micro- market. The consumption of such meats, which is presently biological pro®les of ostrich- and deer-meat sausages is 6 g (ostrich) and 50 g (deer) per person per year, is increas- very limited and generally refers to starter cultures (6, 13, ing (7, 34), representing viable consumption alternatives 26). The goal of the present study was to determine and with respect to meat types. compare the microbiological pro®les, pH, and titratable Chorizo and salchichoÂn are the most popular Spanish acidity of two Spanish dry fermented sausages (chorizo and salchichoÂn) produced from ostrich, deer, and pork meat in * Author for correspondence. Tel: Int-34-987-442000; Fax: Int-34-987- order to extend the understanding of the microbiology of 442070; E-mail: [email protected]. these foodstuffs. 1184 CAPITA ET AL. J. Food Prot., Vol. 69, No. 5 TABLE 1. Culture media, incubation times, temperatures, and references for microbiological analysisa Incubation Temp Microbial group Culture medium (8C) Time Reference Total viable counts Plate count agar 30 72 h 18 Psychrotrophs Plate count agar 7 10 days 11 Enterobacteriaceae Violet red bile glucose agar 30 24 h 3 Enterococci Kanamycin esculin azide agar 43 24 h 3 Micrococcaceae Mannitol salt agar 35 48 h 2 Yeasts and molds Oxytetracycline glucose yeast extract agar 25 5 days 3 Lactic acid bacteria deMan Rogosa Sharpe agar 30 72 h 3 Pseudomonads Pseudomonas agar with CFC supplement 25 48 h 2 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/69/5/1183/1680534/0362-028x-69_5_1183.pdf by guest on 26 September 2021 Brochothrix thermosphacta Streptomycin sulfate thallous acetate actidione agar 25 48 h 2 a CFC, cetrimid, fucidin, and cephaloridin. MATERIALS AND METHODS For pH determination, 50-g samples were blended with 200 ml of distilled water for 2 min (masticator I.U.L.). The supernatant Samples. A total of 102 dry fermented sausages (approxi- was ®ltered, and a 50-ml portion of the ®ltrate was diluted with mately 500 g each, 30 to 40 mm in diameter) were used in this 50 ml of distilled water. The pH was measured with a pH meter study: chorizo (n 5 33) and salchichoÂn (n 5 22) made from after 10 min of mixing (model Crison MicropH 2001, Crison In- ostrich meat, chorizo (n 5 6) and salchichoÂn (n 5 8) made from struments, Barcelona, Spain). The titratable acidity was measured deer meat, and chorizo (n 5 18) and salchichoÂn (n 5 15) made by titration to neutrality (pH 7.0) with 0.1 M NaOH. The titratable from pork meat. Sausages were industrially produced, naturally acidity was calculated as a percentage of lactic acid (35). For fermented (without the addition of starter bacteria), not mold rip- physicochemical determinations, samples were analyzed in trip- ened, only lightly smoked, and not too acid in ¯avor. The ripening licate, and the means were calculated. period was about 60 days. All samples were purchased before the ``best-before date'' from different retail outlets in LeoÂn, Spain Statistical analysis. An analysis of variance was performed (between 6 and 8 months after manufacturing), transported under to determine the effects of the species of meat, the sausage type, refrigeration to the laboratory, and analyzed within the following and the microbial groups investigated and their interactions with 4h. each other. Analysis was also performed to determine what effects the species of meat and the sausage type had on microbial counts, Microbiological analysis and physicochemical determi- pH values, and titratable acidity. Duncan's multiple range test was nations. For microbiological analysis, the sausage core was re- used to determine mean separation. All statistical results were cal- moved aseptically. With the aid of a sterile scalpel, 25 g of sample culated with the ``Statistica 6.0'' software package (StatSoft Ltd., was removed from each sausage. Samples were added to 225 ml Tulsa, Okla.). of sterile 1% (wt/vol) Tween 80 (Oxoid Ltd., Hampshire, UK) plus 0.1% (wt/vol) peptone water (Oxoid) and blended in a mas- RESULTS AND DISCUSSION ticator (I.U.L., S.A., Barcelona, Spain) for 2 min. Serial decimal An analysis of variance of the three factors (species of dilutions were prepared in sterile 0.1% (wt/vol) peptone water. Then, 1- or 0.1-ml dilutions of samples were poured or spread, meat, type of sausage, and microbial group) showed sig- respectively, on agar plates. The culture media (all from Oxoid) ni®cant differences for all factors and their interactions, and the incubation parameters used are shown in Table 1. Dupli- with the exception of species of meat 3 type of sausage cate plates were incubated under aerobic conditions. Two replicate (Table 2). trials were carried out for each sample. Higher (P , 0.05) average total viable counts (TVCs; TABLE 2. Analysis of variance of log microbial colony counts of nine microbial groups (total viable counts, psychrotrophs, Entero- bacteriaceae, enterococci, Micrococcaceae, yeasts and molds, lactic acid bacteria, pseudomonads, and Brochothrix thermosphacta)in two fermented sausage types (chorizo and salchichoÂn) manufactured with meat from ostrich, deer, and porka Factor source df SS MS FP Species (S) 2 796.169 398.085 51.301 0.000 Type of sausage (T) 1 38.385 38.385 4.413 0.036 Microbial group (G) 8 5,576.157 697.020 390.883 0.000 S 3 T 2 28.473 14.236 1.842 0.160 S 3 G 16 236.317 14.770 14.339 0.000 T 3 G 8 36.377 4.547 2.643 0.007 S 3 T 3 G 16 80.465 5.029 5.738 0.000 Residual 747 654.681 0.876 Total 800 7,145.857 a df, degrees of freedom; SS, sum of squares; MS, mean square.
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