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- The risk of salt reduction in dry-cured sausage assessed by the influence on water activity and the survival of salmonellaPublication . Patarata, Luis; Fernandes, Liliana; Silva, José António; Fraqueza, M. J.Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added salt, results in safe aw values. Currently, there is a trend to reduce salt in meat products, which can compromise the preservation process. The present work aims to evaluate the influences of added salt levels (1% or 3%) and the use or omission of phosphates and wine on the aw of a dry-cured sausage, and to evaluate the possibility of estimating the aw from the moisture loss and the behavior of Salmonella during dry-cured sausage (chouriço) processing. There was a strong relationship between moisture and aw, regardless of the salt level and the presence of phosphates or wine. Predicting aw from moisture loss is possible using the Boltzmann sigmoid function. The salt level strongly influences Salmonella behavior, mainly through aw reduction. An increase in aw by 0.01 units reduced the odds of achieving a 5-log reduction in Salmonella counts to half. Increasing added salt from 1% to 3% increased the odds of achieving a 5-log Salmonella reduction 7.5-fold. The current trend to reduce salt in foods must be carefully approached if applied to cured meat products, as it has substantial consequences on aw evolution and Salmonella survival
- Nitrite-free implications on consumer acceptance and the behavior of pathogens in cured pork loinsPublication . Patarata, Luis; Carvalho, Filipa; Fraqueza, M. J.Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso-compound formation. The present work aimed to evaluate the effect of eliminating nitrite from the manufacturing of cured loins made with wine- and water-based marinades on the color evaluation of consumers and on the behavior of Clostridium sporogenes, Listeria monocytogenes, and Salmonella. The use of nitrite in processing cured loins resulted in a color considered adequate by more than 50% of the consumers. When nitrite was not used, the color was described mainly as weak. The hedonic evaluation of cured loins did not reflect the color evaluation. The samples with a weak and an adequate color had similar hedonic evaluations. The present work did not allow us to infer the potential interest in injecting S. xylosus into meat to prepare cured loins. The use of nitrite did not affect the survival of Cl. sporogenes, L. monocytogenes, or Salmonella. The reduction in the aw was the primary determinant influencing pathogen survival. The production of nitrite-free cured loins seems possible once the control of pathogens can be achieved. However, the product will have a weaker color. Consumers appreciate sensory aspects other than color, which, combined with the positive impact of the “additive-free” claim, can support the possibility of producing cured loins without nitrite