Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water

Fasolato, Luca and Carraro, Lisa and Facco, Pierantonio and Cardazzo, Barbara and Balzan, Stefania and Taticchi, Agnese and Andreani, Nadia and Montemurro, Filomena and Martino, Maria Elena and Di Lecce, Giuseppe and Toschi, Tullia Gallina and Novelli, Enrico (2016) Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water. International Journal of Food Microbiology, 228 . pp. 34-43. ISSN 0168-1605

Documents
Fasolato et al., 2016.pdf

Request a copy
1-s2.0-S016816051630160X-main rev 1.pdf
[img]
[Download]
[img] PDF
Fasolato et al., 2016.pdf - Whole Document
Restricted to Repository staff only

1MB
[img]
Preview
PDF
1-s2.0-S016816051630160X-main rev 1.pdf - Whole Document

1MB
Item Type:Article
Item Status:Live Archive

Abstract

The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food model. The research was developed in two steps: first, an in vitro delineation of the extract antimicrobial activities was performed, then, the PEOVW was tested in the food model to investigate the possible application in food manufacturing. The in vitro tests showed that PEOVW clearly inhibits the growth of food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus. The major part of Gram-positive strains was inhibited at the low concentrations (0.375–3 mg/mL). In the production of raw sausages, two concentrates of PEOVW (L1:0.075% and L2: 0.15%) were used taking into account both organoleptic traits and the bactericidal effects. A multivariate statistical approach allowed the definition of the microbial and physicochemical changes of sausages during the shelf life (14 days). In general, the inclusion of the L2 concentration reduced the growth of several microbial targets, especially Staphylococcus spp. and LABs (2 log10 CFU/g reduction),while the increasing the growth of yeasts was observed. The reduction of microbial growth could be involved in the reduced lipolysis of raw sausages supplemented with PEOVWas highlighted by the lower amount of diacylglycerols. Moisture and aw had a significant effect on the variability of microbiological features,while food matrix (the sausages' environment) can mask the effects of PEOVW on other targets (e.g. Pseudomonas). Moreover, the molecular identification of the main representative taxa collected during the experimentation allowed the evaluation of the effects of phenols on the selection of bacteria. Genetic data suggested a possible strain selection based on storage time and the addition of phenol compounds especially on LABs and Staphylococcus spp. The modulation effects on lipolysis and the reduction of several microbial targets in a naturally contaminated product indicates that PEOVW may be useful as an ingredient in fresh sausages for improving food safety and quality.

Keywords:Fresh sausage, Phenolic compounds, By-products, Olive oil vegetation water, JCNotOpen
Subjects:C Biological Sciences > C510 Applied Microbiology
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > School of Life Sciences
Related URLs:
ID Code:27507
Deposited On:19 May 2017 09:39

Repository Staff Only: item control page