Quality of nonmeat ingredients used in the manufacturing of traditional dry-cured pork sausages

• Autor(a) principal: Elias, M.
• Data de Publicação: 2020
• Outros Autores: Laranjo, M., Agulheiro-Santos, A.C., Potes, M.E., Carrascosa, A.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/31299; https://doi.org/doi.org/10.1111/jfpp.15213

The nonmeat ingredients (NMI) used in the manufacturing of traditional dry-cured sausages (DCS) are red pepper paste, garlic paste, salt, and water. The aim of this study was to evaluate the quality of NMI and pig natural casings, concerning physicochemical and microbiological parameters. The NMI used in the two manufacturing units (A and B) were characterized and the microbiological control of salt and water was performed. Unit B NMI were more stable and of better quality, namely garlic paste (aW A-0.946/B-0.842; moisture A-69.28%/B-60.30%). No psychrotrophic microorganisms, molds, or yeasts were detected in both units. Unit B casings are of better quality (aW B-0.745/A-0.939) with significantly less psychrotrophic microorganisms (2.02 log cfu/g) and yeasts in unit B (1.9 log cfu/g). Higher microbiological counts were obtained for salt in unit A. This is the first comprehensive study on the quality and safety of NMI, and pig natural casings used in DCS manufacturing. Novelty Impact Statement: Nonmeat ingredients and pig natural casings used in drycured sausages are safe. Salted pig natural casings may be classified as preservable, according to their aW. Recycled salt can be a contamination source, particularly with halotolerant bacteria.