Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages

Autores
Sirini, Noelí Estefanía; Roldán, A.; Lucas González, R.; Fernández López, J.; Viuda Martos, M.; Pérez Álvarez, J.A.; Frizzo, Laureano Sebastian; Rosmini, Marcelo Raul
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The meat industry has made efforts to develop meat and meat products with functional ingredients to prevent the risk of disease and to promote health conditions. Therefore, the aim of the present work was to study the combined use of the probiotic strain, Lactobacillus plantarum, and potential prebiotic chestnut flour in Spanish dry-cured sausage (Longaniza de Pascua). Chestnut flour and the probiotic strain improved LAB counts on Longaniza de Pascua without modifying product flavour. Chestnut flour had a significant effect on pH decrease and residual nitrite values, but lipid oxidation values were increased. The symbiotic meat product could be considered a healthy matrix as a probiotic carrier.
Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Roldán, A.. Universidad de Miguel Hernández; España
Fil: Lucas González, R.. Universidad de Miguel Hernández; España
Fil: Fernández López, J.. Universidad de Miguel Hernández; España
Fil: Viuda Martos, M.. Universidad de Miguel Hernández; España
Fil: Pérez Álvarez, J.A.. Universidad de Miguel Hernández; España
Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CHESTNUT FLOUR
DRY-CURED SAUSAGE
HEALTHY FOODS
LACTOBACILLUS PLANTARUM
LONGANIZA DE PASCUA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/145691
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/145691
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausagesSirini, Noelí EstefaníaRoldán, A.Lucas González, R.Fernández López, J.Viuda Martos, M.Pérez Álvarez, J.A.Frizzo, Laureano SebastianRosmini, Marcelo RaulCHESTNUT FLOURDRY-CURED SAUSAGEHEALTHY FOODSLACTOBACILLUS PLANTARUMLONGANIZA DE PASCUAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The meat industry has made efforts to develop meat and meat products with functional ingredients to prevent the risk of disease and to promote health conditions. Therefore, the aim of the present work was to study the combined use of the probiotic strain, Lactobacillus plantarum, and potential prebiotic chestnut flour in Spanish dry-cured sausage (Longaniza de Pascua). Chestnut flour and the probiotic strain improved LAB counts on Longaniza de Pascua without modifying product flavour. Chestnut flour had a significant effect on pH decrease and residual nitrite values, but lipid oxidation values were increased. The symbiotic meat product could be considered a healthy matrix as a probiotic carrier.Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Roldán, A.. Universidad de Miguel Hernández; EspañaFil: Lucas González, R.. Universidad de Miguel Hernández; EspañaFil: Fernández López, J.. Universidad de Miguel Hernández; EspañaFil: Viuda Martos, M.. Universidad de Miguel Hernández; EspañaFil: Pérez Álvarez, J.A.. Universidad de Miguel Hernández; EspañaFil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2020-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/145691Sirini, Noelí Estefanía; Roldán, A.; Lucas González, R.; Fernández López, J.; Viuda Martos, M.; et al.; Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages; Elsevier Science; LWT - Food Science and Technology; 134; 12-2020; 1-340023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643820311865info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110197info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:03Zoai:ri.conicet.gov.ar:11336/145691instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:03.602CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
title Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
spellingShingle Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
Sirini, Noelí Estefanía
CHESTNUT FLOUR
DRY-CURED SAUSAGE
HEALTHY FOODS
LACTOBACILLUS PLANTARUM
LONGANIZA DE PASCUA
title_short Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
title_full Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
title_fullStr Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
title_full_unstemmed Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
title_sort Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
dc.creator.none.fl_str_mv Sirini, Noelí Estefanía
Roldán, A.
Lucas González, R.
Fernández López, J.
Viuda Martos, M.
Pérez Álvarez, J.A.
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author Sirini, Noelí Estefanía
author_facet Sirini, Noelí Estefanía
Roldán, A.
Lucas González, R.
Fernández López, J.
Viuda Martos, M.
Pérez Álvarez, J.A.
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author_role author
author2 Roldán, A.
Lucas González, R.
Fernández López, J.
Viuda Martos, M.
Pérez Álvarez, J.A.
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CHESTNUT FLOUR
DRY-CURED SAUSAGE
HEALTHY FOODS
LACTOBACILLUS PLANTARUM
LONGANIZA DE PASCUA
topic CHESTNUT FLOUR
DRY-CURED SAUSAGE
HEALTHY FOODS
LACTOBACILLUS PLANTARUM
LONGANIZA DE PASCUA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The meat industry has made efforts to develop meat and meat products with functional ingredients to prevent the risk of disease and to promote health conditions. Therefore, the aim of the present work was to study the combined use of the probiotic strain, Lactobacillus plantarum, and potential prebiotic chestnut flour in Spanish dry-cured sausage (Longaniza de Pascua). Chestnut flour and the probiotic strain improved LAB counts on Longaniza de Pascua without modifying product flavour. Chestnut flour had a significant effect on pH decrease and residual nitrite values, but lipid oxidation values were increased. The symbiotic meat product could be considered a healthy matrix as a probiotic carrier.
Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Roldán, A.. Universidad de Miguel Hernández; España
Fil: Lucas González, R.. Universidad de Miguel Hernández; España
Fil: Fernández López, J.. Universidad de Miguel Hernández; España
Fil: Viuda Martos, M.. Universidad de Miguel Hernández; España
Fil: Pérez Álvarez, J.A.. Universidad de Miguel Hernández; España
Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The meat industry has made efforts to develop meat and meat products with functional ingredients to prevent the risk of disease and to promote health conditions. Therefore, the aim of the present work was to study the combined use of the probiotic strain, Lactobacillus plantarum, and potential prebiotic chestnut flour in Spanish dry-cured sausage (Longaniza de Pascua). Chestnut flour and the probiotic strain improved LAB counts on Longaniza de Pascua without modifying product flavour. Chestnut flour had a significant effect on pH decrease and residual nitrite values, but lipid oxidation values were increased. The symbiotic meat product could be considered a healthy matrix as a probiotic carrier.
publishDate 2020
dc.date.none.fl_str_mv 2020-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/145691
Sirini, Noelí Estefanía; Roldán, A.; Lucas González, R.; Fernández López, J.; Viuda Martos, M.; et al.; Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages; Elsevier Science; LWT - Food Science and Technology; 134; 12-2020; 1-34
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/145691
identifier_str_mv Sirini, Noelí Estefanía; Roldán, A.; Lucas González, R.; Fernández López, J.; Viuda Martos, M.; et al.; Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages; Elsevier Science; LWT - Food Science and Technology; 134; 12-2020; 1-34
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643820311865
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110197
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269673702293504
score 13.13397

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