Department of Products, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain.
Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Universidade Federal da Bahia (UFBA), Salvador, Brazil.
J Sci Food Agric. 2019 Dec;99(15):6706-6712. doi: 10.1002/jsfa.9952. Epub 2019 Aug 26.
Chorizo is a high-value Spanish-type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L. plantarum into the physico-chemical, microbiological, and sensorial characteristics of chorizo sausages was studied. These strategies were: free cells (Cfc); alginate beads (Calg); water-in-oil emulsion (Cwo), and water-in-oil-in-water emulsion (Cwow). Proximate composition, weight loss, pH, a , color, and microbiological behavior were evaluated during the ripening (20 days) of chorizo.
The strategy of incorporating L. plantarum significantly affected the proximate composition, pH, and a of sausages. However, the traditional red color of chorizo was maintained for all formulations. The incorporation of probiotics as free cells or encapsulated in alginate beads resulted in higher counts of lactic acid bacteria and L. plantarum, lower counts of Enterobacteriaceae, and in acceptable sensory scores.
Overall, the quality of chorizo sausages was conditioned by the incorporation strategy, and the addition of probiotics in alginate beads (Calg) was the most effective strategy. © 2019 Society of Chemical Industry.
西班牙辣香肠是一种高附加值的干发酵香肠，深受消费者喜爱。在这种产品中，植物乳杆菌在发酵过程中起着重要作用，也可以被认为是一种益生菌。本研究探讨了将益生菌植物乳杆菌以不同策略纳入辣香肠理化特性、微生物特性和感官特性的影响。这些策略是：游离细胞（Cfc）；海藻酸钠珠（Calg）；水包油乳液（Cwo）和水包油包水乳液（Cwow）。在辣香肠成熟（20 天）过程中评估了其近似成分、失重、pH 值、a 值、颜色和微生物行为。
益生菌的添加策略显著影响了香肠的近似成分、pH 值和 a 值。然而，所有配方均保持了传统的辣香肠的红色。以游离细胞或包封在海藻酸钠珠的形式添加益生菌会导致乳酸菌和植物乳杆菌的数量增加，肠杆菌科的数量减少，并且感官评分可接受。
总体而言，辣香肠的质量取决于添加策略，并且在海藻酸钠珠（Calg）中添加益生菌是最有效的策略。© 2019 化学工业协会。
