Co-Inoculation with and Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages.

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (a), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely S2M7 and CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 10 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of a values (0.845 to 0.823). The treatment with as well as the co-inoculation of with effectively reduced the counts to undetectable levels. Sausages co-inoculated with S2M7/ CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.