开胃菜
发酵
荟萃分析
食品科学
凝固酶
食品微生物学
乳酸
菌落总数
置信区间
肠杆菌科
葡萄球菌
细菌
化学
动物科学
生物
医学
金黄色葡萄球菌
大肠杆菌
内科学
基因
生物化学
遗传学
作者
María Ángeles Stegmayer,Noelí Sirini,María Julia Ruiz,L.P. Soto,María Virginia Zbrun,José M. Lorenzo,Marcelo Signorini,L.S. Frizzo
出处
期刊:Meat Science
[Elsevier]
日期:2023-12-01
卷期号:206: 109337-109337
被引量:4
标识
DOI:10.1016/j.meatsci.2023.109337
摘要
The meta-analysis aim was to confirm and quantifying the influence of starter cultures on microbiological and physical-chemical parameters of dry-fermented sausages at the end fermentation stage. The literature search yielded 1194 citations, and 77 studies with 178 experiments were eligible and included in the meta-analysis, a random-effects model was used to estimate the pooled weighted mean difference (MD) with 95% confidence interval (CI).The use of starter culture in dry-fermented sausages significantly reduced pH (MD: -0.364; CI: −0.414; −0.319), moisture (MD: -1.443; CI: −1.931; −0.955), aw (MD: -0.011; CI: −0.017; −0.006), Enterobacteriaceae count (MD: -1.119; CI: −1.293; −0.945), yeasts and molds count (MD: -0.351; CI: −0.691; −0.084), and increased color component a* (MD: 0.859; CI: 0.266;1.452), color component L* (MD: 1.288; CI: 0.433; 2.143), LAB count (MD: 0.981; CI: 0.696;1.267), Staphylococci count (MD: 0.484; CI: 0.293; 0.675) and TVC (MD: 0.529; CI: 0.098; 0.959). The results of the sub-analysis suggest that the addition of LAB and LAB/CNS inocula have a greater effect on the physico-chemical and microbiological parameters studied in this work. In the meta-regression analysis, a positive linear relationship was found in starter culture sausages in comparison with control batch between LAB count and the dose of starter culture added, and in the pH and Enterobacteriaceae count with the passage of fermentation days. In contrast, a negative linear relationship was found between redness and increased casing diameter of the sausages. Therefore, our work shows impact that addition of starter cultures has on safety and quality of dry-fermented sausages.
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