Maîtrise de la qualité microbiologique de saucisses fraîches à teneur réduite en nitrite par biopréservation

Abstract : While nitrite can be found in unprocessed food, it is also used as preservative and added to meat products to allow the extension of the use-by-date. Use of nitrite is ruled by directive 2006/52/EC stating that nitrite content should not exceed 150 mg/kg. Because nitrite is a cocarcinogen molecule, some disparage its use in food processing, and rules are currently under review, to reduce its use. This study aims at preparing craftsmen porkbutchers for the coming shift in rules, by offering tools to keep chipolatas safety under control, without altering their organoleptic quality. Here we considered the use of biopreservation to achieve this goal. In that purpose we tested the efficiency of the culture BSF-77 (by Chr Hansen) in French raw sausages (chipolata). We tested four recipes with reduced nitrite titrations and compared them to a biopreserved free benchmark formulation at 120ppm nitrite. We evaluated recipes through physicochemical, microbiological, spectrocolorimetric and sensorial analyses. In the framework of the study we proved a meaningful synergy between the culture BSF-77 and nitrite, allowing good control of the development of spoiling bacteria in raw sausages, while reducing nitrite titration to as low as 80 ppm, in comparison with a current average titration of 120 ppm. Thanks to biopreservation, it seems to be possible to maintain chipolatas safety and sensorial quality under control during seven days in raw sausages with only 80 ppm of nitrite. In these products, the growth of L. monocytogenes seems to be stopped, due to the bactericidal effect of the protective culture regarding this pathogenic bacterium.
Document type :
Master thesis
File URL :
http://docnum.univ-lorraine.fr/prive/BUS_M_2014_MARGERIN_JEANNE.pdf
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https://hal.univ-lorraine.fr/hal-02107192
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Submitted on : Tuesday, April 23, 2019 - 3:32:11 PM
Last modification on : Tuesday, April 23, 2019 - 3:32:13 PM

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Jeanne Margerin. Maîtrise de la qualité microbiologique de saucisses fraîches à teneur réduite en nitrite par biopréservation. Biotechnologies. 2014. ⟨hal-02107192⟩

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