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

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