Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry |
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Authors: | Sandie M Møller Annemarie Gunvig Hanne Christine Bertram |
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Affiliation: | 1. Department of Food Science, Faculty of Agricultural Science, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792, Årslev, Denmark;2. Center of Hygiene and Preservation, Danish Meat Research Institute, Danish Technological Institute, Maglegaardsvej 2, DK-4000, Roskilde, Denmark |
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Abstract: | Water mobility and distribution in fermented sausages produced with differences in pH development as a result of the use of three different starter cultures (T-SPX, F-1, or F-SC-111) and two fermentation temperatures (24 °C, or 32 °C) were studied using low-field proton NMR relaxometry. Changes in the distribution and mobility of water in fermented sausages upon fermentation and drying were detectable by NMR T2 relaxation, and the progress in the drying process could be followed as a shift towards faster relaxation times. In addition, the distribution of water in the sausages was significantly affected by the pH decline. The sausages were spiked with Listeria monocytogenes, Salmonella, and Escherichia coli VTEC, and partial least squares regressions revealed that 90% of the variation in reduction of Salmonella and VTEC could be explained by the NMR T2 relaxation decay. Consequently, the study demonstrated that NMR relaxometry is a promising technique for elucidating process parameters and microbial safety in the production of fermented meat products. |
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Keywords: | Meat products Transverse relaxation Low-field NMR Water compartmentalization Listeria monocytogenes Salmonella VTEC |
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