Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product "Syglino of Monemvasia" stored under vacuum at different temperatures

Eleni Michelakou; Efstathios Giaouris; Dimitrios Doultsos; Constantina Nasopoulou; Panagiotis Skandamis

doi:10.1016/j.heliyon.2021.e08296

Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product "Syglino of Monemvasia" stored under vacuum at different temperatures

Heliyon. 2021 Oct 30;7(11):e08296. doi: 10.1016/j.heliyon.2021.e08296. eCollection 2021 Nov.

Authors

Eleni Michelakou^{1

2}, Efstathios Giaouris³, Dimitrios Doultsos², Constantina Nasopoulou¹, Panagiotis Skandamis²

Affiliations

¹ Laboratory of Chemistry, Biochemistry and Food Technology, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropoliti Ioakeim 2, 81400 Myrina, Lemnos, Greece.
² Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
³ Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Ierou Lochou 10 & Makrygianni, 81400 Myrina, Lemnos, Greece.

Abstract

Nowadays, consumers are increasingly concerned about nutrition and health issues. "Syglino of Monemvasia" is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stability and shelf life was then assessed in comparison to the already available commercial product. For this, the total viable counts (TVCs) and some critical specific spoilage associations were enumerated at each product type during vacuum incubation at four different temperatures (0, 5, 10, and 15 °C). The alterations in pH, a_w, color, and some other crucial sensory attributes of each product were also periodically monitored. The new low-salt product was found to remain microbiologically stable under refrigerated vacuum storage for approximately two weeks, being finally spoiled by Brochothrix thermosphacta grown above 10⁷ CFU/g, ultimately resulting in the deterioration of taste, odor, and overall appearance of the product, and thus leading to its subsequent organoleptic rejection. Despite its limited shelf life, the 50% NaCl-reduced "Syglino" could be released in the local market provided that the cooling chain is maintained throughout its distribution (≤5 °C) and at the same time consumers are willing to accept its milder taste. Although salt replacers could have been used to improve its flavor and at the same time increase its shelf life, the product here developed without the use of such alternatives will hopefully contribute to the taste training of its consumers for less salt in their diet, keeping in parallel its clean label with no added preservatives and other food additives.

Keywords: Microbial spoilage; Ready-to-eat meats; Salt reduction; Shelf life; Storage temperature; Vacuum incubation.