title: Degradation of PCBs in dry fermented sausages during drying/ripening.
abstract: The effects of several commercial meat starter cultures on degradation of polychlorinated biphenyls (PCBs) in dry fermented sausages over 28days of drying/ripening were investigated. The sausage batter was prepared according to a classic recipe and spiked with a standard solution of a PCB congener mixture. With addition of different commercial meat starter cultures, five experimental groups were prepared: no further addition; and separate addition of each of four starter cultures: Texel DCM-1, Texel LM-30, Biostar Sprint, and SM-181. Samples were taken at the beginning of fermentation (zero time), and after 4, 7, 14, 21 and 28days. PCB residues were extracted with hexane. The PCB contents were determined using gas chromatography-mass spectrometry. The PCB levels were reduced in all of the experimental groups tested, where addition of starter culture Biostar Sprint (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus) showed the highest PCB degradation rates.
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: M
authors.initials: M
authors.lastname: Lušnic Polak
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: E
authors.initials: E
authors.lastname: Zlatić
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: L
authors.initials: L
authors.lastname: Demšar
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: B
authors.initials: B
authors.lastname: Žlender
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia. Electronic address: tomaz.polak@bf.uni-lj.si.
authors.forename: T
authors.initials: T
authors.lastname: Polak
mesh_terms: D000818:Animals; D019149:Bioreactors; D003890:Desiccation; D005285:Fermentation; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D008461:Meat Products / Q000032:analysis*; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D013210:Staphylococcus; D013552:Swine
chemical_list: D011078:Polychlorinated Biphenyls
keywords: Commercial meat starter culture; Degradation dry fermented sausage; Polychlorinated biphenyls (PCBs)