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<p>Meat industry has long relied on additives like nitrites or salt for preservation purposes. After years of extended usage of these compounds, research has demonstrated that their excessive consumption is linked to various health issues. Present research focuses on the biocontrol capabilities of the yeast <i>D. hansenii</i> LR2, whose efficacy against spoilage fungi has been reported in earlier studies. This study involved the inoculation of more than 200&#xa0;kg of Iberian Pork Loin with the LR2 strain under commercial and low preservatives conditions. Following a 3-month curing process, microbiological analyses to detect pathogenic microorganisms and Sanger sequencing to characterize microbial communities were conducted to assess product safety and microbial composition. Additionally, blind tastings with over 200 participants assessed the organoleptic quality and consumer preferences for the different samples. Results demonstrated that the LR2 strain effectively inhibited mold growth while maintaining the sensory attributes of the meat, thus mitigating the negative impacts of 20% reduction of added salt or nitrites. Notably, consumers showed equivalent preference for commercial samples and low salt yeast inoculated ones. These results prove this yeast as a real tool into paving the way for innovative and natural approaches in meat preservation.</p>

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Debaryomyces hansenii LR2 as a Natural Salt-Reducing Agent in Iberian Pork Loin: Enhancing Food Safety and Organoleptic Quality

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月9日

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  • Helena Chacón-Navarrete,
  • José Ángel Roldán-Casas,
  • Francisco Javier Ruiz-Castilla,
  • José Ramos

摘要

Meat industry has long relied on additives like nitrites or salt for preservation purposes. After years of extended usage of these compounds, research has demonstrated that their excessive consumption is linked to various health issues. Present research focuses on the biocontrol capabilities of the yeast D. hansenii LR2, whose efficacy against spoilage fungi has been reported in earlier studies. This study involved the inoculation of more than 200 kg of Iberian Pork Loin with the LR2 strain under commercial and low preservatives conditions. Following a 3-month curing process, microbiological analyses to detect pathogenic microorganisms and Sanger sequencing to characterize microbial communities were conducted to assess product safety and microbial composition. Additionally, blind tastings with over 200 participants assessed the organoleptic quality and consumer preferences for the different samples. Results demonstrated that the LR2 strain effectively inhibited mold growth while maintaining the sensory attributes of the meat, thus mitigating the negative impacts of 20% reduction of added salt or nitrites. Notably, consumers showed equivalent preference for commercial samples and low salt yeast inoculated ones. These results prove this yeast as a real tool into paving the way for innovative and natural approaches in meat preservation.