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adherence to the intestinal epithelial cell lining, production of
antimicrobial substances towards pathogens, ability to stabilize
the intestinal microflora, antigenotoxic properties, a short
generation time, a good shelf life in food or powdered
preparations and non-pathogenic properties. In regard to the
ability to survive in the gastrointestinal tract a potential
probiotic's ability to survive in a low pH environment and to
survive in the presence of bile has been used as a screening
technique. Many probiotics currently being used have been
assumed to be safe based on past history of a lack of medical
problems reported for the genera of which that probiotic is a
member. An example has been Lactobacillus and
Bifidobacterium. However, there can be species differences in
pathogenicity and this is always an issue that should be
considered in the selection of probiotics. Animal feeding studies
using reasonable doses can be helpful in this regard. In general,
probiotics that have been selected in recent years meet at least
some of the criteria listed above. In contrast microorganisms
that have been used for many years in the food industry and as
over-the-counter health supplements often have not met any of
the experimental selection criteria listed above and hence often
may not survive in the gastrointestinal tract. (2300)
15. Effect of Olive Oil on Processing and Quality
Characteristics of Fermented Sausages
Dry fermented sausages are meat products with a high fat
content, which is visible in the sliced product. Dry sausages
made with a normal recipe have fat content around 32% directly
after manufacture (fresh mixture), but during the first week this
value rises to about 40% as a result of drying, and after 4 weeks
to about 45-50%. The granulated fat in dry fermented sausages
has important technological functions. It helps to loosen the
sausage mixture and this aids the continuous release of moisture
from the inner layers of the product; a process necessary for
undisturbed fermentation and aromatization.
Pork backfat used in fermented sausages has about 40%
saturated fatty acids while cholesterol is the most important
sterol present. Health organizations all over the world have
promoted lowering the intake of total dietary fat, saturated
fatty acids and cholesterol as a means of preventing
cardiovascular heart disease since it is known that ingestion of
most saturated fatty acids increases the concentration of plasma
low-density lipoprotein (LDL)-cholesterol in humans, and
elevated levels of plasma LDL-cholesterol are correlated with
increased risk of coronary heart disease (CHD).
Although polyunsaturated fatty acids decrease plasma LDL-
cholesterol incorporation of high levels of polyunsaturated
fatty acids in the diet has been reported to promote
carcinogenesis in experimental animals. Furthermore,
polyunsaturated fatty acids reduce the level of plasma high-
density lipoprotein (HDL)-cholesterol, which has been shown to
have an inverse relationship with the incidence of CHD. In
contrast to polyunsaturated fatty acids, increasing
monounsaturated fatty acids in the diet decreases the plasma
LDL-cholesterol without reducing plasma HDL-cholesterol.
Olive oil is the most monounsaturated vegetable oil. It
contains 56.3-86.5% monounsaturated fatty acids, 8-25%
saturated and 3.6-21.5% polyunsaturated fatty acids. It is also
rich in tocopherols and phenolic substances which act as anti-
oxidants. Olive oil has a high biological value attributed to its
high ratio of vitamin E to polyunsaturated fatty acids contents. It
has a lower ratio of saturated to monounsaturated fatty acids
than any other vegetable oil and antioxidant substances at an
optimum concentration. Diets high in monounsaturated fat have
been associated with decreased risk of coronary heart disease.
adherence to the intestinal epithelial cell lining, production of has important technological functions. It helps to loosen the
antimicrobial substances towards pathogens, ability to stabilize sausage mixture and this aids the continuous release of moisture
the intestinal microflora, antigenotoxic properties, a short from the inner layers of the product; a process necessary for
generation time, a good shelf life in food or powdered undisturbed fermentation and aromatization.
preparations and non-pathogenic properties. In regard to the Pork backfat used in fermented sausages has about 40%
ability to survive in the gastrointestinal tract a potential saturated fatty acids while cholesterol is the most important
probiotic's ability to survive in a low pH environment and to sterol present. Health organizations all over the world have
survive in the presence of bile has been used as a screening promoted lowering the intake of total dietary fat, saturated
technique. Many probiotics currently being used have been fatty acids and cholesterol as a means of preventing
assumed to be safe based on past history of a lack of medical cardiovascular heart disease since it is known that ingestion of
problems reported for the genera of which that probiotic is a most saturated fatty acids increases the concentration of plasma
member. An example has been Lactobacillus and low-density lipoprotein (LDL)-cholesterol in humans, and
Bifidobacterium. However, there can be species differences in elevated levels of plasma LDL-cholesterol are correlated with
pathogenicity and this is always an issue that should be increased risk of coronary heart disease (CHD).
considered in the selection of probiotics. Animal feeding studies Although polyunsaturated fatty acids decrease plasma LDL-
using reasonable doses can be helpful in this regard. In general, cholesterol incorporation of high levels of polyunsaturated
probiotics that have been selected in recent years meet at least fatty acids in the diet has been reported to promote
some of the criteria listed above. In contrast microorganisms carcinogenesis in experimental animals. Furthermore,
that have been used for many years in the food industry and as polyunsaturated fatty acids reduce the level of plasma high-
over-the-counter health supplements often have not met any of density lipoprotein (HDL)-cholesterol, which has been shown to
the experimental selection criteria listed above and hence often have an inverse relationship with the incidence of CHD. In
may not survive in the gastrointestinal tract. (2300) contrast to polyunsaturated fatty acids, increasing
monounsaturated fatty acids in the diet decreases the plasma
LDL-cholesterol without reducing plasma HDL-cholesterol.
Olive oil is the most monounsaturated vegetable oil. It
15. Effect of Olive Oil on Processing and Quality contains 56.3-86.5% monounsaturated fatty acids, 8-25%
Characteristics of Fermented Sausages saturated and 3.6-21.5% polyunsaturated fatty acids. It is also
rich in tocopherols and phenolic substances which act as anti-
Dry fermented sausages are meat products with a high fat oxidants. Olive oil has a high biological value attributed to its
content, which is visible in the sliced product. Dry sausages high ratio of vitamin E to polyunsaturated fatty acids contents. It
made with a normal recipe have fat content around 32% directly has a lower ratio of saturated to monounsaturated fatty acids
after manufacture (fresh mixture), but during the first week this than any other vegetable oil and antioxidant substances at an
value rises to about 40% as a result of drying, and after 4 weeks optimum concentration. Diets high in monounsaturated fat have
to about 45-50%. The granulated fat in dry fermented sausages been associated with decreased risk of coronary heart disease.
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