Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages.

The meat industry has made efforts to develop meat and meat products with functional ingredients to prevent the risk of disease and to promote health conditions. Therefore, the aim of the present work was to study the combined use of the probiotic strain, Lactobacillus plantarum, and potential prebiotic chestnut flour in Spanish dry-cured sausage (Longaniza de Pascua). Chestnut flour and the probiotic strain improved LAB counts on Longaniza de Pascua without modifying product flavour. Chestnut flour had a significant effect on pH decrease and residual nitrite values, but lipid oxidation values were increased. The symbiotic meat product could be considered a healthy matrix as a probiotic carrier. • The addition of chestnut flour reduces pH and residual nitrite in Longaniza de Pascua. • Lactobacillus plantarum has adapted to sausage ecosystem, thus Longaniza de Pascua is a good option to carrier it. • Chestnut flour improved LAB counts. • Probiotic Longaniza de Pascua was successfully accepted by consumers. [ABSTRACT FROM AUTHOR]