Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

Meat Science ◽  
1996 ◽  
Vol 44 (4) ◽  
pp. 227-234 ◽  
Author(s):  
C. Ibañez ◽  
L. Quintanilla ◽  
C. Cid ◽  
I. Astiasaran ◽  
J. Bello
Keyword(s):  
Lactobacillus Plantarum ◽  
Partial Replacement ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
The Stability

scholarly journals Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus

2000 ◽  
Vol 6 (6) ◽  
pp. 439-447 ◽  
Author(s):  
D. Ansorena ◽  
I. Astiasarán ◽  
J. Bello
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Lactobacillus Plantarum ◽  
Dry Matter ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Sulphur Compounds ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The ripening of chorizo de Pamplona was followed through the changes of the volatile compounds extracted by a simultaneous destilation-extraction with dichloromethane. An increase of the number and concentration of compounds was detected during the maturation, ranging from 63 compounds (10.26 mg dodecane/g dry matter) to 98 substances (223.16 mg of dodecane/g dry matter) identified in the mixing and in the final product, respectively. Acids showed the highest increase during the ripening, reaching 90% of the total amount of compounds at the end of the process, followed by esters and aldehydes. Short chain fatty acids, which contributed to the typical organoleptic charac teristics of dry fermented sausages, became apparent from the 21st day and accounted for only 1.3 mg of the total of acids in final product (202 mg dodecane/g dry matter). Sulphur compounds decreased slightly during the ripening, a result of the decrease in the content of the disulphide di- 2-propenyl, a compound originated from garlic.

Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1556-1562 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Raw Materials ◽  
Starter Culture ◽  
Starter Cultures ◽  
No Production ◽  
Lactobacillus Sakei ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Staphylococcus Spp

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

scholarly journals Water activity changes of multicomponent food mixture during processing

2004 ◽  
Vol 52 (4) ◽  
pp. 111-118 ◽  
Author(s):  
Jiří Štencl ◽  
Tomáš Komprda
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Raw Materials ◽  
Starter Cultures ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Lean Beef ◽  
Pork Fat ◽  
Food Mixture

Water activity of multicomponent food mixture was analysed and measured. Samples of dry fermented sausages with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis) were tested during ripening (21 days) and storing (91 days). The basic raw materials were the same for all samples: lean beef meat, lean pork and pork fat in equal parts, nitrite salt mixture (2.5 %), and sugars (1.0 %). The method used for water activity tests was indirect manometric in a static environment. Moisture content of samples was measured using halogen dryer. The course of water activity and moisture content of sausages was variable during ripening and steady during storage. Diagrams showed gradual decrease of both parameters. Mathematical models of water activity and moisture content for storage of dry fermented sausages were developed and statistically verified. The influence of starter cultures was not significant.

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