scholarly journals Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

2021 ◽  
Vol 38 (3) ◽  
pp. 329-336
Author(s):  
Berna Kılınç ◽  
Şükran Çaklı
Keyword(s):  
Staphylococcus Aureus ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Maximum Level ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Alternative Product ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.

Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages

2012 ◽  
Vol 110 (2) ◽  
pp. 324-327 ◽  
Author(s):  
Aleida S. Hernández-Cázares ◽  
M-Concepción Aristoy ◽  
Fidel Toldrá
Keyword(s):  
Enzyme Sensor ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

A Survey of Antibiotic Resistance in Micrococcaceae Isolated from Italian Dry Fermented Sausages

2003 ◽  
Vol 66 (6) ◽  
pp. 937-945 ◽  
Author(s):  
FAUSTO GARDINI ◽  
ROSANNA TOFALO ◽  
GIOVANNA SUZZI
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Antimicrobial Agents ◽  
Animal Husbandry ◽  
Penicillin G ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
And Staphylococcus Aureus ◽  
Hygienic Conditions ◽  
Multiresistant Strain

The transfer of bacteria that are resistant to antimicrobial agents or resistance genes from animals to humans via the food chain is increasingly a problem. Therefore, it is important to determine the species and the numbers of bacteria involved in this phenomenon. For this purpose, 148 strains of microstaphylococci were isolated from three types of Italian dry fermented sausages. Eight of 148 strains belonged to the genera Kocuria and Micrococcus. The remaining 140 strains belonged to 11 different species of the genus Staphylococcus. The species most frequently isolated was Staphylococcus xylosus, followed by Staphylococcus saprophyticus and Staphylococcus aureus. Antibiotic resistance levels differed among the species and depended on the strain origin. Microstaphylococci were generally susceptible to β-lactams, but 12 strains were resistant to methicillin, 8 were resistant to oxacillin, and 9 were resistant to penicillin G. No resistance was observed for aminoglicosides and cephalosporines. Many strains were resistant to sulfonamide, colistin suphate, tetracyclin, and bacitracin. Two strains of S. aureus, four strains of S. xylosus, and one strain of Staphylococcus sciuri were able to grow in the presence of 8 μg of vancomycin per g, but all strains were susceptible to teicoplanin. Twenty-two microstaphylococci were resistant to at least five of the tested antibiotics. The multiresistant strain S. aureus 899 was unaffected by eight antibiotics, including vancomycin and methicillin, indicating that a more prudent use of antibiotics in animal husbandry and better hygienic conditions during production should be encouraged because they can play a major role in reducing the incidence of such multiresistant microorganisms and the possible spread of the genetic elements of their resistance.

An enzyme sensor for the determination of total amines in dry-fermented sausages

2011 ◽  
Vol 106 (2) ◽  
pp. 166-169 ◽  
Author(s):  
Aleida S. Hernández-Cázares ◽  
M-Concepción Aristoy ◽  
Fidel Toldrá
Keyword(s):  
Enzyme Sensor ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage

2020 ◽  
Vol 52 (2) ◽  
Author(s):  
Manuela Zadravec ◽  
Tina Lešić ◽  
Irena Perković ◽  
Željko Jakopović ◽  
Nada Vahčić ◽  
...  
Keyword(s):  
Ph Value ◽  
Nutrient Content ◽  
Starter Cultures ◽  
Refrigerated Storage ◽  
Intrinsic Factors ◽  
Antimicrobial Substances ◽  
Plastic Bags ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Before And After

During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of dry-fermented sausages from Croatian family small holdings were examined, the casings peeled off and examined for mycobiota before and after six months of refrigerated storage in plastic bags, at +4 °C in darkness, at a low humidity and evaporation rate. For mycobiota identification, traditional (macroscopic and microscopic) and molecular (Polymerase Chain Reaction, PCR) methods were combined. At the beginning of the study (after sausage curing), the prevalent isolated species were from the genera Penicillium (74%), Aspergillus 14% and Mucor (12%). After the six month period, a different mould structure was observed, with the dominant isolation of Aspergillus genus (64%), followed by the genera Penicillium (34%) and Mucor (2%). In comparison with the literature data, it can be concluded that the casing mycoflora on dry-fermented sausages stored in the refrigerator changed in the same way as if they not been refrigerated, though the process of mycoflora change was slower with refrigeration.

Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish

2020 ◽  
Vol 83 (6) ◽  
pp. 1057-1065
Author(s):  
YINGYING SUN ◽  
PEI GAO ◽  
YANSHUN XU ◽  
WENSHUI XIA ◽  
QIAN HUA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Pathogenic Bacteria ◽  
Storage Temperature ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Physicochemical Changes ◽  
Low Salt ◽  
Storage Temperatures

ABSTRACT The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt fermented fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of fermented fish during transport and storage. HIGHLIGHTS

scholarly journals Can Polyphenols be used as Natural Preservatives in Fermented Sausages?

2020 ◽  
Vol 70 (2) ◽  
pp. 219-237
Author(s):  
Nikolić Aleksandra ◽  
Đorđević Vesna ◽  
Parunović Nenad ◽  
Stefanović Srđan ◽  
Đurić Spomenka ◽  
...  
Keyword(s):  
Promising Result ◽  
Storage Period ◽  
Syringic Acid ◽  
Lower Number ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
C And N ◽  
Tbars Values ◽  
Natural Preservatives ◽  
Lower Peroxide

AbstractThis study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual composition containing nitrites; N+P - sausages with nitrites and polyphenols; and P - nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a*=14.5 and a*=13.2, respectively) and yellowness (b*=5.9 and b*=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a*=8.0 and b*=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied.

scholarly journals Shelf life and quality of Bologna-type fat reduced turkey sausage

2020 ◽  
Vol 49 (1) ◽  
pp. 60-68
Author(s):  
É. Varga-Visi ◽  
B. Toxanbayeva ◽  
G. Andrássyné Baka ◽  
R. Romváari
Keyword(s):  
Staphylococcus Aureus ◽  
Early Stage ◽  
Potato Starch ◽  
Salt Content ◽  
Storage Period ◽  
Aerobic Bacteria ◽  
Refrigerated Storage ◽  
Microbial Properties ◽  
Esherichia Coli

This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g−1, counts were below 2 log CFU·g−1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·g−1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric measurements revealed that there was no decline in luminosity (L*) and redness (a*) by time, namely colour fading did not occur. Saltiness and juiciness values of sausages were directly proportional. Low-fat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. Nevertheless, this phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. Sausages, in which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage.

scholarly journals New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1066 ◽  
Author(s):  
Vladimir Tomović ◽  
Branislav Šojić ◽  
Jovo Savanović ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sodium Nitrite ◽  
Meat Products ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Partial Replacement ◽  
Salmonella Spp ◽  
Juniperus Communis ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

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