Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

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Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures

Applied and Environmental Microbiology ◽

10.1128/aem.01072-07 ◽

2007 ◽

Vol 73 (17) ◽

pp. 5453-5463 ◽

Cited By ~ 61

Author(s):

Francesco Villani ◽

Annalisa Casaburi ◽

Carmela Pennacchia ◽

Luisa Filosa ◽

Federica Russo ◽

...

Keyword(s):

Microbial Ecology ◽

Southern Italy ◽

Debaryomyces Hansenii ◽

Starter Cultures ◽

Rrna Gene ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Fermented Sausages

ABSTRACT The microbial ecology of “soppressata of Vallo di Diano,” a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.

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Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade Products

Journal of Food Science ◽

10.1111/j.1750-3841.2012.02650.x ◽

2012 ◽

Vol 77 (4) ◽

pp. S170-S175 ◽

Cited By ~ 7

Author(s):

Antonella Leggio ◽

Emilia L. Belsito ◽

Rosaria De Marco ◽

Maria L. Di Gioia ◽

Angelo Liguori ◽

...

Keyword(s):

Amino Acids ◽

Biogenic Amines ◽

Free Amino Acids ◽

Free Amino ◽

Southern Italy ◽

Fermented Sausages ◽

Dry Fermented Sausages

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Effects of Temperature, Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods

Food Science and Technology International ◽

10.1177/1082013204041992 ◽

2004 ◽

Vol 10 (1) ◽

pp. 21-28 ◽

Cited By ~ 25

Author(s):

H. Bozkurt ◽

O. Erkmen

Keyword(s):

Biogenic Amines ◽

Histamine Concentration ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Effects Of Temperature ◽

And Storage

The effects of temperature (20, 30 and 40 C), humidity (50, 65 and 80% RH) and additives on the formation of biogenic amines (tryptamine, -phenyl ethylamine, putrescine, cadaverine, histamine, 1,7-diamino heptane, serotonin, tyramine, spermidine and spermine) in sucuk (Turkish dry-fermented sausage) were studied during ripening and storage periods. Cadaverine was not detected in any sausage. Tryptamine, -phenyl ethylamine, 1,7-diamino heptane, serotonin, spermidine and spermine were the minor biogenic amines found in sucuk. The formation of tryptamine, -phenyl ethylamine, histamine, 1,7-diamino heptane and spermidine were affected significantly (P<0.05) by temperature and% RH during the storage. Preservatives had also a significant effect (P<0.05) on the formation of biogenic amines. The lowest putrescine formation was observed in sucuk type containing the highest amount of additives after 60 days of storage, whereas the highest putrescine formation was obtained in the control sucuk made without additives. Histamine concentration ranged from 0.0 to 242.2 mg/kg and 0.0 to 135.8 mg/kg during ripening and storage periods, respectively. In general, tryptamine formation increased during ripening and decreased during the storage periods. Temperature and% RH of the storage might be used as hurdle factors to control the formation of biogenic amines in sucuk.

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Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage)

Acta periodica technologica ◽

10.2298/apt1041019i ◽

2010 ◽

pp. 19-31 ◽

Cited By ~ 9

Author(s):

Predrag Ikonic ◽

Ljiljana Petrovic ◽

Tatjana Tasic ◽

Natalija Dzinic ◽

Marija Jokanovic ◽

...

Keyword(s):

Ph Value ◽

Quality Standard ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Fermented Sausages ◽

Red Color ◽

Dry Fermented Sausages ◽

Sensory Parameters ◽

Hard Consistency

A study was carried out on a typical homemade Petrovsk? klobas? in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the chemical composition, some physicochemical, proteolytic and sensory parameters of Petrovsk? klobas? made by five manufacturers chosen as representatives. Beside the differences between sausages made by different manufacturers the main properties of this traditional product were though recognized. Compared to other dry-fermented sausages Petrovsk? klobas? is characterized by a high content of protein (23.36-30.45%) and low contents of NaCl (2.99-3.28%). With some minor exceptions, the values of other chemical parameters are within the range of those observed for various dry-cured sausages. Weight loss during the processing is high (up to 45.71%) and pH value (~ 5.4) corresponds to the values for this parameter in other European traditional fermented sausages. Contents of different nitrogen fractions show that Petrovsk? klobas? undergoes significant proteolytic changes. At the end of ripening, Petrovsk? klobas? is characterized by aromatic and spicy-hot flavor, dark-red color and hard consistency.

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Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Microorganisms ◽

10.3390/microorganisms8050686 ◽

2020 ◽

Vol 8 (5) ◽

pp. 686

Author(s):

Igor Dias ◽

Marta Laranjo ◽

Maria Eduarda Potes ◽

Ana Cristina Agulheiro-Santos ◽

Sara Ricardo-Rodrigues ◽

...

Keyword(s):

Biogenic Amines ◽

Total Content ◽

Starter Cultures ◽

Lactobacillus Sakei ◽

Fermented Sausage ◽

Texture Profile ◽

Fermented Sausages ◽

Microbiological Parameters ◽

Staphylococcus Equorum ◽

Meat Batters

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

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Effect of Moringa oleifera Aqueous Extracts on the Physicochemical Characteristics, Microbiological quality and Biogenic Amines of Semi-dry Fermented Sausage

International Journal of Veterinary Science ◽

10.37422/ijvs/20.019 ◽

2020 ◽

Keyword(s):

Biogenic Amines ◽

Aqueous Extract ◽

Moringa Oleifera ◽

Microbiological Quality ◽

Physicochemical Characteristics ◽

Aqueous Extracts ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Moringa Oleifera Leaves ◽

And Control

The main objective of the current study was to investigate the effect of Moringa oleifera leaves and seeds aqueous extracts on the physicochemical properties, microbiological quality and biogenic amines content of semi-dry fermented sausage during ripening process and storage at 4ºC for 3 months. Semi-dry fermented sausages were formulated by using M. oleifera leaves and seeds aqueous extracts at a rate of 1.5% in comparison to control. Incorporation of M. oleifera leaves aqueous extracts during the formulation of fermented sausage resulted in a significant (P<0.05) decrease in pH, lipid oxidation and total volatile nitrogen content while significant (P<0.05) increase in the lactic acid bacteria when compared with those formulated with seeds and control groups. However, the yeast, mold and biogenic amines content of sausages formulated with M. oleifera seeds aqueous extract were significantly (P<0.05) lower than those formulated with leaves and the control. From this study, we can conclude that M. oleifera leaves aqueous extract exhibited potent antioxidant activity while that of seeds exhibited potent antimicrobial activity. Therefore, both M. oleifera extracts can be used as natural additives to improve the quality and safety of semi-dry fermented sausage.

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