Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone1

1977 ◽  
Vol 40 (6) ◽  
pp. 398-401 ◽  
Author(s):  
J. C. ACTON ◽  
R. L. DICK
Keyword(s):  
Nitric Oxide ◽  
Pigment Production ◽  
Heat Processing ◽  
Fermented Sausage ◽  
Color Development ◽  
Fermented Sausages ◽  
Fermentation Control ◽  
Initial Ph

Addition of 0.41% glucono-delta-lactone (GDL) to meat mixtures for fermented sausages produced an immediate acidulation response, lowering the initial pH from 6.0 to 5.4. After fermentation, control sausages had a pH of 5.1 which decreased to 5.0 at 16 days of drying. Sausages containing GDL had a pH of 4.8 at the end of the fermentation phase and the pH remained constant through heat processing and drying. Additional acidity from GDL usage promoted greater (P < 0.05) conversion of the total heme pigments to the nitric oxide heme pigment at each stage of processing examined. Although more pigment production occurred, sausages with GDL lost cured pigment upon dehydration at the same rate as control sausages. Color values showed a more rapid increase in ‘aL’ values for sausage containing GDL. Sample L and ‘bL’ values were similar for both sausage groups at each process phase.

Effect of Air Movement During Fermentation on Certain Properties of Natural Flora and Starter Culture-Fermented Sausage

1983 ◽  
Vol 46 (11) ◽  
pp. 982-986 ◽  
Author(s):  
WILLIAM E. TOWNSEND ◽  
LEROY C. BLANKENSHIP ◽  
RUEL L. WILSON ◽  
JAMES E. THOMSON
Keyword(s):  
Surface Film ◽  
Air Flow ◽  
Starter Culture ◽  
Heat Processing ◽  
Fermented Sausage ◽  
Color Development ◽  
Air Movement ◽  
Natural Flora ◽  
Gram Positive Cocci ◽  
Microbiological Properties

Effects of air movement (0, 5, 20 and 35 changes/min) during fermentation on certain chemical, physical and microbiological properties of a fermented and cooked summer sausage were determined. Four batches of summer sausage were prepared. Half of each batch was fermented by natural flora and the other half by a Pediococcus cerevisiae starter culture. Sausages were fermented in chambers at 38°C with 94% RH, and samples were taken at 0, 6, 12, 18 and 24 h during fermentation. Samples were also taken after heat processing and overnight chilling. Air movement during fermentation had no significant effect on pH, lactic acid content, cured color development or proximate composition regardless of method of fermentation. Removal of sausage casing was very difficult for all natural flora sausage chubs that were fermented at 5, 20 and 35 air changes/min; however, ease of casing removal improved somewhat at 18 and 24 h of fermentation for sausages made with natural flora and fermented at 0 air change/min. Regardless of air movement treatment, removal of casing from sausages made with starter culture was poor at 6 h of fermentation, but was much improved at 12 h of fermentation and thereafter. Microbial growth was fastest and highest among the natural flora sausage fermented without air flow. An undesirable surface film which developed on the natural flora sausage fermented without air flow consisted of gram negative rods and gram positive cocci.

Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture

2010 ◽  
Vol 73 (2) ◽  
pp. 292-298 ◽  
Author(s):  
GUORONG LIU ◽  
MANSEL W. GRIFFITHS ◽  
NAN SHANG ◽  
SHANGWU CHEN ◽  
PINGLAN LI
Keyword(s):  
Sensory Quality ◽  
Lipolytic Activity ◽  
Starter Culture ◽  
Meat Product ◽  
Fatty Acid Analysis ◽  
Fermented Sausage ◽  
Lactobacillus Pentosus ◽  
Fermented Sausages ◽  
Challenge Tests ◽  
Sensory Profiles

The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.

Effectiveness of a Betalains/Potassium Sorbate System versus Sodium Nitrite for Color Development and Control of Total Aerobes, Clostridium perfringens and Clostridium sporogenes in Chicken Frankfurters

1984 ◽  
Vol 47 (7) ◽  
pp. 532-536 ◽  
Author(s):  
K. VARELTZIS ◽  
E. M. BUCK ◽  
R. G. LABBE
Keyword(s):  
Clostridium Perfringens ◽  
Sodium Nitrite ◽  
Microbial Growth ◽  
Storage Period ◽  
Heat Processing ◽  
Potassium Sorbate ◽  
Clostridium Sporogenes ◽  
Color Development ◽  
System Versus ◽  
And Control

Effectiveness of a betalains/sorbate curing system versus a conventional nitrite system for color development and control of microbial growth in chicken frankfurters was tested. Normal heat processing involved in the manufacture of frankfurters was successful in reducing cell levels of indigenous aerobic mesophiles, and spore levels of inoculated Clostridium perfringens and Clostridium sporogenes by 1 to 2 log cycles. There were no significant differences in numbers of C. perfringens spores for either treatment after 9 d of storage at 4 or 20°C. The two curing systems tested were also equally effective in controlling growth of C. sporogenes when tested at 20°C over a 9-d storage period. The betalains/sorbate system proved to be more effective in inhibiting growth of aerobic mesophiles over the 9-d storage period at both 4 and 20°C. It is concluded that in chicken frankfurters under the conditions of this experiment, a betalains/sorbate curing system provided the same level of microbiological protection as a nitrite curing system.

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

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1286 ◽  
Author(s):  
Annalisa Serio ◽  
Jessica Laika ◽  
Francesca Maggio ◽  
Giampiero Sacchetti ◽  
Flavio D’Alessandro ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Low Temperatures ◽  
Free Amino ◽  
Microbial Dynamics ◽  
Butanoic Acid ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Total Free Amino Acids ◽  
Over Time

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.

scholarly journals 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

2007 ◽  
Vol 73 (17) ◽  
pp. 5453-5463 ◽  
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.

Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada

2006 ◽  
Vol 69 (9) ◽  
pp. 2176-2182 ◽  
Author(s):  
V. M. BOHAYCHUK ◽  
G. E. GENSLER ◽  
R. K. KING ◽  
K. I. MANNINEN ◽  
O. SORENSEN ◽  
...  
Keyword(s):  
Shiga Toxin ◽  
Ground Beef ◽  
Fermented Sausage ◽  
E Coli ◽  
Poultry Products ◽  
Fermented Sausages ◽  
Roast Beef ◽  
Chicken Legs ◽  
Retail Products ◽  
Campylobacter Spp

A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada. The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin–producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes. Shiga toxin–producing E. coli O22: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners. The occurrence of pathogens in this study is similar to that in retail products in many other international locales.

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

2010 ◽  
pp. 19-31 ◽  
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.

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

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.

scholarly journals Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1505
Author(s):  
Micaela Álvarez ◽  
María J. Andrade ◽  
Carmen García ◽  
Juan J. Rondán ◽  
Félix Núñez
Keyword(s):  
Meat Products ◽  
Debaryomyces Hansenii ◽  
Antifungal Protein ◽  
Chemical Parameters ◽  
Fermented Sausage ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Protective Cultures

Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a native desirable population (Penicillium nalgiovense, P. chrysogenum, D. hansenii, and Staphylococcus vitulinus) in a dry-cured fermented sausage (salchichón)-based medium in the presence and absence of PgAFP. Macroscopically, the biocontrol candidates did not produce relevant changes in the growth of the native population, enabling their coexistence. However, PgAFP causes the alteration of the hyphae structure in desirable molds. Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. Thus, the application of E. faecium SE920, D. hansenii FHSCC 253H, and P. chrysogenum CECT 20922 as protective cultures against toxigenic molds during the ripening of dry-cured fermented sausages does not modify their typical sensorial quality.

scholarly journals High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 672 ◽  
Author(s):  
Domenico Meloni
Keyword(s):  
Listeria Monocytogenes ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Control Method ◽  
Microbial Control ◽  
Processing Technology ◽  
Meat Industry ◽  
Fermented Sausage ◽  
Control Techniques ◽  
Fermented Sausages

Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.

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