Dry Sausages Research Articles

Effect of natural antioxidants on the colour and lipid stability of paprika salami

The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS-Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G), and mean blue (B) were measured; the ratio of red r = R/(R + G + B) and hue h = arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were obtained by adding both the rosemary extract and lycopene. Video image analysis enabled to perform colour measurements of meat and lard particles separately, which could not be done by any available method (reflective spectrophotometry).  

Calcium inhibits promotion by hot dog of 1,2-dimethylhydrazine-induced mucin-depleted foci in rat colon

Epidemiology suggests that processed meat is associated with colorectal cancer risk, but few experimental studies support this association. We have shown that a model of cured meat made in a pilot workshop promotes preneoplastic lesions, mucin-depleted foci (MDF) in the colon of rats. This study had two aims: to check if real store-bought processed meats also promote MDF, and to test if calcium carbonate, which suppresses heme-induced promotion, can suppress promotion by processed meat. A 14-day study was done to test the effect of nine purchased cured meats on fecal and urinary biomarkers associated with heme-induced carcinogenesis promotion. Fecal water from rats given hot dog or fermented raw dry sausage was particularly cytotoxic. These two cured meats were thus given to rats pretreated with 1,2-dimethylhydrazine, to evaluate their effect on colorectal carcinogenesis. After a 100-days feeding period, fecal apparent total N-nitroso compounds (ATNC) were assayed and colons were scored for MDF. Hot dog diet increased fecal ATNC and the number of MDF per colon compared with the no-meat control diet (3.0 ± 1.7 vs. 1.2 ± 1.4, p < 0.05). In a third study, addition of calcium carbonate (150 µmol/g) to the hot dog diet decreased the number of MDF/colon and fecal ATNC compared with the hot dog diet without calcium carbonate (1.2 ± 1.1 vs. 2.3 ± 1.4, respectively, p < 0.05). This is the first experimental evidence that a widely consumed processed meat promotes colon carcinogenesis in rats. It also shows that dietary prevention of this detrimental effect is possible.

Direct and indirect contamination with ochratoxin A of ripened pork products

The aim of this study was to evaluate the contribution of direct and indirect contamination on ochratoxin A (OTA) levels in different ripened pork products. A total of 24 Large White pigs were fed naturally OTA contaminated diets (4 different contamination levels, from 0.40 to 171 μg kg−1) for 2 weeks. Typical Italian pork products (dry sausage, dry-cured pork neck, dry-cured streaky bacon and dry-cured ham) were prepared using the contaminated tissues and ripened in 3 dry-cured ham manufacturing plants. Plasma, organs, tissues and ripened pork products were analysed for OTA content. As regards the animals fed at a level slightly less than 50 μg kg−1, the guidance value recommended by the Commission of European Communities, the OTA levels in muscle and in the ripened products were close to 1 μg kg−1 (range of the mean values 0.65–1.62 μg kg−1), the guideline value in meat products recommended by the Italian Ministry of Health. Dry sausage and dry-cured pork neck showed significantly higher OTA concentrations than dry-cured ham and dry-cured streaky bacon. OTA was partially degraded during the long ripening time of dry-cured ham. In dry sausage and dry-cured pork neck direct contamination was low and it was not detected in dry-cured streaky bacon; on the contrary, very high OTA levels were detected in several outer dry-cured ham samples (maximum OTA value: 314 μg kg−1). These results confirmed that direct contamination should be mainly monitored in dry-cured ham, whereas indirect contamination may eventually be relevant in other ripened pork products.

Control of Listeria monocytogenes growth by bacteriocin-producing starter cultures in the manufacturing of dry fermented sausage

The production of dry fermented sausages started as a home-made process, but large-scale industrial manufacture of these products has encountered some safety issues. Although these products present extended shelf-life and offer various hurdles against the growth of undesired organisms, pathogens such as Listeria monocytogenes were found to survive. Bacteriocins have been proposed to act as an extra barrier against the growth of Gram-positive bacteria, including L. monocytogenes. These antimicrobials are synthesized by some lactic acid bacteria (LAB), which are responsible for the fermentation of dry sausages. Many bacteriocins produced by LAB showed ability to inhibitL. monocytogenes growth (e.g. enterocin, pediocin and sakacin). However, the levels of bacteriocins needed to produce this effect in food systems are much higher than those necessary in vitro. Use of bacteriocinogenic starter cultures have shown promising anti-listerial activity in dry sausage, since the antimicrobials are produced in situ confering a better distribution and sustained synthesis throughout the fermentation period. This manuscript reviews the technological challenges of bacteriocin application in dry fermented sausage and the recent findings on using bacteriocinogenic autochtonous LAB to improve safety towards L. monocytogenes. Key words: Fermented sausages, Listeria monocytogenes, bacteriocins

Heterofermentative process in dry fermented sausages - a case report

In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7) the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 µmol·g-1 dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 µmol·g-1 dry matter) was higher than the lactic acid content (20.98 to 29.02 µmol·g-1 dry matter). The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative) and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic.

Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages

Production of dry fermented sausages is mostly based on local customs and traditional ways of manufacturing. However, in recent decades, these sausages are increasingly produced in industrial conditions, and there is a need to establish the manufacturing procedures, in order to ensure uniformity of the product, and its safety. During the drying of sausages, various changes occur in the sausage stuffing under the influence of water loss and enzymatic degradation of proteins and fats by the action of endogenous (enzymes present in the meat and fat) and exogenous enzymes (enzymes derived from microorganisms). These processes cause the product to obtain the specific, typical sensory properties and longer viability. Microorganisms which are usually responsible for the fermentation process which takes place in the sausages are lactic acid bacteria, and in addition to them coagulase-negative cocci and yeast. Coagulase-negative cocci, with their fermentative activity, contribute to the formation of desirable sensory characteristics of fermented sausages, and lactic acid bacteria contribute to lowering pH value of the stuffing. In the development of new products, such as fermented dry sausages with a reduced content of sodium chloride and fat, there are considerable difficulties because the two components are playing a very important role in the taste of the final product. Sodium chloride has the greatest significance for the taste of the final product, i.e. for its saltiness/savoury quality. Also, it is very important in achieving the microbiological stability of the sausages, because during manufacture they are not subject to heat treatment. The lowest limit of sodium chloride content, according to some data, is 2.5 %, particularly in case of salami. With a lower content of sodium chloride, the products are not hard enough, and are difficult to cut, which is one of the main characteristics of this group of sausages. In order to reduce the salt content in the fermented sausages, the chloride salts of potassium, magnesium and calcium are used as the substituent of sodium chloride. In most developed countries, about 80 % of the salt is originated from food. According to the actuality of this topic, manufacturers are initiating a program of salt reduction in production, and they are starting with the reformulation of their products. Many countries have developed their own guidelines for salt intake program. WHO started the strategy of reduction of salt through the Regional Directorate, and the 11 EU countries signed the program of reduction salt content by 16% over the next 4 years.

Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)

Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)

Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

Dry fermented sausage (“Chorizo”) was reformulated to produce better lipid compositions (reduced fat content and improved fatty acid profile) by replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix. Proximate analysis, fatty acid profiles, lipid oxidation and sensory analysis were studied. The fat content was 99–130 g/kg in the low-fat versus 316 g/kg in the normal fat sausages. The incorporation of an oil-in-konjac matrix reduced (P < 0.05) saturated fatty acid content and increased (P < 0.05) polyunsaturated fatty acids (PUFA), improving the n–6/n–3 ratio in dry sausage. Reducing fat decreased (P < 0.05) hardness and increased (P < 0.05) cohesiveness, with no effect (P > 0.05) on springiness and chewiness. The reformulation process produced a decrease (P < 0.05) in all sensorial parameters, compared with the control sample, although in all the sausages appearance, flavour and juiciness scored above the middle value on the hedonic scale.

Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix

A healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix was used as pork fat replacement to reformulate low-fat, n-3 polyunsaturated fatty acid (PUFA) enriched dry fermented sausage (“chorizo”). Different characteristics were studied during chilled storage: pH, weight loss, water activity, texture profile, lipid oxidation, microbiological changes and biogenic amines formation. The pH values of the dry sausage were not affected (P > 0.05) by the sausage formulation and storage period and a minor effect on weight loss was observed. The water activity (aw) values ranged from 0.856 to 0.896. Hardness increased (P < 0.05) during chilling storage. Lipid oxidation increased (P < 0.05) with storage time, more noticeably in samples with higher PUFA content. No limitations related to microbiological aspects and the formation of biogenic amines were found as an effect of the formulation strategy and chilled storage. Reformulation affected the presence of tyramine and cadaverine. The biogenic amines concentration generally increased (P < 0.05) with storage time (mainly in tyramine, histamine, putrescine and cadaverine), although the increase varied with formulation and storage period.

The effects of high salt and low pH on the water-holding of meat

The study investigated the water-holding (WH) in meat in the pH–NaCl (ionic strength) combinations that prevail in dry sausages during fermentation and drying. WH in raw beef homogenates, with 230% added water, was determined by centrifugation at pH values of 5.47–4.60, and ionic strengths (μ) 0.50–1.50. The minimum WH in relation to pH was at pH 4.8, but at higher pH values, the WH optimum was at 1.0–1.5μ; at lower pH-values (<5.0) the optimum was more pronounced at 1.0μ. The WH reducing effect by pH decrease was stronger than the effect of μ. At lower pH values, the relative effect of μ on WH was higher compared to that of pH than at higher pH values. The pH–salt combinations prevailing in fermented sausage in the beginning of the ripening produced a high WH, which decreased, first with pH decrease and then in the last period of ripening mainly due to the increase of ionic strength.

Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage

Abstract Two different probiotic cultures (Lactobacillus casei and Lactobacillus acidophilus) were used in the formulation of dry fermented Turkish sausages. Proximate compositions, TBA values, residue nitrite contents, fatty acid profiles, textural and sensorial scores of sausages were determined. As results of sensorial and statistical analyses, it was concluded that the most preferred sample was the one fermented by using probiotic Lactobacillus casei strains. Also suggestions for further industrial practices were given in the text.

Non-destructive measurement of outer crust formation in dry sausage using ultrasound technique

Water content of dry sausages may decrease due to improper ripening and storage as well. As a consequence, an outer crust appears on the surface of the products. The aim of the industry is either to eliminate the presence of outer crust, or decrease its occurrence. The thickness of outer crust can be estimated by non-destructive ultrasound technique. As the propagation time and attenuation of ultrasonic waves vary in the materials with different water content, the thickness of outer crust and the normal texture, respectively, can be estimated on the basis of these characteristics. The propagation and attenuation values are typical for the given layers. Thus, by measuring total attenuation and total width of the product, the thickness of outer crust can be calculated by means of the velocity and attenuation coefficients of ultrasonic waves. Results of this non-destructive measurement may support the proper adjustment of ripening and storage parameters such as temperature and humidity.

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P<0.05) by fat reduction and processing time. Low lipid oxidation levels were observed during processing time irrespective of the dry sausage formulation. The fat content for normal-fat (NF), reduced-fat (RF) and low-fat (LF) sausages was 29.96%, 19.69% and 13.79%, respectively. This means an energy reduction of about 14.8% for RF and 24.5% for LF. As the fat content decreases there is an increase (P<0.05) in hardness and chewiness and a decrease (P<0.05) in cohesiveness. No differences were appreciated (P>0.05) in the presence of microorganisms as a result of the reformulation. The sensory panel considered that NF and RF products had acceptable sensory characteristics.

Examinations of certain chemical characteristics of fermented dry sausage quality parameters

On the grounds of data available from literature, we observed a high degree of variations in the values of numerous physical-chemical quality parameters of fermented sausages, so that we set as the objective of our investigations to carry out comprehensive examinations of selected chemical quality parameters (total protein content, relative protein content of connective tissue, and humidity in ten different products that belong to the group of fermented dry sausages). The other objective was to compare the values obtained in our investigations with the reference values envisaged under the Regulations on quality and other requirements for meat products (SCG Official Gazette, No. 33/2004) and to determine the percent of products that are found incompatible and the reasons for that. We used two standard reference chemical methods ? the determination of nitrogen and moisture contents (SRPS ISO 937:1992 and SRPS ISO 1442:1998), as well as a modification of method M050 for the determination of hydroxyproline content. We can conclude on the grounds of the results of our investigations that out of the representative number of examined samples (n = 156), originating from 10 different products from the group of fermented dry sausages, 51 samples (32.7%) did not meet the requirements prescribed under the Regulations on quality and other requirements for meat products. Among the rejected samples, the reason for the incompatibility of 40 samples (25.6%) was a a higher level of RPCCT, and 18 samples (11.5%) had a higher moisture content than permitted. None of the total number of examined samples had a content of total proteins lower than the one prescribed under Regulations.

Investigation of major changes during ripening of traditional fermented sausage Lemeski kulen

In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microflora is growing very slowly, what is typical for natural ripening of fermented sausages in the winter. In microflora of Lemeški kulen lactobacilli are dominant; they ferment sugar from paprika to lactic acid. During sausage ripening the number of micrococci and enterococci decreased, while Pseudomonadaceae and Enterobacteriaceae died out. At the end of the first ripening phase, which lasted three months at low temperatures, aw value was 0,90 and pH value 5,3 and product reached bacteriological stability. At the end of the ripening process aw value decreased to 0,86 and pH value increased up to 5,5. Lemeški kulen contained less than 30% water, more than 30% meat proteins and fats, and the percentage of the collagen content in total meat proteins was 6,0 %. The fat protein content ratio was about 1,0 and the moisture-meat protein content ratio was below 1,0 (0,85). Although nitrate was not used, it was detected in the kulen; where nitrate originated from paprika. During the ripening of Lemeški kulen, acid value increased by about ten times, but peroxide number and TBARS-value (Thiobarbituric Acid Reactive Substances) remained unchanged. Sweet and hot domestic paprika from Lemeš area, added in amount of 3%, is very important for the quality of Lemeški kulen, because paprika has an antioxidative effect and also influences the colour, flavour and texture of sausage.

Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk

In this study, the culture-dependent and culture-independent molecular methods were used for the identification of lactic acid bacteria (LAB) in sucuk a Turkish fermented dry sausage. On the one hand, the PCR-DGGE method targetting the V1 and V3 regions of 16S DNA was applied to DNA that was directly extracted from sucuk samples. On the other hand, rep-PCR fingerprinting was performed for the primary differentiation and grouping of the isolates, and the results were confirmed by sequencing of the 16S rDNA and 16S-23S rDNA intergenic spacer region. As a result of the PCR-DGGE analysis of all the samples, total 8 different lactic acid bacteria were identified, and Lactobacillus sakei, Lactobacillus curvatus and Weissella viridescens were the dominant microbiota among these bacteria. The culture-dependent approach indicated that the majority of the strains belonged to the Lactobacillus genera including Lb. sakei, Lactobacillus plantarum, Lb. curvatus, Lactobacillus brevis, Lactobacillus farciminis and Lactobacillus alimentarius. However, Leuconostoc and Weisella were also detected as minor genera. Again, Lactococcus piscium, Weissella halotolerans, Staphylococcus succinus and the comigrated Staphylococcus piscifermentans/Staphylococcus condimenti/Staphylococcus carnosus group were detected only with the culture-independent method while Lb. plantarum, Leuconostoc mesenteroides and Leuconostoc citreum were identified only by using the culture-dependent method. In the results, it was concluded that the combination of culture-dependent and culture-independent methods was necessary for reliable and detailed investigation of LAB communities in fermented food products.

Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

Dry cured (uncooked) hams with low water activity and pH ≥5.6 seem a likely food vehicle for Escherichia coli O157:H7. In previous work, isothiocyanates produced from mustard glucosinolates by bacterial myrosinase-like activity converted deodorized mustard into a potent antimicrobial in dry sausage. In this study its value in controlling E. coli O157:H7 survival in Westphalian ham was investigated. Hams were inoculated with a 7.5 log cfu g−1 cocktail of E. coli O157:H7, 4% or 6% (w/w) deodorized yellow mustard powder was surface applied and monitored 80d for pathogen survival. In one trial to accelerate formation of isothiocyanate, a Staphylococcus (S.) carnosus meat starter culture was added to hams at 45d (after salt equilibration). At 21d, E. coli O157:H7 was reduced by 3 log cfu g−1 on hams treated with mustard powder compared to only a 1 log cfu g−1 reduction in the control. By 45d, mustard powder caused a reduction of >5 log cfu g−1E. coli O157:H7, whereas it took 80d for numbers in control hams to be similarly reduced. Although the commercial process used caused a 5 log cfu g−1 reduction of E. coli O157:H7 in 80d, 4% or 6% deodorized mustard accelerated this reduction and the S. carnosus starter culture may have contributed to the maintenance of this effect.

Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples

Nowadays is it a common practice to add vegetable protein in the production of meat products. Because of the possible substitution of high-quality raw meat with vegetable protein without the labelling the product package and because of the allergenic potential of many vegetable proteins, it is important to develop accurate methods for its detection. The objective of the study was to compare histochemical, immunochemical (ELISA, ALERT gliadin screening test) and immunohistochemical methods for the detection of wheat protein in meat samples and sausages. Histochemical methods were useful for the detection of flour in meat samples, but the immunohistochemical method was better for the detection of wheat protein. ALERT gliadin screening test detected gliadin from 10 mg kg−1, while an immunohistochemical method detected wheat protein concentrations from 1 g kg−1 and an ELISA method detected wheat protein concentrations from 4 g kg−1. ALERT gliadin screening test showed results within 1 day, whilst an ELISA detection method took 2 days, and an immunohistochemical procedure took 5 days at the soonest, all including sample preparation. This study also focused on optimisation of an immunohistochemical method for samples of cooked sausage. In addition, three samples were sufficient for wheat protein detection at a concentration of 1 g kg−1 (and greater) with a confidence level greater than 95%.

Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage.

Enterococci are ubiquitous microorganisms, found as part of the normal intestinal microbiota of many animals. They can be present in food products, for example, the Portuguese dry fermented sausage chouriço. Twenty enterococci were isolated from chouriço in two processing units; after identification and typification by conventional-molecular methods, the isolates were screened for virulence factors and antibiotic resistance. Identification allocated all enterococci to the species Enterococcus faecalis, and PCR fingerprinting demonstrated that each isolate was specific to the processing unit and chouriço from which it was recovered. Regarding the screening for virulence factors, 1 strain produced cytolysin and 4 were gelatinase positive, but none produced lipase. The ace gene was detected in 1 enterococci, ebpABC and efaA(fs) in 16 isolates each, esp in 3, fsrB in 5, gelE in 7, and cylA in 1. A multiresistant phenotype was observed in 8 isolates, 6 belonging to factory A. The antibiotic resistance gene ere(B) was detected in 9 enterococci, whereas the genes tet(M), aac(6')-Ie-aph(2''), and vanA were detected in 8 isolates each. As some of the E. faecalis chouriço isolates present a multiresistant profile and harbor virulence and/or resistance genes, to assess further the safety of Portuguese dry sausages, a larger number of products and processing units must by analyzed.

Enrichment withn-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period

Khiaosa-ard R., Chungsiriwat P., Chommanart N., Kreuzer M. and Jaturasitha S. 2011. Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period. Can. J. Anim. Sci. 91: 87–95. Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35–90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously during fattening. In all meat products, tuna oil supplementation clearly increased contents of n-3 fatty acids (FA), especially of the long-chain n-3 FA. Differences among supplementation periods were pronounced only in the n-3 FA proportion of total FA being lower with early tuna oil feeding. Thiobarbituric acid value, which was high in dry Chinese-style sausage, was mostly enhanced by tuna oil, whereas the period of tuna oil supplementation had no systematic influence. In conclusion, any mode of tuna oil supplementation investigated was efficient in enriching n-3 FA, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time.