Production Of Fermented Sausages Research Articles

Amorphous cellulose gel as a fat substitute in fermented sausages

Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively.

Diverse Geno- and Phenotypes of Persistent Listeria monocytogenes Isolates from Fermented Meat Sausage Production Facilities in Portugal

The persistence of Listeria monocytogenes in food-associated environments represents a key factor in transmission of this pathogen. To identify persistent and transient strains associated with production of fermented meat sausages in northern Portugal, 1,723 L. monocytogenes isolates from raw material and finished products from 11 processors were initially characterized by random amplification of polymorphic DNA (RAPD), PCR-based molecular serotyping, and epidemic clone characterization, as well as cadmium, arsenic, and tetracycline resistance typing. Pulsed-field gel electrophoresis (PFGE) typing of 240 representative isolates provided evidence for persistence of L. monocytogenes for periods of time ranging from 10 to 32 months for all seven processors for which isolates from different production dates were available. Among 50 L. monocytogenes isolates that included one representative for each PFGE pattern obtained from a given sample, 12 isolates showed reduced invasion efficiency in Caco-2 cells, including 8 isolates with premature stop codons in inlA. Among 41 isolates representing sporadic and persistent PFGE types, 22 isolates represented lysogens. Neither strains with reduced invasion nor lysogens were overrepresented among persistent isolates. While the susceptibility of isolates to lysogenic phages also did not correlate with persistence, it appeared to be associated with molecular serotype. Our data show the following. (i) RAPD may not be suitable for analysis of large sets of L. monocytogenes isolates. (ii) While a large diversity of L. monocytogenes subtypes is found in Portuguese fermented meat sausages, persistence of L. monocytogenes in this food chain is common. (iii) Persistent L. monocytogenes strains are diverse and do not appear to be characterized by unique genetic or phenotypic characteristics.

Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages

Probiotic food products are very popular on domestic and international markets. The application of probiotics in dairy products is quite frequent, while their application in meat products is still being explored. Three variants of Sremska- type fermented sausages were produced using starter culture Bactoferm T-SPX (Chr. Hansen): 1. control sausage variant; 2. variant with Lactobacillus helveticus RO52 (Lallemand, France); 3. variant with Bifidobacterium longum RO175 (Lallemand, France). Through 40 days of fermented sausage ripening, the survival of probiotic bacteria, the changes of starter bacteria counts, as well as the chemical composition, pH values and sensory evaluation were examined. During the first period of ripening, Lactobacillus helveticus RO52 and Bifidobacterium longum RO175 counts were 106 cfug−1, after which they increased to the level of 108 cfug−1 and remained there until the end of ripening. Starter bacteria counts were within the range typical for fermented sausages. The chemical composition and pH values of fermented sausages produced with probiotic bacteria did not significantly differ from the control variant. Sensory evaluation has shown that all variants of fermented sausages had an acceptable sensory quality.Based on the survival of probiotic bacteria during 40 days of fermented sausage ripening, it can be concluded that probiotics can be successfully used in the production of fermented sausages, without affecting the sensory quality of the sausage.

Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening

Work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, E. coli O157:H7 itself and other sources. Bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. In the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. The most active pair, Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123M, were used together for the production of dry fermented sausage contaminated with E. coli O157:H7 (~ 6.5 log CFU/g). They were compared to industrial starters used previously ( P. pentosaceus UM 116P and S. carnosus UM 109M) for their reduction of E. coli O157:H7 viability. Sausage batches containing hot mustard powder (active myrosinase), cold mustard powder (inactivated myrosinase), autoclaved mustard powder (inactivated myrosinase) and no mustard flour (control) were prepared. Interestingly, both pairs of starter cultures yielded similar results. Elimination of E. coli O157:H7 (> 5 log CFU/g) occurred after 31 days in the presence of hot flour and in 38 days when the cold flour was added. Reductions > 5 log CFU/g of the pathogen did not occur (up to 38 days) in the control group. It was found that E. coli O157:H7 itself had a greater effect on sinalbin conversion than either pair of starter cultures, and glucosinolate degradation by the starter cultures was less important in determining E. coli survival. The autoclaved powder caused more rapid bactericidal action against E. coli O157:H7, yielding a > 5 log CFU/g reduction in 18 days. This may have been a result of the formation and/or release of antimicrobial substances by the autoclave treatment. Autoclaved mustard powder could potentially solve an important challenge facing the meat industry as it strives to manufacture safe dry fermented sausages.

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC–MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content.

Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

Fermented sausages were produced with 0.84% and 1.68% freeze-dried leek powder (FDLP), providing 75 and 150 mg/kg NaNO 3, respectively, and three levels of added nitrite (0, 75, and 150 mg/kg NaNO 2). A control treatment was also produced with 150 mg/kg NaNO 2. Sausages with FDLP were darker and yellower ( p < 0.05) than the control. Higher FDLP levels produced less red, yellower and darker sausages ( p < 0.05). Lower FDLP levels resulted in higher ( p < 0 .05) sensory scores for external appearance, flavour and overall acceptability. No differences were found among the treatments with FDLP plus 75 or 150 ppm NaNO 2 in TBA value, lightness, redness (cross section), redness stability, yellowness, texture parameters and sensory firmness, flavour and overall acceptability. The use of 0.84% FDLP and 75 ppm NaNO 2 is considered more appropriate for the production of fermented sausages, as it results in a 50% reduction in added nitrite.

Professor Fritz P. (Piki) Niinivaara — Memorial

The Founder of ICoMSTs, Professor F.P. Niinivaara passed awaypeacefully in Helsinki, Finland, on January 22, 2010. He was born inInkeroinen, Eastern Finland, on March 18, 1919.After graduation in 1938 he received a Bachelor's Degree inPharmacyin1943,aMaster'sDegreeinBiochemistryin1946andPhDin Microbiology in 1955, all from the University of Helsinki, Finland.He participated in World War II between 1940 and 1944, serving asLieutenant of Pharmacy.His Professor in Biochemistry, a Finnish Nobel Laureate A.I.Virtanen, recommended him to be a Director to a newly establishedMeat Industry Research Centre, where he served from 1947 to 1960.During this time the Research Centre became an esteemed researchinstitution of its time. In 1961 he became the founder of the academiceducationinmeatscienceattheUniversityofHelsinki,fromwhereheretired as Professor emeritus in 1983. In Finland he also was thefounder of many important organisations in the field of meat.His major research was on starter cultures in fermented sausage.Hewasamongthefirstintheworldtointroducea fullconceptof howto facilitate the production of fermented sausages, in European typesausages. He received funding from abroad, especially from the USMinistry of Agriculture. His other well-known scientific contributionsinmeatsciencewerethe pioneering researchonthenutritivevalueofmeat, studies of water-holding in meat and many other areas thatwerenewand innovative atthattime.He wasalsothe recipientofthe1991 AMSAInternational Lectureship Award,the secondindividualtoreceive this honour.After discussions with his colleagues in Europe in the early 1950she invited a group meat of scientists to Hameenlinna, Finland, inAugust 1955, to the First Meeting of European Meat ResearchWorkers. Twenty two scientists from seven countries participated inthe First Meeting. The meetings have continued as yearly meetingsever since, from 1987 underthe name‘InternationalCongress of MeatScience and Technology (ICoMST)’. Piki Niinivaara organised anotherICoMST Congress in 1969. Due to the cancellation of the meeting inPrague, Czechoslovakia in 1968, the location of the next congress wasnot decided. Prof. Niinivaara took the initiative to organise the nextcongress in Helsinki at a few months notice, including compiling the700 page congress proceedings in four languages. The meeting was asuccess, again highlighting his organisational skills.Piki Niinivaara attended every meeting until the 1990s, and occa-sionally after that. His last meeting was the 50th ICoMST in Helsinki,Finland,in2004.Dr.NiinivaarawasContactSecretaryandveryactiveinthe planning of ICoMST until 1985. His contributions to ICoMST havebeenfundamentalsincetheverybeginning.PikiNiinivaaraandhiswifeKaijawerehoststosomanysocialeventsduringthecongresses,butweknowthattheirhomeandsummercottagewasalwaysopentoallmeatscientists of the world. We remember him not only as prominent andinnovative scientistand organiser, butalso ashavingawarmandsocialpersonality. Whenever he was present, laughter and fun also was.Dr. Niinivaara's passion for meat science and ICoMST will begreatlymissed but his devotion to this industry will never be forgotten. Dr.Niinivaara is survived by his wife Mrs. Kaija Niinivaara, their childrenKristiina, Mikael and Umpukka and their families.

Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

Selected autochthonous starter (SAS) cultures (i.e. Lactobacillus sakei 8416, Lactobacillus sakei 4413, and L. sakei 8426, L. plantarum 7423 and L. curvatus 8427) were used as starter cultures in addition to a control treatment in the production of fermented sausages. The SAS cultures had a rapid growth and dominated the fortuitous population of LAB during the whole fermentation and ripening process improving the sensory attributes in comparison to control. Apart from the treatment produced with L. sakei 8416, all other SAS cultures prevented the lipid oxidation to values lower than 1 mg malonaldehyde/kg. The Micrococcaceae count and the redness of the sausages was not affected by the smoking and the acidification during the fermentation in the treatments produced with L. sakei 8416 and L. sakei 4413. The treatment of L. sakei 4413 had the lowest (* P < 0.05) content of all biogenic amines. In comparison to the control, the reduction of tyramine was 13%, tryptamine 55%, cadaverine 60% and putrescine 72%. Sausages produced with SAS cultures L. sakei 4413 and L. sakei 8416 had the highest scores for all sensory attributes. The results indicated that the SAS culture of L. sakei 4413 is the best autochthonous starter culture for fermented sausages.

Supercritical Fluid Chromatography of Myrosinase Reaction Products in Ground Yellow Mustard Seed Oil

Escherichia coli O157:H7 can survive the dry fermented sausage manufacturing process. Compounds generated by enzymatic hydrolysis of glucosinolates present in ground mustard have shown potential antibacterial properties against E. coli O157:H7. In the present study, supercritical fluid chromatography (SFC) was used to investigate degradation products of 4-hydroxybenzyl glucosinolate (sinalbin), the major glucosinolate present in yellow mustard seed. Using SFC the concentration of the reactive component, 4-hydroxybenzyl isothiocyanate (PHBITC) was measured during the hydrolysis of sinalbin with myrosinase while imposing the temperature and pH regimen used for the fermentation phase of dry fermented sausage production. The PHBITC concentration grew to a maximum after 7 h and decreased rapidly. The concentration of 4-hydroxybenzyl alcohol increased rapidly to reach a maximum at 31 h and stayed at that level. The concentration of 4-hydroxybenzyl cyanate increased up to 24 h, then decreased to 65% of its maximum, and stayed constant. The stability of 4-hydroxybenzyl isothiocyanate in the presence of maltodextrin in this system was investigated. It was concluded that the major PHBITC loss in the mixture of the oil with maltodextrin occurred within the first 4 d of its storage. During the work 4-hydroxybenzyl isothiocyanate (PHBITC) was measured during the hydrolysis of sinalbin with myrosinase while imposing the temperature and pH regimen used for the fermentation phase of dry fermented sausage production. The results on PHBITC stability in maltodextrin presented provide precautionary information on the limited ability of this material to afford stability of PHBITC expected.

ANTIMICROBIAL SUSCEPTIBILITY PATTERNS OF LAB ISOLATED FROM WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE

ABSTRACTWakalim is a traditional Ethiopian spiced fermented beef sausage. In this study, 168 lactic acid bacteria strains isolated during the fermentation of wakalim were evaluated for their antimicrobial resistance patterns. All of the isolates tested were sensitive to Amp, Pen, Ery, Cep, Aml, and Tet. Among the Lactobacillus isolates, the most frequent resistance was noted for methicillin (96%), followed by resistance to streptomycin (85%), vancomycin (72%), kanamycin (47%), and gentamycin (38%). The most frequent resistance among Pediococcus isolates was observed for vancomycin and streptomycin (96% each), followed by resistance to kanamycin (84%), gentamicin (55%), and methicillin (30%). A total of 13 multiple drug resistance (MDR) patterns were detected. About 42% of the isolates showed MDR to four drugs, 29% to five drugs, and 2% to six drugs. The most frequent MDR pattern was Van/Str/Kan/Gen/Met and was seen in 42% of the isolates. This pattern was seen in Lactobacillus, Pediococcus, and Weissella isolates, but was the most frequent pattern in Pediococcus isolates (41%). Our Lactobacillus isolates showed 10 different MDR patterns, with Van/Str/Gen/Met (21%) and Van/Str/Met (19%) being the most frequent patterns. Our isolates were not reservoirs of transferable resistance genes for tetracycline, erythromycin, ampicillin, penicillin G, cephalothin, and amoxicillin.PRACTICAL APPLICATIONIntrinsic resistance of lactic acid bacteria (LAB) to many antibiotics may be considered as advantageous for those with probiotic potential. This would help to sustainably utilize the strains in the intestine to maintain the natural balance of intestinal microflora during antibiotic treatments. However, there is the danger of transferring multiple drug resistance to pathogens in the intestinal environment. The susceptibility of our LAB isolates, on the other hand, to the most frequently used clinically important antimicrobials is beneficial as it minimizes the chances of disseminating resistance genes to pathogens both in the food matrix and/or in the gastrointestinal tract. It could, thus, be concluded that our isolates are not reservoirs of transferable resistance genes for tetracycline, erythromycin, ampicillin, penicillin G, cephalothin and amoxicillin. This is particularly important because our traditional fermented sausage product, wakalim, is also consumed without any further heat treatment, and some of the LAB isolates exhibited in vitro probiotic potential.

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products.

Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham

Isolation and identification of the autochthonous starter from a naturally fermented meat allows control of the fermentation process and promises microbiological safety for this specialty. Thus the purpose of this study was to identify the lactic acid bacteria and coagulase-negative cocci present in a traditional Taiwanese naturally fermented ham (TNFH) and to study the microbial dynamics at different ripening stages; the approach was a combination of conventional microbiological cultivation, polymerase chain reaction-denaturing gradient gel electrophoresis and DNA sequencing. In total, twelve different strains of lactic acid bacteria and three Staphylococcus strains were identified in the TNFH samples, whereas only 5 dominant strains were observed in the TNFH samples when the DGGE as a culture-independent method was applied. The bacterial ecology on the surface of the samples was mainly characterized by the stable presence of Lactobacillus sakei and Staphylococcus saprophyticus; nonetheless Leuconostoc mesenteroides and Carnobacterium divergens were the most abundant bacteria found in the final product. These results are also agreed with the findings of the culture-independent method. In addition, Microbacterium spp., Carnobacterium spp., Enterobacter spp., Brochothrix spp., Enterococcus spp., and Bacillus spp. were also present at the beginning of the ripening, but few bacteria were found at the center of the TNFH samples during the early ripening stages. However, after 30 days of ripening, the microbial ecology at the center of the TNFH samples paralleled that of the surface. Finally, as far as we have been able to determine, our report is the first to investigate the microbiological dynamics in fermented meat products using combination of cultivation, the Harrison disc method, DGGE and DNA sequencing as the culture-dependent method. Our report is also the first to show the presence of Staphylococcus arlettae in a fermented sausage and ham product.

RESPONSE SURFACE METHODOLOGY STUDY ON THE POSSIBILITY OF NITRITE REDUCTION BY GLUCONO‐δ‐LACTONE AND ASCORBIC ACID IN TURKISH‐TYPE FERMENTED SAUSAGE (SUCUK)

ABSTRACT The primary goal of this study was to determine the residual nitrite‐reducing effects of glucono‐δ‐lactone (GDL) and ascorbic acid (AA) in Turkish‐type fermented sausage. Response surface methodology was used to investigate the simultaneous effects of processing variables, e.g., nitrite (0–200 mg/kg sausage), GDL (0–0.5% w/w) and AA (0–500 mg/kg sausage) on pH, moisture, residual nitrite, proteolysis, lipolysis, peroxide, yield and sensory score of the sausage. AA significantly (P &lt; 0.01) decreased the residual nitrite level; however, quadratic effect of AA showed an inverse effect. GDL did not produce the same effect on the residual nitrite level. The processing variables had no prominent effect on the proteolysis, lipolysis and peroxide. GDL and AA addition showed a negative effect on the yield and sensory scores of the sausages. The regression model predicted the optimum residual nitrite content to be 0.75 mg/kg. The critical values for nitrite, GDL and AA to obtain this optimum level were 147.56 mg/kg, 0.17% and 565 mg/kg, respectively.PRACTICAL APPLICATIONSResidual nitrite level is a major problem in the Turkish‐type fermented sausage product with respect to some health concerns, residual nitrite causes a possible formation of the carcinogenic N‐nitrosamines. The results of this study can be applied to reduce the residual nitrite level in sausage and to find the optimum levels of nitrite, glucono‐δ‐lactone and ascorbic acid levels to maintain the characteristic sausage quality properties. Based on the results, ascorbic acid can be used to reduce the residual nitrite levels in the sausage.

Investigation of the Microbiological and Biochemical Properties of Kimchi in the Submerged Model System Designed for Fermented Sausages

The objective of this study was to investigate the potential of the application of lactic acid bacteria (LAB) from kimchi as a starter culture in the production of fermented sausages. To achieve this, a submerged model medium that contained LAB as part of a complex system of kimchi (0.5, 1.0, 1.0, 3.0, and 5.0%) and lyophilized kimchi powder (0.2 and 0.5%) was fermented for 120 h. During the fermentation period, the growth of total viable organisms and LAB, and the changes in the pH and the titratable acidity, were investigated. The initial LAB counts ranged from 6.4 to 7.7 Log CFU/mL for the kimchi media, and from 6.9 to 6.9 Log CFU/mL for the kimchi powder media. In all the kimchi batches, the LAB increased logarithmically, and the highest LAB counts (around 9 Log CFU/mL) were reached in 24 h. An evident lag phase of the LAB was observed in the kimchi powder samples and reached 8.8 Log CFU/mL in 8 h. The decrease in the pH and the formation of lactic acid were rapid in the kimchi batches, and reached pH values of 3.4-3.5 in 12 h. With these results, the LAB that was integrated with the addition of kimchi or kimchi powder demonstrated its potential utility as a substitute for starter culture.

Microbiological and sensory suitability of a novel raw material from porcine blood and collagenous rind protein as an ingredient in a fermented raw salami-type sausage.

The aim of this investigation was to develop a treatment for combined porcine blood corpuscle concentrate (BCC) and porcine collagenous connective tissue (rind) so as to make more use of these slaughter by-products as an ingredient in a high-quality product such as salami-type sausage. For this study, BCC was preserved, standardized (sBCC) (15% NaCl and 25% protein content), and then added (proportion of sBCC to rind, 15:85) to rind subjected to different treatments designated A, B, and C (A, 2 h at 90 degrees C; B, 5 min at 90 degrees C; and C, 2 h at 3 degrees C). One half of each mixture was again heated (designated A1, B1, and C1; F70, approximately 15), and the other half was only cooled (designated A2, B2, and C2). The now colored, highly proteinaceous rind mixtures (A1 to C2) were then cooled and granulated (designated GBR-A1 to GBR-C2). Three of the granulates (GBR-A1, -B1, and -B2) proved to be promising new raw materials: their aerobic plate counts were <log 4.0 CFU/g, and their color was appealing (L* values, 23.9 to 25.9; a* values, 17.7 to 22.2; b* values, 11.5 to 12.7). These granulates were then substituted for part (5%) of the meat in the production of fermented raw salami-type sausages. Two of the sausages (SA1 and SB1) were microbiologically stable (containing mainly lactobacilli) and had positive sensory, chemical, and physical properties (e.g., protein, 21%; water activity, 0.90; pH, between 5.3 and 5.4 on day 36) meeting all standards for commercially produced raw sausages. Our investigation yielded a practicable way to treat and combine two slaughter by-products for use in a high-quality meat product.

Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)

Thirty-seven strains of coagulase-negative staphylococci, isolated from traditional fermented sausages of Basilicata region, were screened on the basis of their technological properties (nitrate reductase, proteolytic, lipolytic, amino acid-decarboxylase and antimicrobial activities) and for their ability to grow in the presence of different salt concentrations, temperatures and pH values, to elucidate their possible role during meat fermentation process. All strains grew at 20 °C and 30 °C in all conditions, while at 10 °C, only few isolates showed a good growth at pH values ranging from 6 to 5.2. Staphylococci strains had different enzymatic profiles. A significant level of proteolytic activity was observed in 75.6% of the strains and 23 staphylococci hydrolysed sarcoplasmatic proteins. Nitrate was reduced by 62% of the strains, while most of isolates (80.9%) were able to decarboxylate at least one of the tested amino acids. This is a preliminary study focused on the selection of autochthonous starter cultures to standardize the production of fermented sausages, to preserve their organoleptic and sensory properties and to improve the quality of final product.

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.

Perceptual masking of boar taint in Swedish fermented sausages

Surgical castration of male piglets has traditionally been practiced to avoid development of boar taint in pork meat which can occur if entire male pigs are raised. Boar taint is commonly characterised as exhibiting the odour and flavour of urine and manure. This study involves sensory characterisation of the possibilities to mask boar taint in meat from entire male pigs by fermentation and smoking to maintain high sensory quality in meat products if castration is prohibited. Model and commercial type Swedish fermented sausage products based on low or high levels of boar tainted fat, three different starter cultures and two different levels of smoking were studied. In the model sausages, liquid smoke masked the perception of boar taint. In contrast, the smoking procedure of the commercial sausages was insufficient to totally mask the perception of boar taint. In both the model and commercial sausages, the aroma development from the starter cultures lowered the perception of boar taint but was insufficient for total perceptual masking. Due to the total masking effect of smoking in the model sausages, it was clear that smoke may present a potential solution to remove the perception of boar taint in fermented sausages if the smoking procedure is optimised.

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g−1 of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g−1, respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g−1 for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g−1 was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g−1 of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g−1 at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g−1). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g−1. Moreover, repetitive DNA sequence–based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494.