Quality Of Sausages Research Articles

Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing.

Effects of starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus at the ratios (w/w) of 1:1:1:1 on bacterial community diversity and food safety of Chinese Cantonese sausages were demonstrated by high-throughput sequencing technology. At genus level, spoilage organisms and pathogenic bacteria such as Vibrio spp., Acinetobacter spp., Enterobacter spp., Yersinia spp. accounted for 54.13%, 10.01%, 6.94% and 5.35% of bacterial in the initial fermentation of spontaneous sausage, and the dominant bacteria of Lactobacillus spp. reached 84.61% on day 20. Accordingly, the total proportion of Pediococcus spp., Lactobacillus spp. and Staphylococcus spp. were present higher than 98% during fermentation in fermented sausage by starter culture inoculation, and Pediococcus spp. was dominant genus and increased from 53.53 to 74.09% during whole fermentation process. Moreover, the histamine accumulation was lower 84.17% in sausage fermented by starter culture inoculation than that of spontaneous sausage, suggesting that starter culture could decrease histamine accumulation of sausages significantly (P < 0.01). These results revealed that the starter culture inoculation was conducive to improve the microbial quality and food safety of Chinese Cantonese sausages.

The survival rate and efficiency of non-encapsulated and encapsulated native starter cultures to improve the quality of artisanal game meat sausages.

This study addresses the application of native, multiple strain starter cultures for standardization of game meat sausages production. The designed starter cultures consisting of two indigenous Lactobacillus sakei and one Leuconostoc mesenteroides strains. These strains were used in both, the encapsulated and non-encapsulated form, in the game meat dough, individually or in combination, with eight treatments in total. Microbiological and physicochemical characteristics of the sausages were monitored throughout the manufacturing process, while sensory properties, biogenic amine content, and volatile compounds were evaluated in the final products. As revealed by rep-PCR, native starter cultures, encapsulated or non-encapsulated, had survived the whole sausage production process; however, to varying degrees. The application of indigenous decarboxylase negative Lb. sakei strains significantly (P < 0.05) reduced tyramine content, rapidly decreased pH and promoted the number reduction of Enterobacteriaceae and elimination of E. coli, L. monocytogenes and coliforms in ready-to-eat products. A total of 84 volatile compounds were identified by SPME-GC-MS in the eight treatment batches of game meat sausages, with only minor differences between the treatments. No significant differences in sensory traits (P > 0.05) between tested treatments were found, although treatment with the Lb. sakei strains received the highest scores for the sensory traits including cross-section, odour, hardness, aroma, and overall acceptability. Combination of multi-strain Lb. sakei starter cultures resulted in growth prevention of undesirable microbiota, reduction of tyramine content and increased the acceptability parameters of full-ripened sausages, which make them good candidates for industrial as well as artisanal application.

Microstructural analysis of sausage quality

Microstructural analysis of sausage quality

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (&gt;6.0 log cfu g −1) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions.

Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

SummaryThis study aimed to evaluate the effect of branched‐chain amino acids (BCAAs, leucine, isoleucine and valine) combined with Lactobacillus plantarum CGMCC18217 (L. plantarum) on the flavours and quality of fermented sausages. The parameters included pH, water activity, colour, texture, BCAAs metabolites and flavour compounds of fermented sausages in eight different groups (sausages with L. plantarum and individual BCAAs, that is L + Leu, L + Ile and L + Val groups; sausages with individual BCAAs, that is the Leu, Ile and Val groups; sausages only with L. plantarum assigned as the L group; and sausages with no L. plantarum and BCAAs assigned as the CK group). The results showed that the addition of BCAAs and L. plantarum significantly increased the hardness, cohesiveness and springiness of sausages. A total of sixty‐nine flavour compounds were identified in fermented sausages. The content of methyl‐branched alcohols, aldehydes, acids in the L. plantarum and BCAAs group significantly increased compared with the other groups (P &lt; 0.05). Therefore, our data suggest the addition of L. plantarum and BCAAs potentially improved the texture of fermented sausages and formation of volatile flavours.

Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P &lt;0.05) moisture and protein content, while the fat and ash content were not significantly effected (P&gt; 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794)

ABSTRACT Smoking is a technique used to improve the sensory attributes and increase the shelf life of fish. The objective of the present study was to evaluate the nutritional, physicochemical, microbiological, and sensory characteristics of sausages made with sea catfish (Sciades herzbergii) fillets subjected to the traditional and liquid smoking processes. The traditionally smoked sausages showed lower (p < .05) moisture content and higher protein, fat, and mineral levels, higher weight loss during processing, higher pH, higher a* (red intensity), and lower L* (luminosity) values. The percentage of shrinkage, water holding capacity, water activity, hardness, cohesiveness, and elasticity were not influenced (p > .05) by the smoking methods tested. The microbial counts of both treatments were in compliance with the current Brazilian legislation. The sensory acceptance of the liquid smoked sausages was higher (p < .05) when compared to the traditionally smoked sausages for the attributes of color, aroma, texture, flavor, and overall acceptance, with scores ranging from 6 (liked slightly) to 7 (liked moderately). Between the two smoking methods tested, liquid smoking presented better sensory acceptance, easier execution, greater process control, and less environmental impact; thus, it is a viable alternative to the traditional smoking of sea catfish (Sciades herzbergii) sausages.

Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation

The study investigated the possibility of changing synthetic nitrate and nitrite to nitrate from freeze-dried celery in cold-smoked sausages in order to improve their quality and safety. Cold-smoked sausages containing 2.58% of freeze-dried celery (corresponding to 150 mg/kg of nitrate) or 150 mg/kg nitrite or 150 mg/kg nitrate were manufactured with S. xylosus or with S. xylosus and P. pentosaceus mixture. Such characteristics as physicochemical properties, microbiological quality, and the relative changes of myoglobin forms were evaluated during the fermentation and ripening processes. Synthetic nitrite or nitrate replacement with nitrate from freeze-dried celery in cold-smoked sausages influenced the lower pH values (5.04–5.10). The residual nitrate content in sausage depended on the type of nitrate and starter cultures used in the sausages production. The total quantity of red myoglobin forms (oxymyoglobin and deoxymyoglobin) was very similar in all cold-smoked sausages; however, the lower redness values (8.50–9.32) were observed in sausages with freeze-dried celery.The results of the presented study indicate that freeze-dried celery could be used instead of added nitrite while maintaining the same quality and safety of cold-smoked sausages. However, it is essential to select the starter cultures properly in order to ensure controlled fermentation.

EFFECT OF MIXED STARTER CULTURES ON BIOGENIC AMINE FORMATION DURING THE RIPENING OF TUNISIAN DRY FERMENTED CAMEL MEAT SAUSAGE

The effect of mixed starter cultures on biogenic amine production was examined during the ripening process of dry camel meat sausage. Changes in pH, moisture content, proteolysis, microbial counts and lipid oxidation were also studied. The combination of three amine-negative bacteria, resulted in a drastic reduction of biogenic amine production. The highest total free amino acid concentration was observed in batches manufactured with mixed starter cultures. The bactericidal properties of L. sakei improved the hygienic quality of sausages by decreasing the number of Enterobacteriaceae. Inoculation of sausages with a mixture of strains, significantly delayed lipid oxidation and enhanced sensory characteristics.

GRAPEVINE CANES WASTE FROM VENETO REGION AS A NEW SOURCE OF STILBENOIDS CONTENT

The effect of mixed starter cultures on biogenic amine production was examined during the ripening process of dry camel meat sausage. Changes in pH, moisture content, proteolysis, microbial counts and lipid oxidation were also studied. The combination of three amine-negative bacteria, resulted in a drastic reduction of biogenic amine production. The highest total free amino acid concentration was observed in batches manufactured with mixed starter cultures. The bactericidal properties of L. sakei improved the hygienic quality of sausages by decreasing the number of Enterobacteriaceae. Inoculation of sausages with a mixture of strains, significantly delayed lipid oxidation and enhanced sensory characteristics.

Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)

This study aims to determine the effect of adding soursop leaf extract (SLE) at level 0 (control), 2, 4, and 6% (the weight of SLE /the weight of the dough) on the physical, organoleptic and antioxidant qualities of chicken sausages. A Completely Randomized Design (CRD) was used in this study. Data analysis was performed using analysis of variance (ANOVA) and further tested using the Least Significant Difference Test (LSD). The results showed that differences in SLE levels did not significantly affect the physical quality of chicken sausages, but did change the color, aroma, texture, and taste. The color, smell, texture, and taste of chicken sausage with the addition of 6% SLE showed results that appeared to be greener, had a stronger soursop aroma, more elastic, and tasted more bitter than the other treatments (P &lt;0.05). The lowest antioxidant activity was shown by SLE 0% in both the dough (39.78%) and cooked sausage (17.10%). The highest antioxidant activity was SLE 6%, with antioxidant activity of 57.63% in the dough and 37.43% in cooked sausages. The addition of chicken sausage does not affect physical quality but has a significant impact on the soursop leaf extract test on organoleptic color, aroma, texture, and taste. The best organoleptic quality is demonstrated at 4% SLE. The addition of soursop leaf extract level is accompanied by increased levels of antioxidants both in the dough and in cooked sausage.

Estudo da qualidade microbiológica de linguiças provenientes do Rio Grande do Sul e do perfil de suscetibilidade das bactérias isoladas

Atualmente a ocorrência de doenças bacterianas transmitidas pela ingestão de alimentos contaminados, como as linguiças, é um alerta no dia a dia da população. As principais bactérias causadoras destes distúrbios são os coliformes termotolerantes, que podem apresentar um alto índice de resistência, tornando-se mais patogênicos aos seres humanos. Dessa forma, é importante a realização de um controle microbiológico em todos os alimentos antes de consumi-los. Este trabalho teve por objetivo a análise da qualidade microbiológica de linguiças, provenientes de diferentes regiões do estado do Rio Grande do Sul, e o estudo do perfil de suscetibilidade das bactérias isoladas destas amostras. A análise microbiológica foi realizada através da técnica dos tubos múltiplos (Número Mais Provável por grama de amostra) e o perfil de suscetibilidade pelo método de Kirby-Bauer. Os resultados das análises microbiológicas demonstraram que 100% (16) das amostras analisadas estavam próprias para o consumo humano. Foram avaliados os perfis de suscetibilidade de 28 bactérias isoladas, sendo que estas apresentaram sensibilidade em 85% de todos antimicrobianos testados, 2% dos perfis foram considerados intermediários e 13% resistentes. Através desta pesquisa se obteve informações de grande valia para toda a comunidade, as quais ajudarão a minimizar e prevenir infecções alimentares decorrentes do consumo destes embutidos.

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Green tea leaves as a source of natural antioxidants has a huge potential to improve sausage quality from lamb meat, in line with an increase of people concern in functional food products. This study aimed to evaluate inclusion of green tea leaves (Camelia sinensis) powder (GTP) into lamb sausage on physicochemical properties, total microbes, oxidative stability, and sensory quality. Three lambs aged one year was slaughtered as sausage meat source. Incorporation of 0.0%, 1.0%, 1.5%, and 2.0% GTP to lamb sausage during 0, 7, and 14 days of storage was conducted in a completely randomized design of ANOVA with five replications in each treatment. Few changes were observed on chemical and physical qualities by adding 1% GTP, particularly on protein and water holding capacity (WHC) (p 0.05). Lipid oxidation and the number of total plate count (TPC) were reduced by 36%-40% and 31%-49%, respectively by the inclusion of 1% GTP during storage time (p<0.05). Adding GTP negatively affected the sensory quality of lamb sausage since the score of acceptability reduced in the group of sausages contained GTP although the scores for color, flavor, and odor were higher with GTP addition. The incorporation of GTP was effectively inhibiting bacterial growth and lipid oxidation in the lamb sausage. However, GTP was also ineffective at improving the sensory quality of the sausage.

Decrease Quality during Storage Packaged Beef Sausage Edible Coating by Durian Seeds Starch-Chitosan with the Addition of Kesum Leaf Extract

This study aimed to determine the effect of the type of packaging and frozen storage time of beef sausage on the decrease in the quality of beef sausage in edible coating durian-chitosan seed starch with the addition of kesum leaf extract. The study was conducted using the factorial completely randomized design experimental method with 2 treatment factors. The first factor is the type of sausage packaging consisting of 3 levels and second factor is storage time consisting of 5 levels. The results showed the type of packaging treatment, storage time, and interaction had a significant effect on TBA but no significant effect on pH. Kesum Leaf Extract can reduce the process of lipid oxidation in sausages that are treated with edible coatings with Kesum Leaf Extract (K2) and had average 0,21–0.48 mg malonaldehyde/kg.

Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage

A precise and unambiguous quantitative strategy for six biogenic amines in dry fermented mutton sausage with liquid chromatography tandem quadrupole Orbitrap mass spectrometry was developed to investigate the inhibitory effects of star anise, amomum tsao-ko, clove, cassia, fennel, bay leaf, and nutmeg on the accumulation of biogenic amines. Compared the data-dependent MS2 fragmentation (dd-MS2), variable data-independent acquisition (vDIA), and multiplex data-independent acquisition (mDIA), and the mDIA acquisition mode was selected for further analysis. The LODs and LOQs were 0.9–1.5 μg kg−1 and 2.9–5.0 μg kg−1. The maximum inhibition of spice on tryptamine, putrescine, spermidine, 2-phenylethylamine, tyrosamine, and histamine were 21.8%, 19.3%, 27.5%, 24.6%, 18.7% and 24.4%, which revealed that the accumulation of BAs was significantly inhibited by spice extracts, while cassia and fennel extracts showed the best effect. Thus, the established method can provide a better reference for dry fermented mutton sausage quality, safety and trade analysis.

Effects of rosemary extract, grape seed extract and green tea polyphenol on the formation ofN‐nitrosamines and quality of western‐style smoked sausage

The effects of rosemary extract, grape seed extract (GSE) and green tea polyphenol (GTP) on the physicochemical properties and N-nitrosamines content of western-style smoked sausage were investigated. Among the additives, GTP had the highest total phenol content (109.82 mg GAE/g DW) and the best scavenging capacity on ABTS (IC50 = 0.16 g/ml). Rosemary extract and GTP reduced the hardness of sausage (p < .05). Rosemary extract, GSE and GTP reduced the gumminess and chewiness of sausage (p < .05), but had little effects on the cohesiveness and springiness (p > .05). Rosemary extract increased the a* and b* values of sausage significantly (p < .05), GSE and GTP had little effects on color (p > .05). The additives all decreased the pH values, TBARs values of sausage (p < .05) and increased the moisture content in sausage (p < .05). The additives can significantly reduce the residual nitrite and N-nitrosamines content of western-style smoked sausage. GTP showed the best effect on TBARs (48.29%), residual nitrite (68.87%) and N-nitrosamines (61.29%). Above all, the additives had good antioxidant ability and could inhibit the formation of N-nitrosamines. Compared with other additives, GTP had the best effect. Practical applications Rosemary extract, GSE and GTP have attracted much attention due to their great antibacterial and antioxidant properties. This paper studies the effects of rosemary extract, GSE and GTP on the quality and N-nitrosamines concent of western-style smoked sausage. It has shown that rosemary extract and GTP can increase the moisture content of the products and improve their hardness. Rosemary extract and GSE can improve the color of the product to some extent. Because the three additives have good antioxidant properties, they can be used to extend the shelf life of products. Moreover, the three additives can reduce residual nitrite and inhibit N-nitrosamine formation, which can provide certain theoretical basis for the development of low nitrate products and cancer prevention. However, the inhibition mechanism of the three additives on N-nitrosamine formation needs further study. In addition, the three additives all have specific flavor, which can affect the flavor of the products. This problem also needs to be improved.

Effect of vacuum cooling on stability of macro-porous sausage during refrigerated storage-Vacuum-cooled sausage has a longer shelf life.

In this study, two types of cooling methods (vacuum cooling and air cooling) were used to cool cooked macro‐porous sausage. Alterations in the microbiological conditions, pH, instrumental color (L*, a*, and b*), total volatile nitrogenous bases (TVB‐N), lipid oxidation (TBARS), water activity (aW), moisture content, and texture indicators were evaluated to determine sausages' quality changes during storage under refrigeration for up to 10 days. In general, the shelf life of sausages chilled by vacuum cooling (8 days) was similar to that of sausages cooled by air cooling (9 days). For pH, no significant difference (p > .05) was obtained between two cooling methods. However, vacuum‐cooled sausages have lower L* value (p < .05), lower moisture content, and water activity compared with the air‐cooled sausages. However, sausages cooled by vacuum cooling showed a sharp increase in TBARS and TVB‐N values but maintained texture characteristics for a longer time compared with air‐cooled sausages. Although the results indicated that the quality of sausages treated by those two methods remarkably decreased after 7 days, characteristics of sausages cooled by vacuum cooling are better within accepted standards compared with air‐cooled sausages. In conclusion, vacuum cooling can be a feasible cooling method with great potential to be used in cooked macro‐porous sausages to maintain the quality and may provide reference experiences for the food with similar structure.

Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage

The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 months of storage at 4 °C. For control groups, distilled water (DW) and acetic acid (AA) were used. PS, C, CT and CR treatments inhibited fungal growth on casings while they resulted in lower Gram(+) catalase(+) cocci, Enterobacteriaceae, mold and yeast counts in sausages. Lower TBARS values were determined for CT and CR (p < .05). A total of 44 and 64 volatile compounds were identified in sausages and casings, respectively. Sausages coated with C, CT or CR had acceptable sensory attributes at the end of storage; however, DW and AA groups were rejected in the second and third month (p < .05), respectively, due to intense fungal growth which resulted in sensory defects.

Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage

The development of natural additives is considered an important research topic. In this work, the use of Cymbopogon citratus (CC) extract as a natural additive for chicken sausage refrigerated was investigated. The CC extract was characterized by electrospray ionization with high-resolution time-of-flight mass spectrometry (ESI-ToF-MS) and the identified compounds were directly related to the antioxidant activity demonstrated by CC in the fresh sausage. In total, 31 phytochemical compounds were identified, and 27 of these still were not described in the literature for CC. The antimicrobial activity showed that CC extract is a potential antibacterial agent. Besides, the results showed that CC extract reduced lipid oxidation compared to synthetic additive. The sensorial characteristics were maintained, demonstrating good acceptability by the consumer. The results confirmed that CC can keep the quality of chicken sausage refrigerated for up to 42 days of storage.

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

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.