Salami-type Sausages Research Articles

Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages

The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (“warm”) method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. “Warm”-fermented (WF) and “cold”-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, aw, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using “cold” fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences.

Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue

A plant-based salami-type sausage analogue was manufactured with a glucono-δ-lactone- or transglutaminase+glucono- δ -lactone-induced soy protein isolate-gel as binder to hold together fat mimetic particles and extruded proteins with fibrous structure to resemble the structure of classical dry-fermented sausages. The objective was to study the influence of the binder content on the texture of this complex meat analogues. The sausage analogues were processed similarly to traditional sausages. Texture, sensory and composition were analyzed. The hardness of dry-fermented sausages was found to decrease with increasing binder content (e.g. at 45% dry matter from ∼ 110 N to ∼ 80 N), whereas the cohesiveness increased with increasing binder content (e.g. at 45% dry matter from ∼ 0.21 to ∼ 0.41). Results from sensory and texture analysis correlated well and showed that both a high firmness and cohesiveness could not be reached in a single formulation. Furthermore, the addition of transglutaminase slightly increased firmness and cohesiveness, however, drying of sausages had a significantly higher impact on increasing hardness. These results indicate that, at lower binder contents, the structure is dominated by the extrudate particles, leading to an increased firmness but a lack of cohesiveness, whereas higher binder contents increased the cohesiveness but decreased hardness.

Structuring oil to substitute palm fat in dry-fermented poultry sausages

Canola oil was structured by incorporation into a transglutaminase-induced covalently crosslinked network of soy proteins in order to mimic characteristics of animal fat tissue. Wheat fibers (3% and 6%) with fiber lengths of 30, 150, and 400 µm were added, which increased hardness, but did not notably affect the desired elastic properties. The animal fat mimetics containing wheat fibers showed a decreased tendency to fracture into small pieces under strong deformation. Some of the animal fat mimetics were then taken to replace palm fat from the formulation of dry-fermented poultry sausages. No differences in pH decrease by fermentation were observed, regardless of the type of fat system used. Fat particles within the sausages’ meat matrix were clearly and distinctly visible when wheat fibers were added to strengthen their structure, visibly resembling an authentic fat marbling for salami-type sausages. As the weight loss of the sausages progressed, reduction of water from these fat particles led to a slight decrease in the whitish appearance, indicating that improved stabilization might be necessary for sliced products. As palm fat has a higher hardness and less elastic properties, compared to animal fat mimetics, this was reflected in the sausages’ texture as well. • Canola oil was structured to mimic animal fat tissue. • Addition of wheat fibers increased firmness and reduced fracturability. • Animal fat mimetics were used to replace palm fat in dry-fermented poultry sausages. • Fat particle distribution was improved when wheat fibers were added to fat mimetics.

Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids

Recently an approach has been developed to structure plant-based lipids with the intention to mimic animal fat tissue in processed meat products or analogues. This study investigated the comminution behavior in a bowl chopper of such structured lipids with varying mechanical properties. For products like salami-type sausages these systems need to withstand comminution to yield particles for inclusion in product matrices. Therefore, samples were prepared from protein suspensions with 6%, 8%, 10%, and 12% soy protein isolate (SPI) and 70% (w/w) total fat with varying solid fat contents (0–30%, w/w). The hardness of samples prepared with 6% and 8% SPI varied between 4.5 and 35.9 N. When comminuted in a bowl chopper, these structures had insufficient mechanical strengths to facilitate the formation of small particles and yielded a coarse paste. Higher concentrations of protein increased hardness (15.9–76.2 N and 15.6–96.1 N, for 10% and 12% SPI, respectively). These samples retained their structural integrity upon comminution yielding individual intact particles. The size of these particles increased with sample firmness, i.e. with increasing amount of protein. The shape of the particles was more elongated the higher the solid fat content as indicated by a higher aspect ratio. Taken together, results show that structural characteristics of the gelled emulsions can be tuned to yield desired fat particles after comminution.

Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics

In this study, we utilized a recently developed novel animal fat mimetic with varying fat composition to formulate plant-based salami-type sausage analogues. To that purpose, the fat mimetic was composed of mixtures of canola oil and sal fat at different mixing ratios (0, 25, 50, 75, and 100% sal fat). Salami analogues were produced with plant protein extrudates, a binder and the fat mimetics. The oil-fat-ratio had only little impact on color, slightly shifting b*-values towards yellow. Texture analysis showed that with increasing sal fat proportion hardness increased, while cohesiveness and springiness decreased. Fat particles’ structure substantially impacted properties of the salami-type analogues (increasing hardness and decreasing elastic properties caused by sal fat). Drying speed was notably decreased by increasing amount of sal fat, attributed to a “smearing” of solid fat during processing. At low and medium amount (25 and 50%) of solid fat in the lipid phase, the fading of white fat marbling during drying, a phenomenon that was observed for systems formulated with only liquid oil, was inhibited. Overall, these samples scored also highest in the sensory evaluation, while analogues formulated with higher amounts of sal fat were described as waxy in mouthfeel and appearance.

Impact of smoking on efflorescence formation on dry-fermented sausages

Abstract The formation of white deposits (efflorescences) on the surface of dry-fermented sausages has been an increasing challenge in the European meat processing industry. As such, the current study investigated the impact of smoking on the formation of efflorescences. We therefore utilized a multistep procedure. Firstly, dry-fermented Salami-type sausages (20 mm caliber) were produced and subsequently exposed to different smoking times (0, 30, 60, and 120 min). Secondly, modified atmosphere was applied to induce efflorescence formation on Salami-type sausages over a storage period of 8 weeks. Thirdly, the surface of the sausages was analyzed by both visual and chemical methods to quantify the amount and major components, which induce the formation of efflorescences. The results revealed that multiple effects simultaneously occurring influenced the efflorescence formation. An increase in smoke exposure significantly decreased the amount of efflorescences on the surface during storage (0 min = 31.6% >30 min = 24.6% >60 min = 7.5% > 120 min = 3.4%) due to a decrease in surface pH. In addition, magnesium, lactate, and creatine were identified as the major components depositing on the surface of the sausages during smoking and storage. Statistical analysis showed high correlation scores between visual and chemical analysis (0.751–0.971), particularly of magnesium indicating its function as a major agent in the formation of efflorescences. Our results might have important implications for the production of processed meat products.

A reassessment of the safety profile of monoamine oxidase inhibitors: elucidating tired old tyramine myths.

This review appraises over 150 recent original papers reporting data that demonstrate the greatly reduced tyramine content of modern-day 'foods', about which the medical literature has a paucity of information. It discusses the cardiovascular pharmacology of tyramine and the characteristics, extent, risks, and treatment of the blood pressure increases that sometimes result from tyramine ingestion (the pressor response). In past decades, cheese was the only food associated with documented fatalities resulting from hypertension. Today, few foods contain problematically high tyramine levels, which is a result of changes in international food production techniques (especially the use of starter cultures), and hygiene regulations. Nowadays, even 'matured' cheeses are usually safe in healthy-sized portions. The mechanism by which tyramine may be produced in foods (by certain micro-organisms) is explained and hundreds of recent estimations of cheeses are reviewed. Numerous other previously inadequately documented foods are reviewed, including fish and soy sauces, salami-type sausages, dried meats, beers, wines, and various condiments. Evidence that the risk of harm from the pressor response has previously been overstated is reviewed, and the iatrogenic harms from hasty and aggressive treatment of hypertensive urgency are re-evaluated. Evidence now suggests that MAOIs are of comparable safety to many newer drugs and are straightforward to use. Previously held concerns about MAOIs are misplaced and some are of over-estimated consequence. The variability of pressor sensitivity to tyramine between individuals means that the knowledge and judgement of doctors, and some care, are still required.

Game meat consumption by hunters and their relatives: a probabilistic approach

ABSTRACTThis study aimed to estimate the consumption of meat and products derived from hunting by the consumer population and, specifically, by hunters and their relatives. For this purpose, a survey was conducted on the frequency of consuming meat from the four most representative game species in Spain, two of big game, wild boar (Sus scrofa) and red deer (Cervus elaphus), and two of small game, rabbit (Oryctolagus cuniculus) and red partridge (Alectoris rufa), as well as of processed meat products (salami-type sausage) made from those big game species. The survey was carried out on 337 habitual consumers of these types of products (hunters and their relatives). The total mean game meat consumption, per capita in this population group, is 6.87 kg/person/year of meat and 8.57 kg/person/year if the processed meat products are also considered. Consumption of rabbit, red partridge, red deer and wild boar, individually, was 1.85, 0.82, 2.28 and 1.92 kg/person/year, respectively. It was observed that hunters generally registered a larger intake of game meat, this being statistically significant in the case of rabbit meat consumption. Using probabilistic methods, the meat consumption frequency distributions for each hunting species studied were estimated, as well as the products made from big game species and the total consumption both of meat by itself and that including the products made from it. The consumption frequency distributions were adjusted to exponential ones, verified by the test suitable for it according to Akaike Information Criterion (AIC), Bayesian Information Criterion (BIC), the Chi-squared and Kolmogorov–Smirnov statistics. In addition, the consumption percentiles of the different distributions were obtained. The latter could be a good tool when making nutrition or contaminant studies since they permit the assessment of exposure to the compound in question.

Detection of Hepatitis E Virus RNA in Raw Cured Sausages and Raw Cured Sausages Containing Pig Liver at Retail Stores in Switzerland

Hepatitis E virus (HEV) is the causative agent of an acute and self-limiting hepatitis and is increasingly detected in food products containing pork. In this study, 102 raw sausages containing pig liver (mortadella di fegato) and 18 raw pork sausages (salami type sausage) collected at retail level in a region of southern Switzerland were screened for the presence of HEV by quantitative real-time reverse transcription PCR. HEV was detected in 12 (11.8%) of 102 mortadella di fegato products but not in any of the salami sausages. Viral loads in the mortadella di fegato sausages ranged from log HEV 2.3 to 5.7 genome copies per gram of food product. This study identifies mortadella di fegato type sausages made with raw pig liver as a potential source of HEV infection in humans.

Stability of α-tocotrienol and α-tocopherol in salami-type sausages and curing brine depending on nitrite and pH

We studied the stability of the valuable vitamer nutrients α-tocotrienol and α-tocopherol and options for their protection in salami-type sausages (blended with α-tocotrienol-rich barley oil) and curing brine. Four different sausage formulations were produced containing nitrite curing salt; nitrite curing salt and ascorbic acid (300mg/kg); nitrite curing salt and carnosic acid (45mg/kg); or sodium chloride. Initial vitamer contents (100mg/kg) did not decrease significantly during ripening and decreased only slightly during storage. Ascorbic acid and carnosic acid were found to be effective in preserving the vitamers in fresh sausages. Freeze-drying of sausages resulted in a significant loss of vitamers (97%), particularly after 14-day storage at room temperature, even in the presence of shielding gases. The vitamer content in the curing brine decreased with decreasing pH in the presence of nitrite. A nitrite concentration of 136mg/L at pH4 resulted in significant loss (90%) of the vitamers. Sufficient stability of the vitamers in salami-type sausage and curing brine can be achieved by processing, formulation, and storage conditions.

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.

Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006

The content of nitrite and nitrate in cured meat products has been monitored in Denmark seven times between 1995 and 2006. The maximum permitted added amounts of sodium nitrite in Denmark (60 mg kg−1 for most products up to 150 mg kg−1 for special products) have not been exceeded, except for a few samples back in 2002. The intake, mean and intake distribution of sodium nitrite have been calculated from 1998 to 2006 with data from the Danish dietary survey conducted in 2000–02 on Danes from four to 75 years of age. The amounts used by industry have been relatively stable through the whole period with levels varying between 6 and 20 mg sodium nitrite kg−1 with sausages, meat for open sandwiches and salami-type sausages being the greatest contributors. The mean intake of sodium nitrate was around 1 mg day−1, which is very low compared with the total intake of 61 mg day−1. The mean intake of sodium nitrite was 0.017 and 0.014, 0.009 and 0.008, and 0.007 and 0.003 mg kg−1 body weight day−1 for men and women in the age groups 4–5, 6–14 and 15–75 years, respectively, which was much lower than the acceptable daily intake (ADI) of 0.09 mg kg−1 body weight day−1. The 99th percentile for the group of 4-year-olds was 0.107 and 0.123 mg kg−1 body weight day−1 for boys and girls, respectively, and the 95th percentile was 0.057 and 0.073 mg kg−1 body weight day−1 for boys and girls, respectively, highest for the girls. With fewer than 100 boys and girls in the 4–5-year age group, only very few persons were responsible for the high intake. The conversion of nitrate to nitrite in the saliva and the degradation of nitrite during production and storage must also be considered when evaluating the intake of nitrite.

Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

There is increasing evidence for a significant effect of processed meat (PM) intake on cancer risk. However, refined knowledge on how components of this heterogeneous food group are associated with cancer risk is still missing. Here, actual data on the intake of PM subcategories is given; within a food-based approach we considered preservation methods, cooking methods and nutrient content for stratification, in order to address most of the aetiologically relevant hypotheses. Standardised computerised 24-hour diet recall interviews were collected within the framework of the European Prospective Investigation into Cancer and Nutrition (EPIC), a prospective cohort study in 27 centres across 10 European countries. Subjects were 22,924 women and 13,031 men aged 35-74 years. Except for the so-called 'health-conscious' cohort in the UK, energy-adjusted total PM intake ranged between 11.1 and 47.9 g day(-1) in women and 18.8 and 88.5 g day(-1) in men. Ham, salami-type sausages and heated sausages contributed most to the overall PM intake. The intake of cured (addition of nitrate/nitrite) PM was highest in the German, Dutch and northern European EPIC centres, with up to 68.8 g day(-1) in men. The same was true for smoked PM (up to 51.8 g day(-1)). However, due to the different manufacturing practice, the highest average intake of NaNO2 through PM consumption was found for the Spanish centres (5.4 mg day(-1) in men) as compared with German and British centres. Spanish centres also showed the highest intake of NaCl-rich types of PM; most cholesterol- and iron-rich PM was consumed in central and northern European centres. Possibly hazardous cooking methods were more often used for PM preparation in central and northern European centres. We applied a food-based categorisation of PM that addresses aetiologically relevant mechanisms for cancer development and found distinct differences in dietary intake of these categories of PM across European cohorts. This predisposes EPIC to further investigate the role of PM in cancer aetiology.

Assessment of the antioxidative potential of dietary supplementation with α-tocopherol in low-nitrite salami-type sausages

The objective of this study was to determine the effects of dietary α-tocopherol supplementation to pigs on the lipid stability of nitrite-reduced salami-type sausages (custom-produced for this study). Fourteen crossbred pigs were divided into two equal groups. The control group (CG) was fed a basal diet containing 34 ppm α-tocopherol, and the experimental group (EG), a diet supplemented with 364 ppm α-tocopherol, both for 35 days. After slaughter, salami-type sausages were produced with the addition of different nitrite levels in the curing salt (100, 50, 25 and 0 ppm), ripened for four weeks, sliced, and packaged under a protective atmosphere (80 parts N 2 to 20 parts CO 2). The packed products were stored for eight weeks under simulation of the usual conditions in self-service shelves with permanent lighting (9 °C, 200 lux). The sausages were regularly assessed for their oxidative status (thiobarbituric acid-reactive substances, fatty acid pattern) and the amount of α-tocopherol, and by sensory evaluation. In the EG sausages, α-tocopherol concentrations were twice as high and TBARS were lower than in the CG sausages. The α-tocopherol in EG prevented the loss of unsaturated fatty acids during storage. Sausages of EG containing 100 ppm nitrite had the longest sensory stability. However, the biochemical parameters did not indicate that nitrite had any effect on the antioxidative potential of the sausages.

Outbreak of trichinellosis in Cáceres, Spain, December 2001-February 2002.

An outbreak of trichinellosis by T. britovi occured in Cáceres, Spain, between 18 December 2001 and 11 February 2002, following the consumption of insufficiently cooked meat from a domestic pig. Among the 56 people exposed, 26 cases of trichinellosis were diagnosed, of which 17 serologically confirmed. The mean incubation period was 23.5 days (3-45). Among the foodstuffs suspected, salami-type sausages were associated with an attack rate of 93.3% (14/15), and a dose-response relationship was observed. Trichinella britovi is essentially a sylvatic species, but this study suggests a change in the epidemiology of trichinellosis.

Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets (Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%) from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6), docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%.