Sausage Products Research Articles

Effect of isolated bacteria on nitrite degradation and quality of Sichuan dry sausages

To improve the fermentation quality and increase safety when using nitrite in the production of Sichuan dry sausages, two isolated Lactiplantibacillus strains were used in their processing. The nitrite content, counts of Lactiplantibacillus and total bacteria, pH, color, hydrolysis of proteins, oxidation of lipids, water content and water activity, volatile flavor compounds, and sensory characteristics of the fermented sausage were determined. The results showed that the inoculation of L. plantarum SR2 and L. farciminis SR9 reduced the nitrite content, increased the protein hydrolysis, decreased the lipid oxidation, inhibited the activity of spoilage micro -organisms, decreased the pH of the end products, increased the flavor compounds, and enhanced the sensory attributes, including color, texture, taste, flavor, and overall acceptability, of the Sichuan dry sausage. In brief, L. plantarum SR2 and L. farciminis SR9 are effective in reducing the content of nitrite in sausages without decreasing its a* values and sensory qualities.

Quantitative immunochromatographic assay for rapid detection of rosemary herb extract in ham sausage and dairy products

Quantitative immunochromatographic assay for rapid detection of rosemary herb extract in ham sausage and dairy products

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products.

Presence of Soya in Industrial and Homemade Sausage Production in Kosovo and Its Reflection on Fatty Acid Profile

In the present study, we investigated to what extent soybean was used in industrial and homemade sausage produced in Kosovo, as well as its potential impact on the fatty acid profile. In total, 63 samples, 42 industrial and 21 traditional sausages, were collected either from the market or the production site. All samples were tested by means of real-time PCR for the detection and quantification of soy content, as well as the GC-FID to determine the potential reflection in the fatty acid profile. The presence of soy DNA was detected in 54 out of 63 samples. In total, 41 out of 42 industrial sausage samples were positive for soy DNA, with an average ct value of 22.60 and a standard deviation (SD) of 4.28, whereas 13 out of 21 traditional sausage samples were positive for soy DNA, with a mean ct value of 23.36 and a standard deviation (SD) of 4.56. There was a statistically significant difference in means between industrial sausage and traditional sausage, with p ≤ 0.001 based on CT values (ANOVA test). We investigated the correlation between ct values in real-time PCR for soy DNA with each fatty acid content. There is a moderate correlation of soy DNA ct values with C16:0 palmitin (decrease), C18:0 stearic acid (decrease), C18:1 oleic acid (increase), and overall saturated fatty acids (decrease). With the exception of C14:0 Myristin, C18:1 oleic, and C20:0 Arachin acids and monosaturated fats, the ANOVA test reveals a significant difference in means between groups for the majority of the fatty acids between industrial sausages and traditional sausages. The current study demonstrates that the fatty acid composition of sausages is influenced by the amount of soy present in them. The extent to which other components affect the fatty acid profile is unknown. However, an increase in oleic acid and a decrease in stearic and overall saturated fatty acids are expected.

MONITORING THE SAUSAGE PRODUCT USING LANEY DEMERIT CHART BASED ANALYTICAL HIERARCHY PROCESS

Ready-to-eat sausage is a food product that has a limited shelf life. Therefore, regularly monitoring the quality of packaged ready-to-eat sausage products is important to ensure that the products meet the established quality standards. Twelve types of product defects need to be observed in the final checking process to meet the quality standards, namely Wrinkle, Dots, Leaking, Product Stain, Non-standard Form, Poor Print Quality, Vacuum Leaks, Weak Ties, Body Defects, Uneven Length, Broken Node, and Small Stain. This study aims to apply the Laney Demerit Control Chart (LDCC) and Analytical Hierarchy Process-Integrated Statistical Process Control (AHP-ISPC) methods to monitor the quality of packaged ready-to-eat sausage production at XYZ Inc. The data is from the quality testing of ready-to-eat sausage products taken from XYZ Inc. for six months from April 1, 2023, until September 30, 2023. The findings reveal that conventional control charts (u control chart, demerit control chart, and AHP-based demerit control chart) exhibited oversensitivity because it is attributed to the large number of samples produced by the company, prompting the need for a more balanced approach. Implementing the Laney u control chart, Laney demerit control chart, and the AHP-based Laney demerit control charts successfully achieved statistical control in phase I. In contrast, phase II still demonstrated challenges, particularly with the AHP-based Laney Demerit Control Chart detecting the highest number of out-of-control points. This suggests that phase II remains statistically out of control, necessitating further analysis or corrective measures to enhance process stability. Additionally, the process capability analysis indicated that the production process during the specified period lacked capability, as evidenced by a capability index value below one (0.883).

Improving the functional and technological properties of minced pork using a proteolytic enzyme

The use of pork obtained from intensively growing hybrid animals as the main raw material in meat processing, in particular sausage production, is accompanied by undesirable variability of consumer characteristics of sausage products and a decrease in the economic indicators of enterprise performance. The main technological disadvantages of processed pork are reduced water-binding capacity and significant loss of meat fluid, which in practice is usually compensated by the increased use of food additives and non-meat ingredients. The aim of the study was to assess the possibility of targeted improvement of the technological properties of minced pork using a proteolytic enzyme of animal origin. Model samples of minced meat were developed and cured for 24 hours at a temperature of 4 °C. The following control samples were used: minced meat with the addition of 2% edible salt and minced meat with the addition of 2% edible salt and 0.2% sodium bicarbonate. Moreover, 0.0001% chymotrypsin was added to the test samples containing similar curing ingredients. During electrophoretic study, in samples with the enzyme, an increase in low-molecular fractions (20 kDa, 15 kDa and lower) was observed, which indicated the manifestation of proteolytic activity of chymotrypsin in model systems. Enzymatic treatment led to an increase in pH and water-binding capacity. Cooking loss was reduced by 3 to 6 times, compared to Control 1. After cooking, histological studies of model systems showed that the test samples subjected to enzymatic treatment were characterized by a denser arrangement of structural elements, less pronounced cellular components of muscle tissue and the presence of glutin formed as a result of protein breakdown, filling the microcapillaries. Thus, the use of an enzyme preparation provides an opportunity for targeted improvement of the technological properties of pork obtained from intensively growing hybrid animals.

Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content

The use of starter cultures in the meat industry is common, even if the number of available commercial cultures is limited, inducing product standardisation and microbial diversity reduction. On the other hand, some artisanal products relying on spontaneous fermentation can represent a source of isolation of new interesting strains. In this work, four LAB strains derived from Mediterranean spontaneously fermented sausages were tested as new starter cultures for the industrial production of fermented sausages, in comparison to a commercial starter culture. The products obtained were analysed for physico-chemical parameters, microbiota, biogenic amines and aroma profile. A consumer test was also performed to evaluate product acceptability. The strains induced different acidification kinetics. LAB counts showed high persistence when Latilactobacillus curvatus HNS55 was used as the starter culture, while the addition of Companilactobacillus alimentarius CB22 resulted in a high concentration of enterococci (6 log CFU/g), 2 log higher than in other samples. Tyramine was detected at concentrations of 150–200 mg/kg, except for in the sample produced with Lactiplantibacillus plantarum BPF2 (60 mg/kg). Differences were observed in the aroma profile, with a high amount of 2-butanone found in the samples obtained with Comp. alimentarius CB22. These latter sausages also showed the lowest score in terms of acceptability. This study allowed us to select new LAB strains for fermented sausage starter cultures, increasing the product diversification.

INVESTIGATION OF ORGANOLEPTIC PARAMETERS AND MINERAL COMPOSITION OF SEMI-SMOKED SAUSAGE FROM VEGETABLE RAW MATERIALS

The article presents the results of a study of the mineral composition and organoleptic evaluation of semi-smoked sausage from vegetable raw materials. Soy and chickpeas were selected as vegetable raw materials. As a result of experiments, it was revealed that the optimal ratio of soy and chickpeas for the production of semi-smoked sausage is 4:1. According to the results of an organoleptic evaluation of semismoked sausage from vegetable raw materials, it was found that the third sample, the ratio of soy isolate and chickpeas of which is 4:1, had a consistency, smell and taste more characteristic of semi-smoked sausage than the rest of the samples being developed.Based on studies of the mineral composition of semi-smoked sausage from vegetable raw materials, it is proved that there are more minerals in the first and second samples than in the third sample. Since soy isolate increases 3-5 times during cooking due to binding to water, soy texturate and chickpea sausage contains more macro- and microelements than soy isolate and chickpea sausage. However, the third sample contains 1.58% and 0.98% more phosphorus compared to samples № 1 and № 2, respectively.Research has proven that the use of soy and chickpeas as the main ingredients, completely replacing meat in semi-smoked sausage, is possible and relevant.

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.

Development of recipescooked sausage products enriched with chlorella

The meat industry is constantly undergoing transformations and moves in accordance with global trends and basic consumer requests.Accordingly, there is a problem of increasing the nutritional and biological value of common food products, in particular cooked sausages. Development of health facilitiesof meat products enriched with plant components is the main goal that arose during the performance of this work. Improvement of the recipe of cooked sausage products due to the use of available chlorella seaweedvaluablea source of antioxidants, dietary fiber, essential amino acids, vitamins, polyunsaturated fatty acids and minerals is a promising solution. The difference between the developed minced meat recipe and the control is the use of chlorella, the replacement of lard, which is traditionally used in similar recipes, with linseed and olive oils, and the complete replacement of sodium nitrite with ascorbic acid. Comparative studies were performed using three different formulations containing 1% chlorella hydrated with water and milk whey in a ratio of 1:5 for 20 minutes at a temperature of 40º C. During the work, organoleptic (appearance, color, texture, taste and smell) and physical and chemical research methods (moisture, fat, protein, salt content). It was shown that the experimental samples of minced meat contained protein in amounts of 13.51% for sample 3; 12.77% for sample 2 and 12.36% for sample 1. The moisture content of the experimental samples exceeds the control by 2.86% for sample 3, by 1.86% for sample 2, and by 0.69% for sample 1. According to the mass fraction of fat, all samples are within the normal range and amount to less than 30%, which correspondsthe national standard for this type of product. Modification of the recipe using chlorella, linseed and olive oil differs from the control sample, which is reflected in the results of the organoleptic evaluation. According to the results of comprehensive studies, experimental formulation sample 3 can be recommended for implementation.

Impact of Operational Parameters on Pathogen Lethality in Dry and Semi-dry Uncooked Fermented Sausages

The safety of uncooked fermented, dried sausages relies upon controlled fermentation and drying that inactivates pathogenic bacteria. Current guidelines for the production of fermented sausages by the United States Department of Agriculture (USDA) Food Safety Inspection Services (FSIS) and related research highlight specific safety parameters. The confidence that processing steps, which do not include cooking, inherently mitigate microbial risks, is challenged by the resilience of pathogens in the dry and acidic environments of these food products. The aim of this work was to examine the length of drying required to achieve a target pathogen reduction across a range of sausage diameters. This study investigated the relationship between product diameter and time required to achieve target reductions of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes, as well as the attainment of specific water activity (aw). The research utilized salami and summer sausage with diameters of 18 mm, 30 mm, 60 mm, 90 mm, and 110 mm. Sausage batter was inoculated with 5 strains each of E. coli O157:H7, L. monocytogenes, and S. enterica. Inoculated sausages were processed with fermentation and drying protocols for each sausage type. Smaller diameter sausages reached both the desired pathogen reduction and target aw of 0.85 sooner than larger ones. However, the time to achieve the target aw did not align with the time to achieve the pathogen reduction targets, suggesting that aw alone is not a reliable indicator of safety. Another finding was larger sausages achieved the target pathogen reduction without reaching the target aw, suggesting complex relationship between aw, diameter, and pathogen inactivation. These data support the need for food safety guidelines that consider drying duration, aw, and pathogen behavior for varying sausage diameters. This research contributes to developing more precise safety protocols for producing dry and semi-dry fermented sausages.

Contribution of Some Agro-Food Processing By-products to Chicken Sausages

In this study, some agro-food processing by-products were evaluated as novel food ingredients, that meet the consumer's demand for natural ingredients, and their contributions to chicken-type sausage production were examined. Sausages were formulated with 3% quince waste (QS3), 3% grapefruit waste (GS3), 2% tomato waste (TS2), and 3% tomato waste (TS3). Other ingredients were fresh breast chicken meat, beef tallow, spice mix, ice, NaCl, and NaNO2. Proximate composition and sensory analyses were conducted before the storage. Water activity, pH, TBARS, purge accumulation, and microbiological analyses were performed during the storage. QS3, TS2, and TS3 treatments got appreciated (7.0-7.4 out of 10) sensory scores, while GS3 scored low acceptability (4.0 out of 10) points. Adding food waste significantly reduced purge accumulation; the average purge accumulation of the control sample was 3.70% which is approximately two times higher than food waste added samples. The average TBARS value of the control sample was determined as 0.31 mg MA/kg, and the food waste-added samples were found between 0.57-0.65 mg MA/kg during storage. Total mesophilic aerobic bacteria and yeast-mold load were higher in TS2 and TS3 products; microbial load and TBARS values of food waste affected the product quality. Also, water activity, microbial growth, and purge accumulation amount affected each other during storage.

Prevalence and Characterization of Salmonella during Pork Sausage Manufacturing.

Pork carcasses and meat may harbor Salmonella and may contaminate other products during harvest and fabrication. Sources of contamination include manure on hides, environmental contamination, ingredients from external sources, and lymph nodes. Swine lymph nodes are often incorporated into ground meat, as their anatomical location makes removal labor prohibitive. A sausage processing plant in the midwestern United States was sampled monthly (except for December) from May 2021 to April 2022 to enumerate Salmonella and Enterobacteriaceae (EB) throughout the sausage manufacturing process to determine high-risk stages and efficiency of existing in-plant interventions. Salmonella serotypes and antimicrobial susceptibility were evaluated on a subset of isolates recovered at the end phases of sausage production. In each collection, samples were taken from the carcasses of eight sows through 11 stages of sausage manufacturing. A total of 830 samples were cultured. Thirty-four Salmonella were isolated from the final three production stages; of these, there were eleven serotypes. Three isolates displayed resistance to ampicillin, whereas the remainder of the isolates were pan-susceptible to the antimicrobials tested. Salmonella and EB were significantly reduced (p < 0.001) by acid washes at different stages of production, and the results point to the beneficial effects of interventions to lessen Salmonella concentrations in retail products.

Sensory Characteristics of Meat Sausage Products with Modified Cassava Flour as Filler

The use of modified cassava starch and flour in this study aims to obtain the optimal concentration of modified cassava starch and flour ratio in meat sausage emulsion type products and characterize organoleptic properties in meat sausage emulsion type products using modified cassava starch and flour as fillers. The ingredients used are modified cassava starch and flour, beef obtained from the Son Haji Sonny Bandar Lampung slaughterhouse, chicken meat from PT. Ciomas Adisatwa Lampung, sausage sleeves, and seasonings used in making beef sausages. The treatment given is a ratio of starch:modified cassava flour with a ratio of 90:10; 80:20; 70:30; and 60:40. The sensory test results showed that the most preferred sensory characteristics of sausages were sausages with a modified 80:20 starch:cassava flour ratio treatment for the sensory characteristics of sausage taste and texture. As for color sensory characteristics at a ratio of 60:40; and for aroma sensory characteristics at a ratio of 70:30. From the sensory characteristics that are closer to the quality characteristics of sausages are texture and taste, it can be concluded that the most preferred sausage is sausage with the addition of starch and modified cassava flour in a ratio of 80: 20.

Chemical composition of sausages processed with starter cultures Lactobacillus curvatus and Lactococcus lactis subsp. lactis during storage in vacuum packaging

Sausages belong to the category of cooked meat products with a short shelf life, which is associated with their rapid spoilage and unsuitability for consumption. One of the ways to extend the shelf life of sausages is the use of biopreservatives, including cultures of lactic acid bacteria. The aim of the study was to determine the chemical composition and organoleptic characteristics of "Juicy" sausages processed with a starter culture of Lactobacillus curvatus or a mixture of starter cultures Lactobacillus curvatus + Lactococcus lactis subsp. lactis before vacuum packaging and storage in a chilled state. Storage of sausages in the control variant in vacuum packaging in a chilled state for up to 18 days did not affect the moisture, protein, fat, and ash content, but on the 21st day, their spoilage was observed in the form of appearance of cloudy juice, sliminess, sour odor, and delamination of the vacuum packaging. Processing sausages with a starter culture of Lactobacillus curvatus or a mixture of starter cultures Lactobacillus curvatus + Lactococcus lactis subsp. lactis before vacuum packaging did not affect the moisture, protein, fat, and ash content up to 30 days of storage in a chilled state. On the 36th day, spoilage of sausages was observed in both variants of treatment with lactic acid bacteria cultures, characterized by the appearance of cloudy juice, sour odor, and delamination of the vacuum packaging. The pH value of sausages in both variants of treatment with lactic acid bacteria cultures decreased throughout the storage period and reached a level of 6.05 and 5.91 units on the 30th day. Processing sausages with either a single culture or a mixture of lactic acid bacteria cultures extends their shelf life in a chilled state by 12 days. The obtained results may justify the use of microbial biopreservatives for the production of cooked sausage products, which will help reduce losses due to spoilage during storage in vacuum packaging in a chilled state. The use of a mixture of lactic acid bacteria cultures for processing sausages requires further research and may be effective in case of detection of aerobic spoilage microorganisms.

ВАРЕНО-КОПЧЕНАЯ КОЛБАСА ИЗ МЯСА ДИКИХ ЖИВОТНЫХ

The purpose of research is to develop a recipe, technology and evaluate the quality of boiled-smoked sausages made from the meat of wild animals (elk, wild boar). Objectives: to develop a recipe for boiled-smoked sausage from wild animal meat; to evaluate the quality characteristics of the developed sausage products; to calculate the economic efficiency of the production of boiled-smoked sausage. The object of research is three samples of boiled smoked sausage: control – compliance with the standard recipe; sample № 1 – with the addition of 60 % of the main raw material of boar meat; sample № 2 – with the addition of 60 % of the main raw material of elk meat. Research was carried out on the basis of Zavolzhsky Meat Processing Plant LLC, Tver Region and the Department of Agrobiotechnologies, Processing and Seed Production of the Tver State Agricultural Academy. As a result of comprehensive research, the feasibility of producing boiled-smoked sausages from elk and wild boar meat was determined, which is necessary to expand the range of gourmet sausage products. All developed and manufactured samples of sausage products fully complied with the requirements of GOST R 55455-2013 “Cooked-smoked sausages. Technical conditions". The best combination of organoleptic and physicochemical characteristics was found in a sausage sample made from elk meat. The protein content in it was 17.2 %. This same sample of sausage provided the highest indicators of economic efficiency, increasing profits relative to the control version, made according to the classic recipe, by 9.1 % with an increase in profitability by 1.3 %. At the next stages of research, it is planned to expand the number of types of meat and additional raw materials used in the design of sausage product recipes.

Antifungal efficacy of clove extract in fermented sausage production: A practical approach for microbial control and maintaining quality properties

Antifungal efficacy of clove extract in fermented sausage production: A practical approach for microbial control and maintaining quality properties

Rheological and textural analysis of Vienna sausage production: the effects of substituting animal fat with sunflower oil [pdf

Rheological and textural analysis of Vienna sausage production: the effects of substituting animal fat with sunflower oil [pdf

INVESTIGATION OF INFLUENCING GASTRONOMIC TOURISM “LOCAL ISAN SAUSAGE”, KHON KAEN, THAILAND

The present study sought to analyze factors influencing gastronomic tourism “Local Isan Sausage” in terms of tourism products and tourists’ needs as crucial aspects for determining tourism strategies in neighborhoods of Mueang Kao Sub-district, Khon Kaen. It examined the characteristics of gastronomic tourism in relation to Isan sausages in Mueang Kao Sub-district, Khon Kaen. The sample of the study included 400 tourists visiting the neighborhoods of Mueang Kao Subdistrict, Khon Kaen. The results demonstrated that three factors, namely motivation for gastronomic tourism, the value chain for gastronomic tourism, and the Isan sausage product development, significantly affected the holistic gastronomic tourism development of local Isan sausages. The present study sheds light on the tourists’ needs in relation to gastronomic tourism in the neighborhoods of Mueang Kao Sub-district, Khon Kaen, and shows that the results derived from an analysis of tourists’ responses in questionnaires are reliable. Consequently, it offers suggestions for the improvement or adaptation in different aspects, such as Isan sausages, packaging, and distribution, and consistency with the tourists’ needs, enabling the locals to recognize the significance and value creation of the wisdom of local Isan cuisine in their own community.

Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example

Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality control aspects involved in utilizing natural colourants in sausages, with particular attention to beetroot. Key subjects explored encompass a variety of natural colourant sources and types, diverse extraction techniques, factors influencing colour stability, regulatory considerations, and consumer perception. Furthermore, the paper delves into emerging trends and advancements in sausage manufacturing, such as plant-based alternatives, functional fortification, and sustainability initiatives. By strategically harnessing the potential of natural colourants, including beetroot, sausage producers can customize their offerings to align with consumer preferences, distinguish their products, and bolster their competitiveness in the market.