Semi-dry Sausage Research Articles

Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes.

A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausages with cereal ingredients, based on a systematic review of the literature, as well as a development trial of a hybrid dry snack stick sausage with groats with an assessment of its physicochemical and sensory attributes. A systematic review of peer-reviewed studies about hybrid meat sausages with cereal ingredients, including bibliometric network analysis, was conducted. The development trial was conducted including physicochemical analyses and sensory assessment of the hybrid semi-dry sausages, produced as a ready-to-eat snack (cabanossi) with groats, obtained on an industrial scale. Among the studied hybrid meat products with cereal ingredients, there were patties, frankfurters, salami, and other sausages, while the cereal products added included various components obtained from rice, wheat, chia, and oats. The usefulness of the applied cereal components was emphasised in order to obtain a product of a potential better nutritional value and higher health-promoting properties, as well as being acceptable, or sometimes even better, and described as being products of a good quality. The development trial allowed us to obtain the hybrid semi-dry ready-to-eat cabanossi sausages with groats, which were compared with the hybrid semi-dry ready-to-eat cabanossi sausages with sunflower seeds. Both studied products were characterised by a composition in agreement with requirements, but of a reduced fat content (with hybrid semi-dry ready-to-eat cabanossi sausages with groats being even lower than for those with sunflower seeds; p < 0.0001). Their sensory properties were acceptable, even if the plant-based components were recognisable. The characteristics of the hybrid meat products with cereal ingredients both in the literature and development trial were acceptable, and what is even more important is that they are characterised by a potential to be presented as a product of a better nutritional value and higher health-promoting properties.

Usporedba sadržaja antioksidansa u različitim mesnim proizvodima s hrvatskog tržišta

Food additives are defined as any substance not normally consumed as a food itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value. Antioxidants are a class of food additives that can be added to meat products to prevent lipid oxidation, retard development of off-flavours, or improve colour stability. Ascorbic acid (AA) and erythorbic acid (EA) are antioxidants permitted for use in meat preparations and meat products. This study aimed to compare the content of AA and EA in dry and semidry sausages collected on the Croatian market during a 4-year period and to determine their conformity with consumer safety regulations. AA and EA were analysed by a validated UHPLC method with a limit of detection and limit of quantification below 3 and 10 mg/L, respectively. The concentration of AA in dry sausages ranged from 13 to 457 mg/kg and in semi-dry sausages from 170 to 545 mg/kg, while the concentration of EA ranged from 198to 472 mg/kg in dry sausages and from 14 to 400 mg/kg in semi-dry sausages. In total, 12 samples (8.9%) were non-compliant due to an excessive concentration of EA.

Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages

Bigels prepared with olive oil oleogels admixed with κ-carrageenan or κ-carrageenan and gelatin hydrogels (BG1 and BG2, respectively) were characterized with respect to microstructure and textural properties and were used as pork backfat alternatives in semi-dry sausages. Stable oleogel-in-hydrogel type bigels were formed, with BG2 having higher hardness values. Control sausages (CF) were formulated with 20% pork backfat and sausage treatments B1F and B2F had 50% of the pork backfat substituted by BG1 and BG2 bigels, respectively. Moisture, water activity, texture, microbial counts, sensorial and nutritional attributes of the resulting sausages were assessed during fermentation and after pasteurization and storage. Substituted sausages had increased weight loss, moisture, and water activity. Color evaluation revealed that the treatments with bigels exhibited the same trend in color formation and no differences were recorded in L* and a* values of the sausages. Total viable counts and lactic acid bacteria populations were not affected by the addition of bigel systems. Regarding the texture parameters, B2F semi-dry sausages exhibited similar values of hardness and cohesiveness to CF. Sausages formulated with bigels exhibited a reduction in energy (20%), fat (27%), saturated fatty acids (30%) and cholesterol (∼6%) content. B2F sausages had similar liking scores with CF, and they did not show any undesirable sensory attributes. The results demonstrate that bigels are a promising fat alternative to manufacture semi-dry meat products with lower fat content and a better nutritional profile.

Application of lactic acid bacteria isolates from sugary kefir grains to fermented semi‐dry sausage

This study was initiated to utilize previously isolated lactic acid bacteria (LAB), Leuconostoc pseudomesenteroides PU01, Lactobacillus paracasei RT295, Lactobacillus mali RT296, from sugary kefir grains and processed into semi-dry fermented sausage. Following fermentation and cooking, processing yields of fermented semi-dry sausages containing 13%–14% fat fell in the range of 86%–87%. RT295 and RT296 were higher in textural hardness, springiness, cohesiveness, and chewiness than PU01, but all treatments were not different in shear force values. No significant differences were found among treatments in lipid peroxidation, total plate counts and volatile basic nitrogen value indicating high quality products. Results demonstrated successful utilization of three LAB isolates from sugary kefir grains in fermented semi-dry sausages and imparted acceptable taste as well as microbiologically hygienic quality. Practical applications Use of starter cultures including non-pathogenic bacteria, yeasts, molds and lactic acid bacteria (LAB) can improve the safety, storage and sensorial stability of fermented meat products. Fermented sausages processed by using the natural occurring LAB isolated from sugary kefir grains exhibit acceptable sensory and textural traits as well as high microbial stability. Results could be adopted to encourage the cultivation of kefir and kefir-related products and apply to various food commodities.

Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: physicochemical and sensory attributes

The use of warthog meat to produce cabanossi (cured, smoked and semi-dried sausages) with different fat levels (10%, 20% and 30% by weight) were investigated. Weight loss during drying and smoking significantly increased as fat level decreased. Despite this, in the end products, the 10% pork backfat cabanossi had a slightly higher moisture content compared to the 30% treatment due to its higher initial moisture content. However, this did not result in any differences (P > 0.05) in water activity between all treatments. Water activity was sufficiently low (≤0.94) to ensure shelf stability coupled to pH lower than 5.2. The 10% fat warthog cabanossi showed a better nutritional composition in terms of higher protein, lower fat content, higher amounts of n-3 fatty acids, lower n-6:n-3 ratio and lower thrombogenic index among the three treatments while there was no difference in lipid oxidation. The 10% pork backfat treatment was scored higher (P ≤ 0.01) for overall aroma intensity and smoky aroma, followed by the 20% and 30% treatments, respectively and generally scored better for most sensory attributes.

Effect of Probiotics on Biogenic Amines Level in Alexandria Semidry Sausage during Registration Storage

Effect of Probiotics on Biogenic Amines Level in Alexandria Semidry Sausage during Registration Storage

Effect of probiotics on microbiological and chemical quality attributes of Alxendria semidry sausage

Effect of probiotics on microbiological and chemical quality attributes of Alxendria semidry sausage

Processed Meat Protein and Heat-Stable Peptide Marker Identification Using Microwave-Assisted Tryptic Digestion.

New approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the influence of microwave irradiation on the acceleration of enzymatic cleavage and enzymatic digestion of denatured proteins in cooked meat of five species (cattle, horse, pig, chicken and turkey) and processed meat products (coarsely minced, smoked, cooked and semi-dried sausages). Severe protein aggregation occurred not only in heated meat under harsh treatment at 190 °C but also in processed meat products. All the protein aggregates were thoroughly hydrolyzed after 1 h of trypsin treatment with short exposure times of 40 and 20 s to microwave irradiation at 138 and 303 W. There were much more missed cleavage sites observed in all microwave-assisted digestions. Despite the incompleteness of microwave-assisted digestion, six unique peptide markers were detected, which allowed unambiguous identification of processed meat derived from the examined species. Although the microwave-assisted tryptic digestion can serve as a tool for rapid and high-throughput protein identification, great caution and pre-evaluation of individual samples is recommended in protein quantitation.

Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products

When domestic animals are exposed to mycotoxins, significant amounts of the latter shall be carried over into animal products such as milk, eggs and meat. This study was carried out in order to determine the possible presence of aflatoxin B1 (AFB1), ochratoxin A (OTA) and citrinin (CIT) in game sausages (n = 15), semi-dry sausages (n = 25) and fermented dry-meat products (n = 50), randomly taken from individual producers and the Croatian market. AFB1 and OTA were quantified using ELISA, while CIT was quantified using HPLC-fluorescence detector. Out of 90 samples, the fungi most frequently isolated from dry-cured meat products were of Penicillium species, while Aspergillus was isolated from only one sample. As much as 68.88% of the samples were positive for mycotoxins. Finally, the analysis of different types of meat products resulted in OTA identification in 64.44%, CIT identification in 4.44% and AFB1 identification in 10% of the samples. The maximum OTA concentrations established in the commercial sausage samples equalled to 7.83 μg/kg, while that of AFB1 amounted to 3.0 μg/kg. Generally, although OTA was detected in all three types of products in different percentage shares, mutual differences were not statistically significant (P > 0.05).

DETERMINATION OF SODIUM NITRITE IN SOME LOCALLY MANUFACTURED MEAT PRADUCTS

Cured meat constitute the large proportion of the processed meats favoured by the great majority of the consumers especially the children due to its attractive colour, flavour, palatable and moreover its delicious taste. Despite of benefits and multi-functional properties of sodium nitrite,it has been often a source of doubt due to its health hazards. This study was conducted to investigate the residual level of nitrite in the most popular cured meat products retailed in food outlets. The results revealed that the residual nitrite levels in prifried pastirma, beef luncheon and Alexandria semi-dry sausage were 67.815 ±12.69, 97.255 ±12.66 and 48.207 ± 8.91ppm, respectively. After frying of these products, the estimated values of nitrite were significantly decreased and the means ± S.E.values were recorded as 50.467 ±10.65, 58.773±7.571 and 38.218± 6.823 ppm, respectively. 35% , 50% and 15% of retailed pastirma, beef luncheon and semi-dry sausage were exceeded the Egyptian maximum permissible limits (100ppm) but after frying these percentages were decreased significantly to 15%, 10% and 10%, respectively.

Physico-chemical and Sensory Characteristics of Semi-dried Sausages Containing Different Levels of Kimchi Powder

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE <TEX>$L^*$</TEX> and increased the CIE <TEX>$a^*$</TEX> and CIE <TEX>$b^*$</TEX> values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage

The fate of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on soudjouk. Fermentation and drying alone reduced numbers of L. monocytogenes by 0.07 and 0.74 log 10 CFU/g for sausages fermented to pH 5.3 and 4.8, respectively, whereas numbers of S. typhimurium and E. coli O157:H7 were reduced by 1.52 and 3.51 log 10 CFU/g and 0.03 and 1.11 log 10 CFU/g, respectively. When sausages fermented to pH 5.3 or 4.8 were stored at 4, 10, or 21 °C, numbers of L. monocytogenes, S. typhimurium, and E. coli O157:H7 decreased by an additional 0.08–1.80, 0.88–3.74, and 0.68–3.17 log 10 CFU/g, respectively, within 30 days. Storage for 90 days of commercially manufactured soudjouk that was sliced and then surface inoculated with L. monocytogenes, S. typhimurium, and E. coli O157:H7 generated average D-values of ca. 10.1, 7.6, and 5.9 days at 4 °C; 6.4, 4.3, and 2.9 days at 10 °C; 1.4, 0.9, and 1.6 days at 21 °C; and 0.9, 1.4, and 0.25 days at 30 °C. Overall, fermentation to pH 4.8 and storage at 21 °C was the most effective treatment for reducing numbers of L. monocytogenes (2.54 log 10 CFU/g reduction), S. typhimurium (⩾5.23 log 10 CFU/g reduction), and E. coli O157:H7 (3.48 log 10 CFU/g reduction). In summary, soudjouk-style sausage does not provide a favorable environment for outgrowth/survival of these three pathogens.

Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat

Investigations were carried to study the effect of heart incorporation (0%, 15% and 20%) and increasing levels of fat (20% and 25%) on physicochemical (pH, moisture content and thiobarbituric acid, TBA number) and microbiological (total plate count and yeast and mold count) quality and shelf life of semi dry sausages of buffalo meat during refrigerated storage (4 °C). Different levels of fat significantly ( p < 0.05) increased the pH of the sausage samples. However different levels of heart incorporation did not significantly ( p < 0.05) affect pH, moisture content and TBA number of sausage samples. Fresh samples had pH, moisture content and TBA number in the range of 5.15–5.28, 42.4–47.4% and 0.073–0.134 respectively. Refrigerated storage significantly ( p < 0.05) increased TBA number of control samples while storage did not significantly ( p < 0.05) increase the TBA number of sodium ascorbate (SA) treated samples. Total plate counts of twelve sausage samples were f under the TFTC (too few to count) limit at the initial stage. Incorporation of different levels of heart and also increasing levels of fat did not significantly ( p < 0.05) increase the log TPC/g values. Yeast and molds were not detected in twelve samples of semi dry fermented sausages in their fresh condition. Storage revealed that there was a consistent decrease in pH, and moisture content. Refrigerated storage significantly ( p < 0.05) reduced both pH and moisture contents. TBA number and total plate counts and yeast and mold counts of controls were found to increase significantly ( p < 0.05) during refrigerated storage. However, in SA treated sausage, only TPC and yeast and mold count significantly ( p < 0.05) increased during refrigerated storage. Shelf life of the sausages was found to be 60 days under refrigerated storage (4 °C).

GARLIC IN CHINESE SAUSAGE1

ABSTRACT Boneless pork shoulders were formulated with flavor adjuncts for the production of a semidry sausage. Nitrite was added as 75 or 150 ppm of the formulation and 5% fresh garlic, 1.2% garlic powder, or 0.006% garlic essential oil was incorporated. The samples with 150 ppm added nitrite were only slightly higher in pH than those with 75 ppm added nitrite, and this value decreased with storage time. TBA and TPC numbers indicated that the sausage samples did not spoil during storage. Garlic addition did not produce lower thiobarbituric acid (TBA) total plate count (TPC, or aerobic plate count, APC) numbers. Fresh garlic had a stronger flavor than garlic powder and garlic essential oil in the quantities used. Addition of 150 ppm nitrite resulted in a brighter color, and better antimicrobial ability than 75 ppm nitrite. Sensory evaluation revealed little differences between samples with 75 ppm and 150 ppm added nitrite.

The microbiological quality of ready-to-eat dried and fermented meat and meat products

The analysis and interpretation of the results from 2981 samples examined by Public Health Laboratory Service (PHLS) and non-PHLS laboratories under the 1996 European Community Co-ordinated Food Control Programme showed that overall dried and fermented meat and meat products sold at retail in England, Wales and Northern Ireland were of good microbiological quality (99% acceptable). Staphylococcus aureus at or greater than 102 cfu g−1 was present in 1.3% (7/553) raw/country style hams and 0.9% (21/2304) dry/semi dry sausages. Staph. aureus at or greater than 102 cfu g−1 was not present in 88 spreadable fermented sausages. Verocytotoxin-producing Escherichia coli O157:H7 was not detected in any samples but Salmonella spp. (Salm. typhimurium DT104, Salm. breadeney) were present in two dry/ semi dry sausage products. The presence of Salmonella spp. and high levels of Staph. aureus is unacceptable and highlights the necessity of applying good hygiene practices during processing and at retail to prevent cross-contamination and/or bacterial growth occurring in these meat products.

The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages

The effects of three different starter cultures (Pediococcus acidilactici, Staphylococcus xylosus plus P. pentosaceus, S. carnosus plus Lactobacillus pentosus) were evaluated during the production of Turkish semi-dry fermented sausages. Sausages were studied during the fermentation phase, after heat processing and after drying for 24 h and 72 h. Chemical and organoleptical results indicated that in the processing of these semi-dry sausages a starter culture of P. acidilactici should be used. The use of this culture significantly reduced the pH, increased the lactic acid content and percentage of total heme pigments converted to the cured pigment and improved the development of the sausages' characteristics, i.e. color, appearance, flavor and general acceptability.

Growth characteristics of meat starter cultures

The Australian Code of Practice for manufacture of dry and semi-dry sausage (salami) states that fermentation temperatures must not exceed 25°C and that a pH of 5·2 must be achieved in the product within 48 h. In order to select the most appropriate starter cultures for fermentation, Lactobacillus plantarum, Pediococcus pentosaceus and Staphylococcus carnosus were characterised with respect to growth and acid production determined at constant pH (4·7, 5·5 and 6·3). L. plantarum and P. pentosaceus showed similar characteristics over the pH range studied while S. carnosus was sensitive to lower pH. Also, P. pentosaceus showed greater psychrotrophic growth without pH control than L. plantarum or S. carnosus. Salami made with P. pentosaceus maintained higher viable numbers in the product over 8 days than did L. plantarum. Growth of S. carnosus in salami could not be detected in the presence of the more pH-tolerant organisms. The growth of L. plantarum and P. pentosaceus did not prevent the development of high levels of non-starter flora, a factor that can be important in determining salami quality. However, the more psychrotrophic P. pentosaceus ensured a greater dominance of starter over non-starter flora.

Inhibition of Listeria monocytogenes by Bacteriocin-Producing Pediococcus During the Manufacture of Fermented Semidry Sausage

A bacteriocin-producing Pediococcus species inhibitory to Listeria monocytogenes was used to manufacture fermented semidry sausage. Separate 13.6 kg batches of a commercial summer sausage formulation were inoculated to contain an initial level of 106 cells/g of Listeria monocytogenes Scott A. In each of two independent studies, an ca. 2 log10 CFU/g reduction of L. monocytogenes occurred over the fermentation period, as compared to a less than 1 log10 CFU/g reduction in sausage fermented with a non-inhibitory Pediococcus strain. Inactivation of L. monocytogenes was also observed in one study where adequate acid production did not occur (pH>5.5), indicating that bacteriocin production occurred independently of carbohydrate fermentation. Following heating to an internal temperature of 64.4°C and storage up to 2 weeks, 9 of 90 sausages sampled were positive for Listeria. Recovery was intermittent and did not indicate that the bacteriocin was effective in eliminating L. monocytogenes that had survived the heating process.

Nitrosoheme Pigment Formation and Light Effects on Color Properties of Semidry, Nonfermented and Fermented Sausages

Development of the nitrosoheme pigment responsible for visual color properties was studied in the preparation of cured, semidry nonfermented and fermented sausages. Color stability of vacuum packaged sausages differing in pH was also evaluated during 6 weeks of light exposure, and after 6 weeks in dark storage. Total pigment conversion to nitrosoheme increased (P<0.05) during 9.75 h of fermentation at 38°C. The maximum pigment conversion attained upon heat processing to 60°C appeared dependent on prior nitrosoheme formation during fermentation. Judd-Hunter tristimulus coordinates of semidry sausages showed higher (P<0.05) initial +a (redness) values when the pH was 4.85 or 4.65 as compared to pH 5.30 or 6.00. During 6 weeks of light exposure, sausage pH, and time in display were significant factors for each color property. By the fourth and sixth weeks of light exposure, nonfermented sausages (pH 6.0) had maintained redness characteristics better than all fermented sausages (pH 5.30, 4.85, and 4.65) as shown by higher +a and lower hue angle (θ) values. After 6 weeks of light exposure or dark storage, there were no differences (P>0.05) in any color property or nitrosoheme pigment content for nonfermented sausages. However, light exposure, as compared to dark storage, altered (P<0.05) all color properties and reduced (P<0.05) the nitrosoheme pigment content for fermented sausages.

Effect of ascorbate and ascorbyl palmitate on lipid oxidation in semi-dry saugages manufactured from pork materials differing in stability towards oxidation

Semi-dry fermented sausages were manufactured from three batches of pork slightly differing in their polyenoic fatty acid levels and α-tocopherol contents. The sausage doughs were treated as follows: (1) control, (2) ascorbate, (3) ascorbyl palmitate and (4) a combination of ascorbate and ascorbyl palmitate. After brine fermentation, products ripened at 15°C were evaluated for rancidity by peroxide values and TBA numbers. During ripening important differences in stability towards oxidation were generally not observed. Both peroxide and TBA values gradually increased linearly with time. For the TBA values, gradients for the products derived from the three diet groups differed considerably. Only two of six batches containing increased levels of α-tocopherol and product antioxidants exhibited slightly improved stability towards oxidation, as judged by peroxide and TBA values. Sensory evaluations, performed only on the product series containing ascorbate, failed to reveal any positive effect in favour of the increased α-tocopherol content. Thus, for semi-dry sausages manufactured from pork materials with a slightly increased sensitivity towards oxidation, results indicated with there was little advantage to increasing the levels of α-tocopherol in the meat by dietary means or to changing the current commercial practice of adding ascorbate to the sausage doughs.