Traditional Sausage Research Articles

Survival of Listeria monocytogenes previously isolated from traditional Portuguese fermented sausages through the gastro-intestinal tract

Survival of Listeria monocytogenes previously isolated from traditional Portuguese fermented sausages through the gastro-intestinal tract

Consumers’ behaviour toward typical Italian dry sausages

This study aimed to provide information on handling and consumption habits of dry fermented sausages produced in Italy with traditional methods. Traditional sausages are considered by interviewed consumers as an important part of their habits. The habitual purchase was widespread in the considered regions and it was made often directly from the producers. Handling and consumption habits were linked with the typology of sausages and therefore to the territory. Statistical analysis allowed to identify three categories of consumers. The first included the majority of the consumers that handled, ate and stored dry sausages as ‘laid down’ by the tradition and it was named “traditionalist”. The second group was composed by “nostalgic” people because they associated the consumption of dry sausages with the tastes of the ‘olden days’. The third contained “modern consumers”: they did not buy traditional sausages regularly, and they managed the product in ‘new ways’. In conclusion, this survey has made possible to understand consumers’ behaviour and the factors influencing their choices in the purchase of traditional dry fermented sausages in the surveyed areas.

Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage)

“Yor” is a traditional sausage like product widely consumed in Thailand. Its textures are usually set by steaming, in this experiment ultra-high pressure was used to modify the product. Three types of hydrocolloid; carboxymethylcellulose (CMC), locust bean gum (LBG) and xanthan gum, were added to minced ostrich meat batter at concentration of 0–1% and subjected to high pressure 600 MPa, 50 °C, 40 min. The treated samples were analysed for storage ( G′) and loss ( G″) moduli by dynamic oscillatory testing as well as creep compliance for control stress measurement. Their microstructures using confocal microscopy were also examined. Hydrocolloid addition caused a significant ( P < 0.05) decrease in both the G′ and G″ moduli. However the loss tangent of all samples remained unchanged. Addition of hydrocolloids led to decreases in the gel network formation but appears to function as surfactant materials during the initial mixing stage as shown by the microstructure. Confocal microscopy suggested that the size of the fat droplets decreased with gum addition. The fat droplets were smallest on the addition of xanthan gum and increased in the order CMC, LBG and no added gum, respectively. Creep parameters of ostrich yors with four levels of xanthan gum addition (0.50%, 0.75%, 1.00% and 1.25%) showed an increase in the instantaneous compliance ( J 0), the retarded compliance ( J 1) and retardation time ( λ 1) but a decrease in the viscosity ( η 0) with increasing levels of addition. The results also suggested that the larger deformations used during creep testing might be more helpful in assessing the mechanical properties of the product than the small deformations used in oscillatory rheology.

Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional sausages

Fresh-cut leek is one of the principal ingredients of Greek traditional sausages. In this study the effect of the degree of cutting of leek on the physicochemical traits of Greek traditional sausages was investigated. Leek was cut to three different degrees (coarse, medium and fine), before being mixed with meat, salt and seasonings; the mixture was placed in natural casings and stored for six days at 15–18 °C. Sausages lost about 25% of their initial weight by the end of storage. While pH decreased in all treatments, it was significantly more so (to pH 4.1) in sausages with fine-cut leek, from as early as the second day of storage. During storage all sausages showed a decrease in lightness and a change in colour from yellow to red. The internal atmosphere of the sausages with fine-cut leek showed peak CO 2 concentrations of 30% while those with coarse and medium-cut leek showed peak CO 2 concentrations of 20% by day one of storage and equibrated to 5%. Ethylene in the internal atmosphere of sausages with fine and medium-cut leek peaked by day one at 5.5 μl l −1 but to only 2 μl l −1 for those with coarse-cut leek. Sausage nitrate content and antioxidant capacity did not show major differences between treatments. Fine-cut leek contributed to sausage stability and quality more rapidly than medium or coarse-cut leek.

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture

The application of high hydrostatic pressure (200 MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.

Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products

The aims of this study were to isolate, identify and characterize the population of coagulase-negative staphylococci in different types of Slovak traditional sausages and to determine the metabolic properties of selected Staphylococcus xylosus and S. carnosus strains for the selection of potential starter cultures to use in the processing of sausages. The strains were tested for lactic acid production, survival in the presence of bile and sensitivity to antibiotics. Bacteriocin production, adhesion ability as well as biogenic amine (BA) production by isolates were also analysed. Most of the isolates were identified as S. xylosus and S. carnosus. Lactic acid values ranged from 0.40 to 1.03 mmol/l and strains survived in the presence of 1% bile. Most of the strains studied were sensitive to all antibiotics. Two strains, S. xylosus SO3/1M/1/2 and S. carnosus SO2/F/2/5 inhibited Listeria innocua and Pseudomonas sp. S. xylosus strains did not produce any BA, while S. carnosus SO2/F/2/5 did. S. xylosus SO3/1M/1/2 and S. carnosus SO2/F/2/5 appeared as the most adhesive strains. S. xylosus SO3/1M/1/2 with antimicrobial activity against Enterococcus avium EA5, L. innocua LMG13568 and Pseudomonas sp. SO1/1M/1/4, adhesion ability and free BA production could be used as starter culture in sausage manufacture.

Staphylococcal community of a small unit manufacturing traditional dry fermented sausages

The level and the diversity of the staphylococcal community occurring in the environment and meat products of a small unit manufacturing traditional dry fermented sausages were investigated at two seasons: winter and spring. Gram-positive cocci were enumerated and a collection of 412 Staphylococcus isolates was made. Multiplex PCR, pulse-field gel electrophoresis (PFGE) and sequencing of the sodA gene were used to identify and characterize the isolates. High counts of Staphylococcus were found in final traditional sausages, reaching about 6 log CFU/g in winter and about 8 log CFU/g in spring. In the environment, the counts varied from 2 log to 7 log/100 cm 2, the higher colonisation being observed on the surface of the drying and cold rooms, cutting tables and the butcher's block. The combination of the three methods allowed the identification of seven species of Staphylococcus in spring and five in winter. S. equorum and S. succinus dominated both in environment and in meat products, 49% and 33% of the isolates, respectively. The other identified species were in decreasing order S. saprophyticus (6%), S. xylosus (5%), S. carnosus (5%), S. simulans (1%) and S. warneri (1%). The two species S. xylosus and S. carnosus were sporadically isolated during the spring. PFGE allowed the assignment of S. equorum to eight pulsotypes showing a wide diversity among this species. But the entire environment and the meat products were dominated by one pulsotype. For S. succinus, three pulsotypes were found with one dominant mainly isolated during the spring sampling. This study highlighted the diversity of staphylococci isolated in the environment and the meat products of a small processing unit manufacturing traditional dry fermented sausages. The S. equorum and S. succinus species rarely described in meat products and never in the environment had great capacity to colonise the entire small processing unit and the meat products.

Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

The objective of this study was the characterisation of alheiras, traditional Portuguese sausages, with respect to their microbiological safety. Thirty-eight lots from 17 producers were analysed. The microbiological status of the analysed product can be considered of concern in terms of food safety. Although Campylobacter spp. and Escherichia coli O157 were not detected in any sample, and Clostridium perfringens when present was not at levels of concern with reference to public health, Salmonella spp. were detected in 2 lots of industrially produced alheiras, and more than 60% of the lots analysed were contaminated with Listeria monocytogenes in concentrations higher than 100 cfu/g.

Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

The main objective of this paper was to evaluate the efficacy, in terms of safety, shelf life extension and keeping quality of different commercial ingredients, including nitrite/nitrate and spices, of fresh Italian Toscana traditional sausages. In particular, the role of spices, in the possible reduction or replacement of nitrate and nitrite, was investigated. The data evidenced the significant role of the spices on the growth reduction of deliberately inoculated Listeria monocytogenes,. The Principal Component Analyses of the microbial metabolite and sausage flavours suggested that the microbial activity was affected more by spices than by nitrite and nitrate extent.

In vitro assessment of properties associated with the survival through the gastro-intestinal tract of staphylococci isolated from traditional sausage fermentation

Thirteen Staphylococcus sp. strains, previously isolated from spontaneous sausage fermentation, were in vitro examined for properties associated with their ability to survive through the gastro-intestinal tract. None of the strains were able to survive exposure to pH 1 or pH 2, while for most of them, a population reduction, ranging from 77.3% to 99.0% and a surviving population from 1.7×10 8 to 9.0×10 6 was observed after exposure to pH 3. None of the strains exhibited bile salt hydrolase activity or production of antimicrobial compounds, while all of them were resistant to pancreatin. Only S. cohnii cohnii LQC 5112 was found to be α-haemolytic, seven other strains were β-haemolytic and the rest γ-haemolytic. All strains were sensitive to erythromycin, ampicillin (but S. intermedius LQC 5023) and chloramphenicol while most of them were sensitive to tetracycline. On the other hand, most of the strains were resistant to novobiocin. Furthermore, their aptitude, not only to withstand, but to proliferate in the presence of bile salts, as well, even at an acidic environment and their ability to adhere to stainless-steel plates, indicate the need for an in vivo study.

Effect of frozen and dried leek on processing and quality characteristics of Greek traditional sausages

Blanching of leek at boiling temperature for 1 min reduced ( p < 0.05) the nitrate content. Freezing of leek at −18 °C and storage for 5 months, with or without vacuum, also reduced ( p < 0.05) the nitrate content, while drying at 85 °C for 2 h and storage for 5 months, with or without vacuum, had no effect ( p > 0.05) on nitrate content. Frozen leek as a whole plant was unsuitable for the production of traditional sausages. The most appropriate level of dried leek for sausage production was 20 g/kg of meat mixture. The nitrate content of sausages with frozen and dried leek ranged on the 7th day from 24.5 ± 14 to 36.3 ± 13 ppm and the nitrite content from 1.4 ± 0.4 to 2.6 ± 1 ppm. Sausages with dried leek had better ( p < 0.05) colour, higher ( p < 0.05) pH and lower ( p < 0.05) TBA values. Sausages with frozen and dried leek had the same ( p > 0.05) sensory attributes as those produced with fresh leek. Vacuum packaging affected ( p < 0.05) the odour of fresh sausages with frozen and dried leek and the overall acceptability of fresh sausages with frozen leek. Sausages with frozen and dried leek stored under vacuum had higher scores for sensory attributes, which were not always significant.

Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)

Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in Galicia (NW Spain). The aim of this article is to perform an exhaustive biochemical characterisation of this sausage variety and to try to differentiate between the homemade and the industrially manufactured product on the basis of biochemical parameters. The gross chemical composition and the main physico-chemical, proteolytic, lipolytic and fat auto-oxidative parameters were determined in 30 homemade samples and 20 industrially manufactured samples of Chorizo de cebolla. Compared to other raw-cured sausages that have been studied, Chorizo de cebolla is characterised by low contents of protein ( N × 6.25), ash and NaCl, and high contents of fat; its average content of hydroxyproline is clearly much higher than the amount determined in other raw-cured sausages. Homemade Chorizo de cebolla showed statistically significant differences to industrially manufactured Chorizo de cebolla in hydroxyproline and nitrates content and in titratable acidity, and pigment conversion percentage (which were higher in the industrially manufactured Chorizo), and in total carbohydrate content and values of pH (that were higher in the homemade Chorizo). Using discriminant analysis techniques, both types of Chorizo can be differentiated based on the values of these six parameters.

Teores de colesterol de lingüiças de frango "light" e tradicionais submetidas a diferentes condições de estocagem

The present research had the purpose of investigating the percentages of fats and cholesterol on chicken sausages processed under the form light and traditional, when submitted to conditions of stockpiling of cooling and freezing. In the elaboration of sausages was used white and dark chicken meat and skin, added of natural, commercial antioxidant seasonings and ascorbic acid. Six treatments and twelve formulations were developed, and six formulations were of traditional sausages and six of light sausages. The treatment number 1 consisted of products without antioxidant addition, denominated control; the treatment number 2 was formulated with 0.25% of ascorbic acid as antioxidant; treatments numbers 3, 4 and 5 were formulated with commercial antioxidants, in a concentration recommended by the manufacturers' specifications; and finally the treatment number 6 that it consisted of same formulation of the treatment number 5 added with liquid smoking. The sausages were stocked to the temperature of cooling (5-10°C) for 22 days, and freezing (-20°C) for 90 days. Concentrations of fats and cholesterol were determined in the raw material (chicken meat and skin) and in the stored sausages. The results showed that the cholesterol percentages varied in function of the formulation of the sausages traditional and light, presenting these, in relation to the traditional, a significant reduction of these components. The refrigerated stockpiling and frozen treatment influenced significantly (P <0,05) the concentration of cholesterol in the sausages light. The effective action of the commercial antioxidants used in the treatments 5 and 6 was clearly observed, where there was not significant variation of the cholesterol tenor along the period of refrigerated stockpiling and/or frozen.

Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in Galicia (NW Spain). The gross chemical composition and the main physicochemical, proteolytic, lipolytic and fat autooxidative parameters were determined throughout the ripening process of seven homemade batches and four industrial batches. Samples from each batch of sausages were taken at 0 days (mix before stuffing), and after 2, 7, 14, 21, 28 and 42 days of ripening. Dehydration throughout ripening was more intense in the homemade batches, which showed final moisture and a w values lower than the industrial batches. In comparison to other varieties of chorizo and other similar raw-cured sausages, Chorizo de cebolla is characterised by high contents of fat and hydroxyproline and low contents of protein, NaCl and ash. In both systems of manufacture (homemade and industrial), a significant decrease in the pH values is observed until the seventh day of ripening (coinciding with the period of maximum degradation of the sugars), after which the pH was practically constant until the end of ripening in the homemade batches and showed a slight, but progressive increase after the 14th day in the industrial batches. The final pH values were lower than those reported for similar sausages. The different nitrogen fractions showed an increase during ripening and no significant differences in the final values, associated with the system of manufacture, were observed. The values of the nitrogen fractions show that proteolysis is particularly evident in the early stages of ripening, coinciding with the development of fermentation and a sharp decrease in pH. The acidity of the fat increases considerably during ripening in both systems of manufacture; however, the final values were among the lowest previously reported. The peroxide and TBA values evolved differently in the homemade and industrial batches. At the end of ripening, no significant differences associated with the system of manufacture (homemade or industrial) were observed in the peroxide value; however, the homemade batches showed significantly higher TBA values.

Effect of leek and onion on processing and quality characteristics of Greek traditional sausages

The objective of this study was to investigate the effect of leek and onion on processing and quality characteristics of sausages and select the most appropriate, to determine the optimum level of selected vegetable and to improve its effectiveness on quality characteristics of sausages, in comparison to the addition of nitrites (100 ppm), by using a starter culture of Staphylococcus carnosus and ascorbate. The nitrate content of leek ranged from 213 to 255 ppm and that of onion was 79 ppm. Sausages produced with leek had higher ( p<0.05) nitrite content (1.3–2.1 ppm) and a ∗ (+) values and higher scores for sensory attributes than sausages with onion. Sausages made with the total leek plant had the highest score for overall acceptability. The higher the leek level the higher the nitrate and nitrite content of sausages and the lower the redness, a ∗ (+). Sausages with 240 g of leek/kg had the highest ( p<0.05) overall acceptability. Sausages with higher leek level had an intensive wrinkling on the surface and also an intensive and undesirable green colour. Sausages produced with 240 g of leek/kg had the same low level of nitrate and nitrite content, higher weight losses and lower pH values after the 3rd day of storage, compared to sausages produced with the addition of sodium nitrite. The addition of starter culture and ascorbic acid improved the redness ( a ∗ ) of sausages and reduced the 2-thiobarbituric acid value. Sausages with leek, starter culture and ascorbic acid had the highest score for odour and taste and overall acceptability.

Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage

The objective of this study was to determine certain quality characteristics of the raw and cooked doner kebabs made from beef and sucuk dough which is a traditional fermented sausage. The doners were divided into two groups; traditional beef doners and sucuk dough groups, and all the samples were frozen and stored at (−30 ±1 °C) for 60 days to monitor their quality characteristics. All of the raw and cooked doner samples were subjected to chemical and microbiological analysis while only the cooked doners were evaluated organoleptically at 0th, 30th and 60th days of storage. In the chemical analysis; proximate composition (% moisture, % protein, % fat, and % ash), pH and TBA values were determined. The samples were examined for total aerobic plate count (APC), total anaerobes, psychrotrophic bacteria, total coliforms, total staphylococcus/micrococcus count, mould and yeast to observe the hygienic quality of the doner samples. The results of chemical analysis, in general, showed that sucuk doners had higher ash content, pH and TBA values, and all of the doners had higher APC, psychrotrophic bacteria and coliform counts at the beginning compared to 30th and 60th days of storage not only in the raw condition but also in cooked counterparts. The sensory evaluation results indicated that sucuk doners received favorable preferences, therefore, traditional sausage (sucuk) dough application in doner production could be possible without posing any acceptability problems in terms of quality factors compared to traditional beef doners.

Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages

Physicochemical, microbiological and sensory analyses were performed on 67 samples of Greek traditional sausages. The following physicochemical attributes were recorded: moisture 49.17%±7.05, protein 17.62%±2.67, fat 29.74%±8.02 and ash content 2.99%±0.55, moisture/protein ratio 2.83±0.5. pH value 5.48±0.49, water activity ( a w) 0.959±0.015, total grill losses 12.81%±5.27 and fat grill losses 9.64%±4.36. The microbial counts, expressed as log 10cfu/g, were for aerobic plate count 8.22±0.5, lactic acid bacteria 7.45±0.66 , Brochothrix thermosphacta 7.02±1.21, pseudomonads 6.88±1.33 and yeasts 5.39±1.03. Mean sensory scores, on a five-point hedonic scale, were 4.46±0.63 for appearance, 4.14±0.63 for firmness, 3.80±0.97 for flavour and 4.12±0.52 for overall quality. The discriminant analysis have shown that, based on their pH and a w values, 74.6% of sausages were classified as easily perishable, 19.4% as perishable and 5.9% as shelf-stable. Also, 4.4% of sausages had fat content less than 15%, 23.8% from 15 to 25%, 46.2% from 25 to 35% and 25.3% more than 35%. Principal component analysis has shown that the first two components (PC1 PC2) account for 44.1% of the total variance. PC1 was related to water activity, ash, moisture and fat content, flavour, Br. thermosphacta and pseudomonads count, and to a lesser extent to cross section quality. PC2 was related to aerobic plate count, lactic acid bacteria and moisture content.

Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”

“Chorizo de cebolla” is a traditional sausage made in the north west of Spain. In four batches manufactured by artisanal methods and 4 manufactured by industrial ones the contents of total and free fatty acids were assessed throughout ripening, taking from every batch samples of the mass before stuffing (0 days) and of the sausage after 2, 7, 14, 21, 28 and 42 days of ripening. The profile of total fatty acids of the two types of sausage basically coincide with that found by other authors in pork fat. However, both types of sausage (artisanal and industrial) differ significantly (p< 0.05) in the percentage of totally saturated and unsaturated fatty acids. The artisanal manufactured sausages showed percentages of saturated fatty acids significantly superior to those found in industrial sausages. The content of total free fatty acids underwent throughout ripening a significant increase (p< 0.05) from average values of 459 ± 243 mg/100 g of fat in the mass up to 3687 ± 1670 mg/100 g of fat in the sausage of 42 days in the artisanal sausage, and from 560 ± 317 mg/100 g of fat up to 5157 ± 3673 mg/100 g in the industrial ones. Owing to the great variation between the different batches, significant differences were not found in the contents of total free fatty acids between both types of sausages, though at the end of ripening the average content was 1.4 times superior in the industrial sausages. In both types of sausages, the main free fatty acids at the end of ripening were, in this order, oleic, linoleic and palmitic, whose addition represented 83 % of total free fatty acids.

Identification and succession of lactic acid bacteria during fermentation of 'urutan', a Balinese indigenous fermented sausage

'Urutan' is a Balinese traditional fermented sausage, which is made of lean pork and fat mixed with spices, sugar, and salt. The mixture is stuffed into cleaned pig intestine and fermented under uncontrolled condition during sun drying for 5 days. The investigation showed that lactic acid bacteria (LAB) were the dominating bacteria during 'urutan' fermentation. Among the 71 isolates obtained, lactobacilli dominated by 77.5% and the other 22.5% were pediococci. Based on physiological characteristics, the isolates were classified into 13 groups: nine belonged to the lactobacilli and the other four were pediococci. One isolate representing each group was chosen randomly, and then was identified by 16S rDNA sequence comparison. Phylogenetic relationship positioned three groups to Lactobacillus plantarum and four groups were closely related to L. farciminis. Two groups were identified as obligate heterofermentative lactobacilli: one was L. fermentum and the other was distantly related to L. hilgardii. Two groups belonging to the pediococci were strains of Pediococcus acidilactici and the other two were closely related to P. pentosaceus. A dramatic succession occurred during fermentation of 'urutan'. Three species mainly dominated the process wherein the initial growth was started by L. plantarum then followed by the growth of P. acidilactici, and finally, L. farciminis was found to be predominant at the last stage of fermentation.

RHEOLOGICAL AND SENSORY PROPERTIES OF POPULAR GREEK FOODSTUFFS: A REVIEW

The rheological and sensory properties that constitute the quality benchmark of Greek foodstuffs are identified in a critical fashion and prevailing practices are discussed in relation to home-made and industrial production. Formulation modifications aimed at enhancing the appeal of products in terms of organoleptic characteristics and nutritional impact are also presented. Olive oil occupies an important position in the Greek diet and it is characterised by a unique flavour. Accurate determination of flavour is carried out using the sensory wheel, which unveils the grade of the product. Among foods with soft-solid characteristics, traditional Feta cheese has a prominent place and it is well known for a salty, slightly acidic taste. Ageing within a year results in textural changes from a soft and elastic consistency to a hard and brittle body. Full and low fat Greek yoghurts are consumed widely locally and abroad. The mouthfeel of the product changes from that of a week gel to a viscous fluid at a fat content of 10% and 2%, respectively. Finally, emulsion-type products range from commercial salamis to traditional sausages, which satisfy culinary requirements for a ‘rubbery' or ‘spreadable' texture depending on the favourite pastime dinner. It is hoped that the treatise will unveil the appetising features of Greek foodstuffs, which are increasingly recognised by the international consumer.