Types Of Dry Fermented Sausages Research Articles

Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite

Nitrite is widely used in meat products as a multifunctional additive, combining flavour and colour properties with antioxidant and antimicrobial effects. However, nitrite may form reaction products (i.e., nitrosamine) that are potentially carcinogenic to humans. The meat industry, in response to consumers’ demands for nitrite-free products, is seeking natural alternatives to nitrite, such as plant-based extracts.Three types of dry-fermented sausages were manufactured: NIT, containing 30 ppm of sodium nitrite; GSE, containing grape seed extract and olive pomace hydroxytyrosol; and CHE, containing chestnut extract and olive pomace hydroxytyrosol. Next-generation sequencing (NGS) was used to analyse microbial consortia, which were correlated with physical and chemical parameters.The prokaryotic community composition was similar among treatments, with a high relative abundance of Staphylococcus xylosus and Lactobacillus sakei, collectively accounting for 87% of the total community. However, significant differences were observed in both operational taxonomic unit (OTU) presence/absence and relative abundance. Ten genera varied in abundance between treatments. The increase in Lactobacillaceae in CHE may explain the reduced pH levels detected in these samples.In conclusion, NGS analysis showed that the prokaryotic community composition was similar in GSE and NIT, while CHE varied in both the composition and relative abundance of different taxa.

Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

The effect of high pressure processing (HPP) on the survival of verotoxigenic Escherichia coli (VTEC) in two types of Norwegian type dry-fermented sausages was studied. Two different types of recipes for each sausage type were produced. The sausage batter was inoculated with 6.8 log(10) CFU/g of VTEC O103:H25. After fermentation, drying and maturation, slices of finished sausages were vacuum packed and subjected to two treatment regimes of HPP. One group was treated at 600 MPa for 10 min and another at three cycles of 600 MPa for 200 s per cycle. A generalized linear model split by recipe type showed that these two HPP treatments on standard recipe sausages reduced E. coli by 2.9 log(10) CFU/g and 3.3 log(10) CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite E. coli reduction was 2.7 log(10) CFU/g in both treatments. The data show that HPP has a potential to make the sausages safer and also that the effect depends somewhat on recipe.

Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

Outbreaks of verotoxigenic Escherichia coli (VTEC) linked to dry-fermented sausages (DFSs) have emphasized the need for DFS manufacturers to introduce measures to obtain enhanced safety and still maintain the sensory qualities of their products. To our knowledge no data have yet been reported on non-O157:H7 VTEC survival in DFS. Here, the importance of recipe and process variables on VTEC (O157:H7 and O103:H25) reductions in two types of DFS, morr and salami, was determined through three statistically designed experiments. Linear regression and ANOVA analyses showed that no single variable had a dominant effect on VTEC reductions. High levels of NaCl, NaNO 2, glucose (low pH) and fermentation temperature gave enhanced VTEC reduction, while high fat and large casing diameter ( a w) gave the opposite effect. Interaction effects were small. The process and recipe variables showed similar effects in morr and salami. In general, recipes combining high batter levels of salt (NaCl and NaNO 2) and glucose along with high fermentation temperature that gave DFS with low final pH and a w, provided approximately 3 log 10 reductions compared to approximately 1.5 log 10 reductions obtained for standard recipe DFS. Storage at 4 °C for 2 months provided log 10 0.33–0.95 additional VTEC reductions and were only marginally affected by recipe type. Sensory tests revealed only small differences between the various recipes of morr and salami. By optimisation of recipe and process parameters, it is possible to obtain increased microbial safety of DFS while maintaining the sensory qualities of the sausages.

Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures ( Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P) and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 °C and relative humidity of 70% between days 28 and 112). Tyramine and putrescine content ( Y, mg kg −1) increased ( P < 0.01) with increasing time of ripening/storage ( X, days): Y = 52.0 + 5.19 X − 0.0275 X 2 ( R 2 = 0.60) and Y = 37.0 + 3.45 X − 0.0192 X 2 ( R 2 = 0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased ( P < 0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower ( P < 0.05) in the K-sausages than in the R-sausages. Tyramine content in the sausages at the time interval 28 days of ripening + 21 days of storage was in the range from 170 (KHCU sausage combination) to 382 (RHFS) mg kg −1.

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g−1 of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g−1, respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g−1 for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g−1 was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g−1 of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g−1 at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g−1). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g−1. Moreover, repetitive DNA sequence–based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494.

Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages

In order to assess the distribution of the biogenic amine (BA) producing capability within the bacterial populations occurring during production of dry fermented sausages, four different types of sausage processing, three with the use of starter cultures and one without, were investigated. All the main bacterial populations involved in the sausage processing showed a diffuse and strain dependent capability to produce BAs. However, quantitative determination of individual BAs produced by the bacterial isolates suggests an important role of enterococci in the accumulation of tyramine, the most abundant biogenic amine found in all investigated sausages.

Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH 2-N groups and sensory evaluation of the texture

Different doses of some commercial proteinases (Neutrase, Alcalase, HT Proteolytic and Fungal Protease) were tested in the manufacture of two types of dry fermented sausages in order to choose the highest concentration that having proteolytic effect did not show texture problems. The different units in which their activity was expressed was one of the difficulties found in this work. All of them showed proteolytic activity in these products but with different intensity, leading in some cases to an excessive softening of the sausages. The effect of Fungal Protease became apparent earlier in a 16 mm particle size sausage than in a 3 mm particle size sausage. Careful dose selection for every proteinase could make it possible to ensure a proteolytic effect that could accelerate the maturation without texture defects.

Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process

Two types of dry fermented sausages were manufactured: type A with traditional formulation and type B with reduced sodium content. pH and a w values and the counts of aerobic mesophiles, Enterobacteriaceae and lactobacilli micro-organisms during the ripening of both fermented sausages were similar. Final lactic acid contents were also similar, but carbohydrate content was significantly lower in type B sausage. Content of acetic, propionic and butyric acids were significantly higher in type B, suggesting a higher heterofermentative activity. Also type B sausage showed lower nitrate level and higher chemical conversion percentage, suggesting a higher nitrosation intensity.