DOCSLIB.ORG

'.I'fct IF" OPTING and SENSORY QUALITY Dry SAUSAGE

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
'.I'fct IF '.I'fCT OF THE USE OF NATURAL OR of using either a natural pork casing or IF" CASINOS ON THE an artificial fibrous collagen casing on 5 f,cial OPTING AND SENSORY QUALITY the ripening and sensory quality of a dry SAUSAGE. mouldy dry fermented sausage. For this p study, a sausage of high comercial b a n c a l e s , m . a g u ile r a , j .a . interest in Spain known as «fuet» was l'Ra n - • JAIME•* — and■ J.M,-------- PEIRO. selected, whose determinant characteristics are those of a small > Pp. AL 1 Ac c ió n Animal y Ciencia de los calibre, coarse and mouldy salami. C * * Facu1tad Veterinaria. rsidad de Zaragoza. SPAIN. MATERIALS AND METHODS Sausages were prepared by a local P r o d u c t i o n manufacturer according to usual SaySgUa,ity of raw fermented practice. Each sausage, averaging 340 g f>ararr|^es is influenced by a number of in weight, contained 70% lean pork, ribenieters which govern sausage 25% pork back fat, 2.3% salt, lactose attent"^ amon9 them especial (1.7 g), glucose (680 mg), black pepper reia^.,0n has been paid to temperature, (680 mg), white pepper (680 mg), ^leKVe humidity and air velocity nutmeg (250 mg), sodium glutamate n^r anc) Rodel, 1978; Baumgartner (340 mg), sodium ascorbate (170 mg), ’hflUen 98° ; hendoza et a1-F 1983). The posphates (680 mg), nitrate and nitrite ^ l )tvCe on ripening and sausage (85 mg), colouring (E-124, E -127) and Sq ^ of a variety of ingredients has starter culture (Pediococcus spp.). H ^ v<I en more extensively studied. Mixture was stuffed into either pork or ^opertr" cles,:)' te our knowledge of the fibrous collagen casings of 34-38 mm 's rathleS 0f diverse sausage casings diameter. Sausages were held 24 h at % c teorf 9o°d (Effenberger, 1985), the 28°C (90% RH) and then transferred to CaSir,gof tde use of different kinds of a drying room, which was a well H n 0r^ Sausage quality is not well aerated chamber subject to natural W L Rödel and Klettner (1980) climatic conditions, and ripened for 30 S^aqe snnall differences on dry days. During this period temperature S ^ a i r ’pen'n9 by effect of using ranged from 11°C to 14°C and relative ° r a rtiticial casing, while humidity varied from 75% to 80%. J'fferen ^984) described large Samples were taken at different N gesCes in quality among cooked ripening times: 1,5, 10, 15, 20, 25 and related to the use of diverse 30 days. A sufficient amount of Thoatena1s- sausage was ground after removing the ^aUsQge^u9ti, both reports deal with casing to a particle diameter smaller h9s been acl<in9 a mould cover, which than 1 mm, using a commercial meat grinder. The resultant mixture was fc,Ceat>leei!?,tetlly shown t0 exert a Gr 'ty (r, nr'u^nce on dry sausage used for all analyses. r^iaet ^a90ni and Cantoni, 1984; M o istu re d e term in atio n . About 3 ThUsa ’ 1986; Lücke, 1986). g of sample were exactly weighed ’ we have studied the effect and held at 102 + 2°C for 19 hours; 8 2 5 after cooling the sample was weighed cross sections. Samples for rn,ci ^ again. Water content was expressed as copical observation were taken at the percentage of the difference end of sausage ripening. Five prn ^ between initial and final weight sections were cut from small PieceL' related to initial value. sausage with a microtome and sta Fat content was determined with hematoxiline-eosine. A L,flr using a Soxhlet method (ISO/R 1443). (Dialux 20 EB) microscope was Nonprotein nitrogen determi­ observing the stained sections p nation. Ten g of sample were photographs were taken using 3 ^ homogenised for 1 min in 35 ml (model FX-35A) camera. efe distilled water using an Ultra-Turrax Sensory analysis Sausages y ^ homogeniser. Seven ml 10% TCA were evaluated for 19 quality're* 0f added to the homogenate and, after sensory parameters at the en ^ maintaining the mixture 2 h at 4°C, it ripening by a panel of ^ $ was centrifuged for 20 min at lOOOxg. semi-trained members. A 9-point b $ The supernatant was filtered, was used, 9 denoted highest valu^ | evaporated and protein content each parameter evaluated determined by a Kjeldalh method denoted lowest value. Analyse5 5; (ISO/R 937). performed in three separate seS5jP of Free fatty acids (FFA) deter­ in each of them a different mination. Fat extraction was carried sensory parameters was eva Uent^ out with chloroform-methanol solvent First whole sausages were Pre ^1 (2:1 vol/vol). Then 25 ml were removed to panelists for valoration of eXl ^ and mixed with 25 ml 96% ethanol. The perception. Thereafter panelist5 ^ mixture was titrated with NaOH 0.1 N. luated 3 mm sausage slices f°r j|/ The acidity was calculated as oleic external perception and finally 51 $ acid (Pearson, 1976). slices, after removing the casing' ^ Microbiological analysis Three presented to each panel memP casing portions of 1 cm2 surface were mouth perception evaluation. taken from different areas of each whole sausage. Samples were RESULTS AND DISCUSSION ^ suspended in sterile physiological «Fuet» sausages were rlPene’ ^ solution and suitable dilutions were natural conditions (11-14°C; ' made before plating. Total superficial R.H.) for 30 days after a short P ^ mould and yeast counts were deter­ fermentation at 28°C for ^ ^ mined on Sabouraud Chloramphenicol (90% R.H.). Along the ^ # agar incubated at 20°C for 7 days. fermentation and ripening Per’ ^ After microculture on Sabouraud agar, following physical and cnj5t/ isolated moulds were identified by parameters were measured: ^ ^ microscopical observation techniques content, pH, free fatty acids 3(] according to Ramirez (1982). Yeasts protein nitrogen. Onjtioil were stained by Gram and Giemsa Figure 1 shows moisture e methods and observed microscopically. along sausage ripening for P° Light microscopy of sausage materials used. It appears 8 2 6 Figure 2 Changes of pH during ripening process. ( ■ natural casing, □ artificia l casing). S s . - °agS ■ Evolution of Free Fatty Figure 4 - Changes of nonprotein ^¡0/10QeXf)ressecl as percent of oleic nitrogen fraction during sausage * natij ^ of fa t- alon9 ripening. ripening. (■ natural casing, □ artificial aî casing, □ artificia l casing). casing). L a^r9oe Cases moisture content water vapour as described by r^^ent an inr,P°rtant decrease, in Effenberger (1985). ,^ilar wit;h previous reports for Changes in pH along ripening for Bauausa9es (Rodel and Klettner, both types of sausage are shown in ^ l9 8 ^ m9artner et al., 1980; Lois et Figure 2. In agreement with most prior ’Hg Us ’ ^°n dependent on the type of research reports ( Baumgartner et al., % ' ln accordance with their 1980; Rodel and Klettner, 1980; ehtical permeabilities to Barranco et al„ 1985; Lois et al., 1987) 8 2 7 pH decreases dramatically within the previously reported by Palumbo first few days of fermentation while it Smith (1977), León and Míllán (,9 nfl is not modified or increases gradually and Lois et al. (1987), although throughout ripening. As evidenced by studies have been as yet rePortefgtJ the curves obtained, sausage stuffed in the effect of casing upon free natural casing reaches significantly acid content. ^ higher pH values from 5th day on, as Nonprotein nitrogen evoi^ ^ was already demonstrated to a lesser throughout ripening, generally scceP is as a measure of proteolytic reach extent by Rodel and Klettner (1980). 0« According to Grazia et al. (1985) depicted in Figure 4. As it cante(- this pH rise ought to be referred most observed no variation in this ParafTlpe likely to a decrease in lactic acid appears to be evident, at the same1 ^ content rather than to ammonia that no differences between cas ^ formation, and it is to be related to used are noticeable. This somed mould mycelia colonization of sausage surprising result is in disagree^. mass and casing. with those described by DiericK e . As shown in Figure 3 free fatty (1974), Bello et al. (1974), Leóne acid content increases considerably (1978) and Lois et al. (1987), a,th% along ripening in a more or less lineal increases reported by them are - )e small or even negl'9 fashion with no noticeable differences very U5* between both types of casing used. Relationship of this fact with tPe^ i General behaviour agrees with that in our sausage mixture ta' Table !.- Superficial mould and yeast counts and respective percentage over W microorganism number along ripening of sausages stuffed into either natuf a rtificia l casing. Natural casing A rtificial casing Moulds (Peniciinum) Yeasts Moulds (Pénicillium) Yeasty 7» Days No/cm2 % No/cm2 % No/cm2 % No/cm2 SO*“ 1 4.16x 102 47.05 1.64x102 18.54 2.37X102 0.65 1.80x104 494 5 2.22x1 Ü3 20.83 8.90x104 80.20 4.16x10s 50.29 4.10X105 574' 10 1.49x106 71.34 6.00x10s 20.09 1.05x106 42.59 1.40x10S 3Ü.S4 15 2.06x106 83.07 4.20x10s 16.95 1.72x106 59.67 1.16X106 1 $ 20 2.49x106 94.28 1.50x10s 5.72 2.28x106 73.43 8.20x10S 25 1.92X1Q6 92.16 1.30x10s 6.40 1.13x106 65.38 6.00X105 8 2 8 >0, Coccus starter culture is never- the end of ripening their number is ess not known, slightly higher in natural casing, f ^'croorganism identification and constituting a much larger percentage c°unt beer)v1n9 °n sausages along ripening has of total microorganisms present than PeeiJ"arr1ed out only in both casings in artificia l casing.
Load more

Recommended publications
  • Charcuterie + Cheese Ensaladas Bittersweet End of Summer Tapas
    Charcuterie + Cheese $6.75 for one, $18.25 for three . Jamón Serrano Chorizo Picante Caña de Cabra Segovia La Rioja Murcia Dry-cured Spanish ham Smoky, mildly spicy, dry-cured sausage Soft-ripened goat cheese, creamy & mild Salchichón de Vic Valdeón Marinated Mahón Catalonia Castilla-León Balearic Islands Dry-cured pork sausage with peppercorns Cow and goat’s milk blue cheese, tangy & spicy Cow’s milk cheese in herbed citrus oil Fuet Drunken Goat 6-Month Aged Manchego Catalonia Murcia Castilla-La Mancha Dry-cured pork sausage Semi-soft goat’s milk cheese soaked in red wine Firm, cured sheep’s milk, sharp & piquant Chorizo de Pamplona Idiazábal Formatge de Ferrús Pamplona Basque Country Catalonia Dry-cured pork sausage Smoked raw sheep’s milk cheese, nutty & robust Goat’s milk cheese, bright & citrusy Hand-Sliced Jamón Mangalica Bresaola Der Weichen Gehl Cured Hungarian pig Porcini & pepper crusted cured beef Camembert style, cow’s milk cheese Segovia New York Goot Essa Farm-PA 11.00 10.50 8.50 Tapas Hummus 6.50 Truffle Bikini 8.50 Patatas Bravas 7.00 Roasted Garlic, Pita Serrano, San Simon Salsa Brava, Garlic Aioli Mussels* 10.50 Catalan Spinach 6.00 Spicy Eggplant Caponata 5.00 White Wine, Scallion Raisins, Pine Nuts Sweet Pepper, Basil, Parsley Sea Scallops* 12.50 Gambas al Ajillo* 9.50 Crispy Calamari 10.50 Corn, Mint Extra-Virgin Olive Oil, Parsley Smoked Pepper Aioli Pulpo Gallego 9.50 Mushroom a la Plancha 7.50 Potato Tortilla 5.00 Fingerlings, Celery Garlic, Scallion Chive Sour Cream Broccolini 7.50 Mahi Mahi a la Plancha* 10.50
    [Show full text]
  • The Proof Is in Our Puddings
    2018 A U T M N W I N T E R C H I L E R New the proof is in our puddings At Pots & Co we believe a proper pudding should steal the meal. Our exceptional recipes are written and perfected by top restaurant chefs, then handmade in our kitchen in London. We use only the finest ingredients - including free range eggs, Cornish sea salt & single origin Colombian chocolate. All our puds are vegetarian friendly and we have gluten-free options too. C H I L L E R A U T U M N W I N T E R 2 0 1 8 C H I L L E R A U T U M N W I N T E R 2 0 1 8 I N D E X N E W S U P P L I E R S Dunlop Dairy 68 Michael Lee Char Coal Cheese 61 Chic P - NEW 11 Galloway Farmhouse Cheese 67 Mrs Unis 36 Jones Pies - NEW 7 Glenilen Farm 50 Mull of Kintyre Cheese 69 Luss Smokehouse - NEW 8 Global Harvest 73 Parmareggio 72 Moose Maple Butter - NEW 14 Godminster 60 Patchwork 44 Pots & Co - NEW 12 Golfera 17 Previns 29 Scotch & Co - NEW 5 Gookies Cookie Dough 49 Ramsay of Carluke 25 Thule Ventus Salt Cod - NEW 9 Grants of Speyside 20 Rannoch Smokery 19 Tims Dairy - NEW 13 Great Glen Charcuterie 21 Really Garlicky Company 40 Veroni - NEW 6 Hesper Farm Skyr 53 Rod and Ben’s 33 Watmuff & Beckett - NEW 10 Highland Fine Cheeses 67 Rodda’s 56 R E T A I L C H I L L E R Highweald Dairy 63 Rora Dairy 54 Abernethy Butter 59 Hunter’s Puddings 48 Roussas Artisan Cheese 70 Bibijis 29 Inverloch Cheese 61 Scottish Fruit Company 73 Brindisa 16 Island Smokery 58, 69 Seafood & Eat it 26 Cambus O’May Cheese 68 Isle of Arran 69 Silver & Green 37 Cartmel 47 Isle of Mull 63 Silver Tide 28 Casademont 15 John Ross Jr.
    [Show full text]
  • Staphylococcal Ecosystem of Kitoza, a Traditional Malagasy Meat Product
    Staphylococcal ecosystem of kitoza, a traditional malagasy meat product Angela Ratsimba, Sabine Leroy, Jean-Paul Chacornac, Danielle Rakoto, Elodie Arnaud, Victor Jeannoda, Régine Talon To cite this version: Angela Ratsimba, Sabine Leroy, Jean-Paul Chacornac, Danielle Rakoto, Elodie Arnaud, et al.. Staphy- lococcal ecosystem of kitoza, a traditional malagasy meat product. International Journal of Food Microbiology, Elsevier, 2017, 246, pp.20-24. 10.1016/j.ijfoodmicro.2017.02.001. hal-01602697 HAL Id: hal-01602697 https://hal.archives-ouvertes.fr/hal-01602697 Submitted on 26 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. International Journal of Food Microbiology 246 (2017) 20–24 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro Staphylococcal ecosystem of kitoza, a traditional malagasy meat product Angela Ratsimba a,SabineLeroyb,JeanPaulChacornacb, Danielle Rakoto a,ElodieArnaudc,d, Victor Jeannoda a,RégineTalonb,⁎ a UT, Université d'Antananarivo, Faculté des Sciences, Madagascar b MIC, INRA, 63122 Saint-Genès-Champanelle, France c UMR QUALISUD, CIRAD, 7602 Stellenbosch, South Africa d UMR QUALISUD, CIRAD, 34398 Montpellier, France article info abstract Article history: Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef.
    [Show full text]
  • OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE and Nacl-FREE PROCESSING IMPLEMENTATION
    FOOD SAFETY IN FAST DRYING (QDS PROCESS®) OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE AND NaCl-FREE PROCESSING IMPLEMENTATION Katharina STOLLEWERK Dipòsit legal: GI. 1725-2012 http://hdl.handle.net/10803/96264 Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 No adaptada de Creative Commons PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Katharina Stollewerk May, 2012 PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Author: Katharina Stollewerk 2012 PhD Programme in Technology PhD Supervisors: Dr. Josep Comaposada Beringues and Dr. Anna Jofré Fradera Tutor: Dr. Carmen Carretero Romany Dissertation submitted to apply for the Doctor degree by the University of Girona Katharina Stollewerk Dr. Josep Comaposada Dr. Anna Jofré Dr. Carmen Carretero Dr. Josep Comaposada i Beringues, director of the Subprogram New process technologies in the food industry (Food Technology Programme) and Dr. Anna Jofré i Fradera, researcher of the Food Safety Programme of IRTA, El Dr. Josep Comaposada i Beringues, director del Subprograma de noves tecnologies de procés a la indústria alimentària (Programa de tecnologia alimentària) i la Dra. Anna Jofré i Fradera, investigadora del Programa de seguretat alimentària de l’IRTA, CERTIFY: That they have supervised the present PhD thesis entitled “Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation” and presented by Katharina Stollewerk for obtaining the Ph.D.
    [Show full text]
  • (Traditional Dry-Fermented Serbian Sausage) As Affected by Pig Breed
    African Journal of Biotechnology Vol. 11(16), pp. 3858-3867, 23 February, 2012 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB11.3363 ISSN 1684–5315 © 2012 Academic Journals Full Length Research Paper Chemical, sensory and microbiological characteristics of Sremska sausage (traditional dry-fermented Serbian sausage) as affected by pig breed Dušan Živković1*, Zorica Radulović1, Stevica Aleksić2, Marija Perunović1, Slaviša Stajić1, Nikola Stanišić2, Čedomir Radović2 1University of Belgrade, Faculty of Agriculture, Department of Food Technology, Nemanjina 6, 11 080 Belgrade, Serbia. 2Institute for Animal Husbandry, Autoput 16, P. Box 23, 11080, Belgrade-Zemun, Serbia. Accepted 6 February, 2012 Sremska sausage is a traditional dry-fermented sausage from Serbia made from the meat of local, late maturing pigs of the Mangalica breed, which had almost disappeared. Sremska sausage is today produced from the meat of modern pig breeds. Three variants were made from the meat and fatty tissue of 12-month-old white pigs (Swedish Landrace), Moravka pigs and Mangalica pigs. At the end of the production process, all sausages were characterized by a high level of fat and a low level of moisture. The content of non-protein nitrogen was higher in sausages made from the meat of Landrace pigs, and so was its total increase during ripening and storage. The dynamics of total plate counts, lactic acid bacteria, Gram positive, catalase positive cocci counts and electrophoretic profiles of proteins were very alike. At the end of ripening, most sensory parameters differed between breeds, however, sausages made from the meat of Mangalica had a significantly (P <0.05) better odour and poorer cross- section appearance.
    [Show full text]
  • Artisanal Charcutterie
    ARTISANAL CHARCUTTERIE LIST OF PRODUCTS & DESCRIPTION Guanciale Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. 520 THB/KG Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient.It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana. Coppa / Cabecero de lomo Capocollo or Coppa is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. 1030 THB/ Kg It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes This cut is typically called capocollo or coppa in much of Italy and Corsica. Regional terms include capicollo (Campania), capicollu (Corsica), finocchiata (Tuscany), lonza (Lazio) and lonzino (Marche and Abruzzo). Capocollo is esteemed for its delicate flavor and tender, fatty texture and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini as well as some traditional Italian pizza.
    [Show full text]
  • Evaluation of High Pressure Processing As an Additional Hurdle
    JFS M: Food Microbiology and Safety Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages BEGONYA MARCOS, TERESA AYMERICH, AND MARGARITA GARRIGA ABSTRACT: Low-acid fermented sausages (fuet and chorizo) were manufactured to evaluate the combined effect of high pressure processing (HPP) and ripening on foodborne pathogens. Raw sausages inoculated with a three-strain cocktail of Salmonella ser. Derby, London, and Schwarzengrund, and a three-strain cocktail of L. monocytogenes ser. 1/2 c and 4b were pressurized at 300 MPa for 10 min at 17 °C. Afterwards, sausages were ripened at 12 °C and 80% RH for 27 d. Salmonella counts decreased in all studied sausages during ripening. However, the application of HPP as an additional hurdle to the ripening process produced a greater decrease in the Salmonella population, showing lower counts (3 MPN/g) in ripened sausages. By contrast, lower values of L. monocytogenes counts were obtained in non-treated (NT) than in pressurized sausages due to the delay of pH drop caused by HPP inactivation of endogenous lactic acid bacteria. After pressurization of raw sausages at 300 MPa, a discoloration of sausages was observed, coinciding with an increase in L* values. Keywords: low-acid fermented sausages, ripening, high pressure processing, Salmonella, L. monocytogenes Introduction L. monocytogenes is a ubiquitous microorganism with an impor- ermentation has traditionally been used to achieve a preserva- tant occurrence in meat and meat products (Farber and Peterkin Ftion effect in foodstuffs. During fermentation, meat products 1991; Farber and Daley 1994; EC 1999).
    [Show full text]
  • Air Dried Salamis (Ready to Eat Smoked
    AIR DRIED SALAMIS (READY TO EAT) Sliceable - sold by the gram RETAIL Pepper Salami - BLACK PEPPER COATING ................................................................................................................................ 5.39 /100g Rosette de Lyon - RED WINE AND PEPPERCORNS .................................................................................................................... 5.39 /100g Finocchiona - ITALIAN FENNEL ............................................................................................................................................. 5.39 /100g Saucisson sec w/ Orange Confit -CANDIED ORANGE ...................................................................................................... 5.39 /100g Saucisson sec w/ Lemon Confit -CANDIED LEMON .......................................................................................................... 5.39 /100g Pamplona - MEDIUM SPICY ..................................................................................................................................................... 5.39 /100g Port & Fig ............................................................................................................................................................................. 5.39 /100g Szegedi - SPICY ...................................................................................................................................................................... 5.39 /100g Vodka Cranberry - LEMON TWIST ......................................................................................................................................
    [Show full text]
  • Microbiota of the Fermented Sausages: Influence to Product Quality and Safety B
    1061 Bulgarian Journal of Agricultural Science, 20 (No 5) 2014, 1061-1078 Agricultural Academy MICROBIOTA OF THE FERMENTED SAUSAGES: INFLUENCE TO PRODUCT QUALITY AND SAFETY B. MILICEVIC1, B. DANILOVIC1*, N. ZDOLEC2, L. KOZACHINSKI2, V. DOBRANIC2 and D. SAVIC1 1 University of Nis, Faculty of Technology, Leskovac, Serbia 2 University of Zagreb, Department of Hygiene and Technology of Animal Foodstuffs, Faculty of Veterinary Medicine, Zagreb, Croatia Abstract MILICEVIC, B., B. DANILOVIC, N. ZDOLEC, L. KOZACHINSKI, V. DOBRANIC and D. SAVIC, 2014. Microbiota of the fermented sausages: influence to product quality and safety. Bulg. J. Agric. Sci., 20: 1061-1078 Nowadays a great variety of traditional dry fermented sausages is present on the market. Differences in their sensorial characteristics depend on their composition, as well as complex biochemical reactions which occur during the fermentation process. The production of fermented sausages is greatly influenced by the changes in the composition of microbiota. It is generally agreed that microbiota of the fermented sausages is mainly constituted of lactic acid bacteria and coagulase-negative staphylococci. Fermentation of different sausages can, also, involve other microorganisms as yeasts and moulds. Development of different microbial groups or even specific species can significantly affect the characteristics of the final product. The influ- ence of the microbiota can, also, be seen in the contribution to the product safety especially by the synthesis of lactic acid and bacteriocins. On the other hand, the use of these species can have potential hazards related to biogenic amines and enterotoxin production, as well as antibiotic resistance. The review deals with the composition of microbiota of different traditional fer- mented sausages and the impact of microbiota to product safety and potential hazards.
    [Show full text]
  • 5 Fermented Meat Products
    Transworld Research Network 37/661 (2), Fort P.O., Trivandrum-695 023, Kerala, India Quality of Meat and Meat Products, 2009: ISBN: 978-81-7895-386-1 Editor: İsmail Yılmaz 5 Fermented meat products Ismail Yilmaz and H. Murat Velioglu* Namik Kemal University Agricultural Faculty, Food Engineering Department Tekirdag, Turkey. *E-mail: [email protected] Abstract Fermentation is an ancient process that has been used to prevent foods and this process is widely practiced in the meat industry as a method of preparing and preserving meat. The bacteria, Lactobacillus, Staphylococcus and Micrococcus, play the most important role in this well known microbial process. Additionally, certain types of yeasts and molds are also used in production of some special fermented meat products. The meat products produced with this method are mostly approved in the meaning of consumers’ acceptance. Sucuk, Hungarian salami and Chorizo are the well known Correspondence/Reprint request: Dr. Ismail Yilmaz, Namik Kemal University Agricultural Faculty Food Engineering Department, Tekirdag, Turkey. E-mail: [email protected] 2 Ismail Yilmaz & H. Murat Velioglu examples of this kind of products. Numbers of different parameters have to be controlled to obtain high quality fermented meat product. These parameters can be divided in two groups as intrinsic and extrinsic factors. In this chapter, fermentation practices in meat technology and the parameters that should be controlled to produce good quality fermented product are examined. 1. Fermentation Fermentation is a term first used with regard to the foaming that occurs during the manufacture of wine and beer. The process dates back to at least 6,000 B.C.
    [Show full text]
  • Meatcrafters Salamis and Cured Meats Are Made for Charcuterie Lovers Everywhere
    MeatCrafters salamis and cured meats are made for charcuterie lovers everywhere. Our collection will satisfy the most discerning palate. We use high quality meats, many locally sourced and produced in small batches. We use the freshest spices, herbs, and seasonal blends designed to bring out unique and complex, yet subtle flavors. MeatCrafters’ artisan salamis include flavors that you won’t find anywhere else. In addition to traditional Italian flavors, we produce untraditional flavors using unique blends of spices from around the world. Stocked Items Ararat #11227 7.0oz 8 pcs/cs Natural ABF Duroc pork seasoned with smoked paprika, fenugreek, and a delicious chili pepper from Turkey known as urfa biber. Cacciatore #11181 7.0oz 8 pcs/cs Italian Hunters sausage recipe. Natural ABF Duroc pork seasoned with sea salt, pepper, and garlic. Chorizo de Pamplona #11167 7.0oz 8 pcs/cs This traditional recipe from Pamplona, Spain, combines the heat of cayenne with the warmth of Spanish smoked pimento. A classic dry chorizo. One Wild Fennel #11228 7.0oz 8 pcs/cs An Italian recipe; natural, ABF Duroc pork seasoned with fennel pollen. Duck Breast Prosciutto (Frozen) #11050 11.0oz | 4 pcs/cs The fresh cracked black pepper, thyme, garlic, bay leaves, and hand-crushed juniper combine to create an amazing taste sensation. A brilliant example of hand-crafted charcuterie. Special Order Items—Please allow 48 hours lead time Chesapeake #11169 7.0oz 8 pcs/cs Traditional Maryland Crab seasoning, but milder in a salami! Chajari #11165 7.0oz 8 pcs/cs This recipe comes from a small town in Argentina that was settled by Italians.
    [Show full text]
  • Vlees & Vleeswaren
    INHOUDSOPGAVE Vlees & Vleeswaren ............................................................................................................................................................. 2 VLEES & VLEESWAREN Naturalia B.V. - Ambachtstraat 3a - 7622 AS Borne Nederland - Tel: +(31) 74 266 40 60 - [email protected] - www.naturalia.nl Pagina 2 Image Artikelnummer Product Kwantiteit 10000104 Salchichon Extra 8 x 75 gr 10000103 Paleta Ibérico 8 x 50 gr 10000102 Jamön Serrano 8 x 45 gr 10000101 Chorizo Ibérico 8 x 45 gr 10000100 Chorizo Extra 8 x 75 gr Naturalia B.V. - Ambachtstraat 3a - 7622 AS Borne Nederland - Tel: +(31) 74 266 40 60 - [email protected] - www.naturalia.nl Pagina 3 10000099 Jamon Serrano Reserva heel zonder 5 kg been 10000098 Jamon Duroc Reserva 12 maanden blok 2,5 kg 1/2 10000097 Jamon Serrano ETG Blok 1/2 2,5 kg 12010015 Jamon Serrano E.T.G. Blok ½ 2.2 kg 12010086 Fuet Chorizo Piccante 20 x 150 gr 10000096 Chorizo Vela Extra Piccante 1500 gr Naturalia B.V. - Ambachtstraat 3a - 7622 AS Borne Nederland - Tel: +(31) 74 266 40 60 - [email protected] - www.naturalia.nl Pagina 4 10000095 Chorizo Sarta Piccante 10 x 200 gr 10000094 Chorizo Pepperoni Pizza 600 gr 10000090 Prosciutto Di Parma D.O.P. 10 x 80 gr 10000086 Salame Cacciatore D.O.P 6 x 80 gr 10000093 Salame Ventricina Piccante 6 x 80 gr 10000092 Salame Milano 6 x 80 gr Naturalia B.V. - Ambachtstraat 3a - 7622 AS Borne Nederland - Tel: +(31) 74 266 40 60 - [email protected] - www.naturalia.nl Pagina 5 10000091 Salame al Tartufo 6 x 80 gr 10000089 Prosciutto Crudo 8 x 80 gr 10000088 Pancetta Arrotolata 6 x 80 gr 10000087 Coppa Stagionata 6 x 80 gr 10000085 Bresaola Punta d'Anca 6 x 80 gr 10000084 Antipasto Italiano 10 x 120 gr Naturalia B.V.
    [Show full text]