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

Blanching of leek at boiling temperature for 1min 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 2h 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 20g/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±13ppm and the nitrite content from 1.4±0.4 to 2.6±1ppm. 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.     

Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil

Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.     

Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

Fermented sausages were produced with 0.84% and 1.68% freeze-dried leek powder (FDLP), providing 75 and 150 mg/kg NaNO₃, respectively, and three levels of added nitrite (0, 75, and 150 mg/kg NaNO₂). A control treatment was also produced with 150 mg/kg NaNO₂. Sausages with FDLP were darker and yellower (p < 0.05) than the control. Higher FDLP levels produced less red, yellower and darker sausages (p < 0.05). Lower FDLP levels resulted in higher (p < 0.05) sensory scores for external appearance, flavour and overall acceptability. No differences were found among the treatments with FDLP plus 75 or 150 ppm NaNO₂ in TBA value, lightness, redness (cross section), redness stability, yellowness, texture parameters and sensory firmness, flavour and overall acceptability. The use of 0.84% FDLP and 75 ppm NaNO₂ is considered more appropriate for the production of fermented sausages, as it results in a 50% reduction in added nitrite.     

Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)

The effects of starter cultures and additives on the quality of Turkish style sausage (sucuk) were investigated during ripening and storage. Total aerobic plate counts (aerobic bacteria), mould and yeast counts, pH, thiobarbituric acid (TBA) value and biogenic amine formation were followed. Aerobic bacteria increased (P<0.05) during the first 10 days of ripening to 9.26 log CFU/g and they decreased (P<0.05) to 5.70 at the end of the storage. Larger reductions (P<0.05) were observed in sausages made with high levels of potassium sorbate, nitrite and nitrate than in those containing low levels of additives and those without additives at the end of storage. During the first 3 days of ripening, the pH values of all sausages decreased (P<0.05) from 5.98 to about 4.53. Later, the pH values increased slowly, due to decomposition of acids to an approximately constant value of about 5.20. TBA values were higher (P<0.05) in the sausages made without additives than in the others. Sausages prepared using high concentration of additives had lower (P<0.05) concentrations of biogenic amines than the others. Addition of starter culture with high concentration of additives (nitrite, nitrate, α-tocopherol, ascorbic acid, potassium sorbate, potassium pyrophosphate and di-potassium hydrogenphosphate) decreased the formation of biogenic amine.     

Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite

The involvement of nitrate and nitrite in the formation of N-nitrosamines in foods is a matter of great concern. This situation has led to revise the real amount of nitrate and nitrite needed in meat products to exert proper technological and safety activities, and also to extensive research to find alternatives to their use. The present study addresses the possibility of reducing the ingoing amounts of these additives below the legal limits established by the current European regulations. Different concentrations of nitrate and nitrite were tested on Spanish salchichón-type dry fermented sausages concerning their role in the microbiota and volatile profile. Sausages were manufactured with the maximum ingoing amounts established by the EU regulations (150 ppm NaNO₃ and 150 ppm NaNO₂), a 25% reduction and a 50% reduction; control sausages with no nitrate/nitrite addition were also prepared. The mixtures were inoculated with 5 log cfu/g of Listeria innocua as a surrogate for Listeria monocytogenes. L. innocua numbers in the final product were approximately 1.5 log cfu/g lower in the batch with the maximum nitrate/nitrite concentration when compared to 25 and 50% reduced batches, and about 2 log cfu/g in comparison to the control sausages. The final numbers of catalase-positive cocci were 1 log cfu/g higher in the 50% nitrate/nitrite reduced batch and 2 log cfu/g higher in the control sausages, compared to products manufactured with the maximum nitrate/nitrite concentration. This increase was related to a higher amount of volatile compounds derived from carbohydrate fermentation and amino acid degradation. Sausages with no addition of nitrate/nitrite showed higher amount of volatiles from lipid oxidation. Enterobacteriaceae counts reached detectable values (1-2 log cfu/g) in both nitrate/nitrite reduced sausages and in the control batch, while these organisms were not detected in the batch with the maximum ingoing amount. Nitrate and nitrite exerted a significant effect on the typical microbiota of dry fermented sausages and effectively contributed to control Listeria. These considerations should be taken into account in view of a future restriction in the use of these curing additives.     

白萝卜粉作为亚硝酸盐来源制备猪肉发酵干香肠

评价用白萝卜粉代替亚硝酸盐制备猪肉发酵干香肠的可行性。采用萨科VBM-60复合菌株作发酵剂，制备4组香肠：NC组（不添加硝酸盐或亚硝酸盐的阴性对照组）、PC组（添加150 mg/kg亚硝酸钠的阳性对照组）、R0.5组（添加0.5%白萝卜粉组）、R1组（添加1%白萝卜粉组）。研究加工和贮藏过程中白萝卜粉代替亚硝酸盐对猪肉发酵干香肠理化性质、微生物性质及感官性质的影响。结果表明：与添加150 mg/kg亚硝酸钠的对照组相比，添加0.5%白萝卜粉的香肠具有较高硫代巴比妥酸反应物值和较好外观，以及较低的pH值、红度值、硬度和咀嚼性，而水分含量、挥发性盐基氮值、亮度值、弹性、内聚性、菌落总数、组织状态、色泽和风味总体上差异不显著。在贮藏过程中，R0.5组香肠具有较高的亚硝酸盐含量和较低的乳酸菌数。R0.5组香肠在加工和贮藏结束时的亚硝酸盐含量分别为13.03 mg/kg和16.48 mg/kg，均符合国家规定的限定标准。结果表明，添加0.5%的白萝卜粉可在一定程度上作为天然亚硝酸盐来源，用于生产猪肉发酵干香肠。     

Effects of starter cultures on the biochemical characteristics of French dry sausages

Bacterial starter cultures, consisting of lactic acid bacteria (Lactobacillus, Pediococcus) and staphylococci (Staphlylococcus carnosus. S. saprophyticus, S. warneri), have an important effect on the pH, lactate, acetate and free fatty acid contents of sausages. Sausages made with L. sake had the lowest pH whereas no change of pH was noticed in the controls and in the sausages inoculated with P. acidilactici. Inoculation of S. saprophyticus led to sausages with a high acetate content. Lipolysis occurred not only in inoculated samples but also in the controls, but it was the highest in the sausages inoculated with S. warneri.     

不同原料肉对发酵香肠食用品质的影响

选取3种冷鲜肉(黑土猪肉、阳光猪肉、三元猪肉),采用商业发酵剂(木糖葡萄球菌+戊糖片球菌)接种发酵的方式制备符合中国消费者口味的切片即食型发酵香肠,分析不同原料肉对发酵香肠理化特征、风味及感官特性的影响.结果表明:3种原料肉制备的发酵香肠总体可接受度良好,光泽度高、色泽暗红(红度值8.62～9.85)、组织紧密、pH?...     

A newly isolated strain Pediococcus parvulus from Xuanwei ham, a traditional Chinese fermented meat product

A comparative study on technological suitability for fermented dry sausages of Pediococcus parvulus , a newly isolated strain from Xuanwei ham, a traditional Chinese fermented meat product, was carried out. One type of fermented dry sausage was produced with P. parvulus and the other without starter culture, using the same formulation and technological conditions. Thus, the evolutions of microbiological and physicochemical parameters during ripening, as well as colour, texture and sensory quality of end products, were measured and assessed. The results indicated that P. parvulus had an inhibitory effect on non-lactic acid bacteria, especially Enterobacteriaceae . It was thought that the use of P. parvulus could enhance the hygienic quality of fermented sausages, which could mainly be attributed to its acidification of fermented sausages. Differences in colour parameters, with higher value in lightness (L*) and lower in redness (a*), were also found ( P  < 0.05). The most significant differences were observed in texture, informing the influence of P. parvulus on texture profile analysis characteristics of fermented sausages ( P  < 0.05). However, the evolutions of total nitrogen, fat and ash were the same. That meant the starter had no effects on these parameters during ripening of sausages. Free amino acid analysis showed that P. parvulus might have some proteolytic activity and more intense odour detected by our sensory judges. Our panelists also gave a higher score to the sausage with starter in terms of overall acceptability, indicating their preference of this product to the control. For all these results, we concluded that the newly isolated strain P. parvulus was a good starter for the production of fermented sausages.     

Microbial formation of nitrite-cured pigment,nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by<Emphasis Type="Italic"> Lactobacillus fermentum</Emphasis> strains and a commercial starter culture

Two Lactobacillus fermentum strains (JCM1173 and IFO3956) were evaluated for their ability to generate nitrosylated derivatives of myoglobin either in broth media or fermented sausages. For comparison, a commercial starter culture was also included. All bacteria species investigated converted brown metmyoglobin into red myoglobin derivatives when incubated separately in broth, but only the two lactobacilli showed a signal for nitrosylmyoglobin as measured by electron spin resonance spectroscopy. In smoked sausages with added bacteria culture the highest amount of nitrosylmyoglobin was observed in the centre of sausage with added L. fermentum, but colour formation in sausages with 60 ppm of nitrite added was more pronounced. An outer peripheral zone of all fermented sausages contained levels of nitrosylmyoglobin comparable to nitrite-cured sausages. Nitrogenous gasses from smoke may, however, cause this zone to be formed. Depending on a further optimisation of the processing parameters, the bacteria's ability to generate NO could form the basis for production of cured meat products without the use of nitrite/nitrate.     

Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk

The effects of starter cultures, starter A (Lactobacillus sakei+Staphylococcus carnosus) and starter B (Pediococcus acidilactici+Staphylococcus xylosus+Lactobacillus curvatus), nitrite levels (0, 75, and 150ppm) and ripening period on biogenic amine production were investigated in sucuk (Turkish dry-fermented sausage) production. Changes in biogenic amines, pH, water activity, moisture, non-protein nitrogen, nitrite and counts of lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae, and moulds-yeasts were determined. Ripening period had a very significant effect (P<0.01) on the all biogenic amines. Sausages produced by fermentation with starter cultures, as compared to natural fermentation (control), had lower amounts of putrescine, cadaverine and tyramine (P<0.05). Starter cultures A and B were found to have almost the same effect on the formation of biogenic amines. Use of nitrite in sucuk production affected the formation of biogenic amines except for spermidine and spermine (P<0.01). Lactic acid bacteria counts in the control group were lower than that of starter culture groups. Lactic acid bacteria, Micrococcus/Staphylococcus, and moulds-yeasts counts increased during ripening period while levels of species of Enterobacteriaceae decreased, which was also found to be under the detectable level (<100cfug(-1)), by day 3 of ripening.     

Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time

The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite/ascorbate. Emphasis was laid on volatile compounds originating from degradation of branched-chain amino acids. Volatile compounds were collected using dynamic headspace sampling and were identified by gas chromatography/mass spectrometry (GC/MS). Development in water activity, water loss and pH was monitored throughout maturation. Curing salts had a pronounced effect on the level of volatile compounds. In particular, curing with nitrate instead of nitrite resulted in a striking difference. Generally, nitrate increased the level of volatile compounds compared to nitrite, whereas ascorbate had only a small influence. The concentration level of NaCl had a considerable effect on the amount of volatile compounds but the effect was highly related to the ripening stage. Most compounds, but not all, increased in concentration as ripening proceeded. Major differences in the development of volatile compounds were observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S.xylosus.     

Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry‐fermented sausage “salchichón”

The effect of the addition of an autochthonous starter culture and commercial starter culture on the physico‐chemical and sensory characteristics of the dry‐fermented sausage ‘salchichon’ was investigated. Sausages were prepared with a mixture of Pediococcus acidilactici MC184 and Staphylococcus vitulus RS34 as the autochthonous starter culture (P184S34), ripened for 86 days, and compared with a commercial starter batch (CS1). Strains of acid lactic bacteria and Staphylococcus were identified in the samples along the ripening process which demonstrated that the inoculation of sausages assures their implantation during the ripening process. However, P184S34 starter culture showed a higher inhibitory effect on enterobacteria and coliform flora than the CS1 batches, guaranteeing a better quality hygienic sausages. Dry‐fermented sausages ripened with P184S34 showed higher amounts of NPN and volatile compounds derived from amino acid catabolism than the CS1 batches. Especially important was the result found in biogenic amines, since the P184S34 reduced their accumulation compared to the commercial starter batch. The inoculation of a decarboxylase‐negative autochthonous starter culture P184S34 reduced the biogenic amine accumulation guaranteeing safety and homogeneity of the products without producing a negative effect on the sensory characteristics of the traditional fermented sausages.     

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. Received: 20 February 1998 / Revised version: 7 May 1998     

Salt-stressed fresh cut leek accelerates CO(2) and C(2)H(4) production and enhances the development of quality characteristics of traditional Greek sausages during storage

Fresh cut leek was mixed with salt for 0.5 (IM) and 5 (LM)min or remained untreated (control) and stored alone or mixed with minced meat and seasonings, cased and stored at 15°C for 7days. The fresh cut leek and sausage metabolics and sausage microbiological and physicochemical traits were measured during storage. Sausages with LM leek had significantly higher counts of lactic acid bacteria, faster rates of pH drop and dehydration and increased red color compared with the other treatments. Sausage to fresh cut leek peaks of CO(2) or C(2)H(4) production was 5 or 2 fold higher in LM than the other treatments indicating that the sausage flora was the source of both. The use of salt-stressed fresh cut leek before manufacture of sausages enhances microbial activity as well as its stability and shortens the necessary storage time needed for the development of the quality characteristics of Greek traditional sausages.     

Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

Sausages with a starter culture (Lactobacillus plantarum + Staphylococcus carnosus), a protease (Fungal Protease from Solvay Enzymes) and both enzyme/starter were produced from the same raw matter under the same conditions for 15 days of ripening. The lowest pH values were found in Fungal/starter sausages. Significantly higher amounts of free amino acids (FAA) were seen in sausages containing enzyme from the 3rd day of ripening, whereas amino acids from peptides (PAA) were significantly higher only after 15 days of ripening. Enzyme addition gave rise to changes in 10 of the 15 FAA analyzed. Histidine was the main amino acid from the peptide fraction that increased in both sausages containing added enzyme. Although trained panelists detected some sensorial benefits in the sausages with added enzyme, the effects were not as marked as might have been expected.     

Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

Effects of temperature and different fat levels on the quality of Turkish sausages (sucuks) were studied during the ripening period. Sausage batters prepared at 10%, 20% and 30% fat levels were processed at 20-22 and 24-26 °C. A high ripening temperature and low fat level caused fast dehydration. Fat level affected water activity, colour, total viable and lactic acid bacteria counts of the sausages. Increasing fat content and ripening temperature resulted in high lightness (L*) and yellowness (b*) and low redness (a*) at the end of ripening. The sausages with 10% fat resulted in higher redness values. Growth of total viable and micrococci-staphylococci bacteria was affected by ripening temperature. Sausages ripened at 24-26 °C had a rapid increase in micrococci-staphylococci counts.     

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 CO₂ concentrations of 30% while those with coarse and medium-cut leek showed peak CO₂ 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.     

Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

Selected autochthonous starter (SAS) cultures (i.e. Lactobacillus sakei 8416, Lactobacillus sakei 4413, and L. sakei 8426, L. plantarum 7423 and L. curvatus 8427) were used as starter cultures in addition to a control treatment in the production of fermented sausages. The SAS cultures had a rapid growth and dominated the fortuitous population of LAB during the whole fermentation and ripening process improving the sensory attributes in comparison to control. Apart from the treatment produced with L. sakei 8416, all other SAS cultures prevented the lipid oxidation to values lower than 1 mg malonaldehyde/kg. The Micrococcaceae count and the redness of the sausages was not affected by the smoking and the acidification during the fermentation in the treatments produced with L. sakei 8416 and L. sakei 4413. The treatment of L. sakei 4413 had the lowest (*P < 0.05) content of all biogenic amines. In comparison to the control, the reduction of tyramine was 13%, tryptamine 55%, cadaverine 60% and putrescine 72%. Sausages produced with SAS cultures L. sakei 4413 and L. sakei 8416 had the highest scores for all sensory attributes. The results indicated that the SAS culture of L. sakei 4413 is the best autochthonous starter culture for fermented sausages.     

Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages

Indirect curing is a process that utilizes ingredients high in naturally occurring nitrate and a nitrate reducing bacterial starter culture (SC) to provide quality and sensory attributes similar to nitrite-added cured meats. The objective of this study was to determine the effects varying concentrations of starter culture and the addition of cherry powder (CP) had on improving quality and sensory attributes of indirectly cured sausages. Four treatments (TRTs) (TRT 1: low SC+no CP; TRT 2: low SC+CP; TRT 3: high SC+no CP; and TRT 4: high SC+CP) and a sodium nitrite-added (156 ppm) control were investigated. Residual nitrite levels throughout storage declined most rapidly in TRTs 2 and 4 (P<0.05). Few differences existed between TRTs and C for pH, objective color, or cured pigment concentrations. Consumer sensory panel scores revealed all treatment combinations were comparable (P>0.05) to the C for all sensory attributes.