The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks)

Turkish fermented sausage (sucuk) is a traditional, well-known meat product in Turkey. The aim of this study was to evaluate the effect of different nisin concentrations on Listeria monocytogenes in experimentally contaminated sucuk. Analyses were performed on at 0, 1, 3, 5, 7, 10, 15, 20, 25 and 30days for L. monocytogenes and other microbiological parameters (Total mesophilic aerobic bacteria and lactic acid bacteria) and physico-chemical parameters (pH, a(w) and moisture content).The sucuk dough was contaminated with L. monocytogenes ATCC 7644 at a concentration of 10(6)cfu/g, and the dough was divided into six equal groups. Each group was treated separately with different nisin concentrations (0, 5, 10, 25, 50 and 100μg/g). No L. monocytogenes surviving cells were detected in groups which contained 100μg/g and 50μg/g nisin at day 20 and 25, respectively (p<0.001). In conclusion, the inhibition of L. monocytogenes in sucuk increases with the increasing concentrations of nisin.     

Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk)

Changes in chemical and sensory characteristics of naturally fermented Turkish sausages during ripening were evaluated for three fat levels (10, 20 and 30%) and two different ripening temperatures, i.e. 20–22 and 24–26 °C. Fat level, ripening temperature and time affected total acidity, free fatty acids (FFA) and thiobarbituric acid (TBA) values. Both higher fat content and higher temperature resulted in higher FFA and TBA values during ripening, indicating high lipolytic and oxidative activity. TBA values showed an increase from the first to the ninth day, but were lower at 20–22 °C than at 24–26 °C. High fat level and temperature adversely affected rancid flavor 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.     

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.     

Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

Five types of fermented sausages were manufactured by traditional methods as follows: (i) one control (C) using 24% beef meat, 43% pork meat and 33% pork backfat; (ii) two L treatments by replacing 10% and 20%, respectively of pork backfat with liquid olive oil; and (iii) two E treatments by replacing 10% and 20%, respectively of pork backfat with olive oil incorporated as pre-emulsified fat (PEF) with soy protein isolate (SPI). There were no differences (p > 0.05) between treatments relating to pH, brine content, lactic acid bacteria and micrococci and staphylococci count, redness (a (?)) and chemical composition. The L and E treatments had higher lightness and yellowness values than the control. The L treatments had lower (p < 0.05) weight losses and higher (p < 0.05) TBA values and were softer (p < 0.05) than the control. The E treatments had higher (p < 0.05; weight losses, lower (p < 0.05) TBA values and similar hardness to the control. The L sausages had an unacceptable appearance. The E sausages had equally good appearance as well as firmness and odour and taste as the control. It is concluded up to 20% of pork backfat can be replaced with olive oil as PEF with SPI. In preliminary experiments, where 30% pork backfat was replaced with olive oil as PEF with SPI, the product was unacceptable.     

玫瑰花提取液对发酵香肠品质的影响

为探究发酵香肠制作过程中玫瑰花提取液(玫瑰液)部分取代亚硝酸盐的可行性,按照半干发酵香肠的加工工艺制备5组发酵香肠:添加10％玫瑰液组(T1)、添加80 mg/kg NaNO2组(T2)、10％玫瑰液+80 mg/kg NaNO2组(T3)、150 mg/kg NaNO2组(PC)、空白对照组(NC),将5组发酵香肠冷...     

鲶鱼发酵香肠的研制

为了获得质量、口感较好的鲶鱼发酵香肠,通过发酵剂适应性试验,选择用戊糖片球菌,植物乳杆菌和木糖葡萄球菌按1:1:1比例混合生产鲶鱼发酵香肠,在接种量、温度、相对湿度单因素试验的基础上结合正交实验,通过感官评价,确定鲶鱼发酵香肠的最佳生产工艺。试验结果表明:鲶鱼发酵香肠的最佳生产工艺为:三种菌的接种量为106cfu/g,发酵温度为25℃,发酵相对湿度为90%。     

A note on histamine levels in Turkish style fermented sausages

The histamine contents of Turkish style fermented sausages were determined on 46 samples of five different brands obtained from retail stores in Van in Turkey. Histamine was found in all samples in the range 19.64-87.47 mg/kg (mean 32.13 mg/kg). Histamine levels in the brands differed significantly (P<0.01). The results suggest that the histamine levels in the sausages were not hazardous in terms of public health although they may be a potential risk to sensitive individuals.     

Effect of lupin seed proteins on quality characteristics of fermented sausages

Lupin seed flours (LSF) and lupin seed protein isolates (LSPI) from a sweet (S) variety of Lupinus albus and a bitter (B) variety of Lupinus albus ssp. Graecus were used in the manufacture of fermented sausages at 2% level, based on the weight of meat and pork back fat, and hydrated to a protein/water ratio 1/4, to replace beef and pork meat on a protein to protein basis. LSF and LSPI had no effect (p>0.05) on the microbial counts, the pH, the moisture content and weight losses, the instrumentally measured colour numbers (L*, a*, b*), the firmness, the appearance and the sensory evaluated colour of fermented sausages. Fermented sausages produced with LSPI from the bitter variety had similar (p>0.05) sensory attributes to the control and lower (p<0.05) TBA values after the 28th day of storage. Fermented sausages produced with LSPI from the sweet variety had acceptable sensory attributes but TBA values higher than 1 mg of malonaldehyde/kg. LSF from both varieties had a high pro-oxidant effect and affected negatively the odour and taste of fermented sausages.     

优质发酵香肠加工技术

发酵香肠加工伴随着极为复杂的微生物及理化过程,适宜微生物发酵剂的选择对发酵进程起到调控作用。然而在发酵香肠加工中,从原辅料选择到发酵、干燥和成熟等不同工序的控制比发酵剂的选择更为重要。本文择重于加工关键控制点,对优质西式发酵香肠加工技术作一较为系统的介绍。     

Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units

The staphylococcal community of the environments of nine French small-scale processing units and their naturally fermented meat products was identified by analyzing 676 isolates. Fifteen species were accurately identified using validated molecular methods. The three prevalent species were Staphylococcus equorum (58.4%), Staphylococcus saprophyticus (15.7%) and Staphylococcus xylosus (9.3%). S. equorum was isolated in all the processing units in similar proportion in meat and environmental samples. S. saprophyticus was also isolated in all the processing units with a higher percentage in environmental samples. S. xylosus was present sporadically in the processing units and its prevalence was higher in meat samples. The genetic diversity of the strains within the three species isolated from one processing unit was studied by PFGE and revealed a high diversity for S. equorum and S. saprophyticus both in the environment and the meat isolates. The genetic diversity remained high through the manufacturing steps. A small percentage of the strains of the two species share the two ecological niches. These results highlight that some strains, probably introduced by the meat, will persist in the manufacturing environment, while other strains are more adapted to the meat products.     

Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages

Seven treatments of Turkish semi-dry fermented sausage were manufactured by replacing 0, 20, 60 and 100% of beef fat and tail fat by interesterified palm (IPaO) and cottonseed oils (ICO). pH, fat and moisture content, penetrometer value and fatty acid composition as well as sensory attributes were determined for each formulation. Addition of interesterified plant oils (IPOs) was found to significantly affect the miristic, palmitic, palmitoleic, stearic, oleic, linoleic acid content and also saturated to unsaturated (SFA/UFA), polyunsaturated to saturated (PUFA/SFA) ratios of treatments ( p<0.05), however no significant change in the miristoleic acid content was recorded ( p>0.05). Sensory evaluation indicated that control sausages had the highest sensory scores. However the sausages produced with IPOs were also acceptable. Therefore, further research is needed to improve the sensory attributes of these products, particularly their flavour.     

Effect of fat content on aroma generation during processing of dry fermented sausages

Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, determined by free fatty acid content and thiobarbituric acid reactive substances (TBARS), respectively. A total of 95 volatile compounds were identified using SPME, GC and mass spectrometry (MS). Fat reduction decreased the generation of lipid derived volatile compounds during processing while those generated from bacterial metabolism increased, although only at the first stages of processing. The consumers preference in aroma and overall quality of high and medium fat sausages was related to the aroma compounds hexanal, 2-nonenal, 2,4-nonadienal, ethyl butanoate and 1-octen-3-ol which contributed green, medicinal, tallowy, fruity and mushroom notes.     

自然发酵中式香肠加工成熟过程中乳酸菌菌群研究

研究自然发酵川味、广味香肠加工成熟过程中乳酸菌菌群,旨在探明乳酸菌在香肠加工成熟过程中菌群分布及其变化规律。结果表明:(1)发酵初期两种香肠中乳酸菌数量均在104cfu/g水平,2d后不断增加,广味香肠中乳酸菌数量增加更快,第12天两者趋于一致,达到106cfu/g,第21天数量均跃升至107cfu/g,第30天达最大值,接近108cfu/g,40d后数量开始下降。(2)香肠中水分含量和pH值在加工成熟过程中总体呈下降的趋势,其乳酸菌数量变化与pH值和水分含量变化具有一定的相关性。(3)分离出的115株菌株经初步鉴定,杆菌80株,球菌35株,均为G ;从3个不同时期选出14株有代表性的菌株进行生理生化鉴定,拟确定S1-4、S3-2为清酒乳杆菌(Lactobacillus sakei),G21-10、C50-6、G50-4为戊糖乳杆菌(L.Pentosus),C21-6、C50-8、G50-9为植物乳杆菌(L.plantarum),其他的仅能鉴定到属,有乳杆菌、乳球菌。     

Effect of starter culture on proteolytic changes during processing of fermented beef sausages

Fermented beef sausages inoculated with four different starter cultures (Pediococcus acidilactici,Lactobacillus curvatus, Lactobacillus sake, or Streptomyces griseus) were evaluated for proteolysis during process stages (prefermentation, fermentation, drying and heating). Increases (p ? 0.05) in the nonprotein nitrogen (NPN) fraction were found at sequential stages of processing, while starter cultures had no major effects on NPN content. Concentrations of most free amino acids increased (p ? 0.05) during fermentation and drying, and culture effects were found for differences among concentrations of some individual free amino acids. From SDS–PAGE analysis of sarcoplasmic and myofibrillar protein fractions after fermentation and drying, myosin heavy and light chains, actin and troponin were degraded during processing. However, starter culture effects were absent from SDS–PAGE protein patterns.     

Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

Lipolysis and lipid oxidation in Mediterranean and North Europe type sausages were studied in relation to raw material, processing conditions and additives. In particular the effect of ascorbic acid, nitrites and spices was evaluated. Lipolysis was measured by the determination of total and free fatty acids of fresh minces and matured products and lipid oxidation was evaluated by thiobarbituric acid reactive substances and cholesterol oxidation products. The increase of free fatty acids during maturation appears to be independent from processing conditions and the differences in polyunsaturated fatty acids increment found among the formulations appear to be due to inherent variations of raw materials. The presence of ascorbic acid and/or nitrite seems important for cholesterol protection and, as a consequence, for the safety of fermented meat products while spices at doses up to 0.1% do not seem to have a remarkable effect. The effect on fatty acid oxidation of the same additives and of the different processing technologies is not significantly different and the variations linked to raw material may play the greatest role.     

自然发酵风干肠生产过程中微生物变化及理化性质的分析

以自然发酵风干肠为研究对象,分析了生产过程中微生物数量和理化指标的变化。微生物方面,按总菌数、乳酸菌、葡萄球菌和酵母菌几个大类研究各自的变化以及相互之间的作用关系;理化方面,分析了pH值、水分含量、水分活度及总氮含量几个重要指标,并阐述了各个理化指标之间及其与微生物变化的关系。     

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

The effect of vacuum ripening of low-fat fermented sausages packaged in films with different permeabilities on their microbiological, physicochemical and sensorial characteristics was studied. High-fat control sausages were produced with 30% initial fat and low-fat sausages with 10% initial fat. The low-fat sausages were separated into: (a) non-packaged (control) and (b) packaged under vacuum on 7th, 12th and 17th day of processing, remaining under vacuum during the ripening period for 21, 16 and 11 days, respectively, in three different oxygen (100, 38 and ⩽ 5 cm³/m²/24 h/1 atm) and water vapour (4.5, <2.5 and 1 g/m² 24 h) permeability plastic bags. Vacuum packaging reduced (p < 0.05) the weight loss, the hardness and extent of lipid oxidation in the sausages, increased (p < 0.05) their lightness, but had no effect (p > 0.05) on the redness, compared to the control sausages. Packaging low-fat fermented sausages under vacuum for the last 11 days of ripening in packaging film with high permeability increased (p < 0.05) the lactic acid bacteria count. The same product packaged in film with medium permeability had a higher (p < 0.05) Micrococcaceae count and the same (p > 0.05) hardness and overall acceptability as the high-fat control sausages. A ripening time of 11 days and the medium packaging film permeability were the most appropriate conditions for the vacuum packaging of low-fat fermented sausages.     

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

The effect of vacuum ripening of low-fat fermented sausages packaged in films with different permeabilities on their microbiological, physicochemical and sensorial characteristics was studied. High-fat control sausages were produced with 30% initial fat and low-fat sausages with 10% initial fat. The low-fat sausages were separated into: (a) non-packaged (control) and (b) packaged under vacuum on 7th, 12th and 17th day of processing, remaining under vacuum during the ripening period for 21, 16 and 11 days, respectively, in three different oxygen (100, 38 and ? 5 cm³/m²/24 h/1 atm) and water vapour (4.5, <2.5 and 1 g/m² 24 h) permeability plastic bags. Vacuum packaging reduced (p < 0.05) the weight loss, the hardness and extent of lipid oxidation in the sausages, increased (p < 0.05) their lightness, but had no effect (p > 0.05) on the redness, compared to the control sausages. Packaging low-fat fermented sausages under vacuum for the last 11 days of ripening in packaging film with high permeability increased (p < 0.05) the lactic acid bacteria count. The same product packaged in film with medium permeability had a higher (p < 0.05) Micrococcaceae count and the same (p > 0.05) hardness and overall acceptability as the high-fat control sausages. A ripening time of 11 days and the medium packaging film permeability were the most appropriate conditions for the vacuum packaging of low-fat fermented sausages.     

Effect of processing conditions on proteolysis and taste of dry-cured sausages

 This paper deals with the influence of industrial practices such as use of starters (Lactobacillus sake and Staphylococcus carnosus), preripening (3 days at 5°C) and drying temperatures (8 and 16°C) on proteolysis, ammonia production and the taste of “salchichón”, a traditional Spanish dry-cured sausage lacking surface mould. pH dropped more sharply in the presence of a starter and at a high drying temperature (16°C); preripening did not affect the pH. The highest value for non-protein nitrogen (NPN), 16% of total nitrogen, was observed to occur in samples with the lowest pH (4.7–4.8). Total volatile basic nitrogen (TVBN) increased during drying due to the deaminase activity of internal microbial flora, which was not great (0.5–1.0% of total nitrogen) enough to affect the pH, and significantly in samples showing a larger decrease of pH. The greater proteolysis in samples with starter did not affect the assessors’ taste preference. Assessors clearly preferred those samples without starter that were dried at low temperature (8°C); however, samples with starter showed excellent commercial appearance since they dried more homogeneously. An equilibrium point must be found between acid production and taste. Received: 12 February 1996/Revised version: 24 May 1996