A study of the chemical components which characterize Spanish saucisson

Beriain, M.J.; Peña, María-Paz De; Bello, J.

doi:10.1016/0308-8146(93)90217-4

Cited by 29 publications

(38 citation statements)

References 17 publications

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“…LAB has been reported to dissipate residual nitrite in cured meat products due to their pH lowering capacity (Marchesini 1992, Yin andJiang 2001). The results are in agreement with the reported value of similar types of dried and cured sausage (Beriain et al 1993).…”

Section: Chs-cont (-♦-♦-) Chs-lc (-■-■-) Chs-pp (-•-•-)supporting

confidence: 88%

“…The observation was similar to the fi nding of others (Bover-Cid et al 1999a). The average NPN value (590 mg/100 g dry matter) in culture added sample was very close to the value reported for similar types of dry sausage (Beriain et al 1993, Fanco et al 2002. NPN is an indicator of degree of proteolysis in dry fermented sausage and could vary from one part to another and even diameter of the product (Bover-Cid et al 1999b).…”

supporting

confidence: 82%

“…Initially, there were no signifi cant differences in a w among all sausages but after 24 days of ripening decrease in a w became signifi cant (p<0.05) in control and in S. xylosus-12 inoculated samples. The fi nal a w found in Chinese-sausage was 0.79-0.83, which is lower than the value reported in Western type of dry fermented sausages (Beriain et al 1993, Lizaso et al 1999, Mauriello et al 2002. The excessive loss in moisture during long ripening resulted in lower a w in such dry sausages.…”

Section: Effects On Physico-chemical Qualitymentioning

confidence: 66%

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Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

2010

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Dry fermented Chinese-style sausages prepared in laboratory inoculating with Lactobacillus casei subsp.casei-1.001, Pediococcus pentosaceus-ATCC 33316, Staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. A signifi cant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. The microbial fermentation resulted in decreased pH and nitrite but increased non protein nitrogen and total volatile basic nitrogen in the products. Starter cultures except P. pentosaceous-ATCC 33316, used in the sausage failed to suppress rancidity in ripened product as indicated by a signifi cant (p<0.05) rise in thiobarbituric acid. The lightness (L) and yellowness (b) in the colour of all sausages decreased with ripening time, meanwhile the redness (a) increased signifi cantly (p<0.05) in sausages inoculated with cultures L. casei subsp.casei-1.001 and S. xylosus-12. The texture profi le of sausages was almost similar except for P. pentosaceous-ATCC 33316, which showed signifi cantly (p<0.05) lower hardness and gumminess. Based on the sensory and physico-chemical quality criteria, S. xylosus-12 could be used as a starter culture to produce dry fermented Chinese-style sausage of high quality.

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Section: Chs-cont (-♦-♦-) Chs-lc (-■-■-) Chs-pp (-•-•-)supporting

confidence: 88%

supporting

confidence: 82%

Section: Effects On Physico-chemical Qualitymentioning

confidence: 66%

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Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

2010

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“…These biochemical changes occur at the end of the drying and at the beginning of the ripening process, and contribute to firmness consistency and appropriate sliceability of the product (Beriaín et al, 1993;Buckenhüskes, 1993).…”

Section: Introductionmentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

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“…These transformations also continue in storage and are influenced by attributes of the raw material and the process conditions, which determine the sensory properties, shelf life and safety of the final product. These changes are mainly; changes in initial microflora, acidification, pH decrease, reduction of nitrates into nitrites than the nitric oxide, production of nitrosomyoglobin, solubilisation and jellification of myofibrillar and sarcoplasmic proteins, proteolytic, lipolytic and oxidative phenomena and dehydration [4][5][6][7] . Due to these continuous changes, the quality parameters of the last product show wide variations.…”

Section: Introductionmentioning

confidence: 99%

Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

Özkal¹,

Ercoşkun²

2017

Kafkas Univ Vet Fak Derg

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Citation of This ArticleÖzkal SG, Ercoşkun H: Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage. Kafkas Univ Vet Fak Derg, 23 (2): 195-200, 2017. DOI: 10.9775/kvfd.2016 Abstract Quality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (ΔE*)), total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), total Enterobacteriacea (TE) and Staphylococcus and Micrococcus (SM) counts were investigated during storage period, and kinetic model estimation for the changes in these quality parameters were performed. After 9 days of fermentation period, the sucuk samples were stored for 90 days under controlled conditions. Analyses were done at the beginning, 30

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A study of the chemical components which characterize Spanish saucisson

Cited by 29 publications

References 17 publications

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

Sensory and physicochemical characteristics of low sodium salami

Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

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