Chemical quality parameters (water, protein, fat, NaCl ash and nitrites) in fermented sausage with the addition of Yersinia enterocolitica

Abstract

The connection between diet and health was known to the oldest civilizations. Meat processing has influenced the increase of meat consumption, protein utilization and its energy value. Fermented sausages which are prepared in a safe way are rich in animal proteins and are an important part of the diet. Meat and adipose tissue are the basic ingredients in the production of fermented sausages, along with spices and salts, and other additives depending on the specifics of the product. Ripening is a process that separates raw sausages from all other types of sausages, and the quality of raw materials and their treatment directly affects the quality of the finished product, because the process of fermented sausage production is dominated by biological and biochemical processes. Different types of foods can cause food-borne illnesses, one of which is zoonotic yersiniosis caused by Yersinia enterocolitica. Due to the importance of Yersinia in meat, the European Food Safety Authority (EFSA) recommended that in addition to controlling the presence of Salmonella, it is mandatory to examine pork carcasses for the presence of Y. enterocolitica.

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

“…We have found that the interplay of factors such as water activity, salt content and pH significantly influences the shelf life of food products by modulating microbial flora growth, including potentially harmful microorganisms. These comprehensive findings align with previous studies, predominantly focusing on the individual assessment of these factors (Khorsandi et al, 2019;Feki et al, 2021;Mukhametov et al, 2023).…”

“…The meat processing industry faces challenges in preserving product quality during extended storage. Semi‐smoked sausages (SSS) are notable for their distinct taste, aroma and texture, making them attractive to consumers (Mitrovic et al ., 2021). SSS boasts a rich flavour and unique texture derived from specific processes, such as smoking, and gains an appealing appearance through the semi‐smoking process, reducing moisture content and increasing resistance to contamination (Ashakayeva et al ., 2022).…”

“…Various recipes add diversity to SSS, making them popular for stand‐alone consumption or culinary recipes (Zhang et al ., 2023). Despite their appeal, maintaining stable quality during extended storage remains challenging due to their high moisture and fat content (Lakma Weerasinghe et al ., 2021; Mitrovic et al ., 2021; Ashakayeva et al ., 2022; Zhang et al ., 2023). This study aims to enhance SSS resilience to environmental factors, specifically focusing on improving the quality and prolonging the shelf life of SSS made from beef by incorporating vegetable products, specifically sesame.…”

“…SSS are known for their unique taste, aroma and texture, making them popular among consumers (Mitrovic et al ., 2021). The distinct flavour and texture of SSS are achieved through processes such as smoking and semi‐smoking, which also contribute to increased resistance to contamination (Ashakayeva et al ., 2022).…”

“…Despite their appeal, the high moisture and fat content of SSS pose challenges in maintaining stable quality during extended storage (Lakma Weerasinghe et al ., 2021; Mitrovic et al ., 2021; Ashakayeva et al ., 2022; Zhang et al ., 2023). This study aims to address these challenges by exploring ways to enhance the resilience of SSS, specifically focusing on improving quality and extending the shelf life of beef‐based SSS through the incorporation of vegetable products, particularly sesame.…”