Mediterranean Products

Ordez, Juan A.; Hoz, Lorenzo de la

doi:10.1002/9780470376430.ch32

Cited by 14 publications

(23 citation statements)

References 110 publications

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“…Microorganisms contribute to the generation of flavour compounds by the microbial degradation of amino acids and fatty acids. Degradation reactions are transamination and further decarboxylation of amino acids (branched, aromatic and linear) which result in their respective aldehydes, alcohols or acids that impart aroma notes to the sausages (Ordoñez and de La Hoz, 2007).…”

Section: Flavour Of Dry Fermented Sausagesmentioning

confidence: 99%

Yeast strains as potential aroma enhancers in dry fermented sausages

Flores

Corral

Cano-García

et al. 2015

International Journal of Food Microbiology

110

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Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma. In particular, a reduction in the aroma characteristics was observed in reduced fat and salt dry sausages. In terms of aroma enhancing, generally coagulase-negative cocci were selected as the most important group from the endogenous microbiota in the production of flavour compounds. Among the volatile compounds analysed in dry sausages, ester compounds contribute to fruity aroma notes associated with high acceptance of traditional dry sausages. However, the origin of ester compounds in traditional dry sausages can be due to other microorganisms as lactic acid bacteria, yeast and moulds. Yeast contribution in dry fermented sausages was investigated with opposite results attributed to low yeast survival or low activity during processing. Generally, they affect sausage colour and flavour by their oxygen-scavenging and lipolytic activities in addition to, their ability to catabolize fermentation products such as lactate increasing the pH and contributing to less tangy and more aromatic sausages. Recently, the isolation and characterization of yeast from traditional dry fermented sausages made possible the selection of those with ability to produce aroma active compounds. Molecular methods were used for genetic typing of the isolated yeasts whereas their ability to produce aroma compounds was tested in different systems such as in culture media, in model systems and finally on dry fermented sausages. The results revealed that the appropriate selection of yeast strains with aroma potential may be used to improve the sensory characteristics of reformulated fermented sausages.

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Section: Flavour Of Dry Fermented Sausagesmentioning

confidence: 99%

Yeast strains as potential aroma enhancers in dry fermented sausages

Flores

Corral

Cano-García

et al. 2015

International Journal of Food Microbiology

110

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“…Mediterranean-style dry fermented sausages are characterized by their relatively longer shelf-life and the exceptional hygienic background, which is brought about by the production of lactic acid in the fermentation process (pH < 4.5–5) and low water activity (<0.90) of the final product (Ordóñez and de la Hoz, 2007 [ 65 ]). In general, in the manufacturing of fermented sausages, meat and fat involves selection, chopping and mincing and mixing with curing ingredients, spices and authorized additives.…”

Section: Production Of Mediterranean-style Dry Fermented Sausagesmentioning

confidence: 99%

“…In general, in the manufacturing of fermented sausages, meat and fat involves selection, chopping and mincing and mixing with curing ingredients, spices and authorized additives. At the end of the ripening and drying process, they come out as cured meat products (Ordóñez and de la Hoz, 2007 [ 65 ]). Traditionally, fermented sausages are made using lactic acid bacteria (LAB) and Gram-positive catalase positive cocci, in particular coagulase-negative staphylococci (CNS) naturally present in the meat or with the inoculation of starter cultures at the chopping step.…”

Section: Production Of Mediterranean-style Dry Fermented Sausagesmentioning

confidence: 99%

Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages

Meloni

2015

Foods

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The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE) foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several outbreaks associated with the consumption of RTE meat, poultry, dairy, fish and vegetable products. Although L. monocytogenes is among the most frequently-detected pathogens in dry fermented sausages, these products could be included in the category of RTE products in which the growth of L. monocytogenes is not favored and have rarely been implicated in listeriosis outbreaks. However, L. monocytogenes is highly difficult to control in fermented sausage processing environments due to its high tolerance to low pH and high salt concentration. In many Mediterranean-style dry fermented sausages, an empirical application of the hurdle technology often occurs and the frequent detection of L. monocytogenes in these products at the end of ripening highlights the need for food business operators to properly apply hurdle technology and to control the contamination routes of L. monocytogenes in the processing plants. In the following, through an up-to-date review of (personal and un-) published data, the main aspects of the presence of L. monocytogenes in Mediterranean-style dry fermented sausages will be discussed.

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“…In particular, the lowest a w values were pointed out in recipes with 380 g and 400 g of dextrose. The a w and the weight loss evolution were shown to be closely related: according to the literature and the regulations, at a weight loss of 33%, the sausages prepared with all recipes showed a w values able to support product's safety (Ordóñez & de la Hoz, ; Työppönen, Petäjä, & Mattila‐Sandholm, ). Moreover, in accordance with EC Reg.…”

Section: Discussionmentioning

confidence: 99%

“…w values able to support product's safety(Ord oñez & de la Hoz, 2007; Ty€ opp€onen, Petäjä, & Mattila-Sandholm, 2003). Moreover, in accordance with EC Reg.…”

mentioning

confidence: 99%

Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety

Consigliere

Meloni

Mazzette

2017

J Food Process Preserv

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According to EC Reg. 2073 Business Operators must demonstrate the safety of fermented sausages by using different approaches based on physico-chemical analyses, predictive microbiology and Microbial Challenge Test. The aim of the present study was to investigate the application of different ingredients related to product safety on the development of key hurdles in Mediterranean-style dry fermented sausages as "Salsiccia Sarda". Weight loss, pH and a w were evaluated as ripening monitoring tool. Predictive mathematical models to evaluate the survival of Listeria monocytogenes complemented the present study. The evolution of a w and weight loss to values capable to support product's safety was shown to be closely related and was validated as a simple and effective monitoring tool of the Critical Control Point ripening. Based on the fermented sausage characteristics, "Salsiccia Sarda" at the end of ripening is unable to support the growth of the pathogen. Practical applicationsThe correlation between weight loss and a w was validated as a simple and effective monitoring tool of the CCP ripening. The inclusion of a flavour stabilizer based on hydrolyzed pork proteins showed some effects on the a w evolution: the use of this additive can bring benefits in terms of assuring a constant safety of the final products and addressing the needs of reducing the cost of production. The empirical application of the hurdle technology in the production of "Salsiccia Sarda" highlights the need for Food Business Operators (FBOs) to carefully evaluate the physicochemical properties of the products and to control the ripening stage more effectively ensuring the production of fermented sausages with a w and pH values than can support product's safety.

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Mediterranean Products

Cited by 14 publications

References 110 publications

Yeast strains as potential aroma enhancers in dry fermented sausages

Yeast strains as potential aroma enhancers in dry fermented sausages

Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages

Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety

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