Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages

Ambrosiadis, J.; Soultos, N.; Abrahim, A.; Bloukas, J.G.

doi:10.1016/s0309-1740(03)00100-1

Cited by 68 publications

(76 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, in most samples (72%) the count of lactic bacteria was higher than 6 log 10 ufc.g -1 , and the samples with the highest counts were above 8 log 10 ufc.g -1 . The results obtained in the present study are similar to those found by Ambrosiadis et al (2004), who found counts around 4 log 10 to 8 log 10 ufc.g -1 in the characterization of traditional Greek sausages obtained by spontaneous fermentation.…”

Section: Microbiological Analysissupporting

confidence: 92%

“…The mold and yeast counts in the sausage samples analyzed are in accordance with those was found by Ambrosiadis et al (2004). In a study carried out by Comi et al (2005), the maximal count observed was around 3 log 10 ufc.g -1 , and in some cases, the presence of molds and yeasts was not detected.…”

Section: Molds and Yeastssupporting

confidence: 88%

“…Studies on sausages obtained by fermentation have been carried out in typical products from Greece, Spain, and Italy. Those studies aim at identifying and quantifying the microbial population that develops during the different stages in the production or in the final product, as well as identifying isolates of lactic bacteria, non pathogenic Staphylococcus, and molds and yeasts in sausages produced by spontaneous fermentation and selecting strains with adequate metabolic and physiological characteristics to be used as starters (SANZ et al, 1997;SAMELIS et al, 1998;SANTOS et al, 1998;COPPOLA et al, 2000;PAPAMANOLI et al, 2002;AMBROSIADIS et al, 2004;MORETTI et al, 2004;COMI et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

et al. 2012

View full text Add to dashboard Cite

The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g-1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g-1 and 6 log10 cfu.g-1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.

show abstract

Section: Microbiological Analysissupporting

confidence: 92%

Section: Molds and Yeastssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

et al. 2012

View full text Add to dashboard Cite

show abstract

“…Total fat content was lower than that reported for other traditional Mediterranean pork sausages, such as those produced in Greece (Ambrosiadis et al, 2004). This was probably due to differences in Table 1.…”

Section: Chemical Analysis and Fatty Acid Compositionmentioning

confidence: 55%

Microbiological and physicochemical profile of traditionalSalsicda toscanaduring storage

Nuvoloni

Pedonese

Fratini

et al. 2012

Italian Journal of Animal Science

View full text Add to dashboard Cite

The aim of this study was to evaluate the evolution during refrigerated storage of the main microbiological and physicochemical parameters of a traditional Italian fresh sausage, salsiccia toscana. The following parameters were analyzed at Days 0, 6 and 9 of storage: total aerobic mesophilic and psychrotrophic counts, Brochothrix thermosphacta, lactic acid bacteria, Pseudomonadaceae, Enterobacteriaceae, Escherichia coli, Micrococcaceae, yeasts and moulds, Salmonella spp., Listeria monocytogenes; pH, Aw, moisture, protein, total lipids, ash, fatty acid composition, Thiobarbituric Acid Reactive Substances, colour measurement. The results revealed a statistically significant increase in the main microbiological parameters between Days 0 and 9 of refrigerated storage, with total bacterial counts exceeding 10 7 CFU/g after nine days and Brochothrix thermosphacta representing the main spoilage microorganism. Among physicochemical parameters, discolouration was noted during the time of storage, with a significantly paler colour on the surface of sausages with casings after nine days of storage. Considering that the initial bacterial counts were higher than 10 5 CFU/g for Brochothrix thermosphacta, Pseudomonadaceae, lactic acid bacteria and Enterobacteriaceae, and that the product is traditionally purchased loose without any packaging, it is fundamental to improve the good manufacturing practices, particularly measures to control processing temperatures.

show abstract

“…Estes valores estão de acordo com Ambrosiadis et al (2004), que destacam que o pH de salames tradicionais varia entre 4,67 a 6,09.…”

Section: Análises Físico-químicasunclassified

Salame tipo italiano elaborado com culturas starters nativas

Cirolini¹,

Fries²,

Terra³

et al. 2010

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages

Cited by 68 publications

References 7 publications

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

Microbiological and physicochemical profile of traditionalSalsicda toscanaduring storage

Salame tipo italiano elaborado com culturas starters nativas

Contact Info

Product

Resources

About