Sausages and other fermented meat products

Macedo, Renata Ernlund Freitas de; Luciano, Fernando Bittencourt; Cordeiro, Roniele Peixoto; Udenigwe, Chibuike C.

doi:10.1002/9781118933794.ch16

Cited by 2 publications

(1 citation statement)

References 134 publications

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“…The fermentation is one of the best methods to preserve meat, ensuring a product's stability from both a microbiological and organoleptic perspective, consequently providing a long shelf life [4]. Fermented meat products are produced with finely or coarsely ground lean and fat meat cuts (depending on the type of product to be obtained).…”

Section: Introductionmentioning

confidence: 99%

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

Polizzi,

Casalino,

Di Paolo

et al. 2024

Applied Sciences

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The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured “Salame Napoli”. The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p < 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p < 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product.

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Section: Introductionmentioning

confidence: 99%

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

Polizzi,

Casalino,

Di Paolo

et al. 2024

Applied Sciences

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Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

Laslo

György

Czikó

2019

Acta Universitatis Sapientiae, Alimentaria

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Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

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Sausages and other fermented meat products

Cited by 2 publications

References 134 publications

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

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