Fermented Sausages Research Paper

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Fermented sausage production includes reducing particle size of raw meat, mixing all ingredients, stuffing into casings and ripening (fermentation and aging). Fermented sausages are divided into two groups as dry (slowly-fermented) and semidry (quickly-fermented) sausages. Although the manufacture steps show similarities, they have differentiated in some points. These products rely on both reduced pH and reduced water activity for microbial stability. Water activity ranges for dry and semidry sausages are <25 oC) (Vignolo et al. 2010). Different starter culture combinations could be successfully used for the manufacture of varieties of dry fermented sausages, such as Lb. sakei and Bacillus pumilus in dry fermented sausage (Herranz et al. 2006), …show more content…

xylosus and other species such as St. capitis, St. carnosus, St. cohnii, St. equorum, St. epidermidis, St. haemolyticus, St. lentus, St. pasteuri, St. saprophyticus, St. simulans, St. sciuri, St. succinus, St. vitulinus, St. warneri, Ko. kristinae, Ko. varians and Mic. caseolyticus (Iacumin et al. 2012, Marty et al. 2012). The growth and survival of CNS depend on the degree of acidity during fermentation (Kaban 2013). Benefits of CNS during sausage fermentation include flavor development, typical cured-red color formation and nitrate reduction (Vignolo et al. 2010). Proteolytic and lipolytic activities of CSN contribute to the sensory profile of fermented sausages by the generation of volatile and non-volatile compounds, such as amino acids, amines, free fatty acids, aldehydes, ketons and alcohols (Leroy et al. 2006, Toldrá and Wai-Kit 2008, Fonseca et al. 2013b). The generation of the volatile compounds in fermented sausages depends on the activity of specific starter cultures such as the curing odor linked with 2-pentanone, 2-hexanone and 2-heptanone and connected to the addition of St. carnosus + P. acidilactici, St. carnosus + Lb. sakei or St. carnosus + P. pentosaceus, the butter odor linked with acetoin, diacetyl, 1,3-butanediol and 2,3-butanediol, which are connected to the activity of St. saprophyticus and St. warneri, lower rancidity and over acidity connected with St. saprophyticus and Lb. plantarum, respectively (Leroy et al. 2006, Toldrá and Wai-Kit

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