Effect of storage temperature on the quality of dry fermented sausage Poličan

Kameník, Josef; Saláková, Alena; Bořilová, Gabriela; Pavlik, Z; Standarová, E.; Steinhauser, L.

doi:10.17221/284/2011-cjfs

Cited by 18 publications

(12 citation statements)

References 22 publications

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“…During the storage, LAB at 4°C remained unchanged, while batches at 20°C decreased. Contrarily to our results, (Kameník et al., 2012) , showed that mesophilic and LAB were not affected by temperature of storage (5°C and 15°C) during 120 days in vacuum‐packaged dry‐fermented sausages. The counts of yeasts and molds were significantly increased during storage and they were significantly higher at 4°C than at 20°C at the end of storage.…”

Section: Resultssupporting

confidence: 85%

Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Martín

García‐Parra

Trejo

et al. 2020

J Food Process Preserv

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Half pieces of vacuum‐packaged traditional chorizos with different characteristics from Spain and Portugal were treated by high hydrostatic pressure (HHP) in order to increase their stability during storage. Microbiological, physical‐chemical, oxidative, and sensory changes were evaluated during the storage at 4°C and 20°C for 180 days. HHP was effective for the reduction of microorganisms’ counts. In both chorizos, instrumental color was modified after HHP. Lipid oxidation was not modified by HHP, although at day 180, it was higher in chorizos stored at 20°C than at 4°C. The sensory analysis showed that the storage at 20°C and HHP could affect some important sensory parameters, although HHP could reduce the appearance of unpleasant odors. Despite all, HHP was effective to improve the microbial safety in traditional chorizo although a reduction of quality was noticed; however, the changes were less intense than the effect of temperature of storage. Practical applications Chorizo is a traditional dry‐fermented sausage, produced mainly by artisanal practices which differ in each region. Chorizos are generally considered as microbiologically safe products. However, in cases of initial contamination of the raw materials, the safety of these products can become compromised. Additionally, packaged dry‐cured sausages require long shelf life, and although they are normally stored at refrigeration temperatures; sometimes they are preserved at room temperatures. The application of hydrostatic high pressure could increase the safety of dry‐cured meat products even when they are stored at room temperature. Initial characteristics of each type of chorizo could determine their technological behavior during processing or during storage at different conditions.

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Section: Resultssupporting

confidence: 85%

Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Martín

García‐Parra

Trejo

et al. 2020

J Food Process Preserv

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“…The LAB population found in the tested products corresponds to this type of meat product (Garriga & Aymerich, 2007;Kameník et al, 2012b). Matagaras et al (2015) reported a LAB population of 8.0-9.0 log cfu/g in the Italian sausages Cacciatore (ripening period 20 days) and Felino (ripening period 40 days) prepared with a starter culture.…”

Section: Microbiological Analysismentioning

confidence: 83%

“…This compound also affects the taste of the final products in addition to the pH. Evaluation of the pH value and perhaps the lactic acid content as such is important from the viewpoint of evaluation of the course of the fermentation process and the quality of the sausages.In the products produced using traditional technology, the final pH value ranged from 4.4 to 4.7 and corresponds to products of the northern European type with rapid fermentation(Schwing & Neidhardt, 2007) Kameník, Sal akov a, Pavlík, Pospiech, and Steinhauserov a (2012b). found pH values from 4.6 to 5.3 in products at retail from four various producers that corresponded to product A trad Kameník et al (2013).…”

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confidence: 93%

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Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products

Kameník

Saláková

Hulánková

et al. 2017

J Food Process Preserv

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The aim of the study was to compare selected chemical, microbiological, instrumental, and sensory properties of sliced dry fermented sausages produced using quick-dry-slice (QDS) technology or by the traditional way. The fermentation process took place as standard with both the technologies employed, and the level of lactic acid and acetic acid in the QDS products corresponded to the traditional technology. QDS products showed lower pH value, higher total viable count, and lactic acid bacteria (LAB) count by approximately 1 log cfu/g (p < .05). Species determination of LAB found the presence of only Pediococcus pentosaceus in QDS products, while species of the genus Lactobacillus were also found in samples of the traditional products. The results of instrumental color analysis did not indicate statistically significant differences between the samples. The sensory analysis of the products revealed only minimal differences. Practical applicationsQuick-dry-slice (QDS) technology is a new method for preparing sliced dry meat products that enables shortened production period for fermented sausages. This paper brings a comparison of selected chemical, instrumental, microbiological, and sensory properties of sliced dry fermented sausages produced using QDS technology with similar products produced in the traditional way.The QDS products in our study showed similar sensory, chemical, and instrumental properties and better microbiological quality in comparison to the traditional sausages. QDS technology can be said to be entirely suitable for the preparation of standard industrially produced dry fermented sausages.

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“…Sample 3 showed a considerably low pH value (4.32). In contrast, samples A-D had standard pH values that correspond to products of this type, such as Herkules or Poličan sausages (Kameník et al 2012a).…”

Section: Discussionmentioning

confidence: 96%

Heterofermentative process in dry fermented sausages - a case report

et al. 2013

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In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7) the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 µmol·g -1 dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 µmol·g -1 dry matter) was higher than the lactic acid content (20.98 to 29.02 µmol·g -1 dry matter). The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization -Time of Flight Mass Spectrometry (MALDI-TOF MS) and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative) and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic.

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Effect of storage temperature on the quality of dry fermented sausage Poličan

Cited by 18 publications

References 22 publications

Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products

Heterofermentative process in dry fermented sausages - a case report

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