Fermented sausages

Roca, Manuel; Incze, K.

doi:10.1080/87559129009540862

Cited by 57 publications

(18 citation statements)

References 89 publications

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“…The application of lactic acid bacteria (LAB) as starter culture in association with catalase-positive cocci, yeasts, and molds in the production of fermented sausages is ubiquitous due to their technological and hygienic advantages compared to "natural fermentation" that is governed by the microflora derived from the raw materials or during processing (Kunz 1989;Roca and Incze, 1990;Hammes and Knauf, 1994). In principle, excellent fermented sausages can be produced traditionally by spontaneous ripening with LAB or 'back-slopping' method (Daly et al, 1973).…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Microbiological and Biochemical Properties of Kimchi in the Submerged Model System Designed for Fermented Sausages

Lee¹,

Kunz²

2009

Korean Journal for Food Science of Animal Resources

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The objective of this study was to investigate the potential of the application of lactic acid bacteria (LAB) from kimchi as a starter culture in the production of fermented sausages. To achieve this, a submerged model medium that contained LAB as part of a complex system of kimchi (0.5, 1.0, 1.0, 3.0, and 5.0%) and lyophilized kimchi powder (0.2 and 0.5%) was fermented for 120 h. During the fermentation period, the growth of total viable organisms and LAB, and the changes in the pH and the titratable acidity, were investigated. The initial LAB counts ranged from 6.4 to 7.7 Log CFU/mL for the kimchi media, and from 6.9 to 6.9 Log CFU/mL for the kimchi powder media. In all the kimchi batches, the LAB increased logarithmically, and the highest LAB counts (around 9 Log CFU/mL) were reached in 24 h. An evident lag phase of the LAB was observed in the kimchi powder samples and reached 8.8 Log CFU/mL in 8 h. The decrease in the pH and the formation of lactic acid were rapid in the kimchi batches, and reached pH values of 3.4-3.5 in 12 h. With these results, the LAB that was integrated with the addition of kimchi or kimchi powder demonstrated its potential utility as a substitute for starter culture.

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Section: Introductionmentioning

confidence: 99%

Investigation of the Microbiological and Biochemical Properties of Kimchi in the Submerged Model System Designed for Fermented Sausages

Lee¹,

Kunz²

2009

Korean Journal for Food Science of Animal Resources

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“…Lactic acid bacteria are essential agents of the meat fermentation process that contribute to the hygienic and sensory qualities of meat products. This quality is achieved mainly by the metabolic activities of these bacteria on carbohydrates and proteins, resulting in sugar depletion, pH reduction, and the generation of flavor compounds (Hammes and others 1990;Roca and Incze 1990;Brink and Huis In't Veld 1992;Montel and others 1998). Moreover, the low pH attained promotes the inhibition of the contaminating or pathogenic microflora naturally present as well as contribute to the cohesion and color development of the product (Lücke and Hechelmann 1987;Nychas and Arkoudelos 1990;Leistner 1992).…”

Section: Introductionmentioning

confidence: 99%

Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System

Fadda¹,

Oliver²,

Vignolo³

2002

Journal of Food Science

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The proteolytic activity of a starter culture involving Lactobacillus plantarum and Lactobacillus casei towards meat sarcoplasmic and myofibrillar proteins during the fermentation of a sausage-like system was studied. After 96 h of incubation the proteolytic system of L. plantarum CRL681 caused a degradation of both sarcoplasmic and myofibrillar proteins, whereas L. casei CRL705 showed a different affinity to meat proteins. The inoculation of both strains showed a higher activity toward sarcoplasmic fraction. These results correlated with a high rate of sarcoplasmic protein degradation observed in SDS-PAGE analysis. The generation of free amino acids as well as the pH drop at the end of the incubation period was maximal in presence of the mixed starter culture, thereby demonstrating the suitability of these strains to be used in the fermentation of meat products.

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“…A NORMAL SAUSAGE RIPENING PROCESS (Roca and Incze, 1990) was observed in all sausages; with a pH after fermentation Ͻ 5.3, a w Ͻ 0.92 and a lactobacilli count Ϸ 10 8 /g sausage. However, both the changes in time of pH and lactobacilli count were much more pronounced in the sausages with NCDO151 proteinase added.…”

Section: Resultsmentioning

confidence: 97%

Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages

Hagen¹,

Berdagué²,

Holck³

et al. 1996

Journal of Food Science

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The effect of proteinases, from Lactobacillus paracasei subsp. paracasei NCDO151 and from Bacillus licheniformis (Alcalase, NOVO Nordisk), on the ripening of dry sausages was compared. Increased levels of starter bacteria, d-lactic acid, a sharper pH-drop and changes in chromatographic profiles (by gas chromatography/mass spectrometry) indicated that the enzyme from Lactobacillus paracasei accelerated the dry sausage ripening. This effect was not detected in sausages with the Alcalase enzyme. Higher sensory scores on maturity flavor, color, hardness and others, confirmed that sausages containing proteinase from L. paracasei showed the same maturity after 14 days as those without enzymes or with the Alcalase enzyme after 28 days.

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Fermented sausages

Cited by 57 publications

References 89 publications

Investigation of the Microbiological and Biochemical Properties of Kimchi in the Submerged Model System Designed for Fermented Sausages

Investigation of the Microbiological and Biochemical Properties of Kimchi in the Submerged Model System Designed for Fermented Sausages

Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System

Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages

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