Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

Abstract

Kameník J., Steinhauserová P., Saláková A., Pavlík Z., Bořilová G., Steinhauser L., Ruprich J. (2013): Influence of various pork fat types on the ripening and characteristics of dry fermented sausage. Czech J. Food Sci., 31: 419-431.The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable because of its insufficient hardness.

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

“…A and B products showed a tendency toward a fall in the level of d / l ‐lactic acid during the experiment which is in agreement with the results published for products of this type by Kameník et al ().…”

“…List and Klettner () stated that as much as 50% of the lactic acid is formed in the first 4 days of fermentation, with another 33% produced between Days 4 and 14 of storage. Kameník et al () found that 76–91% of the maximum level of lactic acid attained on Day 21 had been released on Day 3 of fermentation in sausages that corresponded to product B trad in this study. This fact testifies to the great activity of the starter cultures used.…”

“…Kameník, Saláková, Pavlík, Pospiech, and Steinhauserová () 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 () measured pH value of 4.8 during their analysis of Czech sausages of the B trad type after 21 days of ripening.…”

Heterofermentative process in dry fermented sausages - a case report

“…On day 42, all of the batches showed pH values of around 5.1; lactic acid content fluctuated between 70 and 110 μmol·g -1 of dry matter. While analyzing DFS Herkules in our laboratory, we found the highest increase of lactic acid content during the first three days of curing, when concentrations reached 239-300 µmol·g -1 of dry matter (Kameník et al 2012b). During further aging the content no longer increased significantly.…”

“…Samples 1-3, showed values of 24-36 µmol·g -1 of dry matter, while samples A-D contained practically double those values 50-67 µmol·g -1 of dry matter. According to our previous results (Kameník et al 2012b), the usual finding is up to 20 µmol·g -1 of dry matter, even if some of the authors mentioned higher concentrations (Girard et al 1989). The content of acetic acid in DFS of standard quality, however, is usually 10-20 × lower than lactic acid concentrations.…”