Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage

Holley, Richard A.; Lammerding, Anna M.; Tittiger, F.

doi:10.1016/0168-1605(88)90072-4

Cited by 24 publications

(6 citation statements)

References 22 publications

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“…The results of pH and a w measurements were consistent with those previously obtained from other Italian fermented sausages (Holley and others 1988). The great variability, which was seen among the 14 Ciauscolo salami was mainly ascribable to their different degree of acidification, which in turn is known to be dependent on the initial pH value and glucose concentration of raw meat (Bover‐Cid and others 2008).…”

Section: Discussionsupporting

confidence: 90%

Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry‐Cured Sausage

Trani¹,

Gambacorta²,

Loizzo³

et al. 2010

Journal of Food Science

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Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. Ciauscolo salami was characterized by pH of 5.1 and 0.91 water activity. A prevalence of lactic acid bacteria in the microbiota was found. The free amino acids and biogenic amines average content was 2657 and 255 mg/kg, respectively. With regards to lipids composition unsaturated fatty acids represented 63% and 72% of total and free fatty acids. Despite these results had wide statistical variability, attributable to differences in the processing parameters and raw matter used, some peculiar traits were found: (1) structural muscular proteins underwent to less proteolysis than sarcoplasmic ones; (2) glycogen phosphorylase, enolase, and aldolase were the most proteolyzed among the sacoplasmic proteins; (3) there was inverse correlation between histamine content and yeasts population, and a direct correlation between the gly-pro content and lactic acid bacteria counts; (4) the content of aspartic acid and methyonine seem to be a possible molecular marker able to distinguish between double and single milling.

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Section: Discussionsupporting

confidence: 90%

Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry‐Cured Sausage

Trani¹,

Gambacorta²,

Loizzo³

et al. 2010

Journal of Food Science

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“…from 54% to 20%, and a w decreased gradually (P < 0.05) from about 0.94 to 0.77. In these dry-cured sausages, low a w is one of the main factors that pre-vents bacterial spoilage and assures adequate shelf-life (Holley et al, 1988). As is evident from Table 1, the moisture content and a w values were not different between any of the sausage formulations (P > 0.05).…”

Section: Resultsmentioning

confidence: 80%

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

Shao

Zhu

et al. 2013

Int J of Food Sci Tech

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Summary The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Green tea polyphenol (GTP) was most effective (P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry‐cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.

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“…At this time, the pH values of the sausages amended with 10% and 15% kimchi and of all kimchi-powder sausages were even lower than the lowest pH value (4.65) of sausages reported by Junker, Porobic, Sieber, Linhard, and Knauf (1993), who investigated the acidifying properties of different combinations of starter cultures in fermenting salami. When compared to the pH values (4.23-5.70) of other sausages treated with starter culture during fermentation (Holley, Lammerding, & Tittiger, 1988;Vural, 1988;Zaika, Zell, Smith, Palumbo, & Kissinger, 1976), it was clear that the acidification in the kimchi or kimchi-powder sausages was comparable to or stronger than that in sausages treated with starter cultures.…”

Section: Resultsmentioning

confidence: 90%

The effect of kimchi on the microbiological stability of fermented sausage

Lee¹

2012

Meat Science

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Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage

Cited by 24 publications

References 22 publications

Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry‐Cured Sausage

Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry‐Cured Sausage

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

The effect of kimchi on the microbiological stability of fermented sausage

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