Characterization of Micrococcaceae isolated from dry fermented sausage

2002 ◽  
Vol 19 (5) ◽  
pp. 441-449 ◽  
Author(s):  
E. Papamanoli ◽  
P. Kotzekidou ◽  
N. Tzanetakis ◽  
E. Litopoulou-Tzanetaki
Keyword(s):  
Fermented Sausage ◽  
Dry Fermented Sausage

scholarly journals Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage)

2010 ◽  
pp. 19-31 ◽  
Author(s):  
Predrag Ikonic ◽  
Ljiljana Petrovic ◽  
Tatjana Tasic ◽  
Natalija Dzinic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Ph Value ◽  
Quality Standard ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Red Color ◽  
Dry Fermented Sausages ◽  
Sensory Parameters ◽  
Hard Consistency

A study was carried out on a typical homemade Petrovsk? klobas? in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the chemical composition, some physicochemical, proteolytic and sensory parameters of Petrovsk? klobas? made by five manufacturers chosen as representatives. Beside the differences between sausages made by different manufacturers the main properties of this traditional product were though recognized. Compared to other dry-fermented sausages Petrovsk? klobas? is characterized by a high content of protein (23.36-30.45%) and low contents of NaCl (2.99-3.28%). With some minor exceptions, the values of other chemical parameters are within the range of those observed for various dry-cured sausages. Weight loss during the processing is high (up to 45.71%) and pH value (~ 5.4) corresponds to the values for this parameter in other European traditional fermented sausages. Contents of different nitrogen fractions show that Petrovsk? klobas? undergoes significant proteolytic changes. At the end of ripening, Petrovsk? klobas? is characterized by aromatic and spicy-hot flavor, dark-red color and hard consistency.

Identification and characterization of lactic acid bacteria isolated from sucuk, a traditional Turkish dry-fermented sausage

2018 ◽  
Vol 280 ◽  
pp. S61
Author(s):  
Kubra Cinar ◽  
Guzin Kaban ◽  
Bilge Sayin Borekci ◽  
Medine Gulluce ◽  
Mehmet Karadayi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Identification And Characterization

Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

Meat Science ◽  
2013 ◽  
Vol 94 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Valeria S. Eim ◽  
Susana Simal ◽  
Carmen Rosselló ◽  
Antoni Femenia ◽  
José Bon
Keyword(s):  
Neural Networks ◽  
Artificial Neural Networks ◽  
Dietary Fibre ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Artificial Neural

Application of Lipozyme 10,000 L (fromRhizomucormiehei) in Dry Fermented Sausage Technology:  Study in a Pilot Plant and at the Industrial Level

1997 ◽  
Vol 45 (5) ◽  
pp. 1972-1976 ◽  
Author(s):  
Izaskun Zalacain ◽  
M. Jose Zapelena ◽  
M. Paz De Peña ◽  
Iciar Astiasarán ◽  
José Bello
Keyword(s):  
Pilot Plant ◽  
Technology Study ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Industrial Level

Accelerated production of dry fermented sausage

Meat Science ◽  
1996 ◽  
Vol 43 ◽  
pp. 229-242 ◽  
Author(s):  
H. Blom ◽  
B.F. Hagen ◽  
B.O. Pedersen ◽  
A.L. Holck ◽  
L. Axelsson ◽  
...  
Keyword(s):  
Fermented Sausage ◽  
Dry Fermented Sausage

Inhibition of Escherichia coli O157:H7 in Ripening Dry Fermented Sausage by Ground Yellow Mustard

2008 ◽  
Vol 71 (3) ◽  
pp. 486-493 ◽  
Author(s):  
GARY H. GRAUMANN ◽  
RICHARD A. HOLLEY
Keyword(s):  
Escherichia Coli ◽  
Starter Culture ◽  
Escherichia Coli O157 ◽  
Fermented Sausage ◽  
Yellow Mustard ◽  
E Coli ◽  
Dry Fermented Sausage ◽  
Hydrolysis Of ◽  
Antimicrobial Effectiveness ◽  
Dry Sausage

Compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against Escherichia coli O157:H7. Because E. coli O157:H7 can survive the dry fermented sausage manufacturing process, 2, 4, and 6% (wt/wt) nondeheated (hot) mustard powder or 6% (wt/wt) deheated (cold) mustard powder were added to dry sausage batter inoculated with E. coli O157:H7 at about 7 log CFU/g to evaluate the antimicrobial effectiveness of the powders. Reductions in E. coli O157:H7 populations, changes in pH and water activity (aw), effects on starter culture (Pediococcus pentosaceus and Staphylococcus carnosus) populations, and effects of mustard powder on sausage texture (shear) were monitored during ripening. Nondeheated mustard powder at 2, 4, and 6% in dry sausage (0.90 aw) resulted in significant reductions in E. coli O157:H7 (P < 0.05) of 3.4, 4.4, and 6.9 log CFU/g, respectively, within 30 days of drying. During fermentation and drying, mustard powder did not affect P. pentosaceus and S. carnosus activity in any of the treatments. Extension of drying to 36 and 48 days reduced E. coli O157:H7 by >5 log CFU/g in the 4 and 2% mustard powder treatments, respectively. The 6% deheated mustard powder treatment provided the most rapid reductions of E. coli O157:H7 (yielding <0.20 log CFU/g after 24 days) by an unknown mechanism and was the least detrimental (P < 0.05) to sausage texture.

Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain

Meat Science ◽  
2019 ◽  
Vol 156 ◽  
pp. 118-124 ◽  
Author(s):  
Natalia Prado ◽  
Marta Sampayo ◽  
Pelayo González ◽  
Felipe Lombó ◽  
Juan Díaz
Keyword(s):  
Northern Spain ◽  
Fermented Sausage
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