Fermented Meats

garvieae, Strep, bovis, and W. cibaria are the dominant bacteria, while after 48 h, W. cibaria, P. pentosaceus, and Lb. plantarum are prevalent, the last species becoming dominant at the end of the fermentation [22]. Gajami-sikhae is a traditional Korean food made with fermented flat fish where Lb. sakei and Leuc. mesenteroid.es are the dominant species among the bacterial community [23]. 

Apart from the conventional fermented foods above mentioned, some nondairy fermented foods are gaining interest, in particular, those from soy, cereal, and of vegetable origin. 

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Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Fermented Products. Fermented meat products such as semidried and dried sausages are generally recognized as safe, if critical points during processing are controlled properly. Some of the sausage processors use a small amount of fermented product as the starter for a new batch of product. 

Fermented meats Bologna Ftepperoni Salami Dried fish... 

Effects of Processing Biogenic Amines in Fermented Meats... 

BIOGENIC AMINES IN FERMENTED MEATS 6.5.1 Biogenic Amine Profile... 

Biogenic amines are commonly found in fermented meats. Histamine poisoning has not been associated with this type of product, however histamine has been found at low levels in some fermented meats (Dierick et al., 1974 Taylor et al., 1978 Vidal et al., 1990 Shalaby, 1993 Maijala et al., 1993). The most common amine found in fermented meats is tyramine (Trevino et al., 1997 Eerola et al., 1998), which is found at higher concentrations than other amines. The toxic level of biogenic amines is 100 mg per 100 g of product (Arnold et al., 1978). Taylor et al. (1978) and Vandekerckhove (1977) found amounts of histamine up to 55 mg per 100 g, putrescine up to 40 mg per 100 g, cadaverine up to 5.6 mg per 100 g, tyramine up to 151 mg per 100 g, and p-phenylethylamine up to 6.1 mg per 100 g in dry sausage. Table 6.9 lists the... 

Many factors affect the production of biogenic amines in fermented meats, including the natural microflora present and their ability to decarboxylate, manufacturing processes, type and quality of meat, and the length of maturation (Shalaby, 1995). 

There are many different types of fermented meats, each with its own particular process. The microbial and biochemical reactions during fermentation cause the characteristic acidification, proteolysis and drying that make the product safe. The distinctive flavor of sausage is also produced in these processes. The conditions under which fermented meats are produced are very favorable for the production of biogenic amines (Bover-Cid et al., 2000). Many factors contribute to the quality and acceptability of the final product. 

Fish and seafood are generally responsible for infections caused by C. botulinum type E (Centers for Disease Control and Prevention, 1998). Many verified cases of botulism type E have been reported in Japan (166 cases and 58 deaths between 1951 and 1960). In 2003, C. botulinum type E was involved in the outbreak in western Alaska linked to consumption of a beached whale (Anonymous, 2003). Many outbreaks were also associated with a Japanese izuschi dish containing fermented raw fish, vegetables, and cooked and malted rice (okji). In Canada, Alaska, or Scandinavia, botulism is caused by consumption of fish and fermented meat dishes, very often prepared as traditional native dishes (Kotev et ah, 1987 Knubley et ah, 1995). 

Aged or fermented meats (e.g., sausage, salami, pepperoni)... 

Toldra, F. (2004a). Fermented meats. In Y.H. Hui and J.S. Smith (eds.). Food Processing Principles and Applications, Blaekwell Publishing, Ames, lA, pp. 399-415. 

Because minerals are an integral part of many enzymes, they play an important role in food processing, e.g., in alcoholic and lactic fermentation, meat aging, and dairy food production. Many compounds used as food additives or for rheological modification of some foods contain metallic cations in their structure. A number of these compounds function as antimicrobials, sequestrants, antioxidants, flavor enhancers, and buffering agents, and sometimes even as dietary supplements (Table 4.4). 

Fermented meats Staphylococcus aureus and Escherichia coli 0157 H7... 

Campbell-Platt, G. (1995). Fermented meats—A world perspective. In Fermented Meats (G. Campbell-Platt and P. E. Cook, eds.), pp. 39-52. Blackie, London. 

Pestka, J. (1995). Fungal toxins in raw and fermented meats. In Fermented Meats (G. 

Verplaetse, A. (1994). Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products. Int. Congr. Meat Sci. Technol. 40, 45 (Main papers). 

Products and Uses Produced from milk by the action of lactic acid bacteria when milk is fermented to make cheese. It is also found in other sour foods such as sauerkraut, fermented meats, molasses and is a preservative with some pickled foods such as pearl onions and olives. It is also a normal component of our body. It is produced be muscle activity and normal metabolism and is in our blood and urine. It is a component of all plant and animal tissues and it is impossible to keep out of our diet. Useful as an acid, antimicrobial agent, curing... 

Sakacin Sakacin is produced by several strains of Lb. sakei used in fermented meat products. Sakacin is a Class Ila bacteriocin active against Listeria species the most important type is sakacin A produced hy Lb. sakei Lb706. Some commercial formulations of sakacin A manufactured by Danisco and Chr. Hansen are available in the market [52, 53]. More detailed information about other bacteriocins can be found in the review of Reis etal. [52]. 

Numerous fermented foods exist, but not all of these food classes can be linked with the probiotic concept, such as alcoholic beverages and fermented meats, or foods in which the fermentations merely fulfil a technological function in the processing of the food, such as in coffee, tea and cocoa. 

Sparse data are available on the CLA content of meat products, and the reported values ranged from 0.8 to 6.6 mg CLA/g fat. Fermented meat products ranked in the upper middle part of this range, i.e. different types of sausages contained 3.3. 4mg CLA/g fat (Chin, Liu, Strokson, et al., 1992 Fritsche Steinhart, 1998). The CLA content of commercial meat products was reported to be similar to that of the raw material, that is, fermentation and other processing steps did not exert an important effect on its level (Fritsche Steinhart, 1998). 

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