Sausages fermented

Straub JA, Hertel C, Hammes WP (1999) The fate of recombinant DNA in thermally treated fermented sausages. Eur Food Res Technol 210 62-67... 

Bover-Cid, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. (2000). Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages, J. Food Prot., 63, 1544. 

Komprda, T., Neznalova, J., Satndara, S. and Bover-Cid, S. (2001). Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican. Meat Sci., 59, 267. 

Separation of peptides formed during the ripening of semi-dry fermented sausages... 

The stability of oxytetracycline in sausages can also depend on the particular procedure applied for their preparation. Thus, no loss of antimicrobial activity was observed during raw fermented sausage preparation (6), but oxytetracycline was completely inactivated in semi- and fully preserved sausages (7, 8). 

Patulin-producing strains are widespread as contaminants in food. Patulin has been found in mouldy bread, fermented sausage, commercial apple juice and animal food. The compound inhibits the growth of Gram-negative and Gram-positive bacteria however, it cannot be used as an antibiotic, for its has been shown that patulin is very toxic and teratogenic. The molecular basis for the toxicity is still unknown. 

Shiratsuchi, H., Shimoda, M., Minegishi, Y. and Osajima, Y. (1993) Isolation and Identification of volatile flavour compounds in nonfermented coarse cut sausage. Flavour as a quality factor of non-fermented sausage, journal of Agricultural and Food Chemistry 47, 647-652. 

Zapelena, M. J., Zalacain, I., Pena, P. D., Astiasaran, I., and Bello, J. 1997. Effect of the addition of a neutral proteinase from Bacillus subtilis (Neutrase) on nitrogen fractions and texture of Spanish fermented sausage. J. Agric. Food Chem., 45, 2798-2801. 

Molly, K., Demeyer, D.I., Johansson, G., Raemaekers, M., Ghistelinck, M., and Geenen, I. (1997). The importanee of meat enzymes in ripening and flavor generation in dry fermented sausages. First results of a European project. Food Chem. 54, 539-545. 

Moller, J.K.S., Jensen, J.S., and Skibsted LH. (2003). Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture. Eur. Food Res. Tech. 216, 6,463 69. 

Donnelly, L.S. Ziegler, G.R., and Action, J.C., Effect of liquid smoke on the growth of lactic acid starter cultures used to manufacture fermented sausage, J., Eood Science, 47, 2074, 1982. 

Many yeasts Candida, Torulopsis, Hansenula), Micrococcus Fermented sausage (salami), sponge cakes, dry cheeses, margarine foods containing 65% (w/ w) sucrose (saturated) or 15% sodium chloride. 

Glucono-S-lactone (4.25) has found its application in baking powders, raw fermented sausages, and dairy products where the slow release of acid is required. 

Wirth, F., Pokeln Farbbildung und Farbhaltung by Briihwurst (Curing formation and maintaining of color in fermented sausages), Fleischwirtschaft, 65, 423, 1985. 

Acidified food products have been produced safely for many years without heat treatments, but it has become evident that the organic acid(s) present in such products have made a huge contribution to achieve this (Zagory and Garren, 1999). Acidic foods (apple cider, dry-fermented sausage, mayonnaise, and yogurt) have all been implicated in E. coli 0157 H7 food poisoning outbreaks (Jordan, Oxford, and O Byrne, 1999). 

Pond, T.J., Wood, D.S., Mumin, I.M., Barbut, S., and Griffiths, M.W. 2001. Modeling the survival of Escherichia coli 0157 H7 in uncooked, semidry, fermented sausage. Journal of Food Protection 64 759-766. 

Andrighetto C, Zampese L, Lombardi A (2001) RAPD-PCR Characterization of Lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy). Lett Appl Microbiol 33 26-30... 

Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L (2006) Technological characterization of a bacteiiocin-producing Lactobacillus sakei and its use in fermented sausages production. Int J Food Microbiol 110(3) 232-239... 

Jofre, A., Aymerich, T., and Garriga, M. 2009b. Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure. Food Control 20 179-184. 

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