Fermented sausages characteristics

Josquin, N. M., Linssen, J. P, Houben, J. H. (2012). Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork hack-fat with pure, pre-emulsified or encapsulated fish oil. Meat Science, 90, 81-86. 

Mora-Gallego, H., Serra, X., Guardia, M. D., Miklos, R., Lametsch, R., Amau, J. (2013). Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. Meat Science, 93, 668-674. 

Lactic acid bacteria are used primarily to accelerate and control the acidification of the sausage. Carbohydrates are metabolised via the homo-fermentative pathway (see Figure 1.1). The lactic acid that is produced results in the tangy taste characteristic of fermented sausages. 

Chronopotentiometric analytical methods have also found application in the field of food analysis. In this technique, the oxidation or reduction of species at a constant current is carried out, and the transition time is measured as the quantitative characteristic [29]. In this context, recent chronopotentiometric methods have been reported for histamine determination in foodstuffs. One of these methods was based on the oxidation of the amine at a planar gold disc electrode in the presence of electrogenerated chlorine which facilitates charge transfer between the analyte and the electrode surface. Well-defined signals were observed at +1.15 V in hydrochloric acid medium, giving rise to a linear calibration plot in the 2- 1(X) mg/1 concentration range with an LOD of 0.27 mg/1 histamine. The method was applied to the determination of histamine in fermented sausages [30]. The same authors used a mercury film electrode to develop a chronopotentiometric method for histamine in cheese [29]. 

Triki, M., A. M. Herrero, L. Rodriguez-Salas, F. Jimenez-Colmenero, and C. Ruiz-Capillas. 2013b. Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. Food Control 31 158-165. 

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. 

Nice huh But most likely wrong. The same text does not fail to mention the so-called cheese reaction , which consists in a sudden rise of blood pressure in patients receiving MAO inhibitors. Cheese - as well as other t5q)es of fermented food, such as salami or summer sausage - is rich in decarboxylation products of amino acids (amines), which are in part responsible for the characteristic flavours. The one of interest here is indeed tyramine. Tyramine acts as an indirect S5mipathomimetic , much in the same way as amphetamine does. It can hardly be held responsible for lowering and increasing the blood pressure at the same... 

Aleson-Carbonell, L., Femandez-Lopez, J., Sendra, E., Sayas-Barbera, E. and Perez-AIvarez, J.A. (2004). Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. Journal of the Science of Food and Agriculture, 84, 2077-2084. 

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