Fermented sausages ripening

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. 

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

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. 

The process of ripening involves keeping the processed product for varying periods of time under controlled temperature and humidity conditions as explained by Pearson and Tauber (1984). Development of a distinctive flavor results from microbial fermentation during ripening. Quite often products that are subjected to ripening are not fully heat processed, but are only subjected to a cold smoke. For example, semidry fermented sausages are heat processed at a minimum temperature of 57°C, whereas, dry... 

This chapter summarizes information on the types of fermented sausages, their manufacture, the microbiological and biochemical changes during ripening, the role and composition of starter cnltuies and product safety. Some future developments are also discussed. 

The main risk factor for the survival of STEC during sausage ripening is use of meat from ruminants as raw material. This is not surprising because STEC occur much more frequently in ruminants than in monogastric animals. In one family-scale outbreak, pork salami stuffed in bovine casing was incriminated (Conedera et al., 2007). Poor control of the fermentation is likely to increase the risk. 

It is difficult to exclude nitrite and nitrate fiom the formulation of fermented sausages (see Hammes, 2012 Liicke, 2003). As outlined in Section 15.3.3, nitrite contributes markedly to inhibition of pathogens such as salmoneUae early in ripening. This effect can be compensated for by using suitable starter cultures (rapidly forming acid at low fermentation temperature) and/or low ripening temperatures such as is common for traditional varieties manufactured with nitrate rather than nitrite. However, the protective effect of nitrite on fat deterioration is very difficult to compensate (Liicke, 2003). 

As a consequence of globalization and the pressure to develop new products, more and more regional varieties of meat products reach other markets. For example. Mediterranean-style mould-ripened fermented sausages were successfully introduced into the German market during the last few decades. This necessitates standardization and scaling-up of manufacturing processes, and the need for autochthonous starter cultures has been stressed (Talon et al., 2008). 

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