Fermented sausages types

Tabanelli, G., Coloretti, R, Chiavari, C., Grazia, L., Lanciotti, R., Gardini, R (2012). Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions. Food Control, 26, 416 26. http //dx.doi.Org/10.1016/j.foodcont.2012.01.049. 

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. 

Klingberg, T. D., Axelsson, L., Naterstad, K., Elsser, D., Budde, B. B. (2005). Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. International Journal of Food Microbiology, 105,419-431. 

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. 

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... 

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. 

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). 

In addition to the species listed in Table 15.2, other species were included in the 2012 inventory of microbial species with technological beneficial role in fermented food products (Bourdichon et al., 2012). Of these, Staphylococcus equorum subsp. equorum has potential as a starter culture for low-acid fermented meats such as Swiss-, French- and Mediterranean-type sausages (Marty, Buchs, Eugster-Meier, Lacroix, Meile, 2012). 

For example, in dry-fermented and mold-ripened sausages, such as the Hungarian-type salami, the key aroma compounds are... 

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