Sausage production

Lipid characteristics. If the lipid becomes too unsaturated, the meat is not suitable for, for example, sausage production. Furthermore, products become oxidative unstable, accelerating rancidity problems, especially in many preheated catering products with an increased incidence of the development in warmed-over-flavour. Therefore, the anti-oxidative status of pork, for example content of vitamin, is an important technological quality criterion. 

Hernandez-Jover, M., Izquierdo-Pulido, M., Veciana-Nogues, M.T., Marine-Font, A. and Vidal-Carou, M.C. (1997). Effect of starter cultures on biogenic amine formation during fermented sausage production, J. Food Prot., 60, 825. 

Most frozen foods have a useful storage life of one year at — I8°C. However, foods high m fat such as sausage products may become rancid after twu weeks in frozen storage if not protected from oxygen by special packaging and antioxidants. 

Microbial products of industrial interest can be of several major types. The cells themselves can be the source of interest, as in yeast for baking, or mushrooms cultivated for food. Another source are bacteria used for inoculation in food products, such as lactobacilli in dairy and sausage products. As stated above, in com-... 

Making of sausage products Patent number UA9008U (2005)... 

A novel method of making sausage products is outlined. At the stage of making the mince, Jerusalem artichoke in the native or dry ground state is added at a specified ratio. 

In applications to sausage products which are produced in cellulose casings, the coagulation of surface proteins is an essential functional effect of smoke solutions. While the above mentioned carbonyl-amine reaction is one of two mechanisms of surface modifications, the acidity of natural smoke flavourings is an even more valuable processing aid for meat surface protein coagulation. 

Solid or semi-solid samples may require extraction with an aqueous solution to isolate the ionic components in a form suitable for IC. The actual procedures vary widely, depending on the type of sample. For example, meat and sausage products to be analyzed for nitrate and nitrite are first homogenized mechanically, extracted wth a 5 % borax buffer solution in a hot water bath, and then subjected to a precipitation with strong solutions of potassium hexacyano ferrate and zinc sulfate. The aqueous extracts are diluted further with de-ionized water and filtered through a membrane prior to injection. 

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... 

Use In the production of perfumes as herby-spicy component, especially for masculine tones, to improve the aromatic character of foods such as sausage products, meat products, sauces, and salads. 

American Meat Institute Foundation. (1997). Good manufacturing practices for fermented dry semi-dry sausage products. Available from www.meathaccp.wisc.edu/assets/Heat Treated Shelf Stable/AMIF degreehours.pdf. Accessed 04.01.14. 

The determination of nitrite and nitrate in meat and sausage products is an important problem, because their tolerated concentrations are strictly limited. Sample preparation includes homogenization of the sample, its extraction with a 5% borax buffer in a hot water bath, and subsequent Carrez precipitation with 15% potassium hexacyanoferrate(II) and 30% zinc sulfate solution. 

A prototype extractor based on conventional Soxhlet principles, but assisted in the cartridge zone by focused micro-waves, was shown to accelerate the extraction of lipids from sausage products. 

Priego-Lopez, E. Velasco, J. Dobarganes, M.C. Ramis-Ramos, G. de Castro, M.D.L. Focused microwave-assisted Soxhlet extraction an expeditive approach for the isolation of lipids from sausage products. Food Chem. 2003, 83 (1), 143-149. 

GdL was introduced in the 1960s for cooked comminuted meat products as an accelerator for the development of cured colour. Later, the application was transferred to fermented sausage production (Acton and Dick, 1977). Normally, up to 0.5% GdL is used for the acidification (Liicke, 1986a). National regulations on permitted GdL levels vary from not being permitted in France to up to 1% allowed in American Genoa salami (Bacus, 1986). 

The advantage of using the Micrococcaceae in fermented sausage production is a more reliable colour formation and colour stabilisation, together with enhancement of aroma. The cured colour is due to nitrosyl-myoglobin, a component obtained in the reaction of nitric oxide with myoglobin. The Micrococcaceae possess the necessary enzyme nitrate reductase that transforms nitrate into nitrite. In an acid environment, nitrite is converted into nitrous acid that is dismutated into nitric oxide. 

One of the most important characteristics of quality perception and consumer preferences is food appearance, for example, sausage product (Francis 1995). Typically, the food appearance inspection is performed by human judgments. In the sausage production, color is important quality parameters of sausage. Its color characteristic depends on the natural color of components used and must be uniform and homogeneous. It means that no unusual colors such as black or dark green are allowed and overall perception in color must be similar (Essien 2003). 

Sample Maximum contribution Maximum contribution (Color values) Possible causes in sausage production... 

The Implication of Control Chart Signal for Sausage Production... 

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