Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling and final product properties. In this study, pork meat was partially replaced with texturized pumpkin seed proteins at 12.5, 25, 37.5, and 50% to obtain dry-cured hybrid meat sausages and their ripening (acidification, drying) during 21 days and final product properties (texture, sensory) were characterized and compared to a control (all-meat formulation). The drying behavior and distribution of moisture and free water of hybrids with extrudate contents of 12.5 and 25% were comparable to the sample made with meat and no significant (p > 0.05) differences in proximate composition were found. In contrast, higher meat replacement levels resulted in distinct changes of compositional and textural attributes i.e. chewiness was decreasing by up to 70%. Results suggested 25% of extrudates as an important threshold in manufacture of hybrid dry-cured sausages due to alterations in their ability to bind or release water. Results may be used to understand the influence of alternative texturized proteins in hybrid formulations and help product developers to understand related process and product relevant changes.

Effect of vacuum cooling on stability of macro-porous sausage during refrigerated storage-Vacuum-cooled sausage has a longer shelf life

In this study, two types of cooling methods (vacuum cooling and air cooling) were used to cool cooked macro-porous sausage. Alterations in the microbiological conditions, pH, instrumental color (L*, a*, and b*), total volatile nitrogenous bases (TVB-N), lipid oxidation (TBARS), water activity (aW), moisture content, and texture indicators were evaluated to determine sausages' quality changes during storage under refrigeration for up to 10 days. In general, the shelf life of sausages chilled by vacuum cooling (8 days) was similar to that of sausages cooled by air cooling (9 days). For pH, no significant difference (p > .05) was obtained between two cooling methods. However, vacuum-cooled sausages have lower L* value (p < .05), lower moisture content, and water activity compared with the air-cooled sausages. However, sausages cooled by vacuum cooling showed a sharp increase in TBARS and TVB-N values but maintained texture characteristics for a longer time compared with air-cooled sausages. Although the results indicated that the quality of sausages treated by those two methods remarkably decreased after 7 days, characteristics of sausages cooled by vacuum cooling are better within accepted standards compared with air-cooled sausages. In conclusion, vacuum cooling can be a feasible cooling method with great potential to be used in cooked macro-porous sausages to maintain the quality and may provide reference experiences for the food with similar structure.

Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits

The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality.

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

The microbiological, physico-chemical and sensory properties of salchichon with high unsaturated fat content, packed under vacuum and 20/80% CO(2)/N(2) modified atmosphere, were evaluated to determine its quality changes during storage under refrigeration. These sausages were manufactured with pork meat and pork backfat obtained from pigs fed with three different diets (control diet-CO, high oleic diet-HO and high linoleic diet-HL). In general, few significant differences were found in counts of different groups of microorganism between the three types of sausages and no difference between the packaging methods. A reduction in pH values was observed during storage and no great differences were determined by storage period on water activity (a(w)). Both parameters (pH and a(w)) presented similar results to those found in different Spanish sausages and other European dry fermented products. The sensory results denoted that sensory quality gradually decreased during storage under both packaging conditions (vacuum and 20/80% CO(2)/N(2)), so it is not advisable to store longer than 150days. On the other hand, fermented sausages with high content of unsaturated fatty acids had similar sensory properties to those of conventional sausages, and even a comparable sensory stability. In conclusion, the results showed healthier salchichons (HO and HL) similar to the traditional (CO) one could be manufactured and stored under refrigeration after slicing for a reasonable period, but the advantage of the gas mixture packaging (20/80% CO(2)/N(2)) versus vacuum packaging was not clear.

Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat

Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 +/- 0.24 to 8.25 +/- 0.80 (total viable counts), from 4.79 +/- 0.36 to 7.99 +/- 0.20 (psychrotrophs), from 0.00 +/- 0.00 to 0.99 +/- 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 +/- 0.00 to 4.27 +/- 1.47 (enterococci), from 5.15 +/- 1.15 to 8.46 +/- 0.49 (lactic acid bacteria), from 3.08 +/- 0.44 to 6.59 +/- 1.76 (Micrococcaceae), from 2.27 +/- 1.53 to 5.11 +/- 1.81 (molds and yeasts), from 0.00 +/- 0.00 to 2.25 +/- 0.81 (pseudomonads), and from 0.00 +/- 0.00 to 2.78 +/- 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 +/- 0.25 to 5.63 +/- 0.51 (pH units) and from 0.30 +/- 0.01 to 0.86 +/- 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchich6n samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.

Occurrence and behavior of Enterobacteriaceae and enterococci in mediterranean dry sausages during ripening in a Pilot-Scale chamber

The occurrence and evolution of Enterobacteriaceae, coliforms, Escherichia coli, and enterococci in 252 samples of six types of Mediterranean dry-ripened sausages during maturation was investigated. The changes of the pH values were also recorded. Samples were analyzed in three steps of the ripening process: fresh product, first drying stage, and finished product. In all six sausages, Enterobacteriaceae, coliforms, and E. coli counts were characterized by high initial concentrations that significantly decreased during ripening. However, the initial counts of enterococci remained stable throughout the experiments in all sausages types. The average pH values of finished sausages ranged from 4.54 to 5.31.

Population dynamics of the constitutive biota of French dry sausages in a pilot-scale ripening chamber

The population dynamic of constitutive biota on 84 samples belonging to two different types of French fermented dry sausages during the ripening process in a pilot-scale ripening chamber was investigated. Samples were analyzed in three steps of their production: fresh product, first drying stage, and finished product. In addition, 180 strains of lactic acid bacteria were identified using a miniaturized biochemical procedure of characterization. In general, the number of lactic acid bacteria that evolved during the ripening process of French dry sausages increased during the first days of the process after which the number of these organisms remained constant at approximately 8 log CFU/g. Lactobacillus sakei and Pediococcus pentosaceus, bacteria added as starter, were the dominant species. Pediococcus urinaeequi, Pediococcus acidilactici, and particularly Lactobacillus curvatus were also present. Finally, we have to take into account that the controlled conditions of the pilot plant generally contribute to the homogenization of the behavior of the starter biota.