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Copyright of Knowledge: International Journal is the property of Institute for Knowledge Management and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The production of dry-fermented meat products, including dry-fermented sausages, has a long tradition in Croatian households. These sausages differ greatly depending on the production region. The aim of the study was to characterize the best-known types of dry-fermented Croatian sausages from Eastern Croatia, including Kulen, Kulenova Seka and Slavonian sausage. The results uncovered significant differences (p<0.05) in chemical properties of the above sausages in terms of not only fat, water and ash, but also mineral (sodium and calcium) content. Fatty acid profiles of the sausages under study did not significantly differ, except for the share of total saturated fatty acids and stearic acid. These findings indicate that different recipes and production processes applied to these fermented pork meat sausages affect their physicochemical properties and mineral content, but not their fatty acid profile. [ABSTRACT FROM AUTHOR]

Featured Application: A potential application is the prediction of the chemical composition of sausages with near infrared reflectance (NIR) spectroscopy devices in small scale production conditions. In the present study, the potential of application of near infrared reflectance (NIR) spectroscopy for the estimation of the chemical composition of traditional (village style) sausages was examined. The chemical composition (moisture, ash, protein and, fat content) was determined by standard reference methods. For the development of the calibration model, 39 samples of traditional fresh sausages were used, while for external validation, 10 samples of sausages were used. The correlation coefficients of calibration (RMSEC) and standard errors (SEC) were 0.92 and 1.58 (moisture), 0.77 and 0.18 (ash), 0.87 and 0.89 (protein) and 0.93 and 1.73 (fat). The cross-validation correlation coefficients (RMSECV) and standard errors (SECV) were 0.86 and 2.13 (moisture), 0.56 and 0.26 (ash), 0.78 and 1.17 (protein), and 0.88 and 2.17 (fat). The results of the calibration model showed that NIR spectroscopy can be applied to estimate with very good precision the fat content of traditional village-style sausages, whereas moisture and protein content can be estimated with good accuracy. The external validation confirmed the ability of NIR spectroscopy to predict the chemical composition of sausages. [ABSTRACT FROM AUTHOR]

In the present study, the potential of application of near infrared reflectance (NIR) spectroscopy for the estimation of the chemical composition of traditional (village style) sausages was examined. The chemical composition (moisture, ash, protein and, fat content) was determined by standard reference methods. For the development of the calibration model, 39 samples of traditional fresh sausages were used, while for external validation, 10 samples of sausages were used. The correlation coefficients of calibration (RMSEC) and standard errors (SEC) were 0.92 and 1.58 (moisture), 0.77 and 0.18 (ash), 0.87 and 0.89 (protein) and 0.93 and 1.73 (fat). The cross-validation correlation coefficients (RMSECV) and standard errors (SECV) were 0.86 and 2.13 (moisture), 0.56 and 0.26 (ash), 0.78 and 1.17 (protein), and 0.88 and 2.17 (fat). The results of the calibration model showed that NIR spectroscopy can be applied to estimate with very good precision the fat content of traditional village-style sausages, whereas moisture and protein content can be estimated with good accuracy. The external validation confirmed the ability of NIR spectroscopy to predict the chemical composition of sausages.

Copyright of Knowledge: International Journal is the property of Institute for Knowledge Management and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.

Traditional food products have been regaining consumer interest worldwide. The aim of the study was to investigate the differences in nutritional value of traditional and conventional Polish sausages and to determine potential chemical hazards connected with these products. The research material consisted of 5 varieties of registered traditional sausages and 4 varieties of conventional sausages. The nutritional value was identified based on selected indicators: protein, fat, NaCl, total ash, water, Feder's number, Ca, Fe, Mg, K, Zn, Cr, Cu; whereas the chemical food safety - based on: nitrates and nitrites, total and added phosphorus, Cd, Pb. The results of this study show that traditional sausages have higher content of protein, zinc, magnesium and potassium as well as lower concentrations of calcium, water and total ash, plus lower water to protein ratio in comparison to conventional counterparts. Polyphosphates are not used in the production of traditional sausages and the amounts of added nitrites are at low levels. [ABSTRACT FROM AUTHOR]

Pork meat and processed pork meat products may carry some hazards that threaten the consumer's health. These hazards are related with animal health or with the way in which the raw materials are manipulated during slaughtering and manufacturing until the consumption. Substances having anabolic effects, the residues of veterinary drugs and chemical contaminants, some of them with origin in animal production but others produced during the transformation processes should be considered among chemical hazards. Concerning biological hazards, we can mention some parasites like Toxoplasma gondii, Trichinella spiralis, Taenia solium and also some bacteria like Salmonella spp., Campylobacter spp., Yersinia enterocolitica and Listeria monocytogenes. The physicochemical characteristics of fresh meat further facilitate the growth of various microorganisms, other than those mentioned above, which turns it into a highly perishable product. Several transformation processes of the raw material, provide different food products to consumers and constitute ways to increase its shelf-life. Drying, fermentation and cure are among these processing methods. In Portugal there is a wide variety of processed meat products, such as Chouriço, Paio, Presunto, Salsichão and Catalão many of them manufactured according to traditional techniques of their regions of origin. Some of these products have been studied at the Universidade de Évora. Some results, which show the favourable effect of a range of transformation processes in controlling some of the mentioned biological hazards, will be presented. [ABSTRACT FROM AUTHOR]

The occurrence of polycyclic aromatic hydrocarbons (PAHs) in smoked dry fermented sausage with protected designation of origin Petrovská klobása from Serbia was determined by analyzing PAHs from the US EPA and EU priority lists. Peeled natural cased sausages smoked in industrial and traditional smokehouses were studied in order to assess the influence of smoking conditions on the PAH contents. The highest total concentration of EPA PAHs was found in the samples smoked in traditional smoke-house, being almost 15 times higher than the total EPA PAH content in sausages smoked in an industrial smokehouse; the content of EU PAHs in both types of smoked products were similar, being close to 1.5 µg/kg. The most abundant compound was phenanthrene, with an average content of about 31 µg/kg in traditionally smoked samples and about 3 µg/kg in industrially smoked samples. The concentrations of benzo[a]pyrene as well as the total concentrations of benzo[a]pyrene, benzo[a]anthracene, ben-zo[b]fluranthene and chrysene (comprising the so-called "PAH4" group) were rather low in both types of smoked sausages, being well below the corresponding maximum allowed levels set by the latest European Regulation 835/2011 and not representing any risk to consumers' health. [ABSTRACT FROM AUTHOR]

Abstract: The microbial status in 7 small-scale facilities (SSFs) producing traditional fermented and/or dry sausages was investigated. It was shown that the hygienic status of the processing environment and equipment plays an essential role in the microbial stability and safety of the final products. The current study revealed that the majority of the sampling sites (control points) tested were highly (>4logCFU/cm2) contaminated by spoilage flora (i.e. Pseudomonas, Enterobacteriaceae), with knives, tables and mincing machines being the most heavily contaminated surfaces. Moreover, Listeria monocytogenes, Salmonella spp. and Staphylococus aureus were detected in 11.7%, 26.4%, and 11.7% of the food contact surfaces, respectively. The presence of these pathogens seemed to be associated with high numbers of one or more specific groups of the ‘house-flora’ on the sampling sites of the facilities; however, high numbers of ‘house-flora’ do not always suggest the presence of pathogens. With regard to product samples, batter samples were heavily contaminated with the ‘house-flora’ present on surfaces and equipment of the processing facilities while by the end of processing (final products) LAB constituted the predominant microbial flora of all products. The low initial levels of S. aureus and Salmonella found in batter samples as well as the combination of hurdles (mainly a w<0.92, average pH ca. <5.0 and competitive effect of natural flora) in the final products were able to inhibit and/or eliminate these pathogens; however, the detection of L. monocytogenes in 3 out of the 7 final products examined is indicative of cross-contamination. Our findings further indicate that inadequate hygiene practices within small-scale-processing facilities may result in loss of microbial control. Therefore, this study addresses the need for strict control measures within SSFs producing traditional fermented sausages. [Copyright &y& Elsevier]

Abstract: The addition of starter culture and high pressure processing after ripening improved the microbial quality of low-acid fermented sausages (fuet and chorizo). The use of Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 as starter culture significantly reduced Enterobacteriaceae and Enterococcus levels in the finished sausages. Moreover, the addition of starter culture produced sausages of similar quality to traditional low-acid fermented sausages. Slightly lower pH values and higher cohesiveness were obtained for both fuet and chorizo with starter culture. Sensory analysis showed no differences between lots of chorizo whereas starter fuet was more acid and gummy. High pressure induced an additional reduction of Enterobacteriaceae in non-starter sausages. An increase of textural properties was observed after pressurization. No other differences were observed between non-treated and pressurized sausages. [Copyright &y& Elsevier]

Abstract: Blanching of leek at boiling temperature for 1min reduced (p <0.05) the nitrate content. Freezing of leek at −18°C and storage for 5 months, with or without vacuum, also reduced (p <0.05) the nitrate content, while drying at 85°C for 2h and storage for 5 months, with or without vacuum, had no effect (p >0.05) on nitrate content. Frozen leek as a whole plant was unsuitable for the production of traditional sausages. The most appropriate level of dried leek for sausage production was 20g/kg of meat mixture. The nitrate content of sausages with frozen and dried leek ranged on the 7th day from 24.5±14 to 36.3±13ppm and the nitrite content from 1.4±0.4 to 2.6±1ppm. Sausages with dried leek had better (p <0.05) colour, higher (p <0.05) pH and lower (p <0.05) TBA values. Sausages with frozen and dried leek had the same (p >0.05) sensory attributes as those produced with fresh leek. Vacuum packaging affected (p <0.05) the odour of fresh sausages with frozen and dried leek and the overall acceptability of fresh sausages with frozen leek. Sausages with frozen and dried leek stored under vacuum had higher scores for sensory attributes, which were not always significant. [Copyright &y& Elsevier]

The objective of this study was to investigate the effect of leek and onion on processing and quality characteristics of sausages and select the most appropriate, to determine the optimum level of selected vegetable and to improve its effectiveness on quality characteristics of sausages, in comparison to the addition of nitrites (100 ppm), by using a starter culture of Staphylococcus carnosus and ascorbate. The nitrate content of leek ranged from 213 to 255 ppm and that of onion was 79 ppm. Sausages produced with leek had higher (p<0.05) nitrite content (1.3–2.1 ppm) and a*(+) values and higher scores for sensory attributes than sausages with onion. Sausages made with the total leek plant had the highest score for overall acceptability. The higher the leek level the higher the nitrate and nitrite content of sausages and the lower the redness, a*(+). Sausages with 240 g of leek/kg had the highest (p<0.05) overall acceptability. Sausages with higher leek level had an intensive wrinkling on the surface and also an intensive and undesirable green colour. Sausages produced with 240 g of leek/kg had the same low level of nitrate and nitrite content, higher weight losses and lower pH values after the 3rd day of storage, compared to sausages produced with the addition of sodium nitrite. The addition of starter culture and ascorbic acid improved the redness (a*) of sausages and reduced the 2-thiobarbituric acid value. Sausages with leek, starter culture and ascorbic acid had the highest score for odour and taste and overall acceptability. [Copyright &y& Elsevier]

Physicochemical, microbiological and sensory analyses were performed on 67 samples of Greek traditional sausages. The following physicochemical attributes were recorded: moisture 49.17%±7.05, protein 17.62%±2.67, fat 29.74%±8.02 and ash content 2.99%±0.55, moisture/protein ratio 2.83±0.5. pH value 5.48±0.49, water activity (aw) 0.959±0.015, total grill losses 12.81%±5.27 and fat grill losses 9.64%±4.36. The microbial counts, expressed as log10cfu/g, were for aerobic plate count 8.22±0.5, lactic acid bacteria 7.45±0.66, Brochothrix thermosphacta 7.02±1.21, pseudomonads 6.88±1.33 and yeasts 5.39±1.03. Mean sensory scores, on a five-point hedonic scale, were 4.46±0.63 for appearance, 4.14±0.63 for firmness, 3.80±0.97 for flavour and 4.12±0.52 for overall quality. The discriminant analysis have shown that, based on their pH and aw values, 74.6% of sausages were classified as easily perishable, 19.4% as perishable and 5.9% as shelf-stable. Also, 4.4% of sausages had fat content less than 15%, 23.8% from 15 to 25%, 46.2% from 25 to 35% and 25.3% more than 35%. Principal component analysis has shown that the first two components (PC1 PC2) account for 44.1% of the total variance. PC1 was related to water activity, ash, moisture and fat content, flavour, Br. thermosphacta and pseudomonads count, and to a lesser extent to cross section quality. PC2 was related to aerobic plate count, lactic acid bacteria and moisture content. [Copyright &y& Elsevier]

Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability. [ABSTRACT FROM AUTHOR]

Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 (cis-11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 (cis-9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 (cis-9), C 18:3 (cis-9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n-3 and lower of n-6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n-6/n-3 ratio. [ABSTRACT FROM AUTHOR]

Histidine, lysine, ornithine, and tyrosine decarboxylase activities were tested in 38 strains of Staphylococcus (15 of S. equorum, 11 of S. epidermidis, 7 of S. saprophyticus, and 5 of S. pasteuri) and 19 strains of Bacillus (13 of B. subtilis and 6 of B. amyloliquefaciens) isolated from two Spanish traditional sausage varieties. The four decarboxylase activities were present in most of the strains studied, but some variability was observed between strains within each microbial species. Accumulation of putrescine and cadaverine was assessed in the culture media of the strains that displayed ornithine and lysine decarboxylase activities. The aminogenic potential of the strains was low, with amounts accumulated lower than 25 mg/L for the putrescine and than 5 mg/L for the cadaverine, with the exception of a strain of S. equorum that produced 1415 mg/L of putrescine, and of a strain of S. epidermidis that accumulated 977 mg/L of putrescine and 36 mg/L of cadaverine.