Relevant bibliographies by topics / Sausage production

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Sausage production'

Author: Grafiati
Published: 28 May 2022

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Journal articles on the topic "Sausage production"

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Sivaks, A. N., Zh N. Dibrova, N. V. Zhukova, V. N. Zhenzhebir, and S. A. Okhramenko. "Factory accounting and assessment of uncooked smoked sausages production efficiency." IOP Conference Series: Earth and Environmental Science 839, no. 2 (September 1, 2021): 022063. http://dx.doi.org/10.1088/1755-1315/839/2/022063.

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Abstract This article presents a research of factory accounting and its impact on efficiency of production of uncooked smoked sausages (dry salami). Those uncooked smoked sausages were just introduced into a factory production, and their method of production involved starter cultures. In course of the research, the efficiency of the project, the profitability of the project and the payback period were found. The cost of the food products newly introduced into production and the payback period of the project were found. The research showed the efficiency of the project, the profitability of the project was equal to 43%, the payback period was 7 months. The cost of Savory sausage per 1 kg is 449.80 rubles, per 1 ton is 449.800 rubles. The cost of Gourmet sausage per 1 kg is 456.59 rubles, for 1 ton is 456.590 rubles. The total cost of production of uncooked smoked sausages was 5.452.615 rubles. The use of our starter cultures in production of uncooked smoked sausages led to costs savings. The initial cost of Savory sausage was 621.78 rubles, and after reduction of its prime cost it became 449.80 rubles. The initial cost of Gourmet sausage was 610.72 rubles, and after reduction of its prime cost it became 456.59 rubles.
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BANG, W., D. J. HANSON, and M. A. DRAKE. "Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage†‡." Journal of Food Protection 71, no. 1 (January 1, 2008): 191–95. http://dx.doi.org/10.4315/0362-028x-71.1.191.

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Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (104 CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21°C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt] salt) with no S. aureus, aerobic plate counts increased by 5.5 log/g during the 10-day drying period, and coliforms increased by 4.8 log/g. The addition of sodium nitrite (154 ppm of nitrite, 2.24% [wt/wt] salt) or increased salt (3.64%, wt/wt) to sausage limited the growth of coliform bacteria (P < 0.05). S. aureus numbers increased approximately 2 log units during the drying step, regardless of additional salt or nitrite. Additional salt or nitrite had no effect on S. aureus growth (P > 0.05). Staphylococcal enterotoxin (SE) was not detected in air-dried fresh sausages at any time. Our results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production.
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Nikolic, A., N. Grkovic, S. Djuric, J. Jovanovic, V. Djordjevic, D. Trbovic, and D. Vasilev. "Influence of polyphenols on sensory properties of fermented sausages." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012066. http://dx.doi.org/10.1088/1755-1315/854/1/012066.

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Abstract In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.
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Stanisic, N., N. Parunovic, M. Petrovic, C. Radovic, S. Lilic, S. Stajic, and M. Gogic. "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage." Biotehnologija u stocarstvu 30, no. 4 (2014): 705–15. http://dx.doi.org/10.2298/bah1404705s.

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The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.
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Palavecino Prpich, Noelia Zulema, Germán Edgardo Camprubí, María Elisa Cayré, and Marcela Paola Castro. "Indigenous Microbiota to Leverage Traditional Dry Sausage Production." International Journal of Food Science 2021 (January 30, 2021): 1–15. http://dx.doi.org/10.1155/2021/6696856.

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The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
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Nguyen, Hien Thi, Minh Nguyen Tang, Dong Phuong Doan, and Van Viet Man Le. "Substitution of peanut protein for soy protein as a non-meat binder in emulsion-type sausage production." Science and Technology Development Journal 20, K7 (November 27, 2018): 41–49. http://dx.doi.org/10.32508/stdj.v20ik7.1210.

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In this study, peanut protein concentrate (PPC) was substituted for soy protein concentrate (SPC) in Vietnam emulsion-type sausage manufacture. Peanut protein concentrates yielded from the conventional and the combined ultrasonic and enzymatic extraction were used in the preparation of sausage samples PPC1 and PPC2, respectively. Soy protein concentrate was used in the sausage sample SPC as a control. Ten sausage samples including PPC1, PPC2, SPC and seven commercial samples in which soy protein (SP) was used were tested in three experiments. Instrumental Texture Profile Analysis (TPA), Flash Profile, and 9- point hedonic scale were conducted to observe sample differences. The instrumental TPA results indicated that PPC1 and PPC2 were insignificantly different from the control and one of the SP-added samples for hardness, springiness, and adhesiveness; but significantly for cohesiveness. In the first two sensory dimensions, assessors discriminated samples into three distinct directions in which PPC1 and PPC2 were positioned closely to SPC and two commercial SP-added sausages. Preference map further showed the same percentage of satisfied consumers - clustered with partial least square (PLS) regression - toward PPC1, PPC2, SPC, and the two commercial SP-added sausages. In general, the results proposed the potential use of PPC as a substitute for SP in Vietnam emulsion-type sausage production.
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Kılınç, Berna, and Şükran Çaklı. "Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities." Ege Journal of Fisheries and Aquatic Sciences 38, no. 3 (September 15, 2021): 329–36. http://dx.doi.org/10.12714/egejfas.38.3.09.

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In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.
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Kulach, P. V., I. M. Nityaga, and M. I. Shopinskaya. "VETERINARY AND SANITARY ASSESSMENT OF THE QUALITY OF FARM-MADE SAUSAGE PRODUCTS." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 2 (2020): 147–51. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202002004.

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The article presents the results of laboratory studies of farm-made sausage products. The results of microbiological studies of sausages indicate that the product does not contain pathogens of food-borne disease and toxicosis, as well as another pathogenic microflora. This indicates high parameters of sausage production, sanitary indicators of raw materials, good sanitary condition of technical equipment and premises of the sausage shop in compliance with technical conditions of heat treatment of products.
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HERNÁNDEZ-JOVER, TERESA, MARIA IZQUIERDO-PULIDO, M. TERESA VECIANA-NOGUÉS, ABEL MARINÉ-FONT, and M. CARMEN VIDAL-CAROU. "Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production." Journal of Food Protection 60, no. 7 (July 1, 1997): 825–30. http://dx.doi.org/10.4315/0362-028x-60.7.825.

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Changes in biogenic amines, pH, water activity values. and counts of aerobic, lactic acid, Enterobacteriaceae, and pseudomonad bacteria were followed during production of dry sausage. The effect of two starter cultures, Lactobacillus plantarum plus Micrococcus carnosus and Pediococcus pentosaceus plus Micrococcus carnosus, on amine production was investigated. Raw materials used in sausage production only contributed spermine and spermidine to the final products. Tyramine, putrescine, and cadaverine contents increased during the fermentation stage, and tyramine was the prevailing amine in the final sausages. Sausages produced by fermentation with starters, as compared to natural fermentation (control), had a lower amount of tyramine, putrescine, and cadaver-ine' but differences in microbial counts were minor. Levels of spermine decreased during sausage production and those of spermidine remained relatively constant. Aerobic plate and lactic acid bacteria counts increased during ripening while levels of species of Enterobacteriaceae and pseudomonads decreased. Starters seemed to decrease the biogenic amine formation but did not prevent it. The high background flora naturally present on the starting meat and pork lard seemed to have a strong influence on biogenic amine formation during ripening.
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Kichko, J. S., M. V. Klychkova, and M. D. Romanko. "Development of technology of raw smoked sausage “Salami Super” by thermal exposure." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (November 1, 2019): 97–101. http://dx.doi.org/10.20914/2310-1202-2019-2-97-101.

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Smoked sausage has always been a tasty and expensive product. Despite the many advantages of this product, there is, from the point of view of practitioners, and a significant drawback is the complexity of production, high risk of the possibility of a marriage, the duration of the production. Therefore, the problem of accelerating the production process in order to reduce the time of maturation and drying of smoked sausages is relevant. Technology of speeded production involves issues of Svetovrachane, structural changes, processes of taste and agrometeorologia. For these purposes, a starter culture, glucono-Delta-lactone, protein supplements, and other components. On the basis of this, there is a need to develop new technologies to produce smoked sausages with an accelerated ripening process, while maintaining the organoleptic characteristics of the product and increase the profitability of production. The article presents the development of a new formulation of biologically complete product of sausage smoked “Salami Super” with a minimum maturity when making a complex food additive “Albumix 4010”. This product was manufactured using a new technology with the use of maturation accelerators and correction in heat treatment, which reduced the production time to 12–16 days, thereby increasing profitability. During the work, raw materials for the production of smoked sausage were selected, organoleptic, physico-chemical and microbiological studies were carried out. In the study, a smoked sausage "Braunschweig" was taken for trade comparison. The raw smoked sausage “Salami Super” made with use of accelerators of maturation in total with correction in heat treatment corresponds to all indicators of quality and safety, and also the term of development is reduced, thereby having increased profitability.
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Dissertations / Theses on the topic "Sausage production"

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Лазаренко, А. О. "Роль білкових добавок у технології виготовлення варених ковбасних виробів." Thesis, Видавництво СумДУ, 2011. http://essuir.sumdu.edu.ua/handle/123456789/13937.

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ZONENSCHAIN, DANIELA. "Eritromicina e tetraciclina resistenza in lactobacilli isolati da salami tipici del Nord Italia." Doctoral thesis, Università Cattolica del Sacro Cuore, 2009. http://hdl.handle.net/10280/407.

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Lo scopo di questo lavoro di tesi era di stabilire la frequenza di lattobacilli resistenti all’eritromicina e alla tetraciclina sia nel prodotto finito che nella filiera di produzione di un salame DOP del Nord Italia. Il controllo della filiera produttiva comprendeva la pelle, la carne macinata e le feci di otto suini mentre il prodotto finito era analizzato a 0, 21, 35 e 45 giorni di stagionatura. Sono state isolate colonie di lattobacilli da terreni di coltura selettivi addizionati di antibiotici. Le specie antibiotico resistenti più frequentemente isolate erano Lactobacillus sakei, Lactobacillus curvatus and Lactobacillus plantarum. I geni che con maggior frequenza sono stati evidenziati nei ceppi isolati dalla filiera e nel prodotto finito erano tet(M) ed erm(B) mentre tet(W) ed erm(B) lo erano per i ceppi isolati dalle feci. Questo studio ha consentito di fornire dati circa la presenza e la diffusione di lattobacilli tetraciclina ed eritromicina resistenti in un salame tipico del Nord Italia. I lattobacilli antibiotico resistenti potrebbero trasferire ad altri batteri, patogeni o non patogeni, i geni responsabili della resistenza stessa. Alla luce di tutto questo l’80% dei salami analizzati possono essere considerati sicuri da questo punto di vista mentre il 20% può essere valutato come un prodotto a rischio anche se la situazione non è ancora preoccupante.
The scope of this study was to assess the frequency of erythromycin and tetracycline resistant lactobacilli in the production chain (skin, minced meat, and stools of eight swine, the natural casing, and the final product at days 0, 21, 35, and 45 of ripening) of a Protected Designation of Origin dry sausage from the North of Italy and in the end products. We isolated colonies of lactobacilli from selective medium supplemented with erythromycin or tetracycline and the most frequently antibiotic resistant species isolated were Lactobacillus sakei, Lactobacillus curvatus and Lactobacillus plantarum The most frequent resistance genes in process line strains were tet(M) and erm(B) while tet(W) and erm(B) were common in strains isolated from swine stools. This study provides evidence of the presence of tetracycline and, to a lesser extent, erythromycin resistant lactobacilli in fermented dry sausages produced in Northern Italy. Although these antibiotic resistant lactobacilli could serve as reservoir organisms, in our study 80% of salami could be considered as safe even though 20% could represent a border line situation regarding the possibility of transferring antibiotic resistant genes to pathogens.
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Safa, Hassan. "Réduction combinée en chlorure de sodium et en matière grasse animale lors de la fabrication du saucisson sec : effets sur les propriétés physicochimiques et les réactions biochimiques en lien avec la production aromatique et les attributs sensoriels." Thesis, Clermont-Ferrand 2, 2016. http://www.theses.fr/2016CLF22668/document.

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Du fait de problèmes de santé publique, l’industrie agroalimentaire doit réduire la quantité de sel et de matière grasse dans les aliments, et donc dans les charcuteries. Lors de la fabrication des saucissons secs, une diminution combinée des taux de sel et de matière grasse animale peut se traduire par des problèmes de stabilité microbiologique, des défauts d’arôme et de texture dus à des modifications physicochimiques et biochimiques. Dans ce contexte, les objectifs de cette thèse étaient : (1) d’étudier l’impact d’une réduction directe des teneurs en sel et en matière grasse animale sur les évolutions physicochimiques et biochimiques au sein des produits, (2) d’identifier les composés aromatiques responsables de l’arôme du saucisson sec, ainsi que leurs origines, (3) de développer de nouvelles formulations de saucissons secs à teneurs réduites en sodium et en acides gras saturés, et (4) d’étudier les transferts d’eau et sel et de développer une isotherme de sorption spécifique pour le saucisson sec. L’étude de l’effet d’une réduction directe combinée a mis en évidence la difficulté de fabriquer des saucissons secs à teneurs réduites en sel et en matière grasse animale, sans modifier les évolutions physicochimiques et biochimiques. Une identification des composés volatils odorants de saucissons secs de haut de gamme a permis de montrer que l’aromatisation par l’ail et le poivre noir pouvait être un levier technologique permettant d’améliorer la qualité aromatique des saucissons secs allégés en sel et en matière grasse animale. L’impact de l’aromatisation et d’une substitution partielle combinée du sel par le chlorure de potassium et du gras de bardière de porc par l’huile de tournesol oléique sur les propriétés physicochimiques, les réactions biochimiques et les attributs sensoriels de saucissons secs, a été étudié. Cette étude a montré le rôle important de l’aromatisation qui agit en introduisant des molécules aromatiques qui rehaussent l’acceptabilité des produits par les consommateurs, en tant qu’exhausteur de la perception du goût salé et aussi, sur les processus fermentaires qui vont conditionner l’aspect et la texture finale du produit. La substitution partielle combinée est une solution efficace pour conserver au mieux la qualité organoleptique des saucissons, en permettant, d’une part, d’éviter les défauts texturaux et sensoriels liés aux modifications physicochimiques, protéolytiques et lipolytiques générés par une réduction directe combinée, et d’autre part, d’améliorer l’arôme du produit en rehaussant les niveaux d’oxydations lipidique et protéique. L’étude des transferts d’eau et de sel a mis en évidence une migration du sel vers le cœur du saucisson, et a permis de déterminer des valeurs de diffusivité apparente de l’eau en surface de ces produits. Il a été montré qu’une forte réduction en matière grasse réduisait la diffusivité de l’eau à la surface du saucisson. Une isotherme de sorption spécifique permettant de prédire l’aw en fonction des teneurs en eau, en lipides et en sel a été construite en adaptant un modèle de Ross établi pour la gélatine salée et grasse
Because of public health problems, the food industry must lower sodium and animal fat contents in all food products, therefore in cured meat products. During dry-fermented sausage manufacture, a combined reduction both in salt and animal fat contents may induce microbial safety problems and textural and aroma defects due to physical-chemical and biochemical changes. On account of that, this work of thesis aims (1) to investigate the impact of a direct reduction on the salt and animal fat contents on the physical-chemical and biochemical evolutions in the products, (2) to identify the aromatic compounds responsible for the aroma of dry-fermented sausage, and their origins, (3) to develop new nutritionally-improved formulations of dry-fermented sausages with less sodium and saturated fatty acids, and (4) to study the impact of lipid and sodium chloride contents on water transfers in dry-fermented sausages and to build a specific sorption isotherm curve for dry sausages. The study of the effect of a combined direct reduction highlighted the difficulty of manufacturing sodium-reduced fat-reduced dry sausages, without affecting the physical-chemical and biochemical evolutions. Identification of odorous volatile compounds of high quality dry sausages showed that flavouring, especially garlic and black pepper, could be a good solution for improving the aromatic quality of salt-reduced fat-reduced dry-fermented sausages. The impact of flavouring and of a combined salt and animal fat replacement by potassium chloride and oleic sunflower oil, respectively, on physical-chemical properties, biochemical reactions and sensory attributes of dry-fermented sausages was then studied. This specific study showed the crucial role played by flavouring which introduces aromatic molecules that enhance the product acceptability by consumers, which acts as an enhancer of the saltiness perception and which improves the product appearance and texture by boosting the fermentation process. Consequently, the combined partial substitution is an efficient solution to preserve at best the organoleptic quality of the products, allowing, on one hand, avoiding the textural and sensory defects related to physical-chemical, proteolytic and lipolytic modifications induced by a combined direct reduction, and on the other hand, enhancing the product aroma by increasing the levels of lipid and protein oxidations. The study on water and salt transfers highlighted a salt diffusion towards the dry sausage core, and made it possible to determine values of apparent water diffusivity at the sausage surface. We demonstrated that a strong reduction in animal fat content significantly lowered the water diffusivity value at the product surface. A specific sorption isotherm curve based on a modified Ross model was built, allowing dry-fermented sausages water activity to be calculated as a function of water, fat and salt contents
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Gutsche, Kerstin Amelie [Verfasser], Rudi F. [Akademischer Betreuer] Vogel, Peter [Akademischer Betreuer] Schieberle, and Wilfried [Akademischer Betreuer] Schwab. "Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei / Kerstin Amelie Gutsche. Gutachter: Peter Schieberle ; Wilfried Schwab ; Rudi F. Vogel. Betreuer: Rudi F. Vogel." München : Universitätsbibliothek der TU München, 2012. http://d-nb.info/1024161404/34.

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Latorre, Moratalla Mariluz. "Aminogénesis y estrategias de control en productos cárnicos fermentados de elaboración artesanal." Doctoral thesis, Universitat de Barcelona, 2010. http://hdl.handle.net/10803/669224.

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Este trabajo de tesis aporta nuevos datos sobre los contenidos de aminas biógenas en productos cárnicos fermentados elaborados artesanalmente, los factores que puede influir en su formación y las mediadas de control que se pueden aplicar para reducir su acumulación durante la elaboración de estos embutidos. Los contenidos totales de aminas biógenas de los embutidos fermentados artesanalmente y procedentes de diferentes países europeos fueron muy variables. La tiramina fue, en general, la amina mayoritaria, seguida de las diaminas putrescina y cadaverina. Los contenidos de histamina, feniletilamina y triptamina se encontraron sólo en un número muy reducido de muestras, y generalmente inferiores a los de tiramina y diaminas, tal como también se ha reportado para otros productos cárnicos fermentados. El estudio de la capacidad aminoácido-descarboxilasa de los microorganismos aislados de dichos embutidos artesanales permitió la identificación de los posibles responsables de la acumulación de aminas biógenas en estos productos. Aunque la capacidad de descarboxilar ciertos aminoácidos es una propiedad cepa dependiente, la capacidad de producir ciertas aminas biógenas específicas estuvo fuertemente asociada a algunas especies concretas como Lactobacillus curvatus, L. brevis y Enterococcus faecium. Sin embargo, cepas aisladas de especies como L. plantarum, L. sakei y Staphylococcus xylosus serían las más adecuadas para ser utilizadas como parte de cultivos iniciadores autóctonos ya que no mostraron la capacidad de formar aminas en este tipo de productos. Los resultados obtenidos a cerca de la influencia del tipo de elaboración (industrial versus artesanal) indican que el contenido total de aminas biógenas sería más elevado en productos cárnicos crudos-curados fermentados más ácidos (o de origen industrial) que en los poco ácidos (o artesanales). Además, las relativamente altas temperaturas y humedades relativas, a las que tiene lugar la fermentación en las elaboraciones de tipo industrial, así como los diámetros más anchos son parámetros importantes que pueden estimular la actividad aminogénica de los microorganismos presentes durante la elaboración de embutidos crudos-curados fermentados. Finalmente, se evaluó la eficacia de diferentes medidas de control destinadas a la reducción de la aminogénesis en productos cárnicos fermentados artesanales, conservando al mismo tiempo las propiedades sensoriales típicas de estos productos. Con este fin, se plantearon estrategias de forma individual o combinada a nivel de higienización de materias primas, para reducir o eliminar la microbiota contaminante potencialmente aminogénica, cambios en la formulación que permitan modular el crecimiento y actividad de la microbiota presente durante la elaboración y la inoculación de cultivos iniciadores autóctonos con el fin de controlar la microbiota espontánea con una posible actividad aminogénica. Así, las altas presiones hidrostáticas como tratamiento higienizante de las materias primas se mostró como una medida efectiva ya que fue capaz de reducir los recuentos de enterobacterias, y consecuentemente de todas las aminas biógenas (putrescina y cadaverina) relacionadas con este tipo de microorganismos, sin alterar notablemente las propiedades sensoriales. Sin embargo este procedimiento higienizante parece no influir en la formación de tiramina. La formulación, en cuanto al tipo y concentración de azúcar, presentó un efecto reductor de la aminogénesis diferente dependiendo del tipo de producto y de proceso de elaboración específico. La inoculación del cultivo iniciador formado por cepas autóctonas aisladas de embutidos artesanales se mostró como la medida de protección más eficaz para evitar la acumulación de aminas biógenas durante la elaboración de este tipo de productos.
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Rubio, Moreno Raquel. "Productos cárnicos fermentado-curados funcionales y seguros. Nueva vía de ingestión de probióticos." Doctoral thesis, Universitat de Girona, 2014. http://hdl.handle.net/10803/284744.

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Fermented meats play an important part in many diets and are very appreciate by the consumer. However, these products are an important source of fat and salt, associated to chronic cardiovascular diseases. Therefore, it is necessary to develop new strategies in the manufacture of fermented meats in order to innovate in this area to obtain healthier products
Els embotits fermentats-curats (EFC) estan presents en moltes dietes i són molt apreciats pel consumidor, però a la vegada constitueixen una font important de greix i sal, responsables de malalties cardiovasculars. Per tant, és necessari el desenvolupament de noves estratègies en la fabricació d’EFC per innovar en aquest camp, en benefici de la promoció de la salut del consumidor
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Marcos, Muntal Begonya. "Mejora de la seguridad alimentaria en productos cárnicos listos para el consumo mediante la aplicación combinada de tecnologías de conservación emergentes." Doctoral thesis, Universitat de Girona, 2007. http://hdl.handle.net/10803/7797.

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La demanda creixent de productes mínimament processats i llestos per al consum planteja un important repte per a la seguretat alimentaria i ha conduit al desenvolupament de tractaments suaus que permetin inhibir el creixement microbià conservant la qualitat dels aliments. Els treballs recollits a la present tesi van plantejar diverses estratègies consistents en la combinació d'obstacles al creixement microbià per a millorar la seguretat de productes carnis llestos per al consum. Amb l'objectiu de millorar la seguretat dels embotits poc àcids, es va valorar l'aplicació del tractament per alta pressió hidrostàtica (APH) i l'addició de cultius iniciadors en embotits poc àcids. Per altra banda, per a reduir el risc de L. monocytogenes durant la conservació del pernil cuit llescat, es va avaluar l'efecte combinat de l'addició d'antimicrobians naturals (lactatat-diacetat i enterocines), afegits directament o a través de l'envasament antimicrobià, i el tractament per alta pressió hidrostàtica.
The growing demand of minimally processed ready to eat food products raises a challenge for the food safety and has derived in the development of mild treatments effective to inhibit microbial growth without damaging food quality. The articles collected in this work studied the application of some strategies consisting of a combination of hurdles to inhibit microbial growth in order to improve the safety of ready to eat meat products. On one hand, the combined effect of high pressure processing and addition of starter cultures to improve the safety of low acid fermented sausages (fuet and chorizo) was assessed. On the other hand, the combination of high pressure processing and addition of natural antimicrobials (lactate-diacetate and enterocins), added directly or included in antimicrobial packaging, in order to reduce the risk of L. monocytogenes during storage of sliced cooked ham was evaluated.
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Magrinyà, Navarro Núria. "Qualitat i estabilitat dels embotits derivats del porc de producció ecològica." Doctoral thesis, Universitat de Barcelona, 2013. http://hdl.handle.net/10803/124039.

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Els nostres avantpassats conservaven la carn amb sal per tenir disponibilitat de productes carnis durant tot l’any. Les impureses en nitrat que aquesta sal contenia donaven lloc a un producte carni curat amb un color vermellós característic. Avui en dia se sap que el nitrat afegit a les carns es redueix a nitrit i aquest és el responsable del típic color de curat degut a la seva reacció amb la mioglobina. El nitrit també actua com antimicrobià i prevé front l'oxidació. Malgrat els efectes desitjables del nitrit, la seva utilització pot ser un problema de salut pública degut a la formació de nitrosamines. D’altra banda, la preocupació d’alguns consumidors cap als sistemes de producció intensiva, ha comportat el creixement del mercat de productes ecològics. Els consumidors conceben que aquests productes són més saludables i de major qualitat i alhora respecten el medi ambient i els animals. Per cobrir aquesta demanda la indústria càrnia produeix aquest tipus de productes. Tot i així, la producció de productes carnis curats sense nitrats o nitrits no és possible ja que els productes resultants tindrien un color poc agradable pel consumidor i s’augmentaria l’oxidació i el risc microbiològic. Per això, la Unió Europea ha establert uns límits màxims d’addició de NaNO3 o NaNO2 de 80 mg /kg i uns límits residuals màxims de NaNO3 o NaNO2 de 50 mg/kg, per a productes carnis curats ecològics fins que no es trobi un substitutiu d’aquests. Una alternativa a la utilització de nitrats i nitrits en forma d’additiu són les fonts naturals riques en nitrats. Els sucs o els concentrats vegetals són rics en nitrats, estan disponibles al mercat i poden ser usats en productes ecològics. Per això, semblen indicats per a l’elaboració de productes carnis curats. Degut a que aquestes fonts naturals contenen alts continguts de nitrats i no de nitrits, sembla apropiat usar-los conjuntament amb bacteris iniciadors de la fermentació amb activitat nitrat reductasa. Basat en aquests antecedents, l’objectiu d’aquesta tesi doctoral va ser avaluar la possibilitat de produir un producte carni curat utilitzant aquests concentrats vegetals com agent curant conjuntament amb l’ús de bacteris amb activitat nitrat reductasa. Concretament, es va elaborar un producte carni cru curat (llonganissa) per estudiar com afectava a la qualitat la menor concentració de nitrats i nitrits emprada en productes carnis ecològics. A més, es va valorar la utilització d’un concentrat d’api com a font natural de nitrats i la utilització d’un bacteri d’elevada activitat nitrat reductasa. També es va avaluar la inclusió d’aquests concentrats vegetals rics en nitrats en productes carnis curats i cuits (botifarra catalana) i les condicions de fermentació a les quals s’havien de sotmetre els bacteris iniciadors de la fermentació amb activitat nitrat reductasa per obtenir un producte de qualitat similar al curat convencional. Els resultats mostren que les concentracions de nitrats i nitrits permeses en productes ecològics no afecten a la qualitat del producte carni curat. A més, l’ús de concentrats vegetals rics en nitrats no només minimitza els processos oxidatius i produeix un color vermell similar als productes curats amb additius sinó que a més, són ben acceptats pels consumidors. Tot i així, especialment en productes curats cuits on les reaccions de curat succeeixen d’una forma ràpida, la inclusió d’un bacteri d’elevada activitat nitrat reductasa (Staphylococcus carnosus) és necessària per reduir ràpidament el nitrat a nitrit i produir les característiques de color que el consumidor desitja. A més amb aquests cultius s’aconsegueixen concentracions de nitrats residuals molt baixes. Com a conclusió, l’ús de concentrats vegetals en combinació amb Staphylococcus carnosus és una bona alternativa a l’ús d’additius per produir productes carnis curats de qualitat.
Nitrite is responsible for the fixation of cured meat color through its reaction with myoglobin. Moreover, it acts as an antimicrobial and helps to prevent oxidation. Despite these desirable effects of nitrite, the formation of carcinogenic nitrosamines from both nitrate and nitrite sources is a health concern. Nowadays, the market for organic food is growing rapidly. Although nitrite-free cured meat products have been produced, consumers dislike them because of the lack of color in the product. In addition, cured meat products without nitrite could mean also a poor microbiological quality and high oxidative status. An alternative to the addition of chemical grade nitrates or nitrites is the addition of natural sources containing nitrate and/or nitrite, such as vegetable juices or powders. The aim of this thesis was to assess the possibility of producing a cured meat product using a nitrate-rich vegetable concentrate and a starter culture with intense nitrate reductase activity following the standards for organic products. Results showed that the concentrations of nitrate and nitrite permitted in organic meat products seemed to do not affect meat product quality parameters. In addition, the use of vegetable concentrates rich in nitrate minimize oxidative processes and lead to similar redness in meat products in the same way than additives would do. Besides, these vegetables concentrates are well accepted by consumers. However, especially in cured-cooked products in which the curing reactions take place in a short period of time, a starter culture with intense nitrate reductase activity (Staphylococcus carnosus) is required to reduce nitrate to nitrite quickly. Moreover, the addition of this starter culture causes very low residual nitrate content. In conclusion, these results confirm that the use of vegetable concentrates together with the use of Staphylococcus carnosus in cured meat products are a good strategy as an alternative to additives to produce cured meat products with good quality characteristics.
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Zhang, Pei-Yu, and 張珮瑜. "The growth and enterotoxin a production of enterotoxigenic staphylococcus aureus in Chinese-style sausage." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/68842296345788353174.

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Gomes, Joana Isabel Rocha. "Revisão e validação dos processos produtivos numa indústria de carnes processadas." Master's thesis, 2018. http://hdl.handle.net/1822/59820.

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Dissertação de mestrado integrado em Engenharia Biológica
A carne apresenta-se como um produto com elevado valor nutricional e, por isso, tem constituído parte da alimentação dos seres humanos ao longo dos tempos. Como produto perecível, a utilização de técnicas de processamento, nomeadamente a secagem e a fumagem, permitiram prolongar o tempo de vida útil deste produto. A empresa Carnes Landeiro destaca-se pela produção de produtos à base de carne, assim como abate e distribuição de carnes de suíno e bovino. Neste momento, a empresa pretende reduzir os preços de venda dos seus produtos, com o intuito de apresentar maior competitividade no mercado. Para tal, realizou alterações no processamento dos produtos, nomeadamente a substituição de matérias-primas, a redução do tempo de secagem e do tempo de fumagem, sem que fosse negligenciada a sua qualidade tanto a nível microbiológico como químico. Para a realização deste trabalho, inicialmente, procedeu-se à escolha de seis produtos (chouriço de vinho, chouriço de carne extra, chouriço de carne tradicional, chouriço crioulo, linguiça e a morcela) que sofreram alterações no ano de 2018, quer na composição das matérias- -primas quer no que respeita aos tempos de processamento. Posteriormente, avaliou-se a sua viabilidade a nível microbiológico e químico, através dos resultados das análises aos produtos. Além disso, foi feito um estudo no que respeita às devoluções e às vendas dos produtos nos dois períodos, isto é antes e após as alterações efetuadas. Deste trabalho conclui-se que, face às alterações na fórmula e no tempo de processamento dos produtos selecionados, os parâmetros foram respeitados, tanto a nível microbiológico como químico. Através da análise dos registos de devoluções verificam-se problemas com o embalamento a vácuo, e ainda, problemas de contaminação na morcela que devem ser corrigidos para evitar a perda e a desconfiança dos clientes. Relativamente às quantidades de vendas, denota-se um aumento em 2018 comparado com o período homólogo de 2017, evidenciando o efeito da redução do preço dos produtos, sem implicações na sua qualidade.
Meat presents itself as a high nutritional value product and, therefore it has been part of the human diet over time. Since it is a perishable product, using processing techniques such as drying and smoking, had allowed its shelf life extension. Carnes Landeiro stands out for the production of meat products, as well as slaughtering and distribution of pork and beef. Nowadays, Carnes Landeiro intends to reduce the selling prices of its products, in order to become more competitive in the marketplace. So, to achieve this goal, it has made some changes in the products processing, namely in the raw materials’ substitution and the reduction of drying and smoking times, without neglecting the product’s quality, both microbiological and chemical. In order to carry out this project Carnes Landeiro chose six products (“chouriço de vinho”, “chouriço de carne extra”, “chouriço de carne tradicional”, “chouriço crioulo”, “linguiça” e a “morcela”) that changed in 2018, both in the composition of the raw materials and in terms of processing times. Afterwards, chemical and microbiological feasibility was evaluated, through the results of the products analysis. Furthermore, to evaluate the returns and sales after and before the changes that have been made, it was conducted a market study. In this way, having in mind all the changes that have been made in the formulations and in the processing time of the selected products, we can concluded that the chemical and microbiological parameters were respected. Through the products’ returns, some problems with the vacuum packaging and also with the “morcela” contamination were verified. All of these problems have to be solved in order to avoid customers’ loss and mistrust. Regarding the products’ sales there is an increase in 2018 compared to the homologous period of 2017, highlighting the effect of the price reduction on the selling products, without implications in its quality.
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Books on the topic "Sausage production"

1

Savic, I. V. Small-Scale Sausage Production/F2848. Rome, Italy: Food and Agriculture Organization, 1986.

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2

Great Britain. Department of the Environment. Secretary of State's guidance - production of natural sausage casings, tripe, chitterlings and other boiled green offal products. London: H.M.S.O., 1991.

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Chebakova, Galina, Mariya Gorbacheva, and Konstantin Esepenok. Fundamentals of processing technology and commodity science of food products from raw materials of animal origin. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1070334.

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Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.
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Marianski, Stanley. Home production of quality meats and sausages. Seminole, Fla: Bookmagic, 2010.

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Office, Welsh, Department of the Environment, the Scottish Office, and Great Britain. Secretary of State's Guidance <196> Production of Natural Sausage Casings, Trip, Chitterlings and Other Boiled Green Offal Products. Stationery Office Books, 1991.

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Morgan, Mary. Computer-aided production management: Beer, sausages and electronic components. FEU, 1989.

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Book chapters on the topic "Sausage production"

1

Slozhenkina, Marina I., Luiza F. Grigoryan, Alexander N. Struk, Anastasia F. Kruglova, and Elena P. Miroshnikova. "Innovative Technologies in the Semi-smoked Sausage Production." In Digital Economy: Complexity and Variety vs. Rationality, 201–8. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29586-8_24.

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Günther, Hans-Otto, Paul van Beek, Martin Grunow, Matthias Lütke Entrup, and Shuo Zhang. "An MILP Modelling Approach for Shelf Life Integrated Planning and Scheduling in Scalded Sausage Production." In Perspectives on Operations Research, 163–88. Wiesbaden: DUV, 2006. http://dx.doi.org/10.1007/978-3-8350-9064-4_10.

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Macedo, Renata E. F., Fernando B. Luciano, Roniele P. Cordeiro, and Chibuike C. Udenigwe. "Sausages and other fermented meat products." In Starter Cultures in Food Production, 324–54. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118933794.ch16.

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Punz, Stefan, Peter Hehenberger, and Martin Follmer. "Modeling and Design of a Production Concept for Skinless Pretzel-Shaped Sausages." In Computer Aided Systems Theory – EUROCAST 2011, 121–28. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27579-1_16.

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Essien, Effiong. "Production stages." In Sausage Manufacture, 29–40. Elsevier, 2003. http://dx.doi.org/10.1533/9781855737167.29.

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Lonergan, Steven M., David G. Topel, and Dennis N. Marple. "Sausage processing and production." In The Science of Animal Growth and Meat Technology, 229–53. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-815277-5.00014-7.

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Polon, Paulo Eduardo, Cid Marcos Andrade Gonçalves, Luiz Mario de Matos Jorge, and Paulo Roberto Paraiso. "Optimal Production Scheduling for the Sausage Industry." In Computer Aided Chemical Engineering, 717–22. Elsevier, 2009. http://dx.doi.org/10.1016/s1570-7946(09)70340-2.

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"Safe Practices for Sausage Production in the United States." In Handbook of Meat and Meat Processing, 638–65. CRC Press, 2012. http://dx.doi.org/10.1201/b11479-40.

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"- Safe Practices for Sausage Production in the United States." In Handbook of Animal-Based Fermented Food and Beverage Technology, 702–25. CRC Press, 2016. http://dx.doi.org/10.1201/b12084-44.

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Conference papers on the topic "Sausage production"

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Garanova, A. V. "ANALYSIS OF THE RUSSIAN SAUSAGE MARKET." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-240.

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In the article the results of the analysis of the sausage market are represented. The structure of sausage production is considered. The analysis of the import and export of sausages are carried out. The rating of the largest Russian manufacturers of sausages is presented.
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Öztürk, Burcu, Aslı Zungur-Bastıoğlu, Meltem Serdaroğlu, and Berker Nacak. "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7966.

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In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type. Keywords: sucuk, fermented sausage, dry fermentation, fat replacement, olive oil, turkey meat
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Garanova, A. V. "ANALYSIS OF HAZARDS IN THE PRODUCTION OF BOILED-SMOKED SAUSAGE PRODUCTS." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-241.

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In the article an analysis of the dangers in the production of cooked-smoked sausages is represented. Critical control points are identified. Regulatory and technical documents are presented, in accordance with which the quality and safety of cooked-smoked sausages is monitored.
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Borodaenko, N. V., G. M. Polyansky, and I. Y. Mekhantseva. "SUBSTANTIATION OF THE EFFECTIVENESS OF THE ADDITION OF SESAME SEEDS AND PRODUCTS OF ITS PROCESSING TO THE QUANTITY OF BASS MINCE." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.475-480.

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The properties of sesame and sesame flour (cake), as an additive in minced sausage in order to improve its functional properties and as substitutes for lean meat, are highlighted and considered. It was found that the use of sesame flour as an unconventional plant additive in sausage minced meat is more advantageous than an additive in the form of sesame seeds. In addition, then it finds additional use of secondary raw materials after cold pressing in the production of sesame oil
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Diez, L., C. Rauh, A. Delgado, Theodore E. Simos, George Psihoyios, and Ch Tsitouras. "Analysis and Optimization of the Production Process of Cooked Sausage Meat Matrices." In ICNAAM 2010: International Conference of Numerical Analysis and Applied Mathematics 2010. AIP, 2010. http://dx.doi.org/10.1063/1.3498159.

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Paukatong, Kwantawee V., and Sukun Kunawasen. "The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)." In Third International Symposium on the Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2001. http://dx.doi.org/10.31274/safepork-180809-1061.

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Rantsiou, Kalliopi, Rosalinda Urso, Giuseppe Comi, and Luca Cocolin. "Use of bacteriocin-producer Lactobacillus sakei for fermented sausages production." In Sixth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2005. http://dx.doi.org/10.31274/safepork-180809-733.

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Semyonova, A. A., T. G. Kuznetsova, and A. A. Motovilina. "Micro structural investigations of raw sausages prepared with usage of modern method of meat raw material milling." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-219-225.

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Bujanca, Gabriel. "TECHNICAL AND ECONOMIC STUDY OF THE PRODUCTION OF A COOKED MEAT PRODUCT: MINCED AND SEASONED PORK SAUSAGES." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.124.

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