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Journal articles on the topic 'Sausage production'
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1
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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Bozhko, Nataliia, Vasyl Tyshchenko, Vasyl Pasichnyi, and Ruslan Revenko. "PROTEINS CONTAININIG RAW OF REGIONAL PRODUCTION IN THE TECHNOLOGY OF MEAT CONTAINING BOILED SMOKED SAUSAGES." Technical Sciences and Technologies, no. 2(16) (2019): 145–53. http://dx.doi.org/10.25140/2411-5363-2019-2(16)-145-153.
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Urgency of the research. The deficiency of the most important human body biologically active substances in modern food products encourages the population to consume significant food in order to ensure a deficiency of amino acids, polyunsaturated fatty acids, minerals and vitamins. Target setting. It is possible to solve this problem by combining different types of raw materials, that is, to create multicomponent food products. Analysis of recent research and publications. Creation of innovative multicomponent products are based on freshwater fish of regional production, mechanically deboned poultry meat and certain types of by-products allows to reduce significantly the cost of sausage and culinary products while improving the quality and nutritional values. Uninvestigated parts of general matters defining. The literary sources analysis indicates the lack of research and development of new innovative recipes and technologies of meatcontaining boiled-smoked sausages with various types of regional aquaculture. The research objective. Investigation of the possibility of using regional aquaculture in the formulation of meatcontaining boiled smoked sausage, analysis of the nutritional value of the developed meat-based boiled-smoked sausage, the study of functional-technological, organoleptic and microbiological indicators of the developed meatcontaining boiled smoked sausage. The statement of basic materials. The formulation and technology of meatcontaining boiled smoked sausage, which includes raw materials of regional origin, namely meat of freshwater regional aquaculture, vegetable proteins as soy isolates and protein of hemp seeds, have been developed. The proposed products have high functional and technological properties of meat systems, indicators of quality and safety of finished products and high protein content with simultaneous decrease of energy value. Conclusions. According to results of investigations, the possibility of increasing the functional and technological properties of the model minced meatcontaining boiled-smoked sausages has been confirmed: moisture content up to 77.20 %, high school - up to 69.66 %, emulsifying capacity - up to 94.32 %, emulsion stability -61, 10 %. The sausages developed are microbiological safe. The high nutritional value on the content of the main nutrients has been confirmed. It is confirmed the possibility of combining meat of freshwater fish with traditional types of meat and vegetable raw materials for increasing the nutritional value and economic efficiency of production of meatcontaining boiled-smoked sausages.
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Pažin, Valerij, Dean Jankuloski, Lidija Kozačinski, Vesna Dobranić, Bela Njari, Željka Cvrtila, José Lorenzo, and Nevijo Zdolec. "Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing." Foods 7, no. 12 (December 4, 2018): 198. http://dx.doi.org/10.3390/foods7120198.
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In this study, the presence of Listeria monocytogenes was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. L. monocytogenes was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases. Ten strains were isolated, molecularly confirmed as L. monocytogenes by means of a molecular detection system, and subjected to pulsed-field gel electrophoresis (PFGE) typing. On the basis of an unweighted pair group method with arithmetic mean (UPGMA) dendrogram from Ascl pulsotypes, the strains were indistinguishable (no band difference). The same pulsotypes of strains present in both batches of sausages, as well as in environmental samples, indicated the persistence of L. monocytogenes in the sausage production unit.
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Gramatina, Ilze, Janis Sauka, Aleksandrs Semjonovs, Sintija Strode, and Evita Straumite. "The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties." Rural Sustainability Research 45, no. 340 (August 1, 2021): 1–6. http://dx.doi.org/10.2478/plua-2021-0001.
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Abstract Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a new fermented sausage production on the product quality and sensory properties. Sausages were produced by the standard technology using glucono-delta-lactone or starter culture. The drying of samples differs from 3 to 4 weeks at the same conditions; samples were dried for 4 weeks which produced with the starter culture, and 3 weeks which produced with glucono-delta-lactone. The sausages were tested at the end of the production, analysing pH, water activity, moisture and salt content, as well as the presence of Listeria monocytogenes, colony forming units of Listeria monocytogenes and Enterobacteriaceae in the sausage samples were analysed. The sensory evaluation was organised after getting Listeria monocytogenes testing results. The moisture content, water activity and salt content significantly differed (p < 0.05) among samples, no differences were established in pH, taste and flavour liking. The presence of Listeria monocytogenes was not established in samples which indicates that the producer properly applies a hurdle technology in fermented sausage production. Sensory evaluation results showed higher scores for texture and appearance in fermented sausages with glucono-delta-lactone. The study results confirmed that fermented sausages with glucono-delta-lactone during 3 weeks of drying can achieve corresponding safety criteria and sensory properties which are set for semidry fermented sausages.
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Verluyten, Jurgen, Frédéric Leroy, and Luc de Vuyst. "Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174." Applied and Environmental Microbiology 70, no. 8 (August 2004): 4807–13. http://dx.doi.org/10.1128/aem.70.8.4807-4813.2004.
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ABSTRACT Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin A. The effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed pH profile relevant for Belgian-type fermented sausages. The influence on the growth characteristics and especially on the kinetics of curvacin A production with L. curvatus LTH 1174 was evaluated. Pepper, nutmeg, rosemary, mace, and garlic all decreased the maximum specific growth rate, while paprika was the only spice that increased it. The effect on the lag phase was minor except for nutmeg and especially for garlic, which increased it, yet garlic was stimulatory for biomass production. The maximum attainable biomass concentration (X max) was severely decreased by the addition of 0.40% (wt/vol) nutmeg, while 0.35% (wt/vol) garlic or 0.80% (wt/vol) white pepper increased X max. Nutmeg decreased both growth and bacteriocin production considerably. Garlic was the only spice enhancing specific bacteriocin production, resulting in higher bacteriocin activity in the cell-free culture supernatant. Finally, lactic acid production was stimulated by the addition of pepper, and this was not due to the manganese present because an amount of manganese that was not growth limiting was added to the growth medium. Addition of spices to the sausage mixture is clearly a factor that will influence the effectiveness of bacteriocinogenic starter cultures in fermented-sausage manufacturing.
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Milicevic, Bojana, Vladimir Tomović, Bojana Danilović, and Dragiša Savić. "The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage." Italian Journal of Food Science 33, no. 2 (April 6, 2021): 24–34. http://dx.doi.org/10.15586/ijfs.v33i2.1918.
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Petrovac sausage (Petrovská klobása) is a high-quality fermented dry sausage produced traditionally in the municipality of Ba?ki Petrovac (Vojvodina, Serbia). The product is characterised by specific and recognised texture, aroma and colour, produced without additives or preservatives. Lactic acid bacteria (LAB) microbiota plays an important role in production of the sausage. The aim of the paper is to monitor the changes in LAB during the production of Petrovac sausage. Samples of sausages were prepared without and with the addition of starter culture Staphylococcus xylosus as well as combined starter culture Lactiplantibacillus plantarum and S. xylosus, and produced at two different temperature ranges. A total number of 495 strains were isolated from 33 samples of Petrovac sausage during 120 days of production process. Characterisation of the isolates was performed by phenotypic tests, while molecular identification of the representative strains was done by 16S ribosomal DNA sequencing. The total number of LAB was about 8 log (Colony Forming Unit (CFU))/g in all samples, while the number of staphylococci was about 4 log CFU/g. Molecular identification confirmed that all isolates belonged to the following species: Levilactobacillus brevis, Leuconostoc mesenteroides, Lactiplantibacillus plantarum and Pediococcus pentosaceus. Lactobacilli and Leuconostoc spp. dominate the total LAB strains, while P. pentosaceus was isolated at the lowest frequency.
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Khimych, M. S., K. O. Rodionova, V. Z. Salata, T. S. Matviishyn, O. M. Gorobei, and Zn B. Koreneva. "Monitoring of compliance of quality and safety of cooked smoked sausages “Servelat” with the requirements of the national standard." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 101 (April 5, 2021): 44–49. http://dx.doi.org/10.32718/nvlvet10108.
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Meat products, in particular sausages, play a significant role in the structure of retail trade among other product groups. Sausages are a traditional product of the food industry in Ukraine, and the share of cooked and smoked sausages is up to 51 % of total production. Today, fierce competition encourages producers to introduce new recipes into production, which, unfortunately, has led to a sharp increase in cases of falsification of sausages. In addition, a significant number of low-capacity enterprises are involved in production, which often leads to a decrease in the sanitary quality of manufactured products. Therefore, the purpose of our study was to analyze the compliance of quality and safety indicators of cooked and smoked sausage of the highest grade of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The material of our research were samples of cooked smoked sausage of the highest grade “Servelat” of several domestic producers. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotechnologies of Odesa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic analysis of sausages and determination of microbiological parameters were performed in accordance with current regulations, determination of chemical composition – using an express analyzer FoodScan, general toxicity – express method using the infusoria Colpoda steinii. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”, but on the labels of samples № 2 and 3 there is no data provided for in Article 23 of this Law – the content of unsaturated fats, sugars and salt. The study of organoleptic and microbiological parameters of sausage samples demonstrates their compliance with the requirements of the regulated DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The general toxicity of sausages was also not detected. The analysis of physicochemical parameters revealed non-compliance of sample № 3 with the requirements of the national standard in terms of mass content of moisture – excess by 5.72 %. In addition, a sufficiently high collagen content of 2.3 ± 0.04 was found in sausage loaves of sample № 1.
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Łaszkiewicz, Beata, Piotr Szymański, Dorota Zielińska, and Danuta Kołożyn-Krajewska. "Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat." Applied Sciences 11, no. 4 (February 9, 2021): 1576. http://dx.doi.org/10.3390/app11041576.
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The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.
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Sangadzhieva, O. S., K. E. Khalgaeva, E. V. Basangova, N. V. Zodbinova, and A. V. Ulanova. "Improving the quality of the production of half-smoked sausages with the use of food additive "Blackurt"." Agrarian-And-Food Innovations 16 (December 29, 2021): 85–93. http://dx.doi.org/10.31208/2618-7353-2020-16-85-93.
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Aim. Studying the production technology of semi-smoked sausages on the example of the sausage shop of Afshal LLC, Yashkul district of the Republic of Kalmykia. Materials and Methods. Research on the study of the technology of production of semi-smoked sausages was carried out in the conditions of the sausage shop of Afshal LLC in the Yashkul region, laboratory analyzes were carried out at the enterprise and in the laboratory of the Kalmyk State University named after B.B. Gorodovikov. As an object of research, we chose the semi-smoked sausage "Krakowska" (GOST R 53588-2009). In the study, standard, generally accepted methods for studying the chemical composition, physical and chemical parameters, microbiological indicators of the studied samples and finished products were used. Organoleptic evaluation was carried out on a five-point scale according to GOST 9959-2015. Results. The introduction of a biologically active additive is expedient and improves the quality characteristics of the prototypes, improves the taste. The use of bioadditives increases the yield of the finished product, by increasing the water-binding capacity of minced meat. The protein content in the dietary supplement enhances the nutritional and biological value of the product. Conclusion. The use of biological additives in the technology for preparing semi-smoked sausages, which includes a mixture of spices and spices, animal protein, a structure former, dried, crushed blackcurrant leaf to increase the shelf life and impart healing properties, has high antimicrobial activity, gives the product a bright taste and aroma of natural spices, significantly increases the yield of sausages by replacing meat raw materials and increasing the moisture-binding capacity of minced meat, while maintaining high organoleptic and physico-chemical indicators of finished sausages.
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Agüero, Nadia de L., Laureano S. Frizzo, Arthur C. Ouwehand, Gonzalo Aleu, and Marcelo R. Rosmini. "Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages." Foods 9, no. 5 (May 7, 2020): 596. http://dx.doi.org/10.3390/foods9050596.
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The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.
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Khimich, M. S., V. Z. Salata, O. T. Piven, R. V. Salata, Zn B. Koreneva, and O. V. Naidich. "Veterinary-sanitary evaluation of high-class boiled sausage “Likarska”." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 98 (August 22, 2020): 36–41. http://dx.doi.org/10.32718/nvlvet9806.
Full textAbstract:
Today in Ukraine the part of the sausage production segment is about 30 % of all ready meat products. The boiled sausages play the main role among them. About 65 % of general assortment belongs to them among consumers. Safety and quality assurance of sausage is impossible without the conformity of requirements and recipes. The SSTU 4436:2005 “Boiled sausages, sausages, meat breads. General specifications” regulates them in Ukraine. However, today is observed the significant growth of sausages assortment, which are produced by recipes of producers. It allows them to use in production different nutritional supplements, replacement of raw materials, etc. Recent publications of experts shows that about 80 % of food products are falsified. The most common is assortment falsification. Therefore, the purpose of our study was to analyze the conformity of quality and safety parameters of high-class boiled sausage “Likarska” from the different producers to the SSTU 4436:2005 “Boiled sausages, sausages, meat breads. General specifications”. The materials of our study were the samples of high-class boiled sausage “Likarska” from the several domestic producers: LLC “Alan” (Dnipro), JV “Vekka” LLC (Odessa region, Lyman district, Blagodatne), LLC “Globino Meat Factory” (Poltava region, Globin district, Globino), LLC “Khodoriv Meat Factory” (Lviv region, Zhydachiv district, Khodoriv). The samples were selected by the control purchase in Odessa trading network (“METRO”, “Silpo”, “FOZZY”) and in Lviv trading network (“Vopak”, “МЕТРО”, “Silpo”). As a result 20 samples were selected and investigated in general. The studies were conducted during 2019–2020 on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotecnologies of Odessa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). We selected the samples, carried out sanitary assessments of sausages, determined the microbiological parameters in accordance with applicable regulations. We determined the physico-chemical parameters using the device FoodScan, radionuclides content – by β-γ-spermometry and the general toxicity – using the express method with the infusorium Colpoda steinii. According to the results of analysis of labeling we found out that the packaging (label) of all producers which were studied contains the basic production and consumer information. The analysis of the organoleptical, microbiological indicators and the radionuclides content of samples which were studied established their compliance with the requirement of SSTU 4436:2005. The total toxicity of sausages also wasn’t established. At the same time the analysis of physico-chemical parameters revealed non-compliance with SSTU 4436:2005 requirements by the mass fraction of protein in sausage “Likarska”, which was produced by JV “Vekka” LLC (10.95 ± 0.01 %) and LLC “Globino Meat Factory” (10.68 ± 0.02 %).
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Čuboň, Juraj, Peter Haščík, Peter Herc, Lukáš Hleba, Miroslava Hlebová, Nikoleta Šimonová, and Ondřej Bučko. "The use of mutton in sausage production." Potravinarstvo Slovak Journal of Food Sciences 15 (May 28, 2021): 506–12. http://dx.doi.org/10.5219/1602.
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The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.
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Kotelevych, V. A., and K. S. Larina. "Veterinary and sanitary evaluation of sausage products in Zhytomyr according to quality and safety indicators." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 97 (May 7, 2020): 112–17. http://dx.doi.org/10.32718/nvlvet9718.
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Considering the issue of proper veterinary and sanitary control over the production of sausage products, identification of their quality and safety criteria is extremely important. The aim of our research was to carry out a comparative analysis of the quality and safety of sausage products “Miasna Hyldia” of Ltd Zhytomyr Meat Processing Plant i VTF “Marian” Ltd, which is implemented in the trade network of Zhytomyr. The research and production experiment was carried out in the conditions of the sanitary-hygienic laboratory and bacteriological laboratory of the State Institution “Zhytomyr Regional Laboratory Center of the Ministry of Health of Ukraine”. Samples of sausages (6 samples of each species) were taken directly from the trading kiosks of Zhytomyr in the autumn season. According to organoleptic studies, the sausages boiled and smoked by both producers had a dry, durable, elastic shell, mold, and no mildew; the consistency of the section was dense both at the periphery and in the center; noted pink, uniform coloring of minced meat on the cut, white pork. Samples of cooked sausages were made by both manufacturers: there was no dry, elastic shell without damage, mucus and mold; minced sausage slices were evenly colored, white pork. The texture of the sausages was elastic, the taste of the sausages and wipes was juicy, with the inherent taste and aroma of these products, without the foreign smell and taste, moderately salty. According to the results of bacteriological studies, which were carried out in accordance with the requirements of regulatory documents, bacteria of the group of Escherichia coli were detected in the samples of sausages “Shynkova” and “Sardelky with cheese” manufactured by Ltd VTF Marian. In the samples of “Shynkova” sausage “Miasna Hildiya” Ltd “Zhytomyr Meat Processing Plant” the salt content was 2.6 % at the rate of 2.5 %. According to the regulatory requirements, the permissible content of sodium nitrite is up to 0.005 %, and in the samples of the “Miasna Hildiya” sausage “Molochna”, the Zhytomyr meat processing plant Ltd, this indicator reached 0.0082 %. To increase the safety of sausages, we propose to use a natural dye by the method of Kovbasenko V. M., Gorobeya O. M. (2001), which is made from the blood of slaughter animals by stabilizing its 2–3 % table salt and treatment with 6 % or 9 % alcohol solution of acetic acid and gives the sausages a stable color. To eliminate the risk of hazards in the production of sausages, it is necessary to apply an effective system of quality control and safety according to the HACCP system using critical points of veterinary and sanitary control from procurement of raw materials to processing into meat products, storage, transportation and sale.
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Germanovich, O. "MODERN TECHNOLOGICAL FEATURES OF MAKING SAUSAGE PRODUCTS WITH SMOKING WITH WET SMOKE AT HIGH TEMPERATURES." Topical issues of processing of meat and milk raw materials, no. 14 (December 14, 2020): 221–28. http://dx.doi.org/10.47612/2220-8755-2019-14-221-228.
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The features of the modern technological process of making smoked sausage products are studied. In industrial conditions was carried out the adjustment of optimum modes of heat treatment of
raw smoked sausages with Smoking with wet smoke at high temperatures was carried out. Studies of quality and safety indicators of manufactured samples were conducted. On the basis of the conducted research, a standard technological instruction is being developed for the production of raw smoked sausage products according to the technical conditions.
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Veskovic-Moracanin, Slavica, Lazar Turubatovic, Mladen Raseta, Srdjan Stefanovic, Sasa Jankovic, and Marija Skrinjar. "Standard working procedures in production of traditionally fermented Sremska sausage." Veterinarski glasnik 65, no. 1-2 (2011): 83–93. http://dx.doi.org/10.2298/vetgl1102083v.
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Investigations conducted within project "Techonological and protective characteristics of autochthonous strains of lactic acid bacteria isolated from traditional fermented sausages and possibilities for their implementation in the meat industry" (Project Number: 20127), financed on behalf of the Ministry for Science and Technology of the Republic of Serbia, have provided an answer on the characteristics of the quality of the used raw materials for the production of Sremska sausage - one of the most well-known Serbian traditionally fermented sausages (choice of meat, fatty tissue, additives and spices), and data have been registered in connection with the procedures of their processing, microclimatic conditions have been established (temperature, relative humidity, and air circulation) during the entire process of production and fermentation, as well as the presence and types of microorganisms, primarily lactic acid bacteria (BMK), the carrier of lactic fermentation. The most important characteristics of the filling have been established, the smoking regimen, the regimens of fermentation, maturing, drying, as well as the parameters for quality and safety of the finished product. At the same time, the standard working procedure has been determined for the preparation of the meat, fatty tissue, the forming and inserting of the filling into the wrappers, as well as the characteristics of the finished products. The given standard working procedure should serve as a guideline for the meat industry in the production process of this traditional fermented sausage.
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A. Apriantini, D. Afriadi, N. Febriyani, and I. I. Arief. "Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 9, no. 2 (June 30, 2021): 79–88. http://dx.doi.org/10.29244/jipthp.9.2.79-88.
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Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of durian seed flourhad a significant effect (P <0.05) on the cohesiveness of sausages and had no significant effect (P>0.05) onother physical characteristics of sausages. The microbiological assay showed that durian seed flour didnot affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages withthe addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that theaddition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,texture and general appearance also showed no significant effect (P> 0.05), except for taste parameters.The hedonic quality test value also showed that the addition of durian seed flour had no different effect(P> 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P<0.05) on the sausage taste. The addition of durian seed flour produced a distinctive taste which coverthe flavor of sausage.
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Skrinjar, Marija, Nevena Nemet, Ljiljana Petrovic, Slavica Veskovic-Moracanin, Ivana Cabarkapa, and Vladislava Soso. "Mycopopulations and ochratoxin A: Potential contaminants of Petrovská klobása." Zbornik Matice srpske za prirodne nauke, no. 120 (2011): 73–82. http://dx.doi.org/10.2298/zmspn1120073s.
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Petrovsk? klob?sa is traditionally produced dry fermented sausage from the area of Backi Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to Serbian legislation. Contamination of this kind of sausage casings by different mould species often occur during the production process, mainly during the ripening and storage. The aim of this study was to isolate and identify moulds that contaminate ingredients used for Petrovsk? klob?sa production and its casings during different phases of ripening and storage. Sampling was done during the production process and after 2, 6, 9, 11, 14, 34, 65, 90, 120, 217 and 270 days. Total mould counts in components ranged from 1.60 (mechanically mixed filling) to 4.14 (red hot paprika powder) log10 CFU/g, while the number of moulds isolated from sausage casing surfaces ranged from 0.01 (C3 sausage, 217th day) to 1.60 (C1 sausage, 270th day) log10 CFU/cm2. After total mould counts were determined, isolates were identified and classified in five genera for components (Penicillium - 7 species; Fusarium - 2 species; Aspergillus - 1 species; Alternaria - 1 species; Verticilium - 1 species) and 3 genera for casings surfaces (Penicllium - 3 species; Aspergillus - 1 species; Eurotium - 1 species). It was appointed that 83.33% of isolated species are potential producers of toxic metabolites. The analyses of ingredients and sausages on the presence of ochratoxin A, following the ELISA method, gave the negative results.
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Oktaviani, Nidya, Wuryaningsih Dwi Sayekti, and Indah Listiana. "NILAI TAMBAH DAN HARGA POKOK PRODUKSI SOSIS GULUNG DI CV CUCURUTUKU CERIA BANDAR LAMPUNG." Jurnal Ilmu-Ilmu Agribisnis 9, no. 4 (November 8, 2021): 608. http://dx.doi.org/10.23960/jiia.v9i4.5397.
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This research aims to analyze the added value, the amount of production cost and selling cost of sausage rolls. The method used in this research is case study. The location is chosen purposively at CV Cucurutuku Ceria in Bandar Lampung with consideration that CV Cucurutuku Ceria trading business is one of the highest producers of sausage rolls in Bandar Lampung. The data of this research are primary data and secondary data, collected in March– April 2019. The first objective is analyzed by using the Hayami method, the second objective is analyzed using the Variable Costing method, and the third objective was analyzed by adding the total non-production cost and the cost of production per month. The results of the research showed that the highest added value was come from the cheesy sausage rolls while the lowest was from potato sausage rolls. All variants have positive added values and were feasible to be produced. The average cost of a noodle sausage roll production Rp962.85, a soya sausage roll Rp1,926.86, a cheesy sausage roll Rp1,768.44, a potato sausage roll Rp2,182.56 and a spicy sausage roll Rp1,982.22. The selling price of a noodle sausage roll Rp1,439.95, a soya sausage roll Rp5,180.52, a cheesy sausage roll Rp4,216.63, a potato sausage roll Rp6,907.81 and a spicy sausage roll Rp4,447.20.Key word: added value, cost of production and sausage rolls.
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BANON, S., M. BEDIA, and E. ALMELA. "Improving the quality of dry-cured sausages using pork from rustic breeds." Agricultural and Food Science 19, no. 3 (December 4, 2008): 240. http://dx.doi.org/10.2137/145960610792912648.
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The use of pork from rustic pig breeds was tested to improve the quality of dry-cured fermented sausages. The quality of a salchichon/salami-type sausage manufactured with pork from Chato Murciano breed (CM) and Early White pig (EW) (Large White ~ Landrace breed) was compared. CM pork improved several quality characteristics of dry-cured fermented sausage. Significant (p . 0.05) differences between mean CM and EW values were found for total lipids, ash, collagen, water activity, total acidity, CIELab colour, proteolysis, fat acidity, fatty acid profile, total viable counts, lactic acid bacteria, Micrococacceae, moulds and yeasts, colour, odour, flavour, fattiness and acceptance. CM mainly intensified the reddening of sausage cuts and increased monounsaturated acids in fat. Acceptance was also better for CM, although odour and flavour were only slightly improved. The production of high-quality specialities of dry-cured meat products can contribute to the sustainable production of CM and similar rustic pig breeds, maintaining the genetic diversity of pig species.;
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BERRY, ELAINE D., MICHAEL B. LIEWEN, ROGER W. MANDIGO, and ROBERT W. HUTKINS. "Inhibition of Listeria monocytogenes by Bacteriocin-Producing Pediococcus During the Manufacture of Fermented Semidry Sausage1." Journal of Food Protection 53, no. 3 (March 1, 1990): 194–97. http://dx.doi.org/10.4315/0362-028x-53.3.194.
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A bacteriocin-producing Pediococcus species inhibitory to Listeria monocytogenes was used to manufacture fermented semidry sausage. Separate 13.6 kg batches of a commercial summer sausage formulation were inoculated to contain an initial level of 106 cells/g of Listeria monocytogenes Scott A. In each of two independent studies, an ca. 2 log10 CFU/g reduction of L. monocytogenes occurred over the fermentation period, as compared to a less than 1 log10 CFU/g reduction in sausage fermented with a non-inhibitory Pediococcus strain. Inactivation of L. monocytogenes was also observed in one study where adequate acid production did not occur (pH>5.5), indicating that bacteriocin production occurred independently of carbohydrate fermentation. Following heating to an internal temperature of 64.4°C and storage up to 2 weeks, 9 of 90 sausages sampled were positive for Listeria. Recovery was intermittent and did not indicate that the bacteriocin was effective in eliminating L. monocytogenes that had survived the heating process.
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Grizotto, Regina Kitagawa, Juliana Cunha de Andrade, Luciana Miyagusku, and Eunice Akemi Yamada. "Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour." Food Science and Technology 32, no. 3 (July 17, 2012): 538–46. http://dx.doi.org/10.1590/s0101-20612012005000076.
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The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B) or undecorticated (company A) soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm). However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb). However, the okara flour A presented higher values (p < 0.05) for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity) than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05) in the physical (color, objective texture, and emulsion stability) and chemical (pH and proximate composition) measurements of the sausages with and without the okara flour.
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Koapaha, Teltje, Teneke Langi, and Lana E. Lalujan. "PENGGUNAAN PATI SAGU MODIFIKASI FOSFAT TERHADAP SIFAT ORGANOLEPTIK SOSIS IKAN PATIN (Pangasius hypophtalmus)." EUGENIA 17, no. 1 (April 1, 2011): 80. http://dx.doi.org/10.35791/eug.17.1.2011.103.
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Beef and chicken sausages have been widely popular in all classes of the society, howeverfish sausage has not being recognized and not available in the market yet. In the production offish sausage, the ratio between fish flesh and tapioca as well as other igredients such ascooking salt, sugar, skim-milk , ice and flavoring agent played important role on the quality offish sausages. This study aimed to find out the effect ratio of composite sago starch on theorganoleptic quality of fish sausage. The randomized design were used in this experiment.The experiment was repilicated three times and the parameters observed organoleptic weretaste, texture, colour, flavor of properties fish sausage.The modification treatment were theusing 0.25% STPP. Result showed that the composite sago starch of 50:50 and10% of it usedin fish sausage production gave the most preferable organoleptic properties with the texture0.04 mm/g.sec, taste, colour, flavor of properties fish sausage. ABSTRAKSosis dari daging ayam dan sapi sudah dikenal masyarakat luas , namun sosis dari dagingikan belum dikenal bahkan belum dijual di pasaran. Pada proses pembuatan sosis daridaging ikan , rasio daging ikan dan pati serta bahan tambahan lain seperti gula garam , sususkim, es dan bumbu penyedap berperan penting dalam menentukan kwalitas sosis ikan . Halini erat hubungannya dengan pembentukan mtriks gel protein, pati lemak dalam bentuk systememulsi sosis yang baik. Tujuan dari penelitian yaitu mempelajari pengaruh rasio pati sagukomposit terhadap sifat organoleptik. Menggunakan Rancangan Acak Lengkap faktor tunggalyaitu pati sagu modifikasi fosfat konsetrasi 0,25% STPP dalam pati sagu komposit 50:50 danRasio pati sagu komposit terhadap daging ikan 10%; 20%; 30%, diulang 3 kali. Pengamatanorganoleptik meliputi :rasa, tekstur, warna, bau sosis ikan. Hasil penelitian perlakuan terbaikdiperoleh pada pati sagu komposit yaitu pati sagu alami diambah dengan pati sagu modifikasi50:50, rasio 10% terhadap daging ikan dengan hasil uji organoleptik terhadap rasa, tekstur,warna, baus paling disukai panelis, nilai tekstur dengan alat penetrometer yaitu 0,04 mm/g.det.
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Iryna, VLASENKO, SEMKO Tetiana, and BANDURA Valentyna. "TECHNOLOGY OF COOKED-SMOKED SAUSAGES WITH IODIZED SALT." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (December 10, 2020): 103–12. http://dx.doi.org/10.31617/tr.knute.2020(36)10.
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Background. The most effective and cost-effective method of improving the supply of micronutrients is the enrichment of consumer foods, which are the most common and consumed by all groups of adults and children. One of the means of iodine deficiency prevention is iodized salt usage. The aim of the work is to develop the recipe and substantiate the production technology of cooked smoked sausages for functional purposes with the iodized table salt usage. Materials and methods. The object of research is boiled-smoked sausage cervelat Vinnytskyi, which recipe includes iodized salt according to DSTU 4307: 2004 and water is replaced by ice. The boiled-smoked sausage of the highest grade – cervelat Ukrainskyi was takenas a control sample. The quality research of finished sausages was carried out in accordance with the requirements of DSTU 4591: 2006 on organoleptic parameters. The amount of iodine was determined by the Folgard argentometric method by back titration. Results. Methods of iodine enrichment of food products are analyzed. The mineral composition of meat as a raw material for the production of sausages is presented. Various formulations of mixtures for raw meat salting and formulations of control and test samples of sausages are given. In the recipe of cervelat Vinnytskyi, beef is used 1.7 times less, and pork on the contrary – 2.75 times more. However, neither soy granules nor starch, which is positive, are used in the formulation of the developed product. Also, the type of spicy food additive to enhance the accent of a particular flavor is changed. The technology of salting ground raw meat with iodized salt is proposed. The obtained data confirm that the majority of organoleptic parameters of the test sample does not differ from the control. According to the calculations, the sodium iodide content in boiled-smoked sausage, cervelat Vinnytskyi was determined at the level of 50 mcg per 100 g of product, while in the control sample it was absent. Conclusion. An experimental batch of boiled-smoked sausage cervelat Vinnytskyi of the highest grade with the use of iodized salt was made. The developed technology of cooked-smoked sausage salting with iodized salt allows to enrich the finished product with micronutrients and prevent iodine deficiency. The usage of iodized salt for a wide range of sausages requires further medical and biological research.
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Waddington, Keir. "“We Don't Want Any German Sausages Here!” Food, Fear, and the German Nation in Victorian and Edwardian Britain." Journal of British Studies 52, no. 4 (October 2013): 1017–42. http://dx.doi.org/10.1017/jbr.2013.178.
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AbstractThis essay brings together aspects of the history of science, food, and culture, and applies them to the study of Anglo-German relations and perceptions by examining how between 1850 and 1914 the German sausage was used as a metaphor for the German nation. The essay shows how the concerns that became attached to German sausages not only provide a way of understanding Britain's interaction with Germany but also reveal further dimensions to popular anti-German sentiment. Alarm about what went into German sausages formed part of a growing strand of popular opposition to Germany, which drew on increasing insecurity about Britain's position on the world stage and the perceived economic threat that Germany and German immigrants presented. Such sentiment was translated into how Germans were caricatured and onto material objects—in this case, the “deadly mysteries” that were feared to go into German sausages. Cultural and gastronomic stereotypes overlapped in a discourse that linked Germany and Germans to their national diet and aggressive nature, as well as associated German sausages with fears about diseased meat, adulteration, and the risks that eating them entailed. The result was that the German sausage was used as a staple for satirical comic representations of Germany, as representative of dishonesty in food production, and as a xenophobic slur. Around the German sausage, anti-German sentiment and questions of food safety merged and became mutually reinforcing.
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Kennedy, N., C. P. Smith, and P. McWhinney. "Faulty sausage production causing methaemoglobinaemia." Archives of Disease in Childhood 76, no. 4 (April 1, 1997): 367–68. http://dx.doi.org/10.1136/adc.76.4.367.
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Danyliv, M. M., O. A. Vasilenko, O. N. Ozherelyeva, and Yu A. Shestakova. "Improvement of sausage production technology." IOP Conference Series: Earth and Environmental Science 341 (November 15, 2019): 012131. http://dx.doi.org/10.1088/1755-1315/341/1/012131.
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Kos, Ivica, Ana Zgomba Maksimović, Marija Zunabović-Pichler, Sigrid Mayrhofer, Konrad J. Domig, and Mirna Mrkonjić Fuka. "The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages." Food technology and biotechnology 57, no. 3 (2019): 378–87. http://dx.doi.org/10.17113/ftb.57.03.19.6197.
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In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate product sensory properties to particular microbial genotype and to select potential starter or adjunct culture. Generally, similar microbiological results were obtained in all types of products. The undesirable microbiota was either not detected at any sausage production stage or its number decreased below the detection limit in ripened sausages. The low growth rate of lactic acid bacteria (LAB) was consistent with the obtained pH and slow acidification rate. Although no differences in the composition of LAB species were noticed between sausage types (50S=50 % wild boar meat in small casing, 50L=50 % wild boar meat in large casing, 100S=100 % wild boar meat in small casing), a clear separation based on LAB genotypes could be observed. Upon quantitative descriptive analysis, significant differences in sensory attributes between sausage types were established. According to the PCA, the overall acceptability traits of sausages are closely linked to one Leuconostoc mesenteroides genotype (LM_4). Of all tested technological properties, LM_4 strains showed remarkable acidification ability, lowering the pH from pH=5.41 to 3.74, and pronounced proteolytic activity on skimmed milk as well as antagonistic activity against Staphylococcus aureus (DSM 20231) and Brochothrix thermosphacta (LMG 17208). Lipolytic and haemolytic activities were not detected, and all analyzed strains were susceptible to tested antibiotics and possessed no biogenic amine genes.
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Bulkaini, Bulkaini, Rini Mastuti, B. R. D. Wulandari, Maskur Maskur, and Djoko Kisworo. "Physical Characteristics of Meat Chicken Cull Egg Sausage With The Addition Of Tapioca Flour." Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI), Indonesian Journal of Animal Science and Technology 6, no. 2 (November 18, 2020): 96. http://dx.doi.org/10.29303/jitpi.v6i2.80.
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Sausages are crushed meat mixed with spices, then put in casings from animal intestine or oval shaped plastic, slightly flattened and elongated. The purpose of this study was to determine the effect of the level of tapioca flour addition on the physical characteristics of the chicken cull egg sausage. The research material is the rejected laying hen meat taken in the muscles of the chest and thighs, tapioca flour and a number of seasonings. 2,000 grams of chicken meat were randomly divided into parts into 4 treatments with 3 replications: 0% (P1), 10% (P2), 20% (P3) and 30% (P4). The research began with the provision of commercial tapioca flour and continued with the production of sausages using conventional methods. Testing the physical characteristics of sausages: The water binding capacity (DIA) was carried out by the Hamm method, cooking losses by the boiling method, tenderness by the Warner-Bratzler method and the pH value by the Ockerman method. The sausage physical characteristics data were analyzed using Analysis of Variance based on a Completely Randomized Directional Pattern design and continued with Duncan's New Multiple Range Test. The results of the analysis of variance showed that the level of tapioca flour addition in the process of making chicken sausage had a significant effect (P <0.05) on DIA and cooking losses, while pH and tenderness had no significant effect (P> 0.05). The addition of tapioca flour at the level of 10% gives a normal sausage pH of 6.03 ± 0.06 and cooking losses of 13.33 ± 5.77%.
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RAVYTS, FRÉDÉRIC, SILVANA BARBUTI, MARIA ANGELA FRUSTOLI, GIOVANNI PAROLARI, GIOVANNA SACCANI, LUC DE VUYST, and FRÉDÉRIC LEROY. "Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages." Journal of Food Protection 71, no. 9 (September 1, 2008): 1817–27. http://dx.doi.org/10.4315/0362-028x-71.9.1817.
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Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g−1 of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g−1, respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g−1 for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g−1 was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g−1 of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g−1 at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g−1). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g−1. Moreover, repetitive DNA sequence–based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494.
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Nie, Wen, Ke-zhou Cai, Yu-zhu Li, Shuo Zhang, Yu Wang, Jie Guo, Cong-gui Chen, and Bao-cai Xu. "Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages." Molecules 23, no. 12 (December 19, 2018): 3377. http://dx.doi.org/10.3390/molecules23123377.
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(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs). However, the effect of the properties of the amino acids and carbohydrates on the production of PAHs is still little known. (2) Methods: We added different (i) R groups (the R group represents an aldehyde group in a glucose molecule or a ketone group in a fructose molecule); (ii) molecular weight carbohydrates; (iii) polarities, and (iv) acid-base amino acids to pork sausages. The effects of the molecular properties of carbohydrates and amino acids on the formation of PAHs in grilled pork sausages were investigated. (3) Results: The results showed that a grilled sausage with aldehyde-based d-glucose was capable of producing more PAHs than a sausage with keto-based d-fructose. A higher PAH content was determined in the grilled pork sausage when the smaller molecular weight, d-glucose, was added compared with the sausage where the larger molecular weight, 4-(α-d-glucosido)-d-glucose and cellulose were added. The addition of basic amino acids (l-lysine, l-arginine) was capable of producing more PAHs compared with the addition of acidic amino acids (l-glutamic acid, l-aspartate). When amino acid containing a benzene ring was added, a smaller volume of PAHs was produced compared with the addition of other amino acids. (4) Conclusions: Our study suggests that systematic consideration of molecule properties is necessary when using food additives (amino acids and carbohydrates) for food processing.
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ANASTASIO, ANIELLO, ROSA DRAISCI, TIZIANA PEPE, RAFFAELINA MERCOGLIANO, FERNANDA DELLI QUADRI, GIOVANNI LUPPI, and MARIA LUISA CORTESI. "Development of Biogenic Amines during the Ripening of Italian Dry Sausages." Journal of Food Protection 73, no. 1 (January 1, 2010): 114–18. http://dx.doi.org/10.4315/0362-028x-73.1.114.
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The effect of modification of different chemical and microbiological parameters and the production of biogenic amines (histamine, cadaverine, putrescine, and tyramine) was examined during ripening of various types of typical Italian dry sausages (salami). Water activity decreased from 0.97 to 0.87, and pH reached the lowest value between the 13th and the 20th day of the ripening period, and then increased. Putrescine (up to 122.7 mg/kg) and tyramine (up to 105.9 mg/kg) mean levels showed dominance in comparison with cadaverine (up to 26.1 mg/kg) and histamine (up to 6.2 mg/kg) mean values in all sausage types. The highest putrescine and tyramine concentrations were observed in salami with the largest diameters. This comparative study suggests a good correlation between microbial behavior and amine evolution, particularly tyramine and putrescine, in dry sausage production.
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Simonová, M., K. Sirotek, M. Marounek, and A. Lauková. "Lipolytic Activity of Potential Probiotic Enterococci and Additive Staphylococci." Acta Veterinaria Brno 77, no. 4 (2008): 575–80. http://dx.doi.org/10.2754/avb200877040575.
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The ability to produce lipolytic enzymes by enterococci and staphylococci isolated from rabbit faeces and traditional Slovak sausages was examined. Seven strains (3 by genopypization allotted to the species Enterococcus faecium and 1 Enterococcus species of rabbit origin, 2 rabbit staphylococci and 1 Staphylococcus xylosus SX SO1/1M/1´/2 strain - sausage isolate) were lipolytic activity free, whereas lipolytic activity of remaining isolates varied in the range from 61.4 ± 0.0 to 470.7 ± 0.0 mmol/h/mg of protein. In general, enterococci isolated from sausages showed higher lipolytic activity compared to rabbit enterococci; on the other hand, rabbit staphylococci produced more lipase than was measured in staphylococci from fermented meat products. The predominance of staphylococcal lipolytic activity of both origins was detected; the selected strains could be recommended as starter culture in sausage production, e.g. by improving meat quality due to their lipid content.
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Chang, Shun-Hsien, Ching-Hung Chen, and Guo-Jane Tsai. "Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage." Marine Drugs 18, no. 2 (January 22, 2020): 70. http://dx.doi.org/10.3390/md18020070.
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The effects of chitosan with 95% deacetylation degree (DD95) on the spore germination, cell proliferation, and heat resistance of Clostridium perfringens CCRC 10,648 and CCRC 13,019 were investigated, and its application on pork sausage with sodium nitrite reduction was also evaluated. DD95 chitosan can strongly reduce the heat resistance of both strains. The D80 and D100 values for strain CCRC 13,019 decreased from 40.98 and 4.64 min to 39.21 and 3.26 min, respectively, as a result of adding 250 ppm DD95; meanwhile, addition of chitosan decreased the D80 and D100 values for CCRC 10,648 from 41.15 and 6.46 min to 39.52 and 3.78 min, respectively. In pork sausage, addition of 3000 ppm DD95 chitosan considerably slowed down the bacterial proliferation and volatile basic nitrogen production. There were no significant differences in color (L* and b* values), shearing force, and hardness in the pork sausages with or without DD95 chitosan during storage at 4 and 25 °C. However, the addition of DD95 chitosan in pork sausage significantly retarded the decrease of the a* value. Therefore, DD95 chitosan could reduce the concentration of sodium nitrite required in pork sausages for color retention.
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Rudometova, N. V., and I. S. Kim. "Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products." Theory and practice of meat processing 5, no. 4 (December 29, 2020): 23–28. http://dx.doi.org/10.21323/2414-438x-2020-5-4-23-28.
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In Russia, in the production of meat and sausage products, the food colour, named as Red rice, is use. Red rice is obtain by the cultivation the strains of the Monascus fungus on various carbohydrate substrates, for example rice. That Red rice may contain the mycotoxin citrinin, but neither the purity of the food colour nor the safety profile are regulated. The aim of this work was to study the physical and chemical properties of Red rice and to develop method for its determination in sausage products. The experiments were carried out on model and commercial samples of sausages. The samples were analyzed using spectrophotometry and highefficiency planar and liquid chromatography. Spectrophotometric analysis revealed differences in solubility, coloring power, spectral characteristics, composition and ratio of pigments in commercial samples of Red rice. The extraction parameters of colouring substances from sausages model samples were determined. It has been established that Red rice is extracted with chloroform, acetone, ethanol and its aqueous solutions. Petroleum ether was proposed for degreasing sausages. Red rice from sausages was extracted with acetone because it did not extract synthetic colours and carminic acid. It was found, that 90% of Red rice is extracted from samples of sausages by double extraction with ultrasonic treatment with a power of 128 W. High performance thin layer chromatography method and high performance liquid chromatography method for the Red rice identification was proposed. The content of Red rice in the extracts was determined by spectrophotometric method. The developed method for the determination of Red rice was tested on commercial samples of sausage products.
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Gasheva, M. A. "Selection of the main components and study of their influence on the quality indicators of raw smoked sausages." New Technologies 17, no. 6 (February 15, 2022): 26–34. http://dx.doi.org/10.47370/2072-0920-2021-17-6-26-34.
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To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market. The range of functional meat products is poorly developed, which is explained by the peculiarities of their production technology [5]. One of the tasks of functional nutrition in the production of sausages and sausage products is to minimize the fat content, reduce the amount of sodium nitrite, phosphate and nitrates, and include probiotics, prebiotics and other functional ingredients in the formulation. Raw smoked sausages are in great demand among consumers and have a long shelf life of up to 6 months. But at the same time, they have a long and time-consuming technological process that proceeds according to the traditional technological scheme for up to 45 days. In order to reduce the maturation time of raw smoked sausages, various starter cultures are added to the minced meat, as well as carbohydrates that serve as an energy source for microorganisms [6; 9]. Due to the impact of starter cultures on the pathogenic microflora of the product, their number is significantly reduced, the shelf life of finished products is increased, and the organoleptic characteristics of raw smoked sausages are improved [8]. Carbohydrates play an important role in the fermentation process; they influence the acquisition of taste in the finished product and, depending on the amount introduced, change the consistency of the product. Also, for starter bacterial cultures, carbohydrates are energy, i.e. food for lactic acid bacteria. Dry demineralized whey is used in the production of sausage products to reduce residual sodium nitrite, improve organoleptic parameters and enrich with whey proteins, vitamins and minerals [7; 9]. By introducing dry demineralized whey into raw smoked sausage, it is possible not only to shorten the fermentation time, improve the taste and smell of raw smoked sausages, but also to enrich it with proteins and trace elements necessary for vital activity, while giving the finished product functionality [9]. In this scientific article, the selection of starter and probiotic starter cultures for the production of raw smoked sausages with specified functional properties is carried out. The amount of demineralized serum introduced and its effect on the quality indicators of the finished product were determined.
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MALINOVSKAYA, Natal'ya V. "The impact of digitalization and integration processes on the cost accounting in sausage manufacture." International Accounting 22, no. 5 (May 14, 2021): 490–508. http://dx.doi.org/10.24891/ia.24.5.490.
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Subject. This article explores the impact of integration factors, modern management concepts, as well as digitalization on the most important elements of accounting and calculation tools in sausage production. Objectives. The article aims to identify current factors affecting the organization of cost accounting and choice of methods for calculating the production expenses at meat processing enterprises for sausage production. Methods. The study relies upon analysis and synthesis, comparison, generalization, and abstraction. Results. The article identifies new factors that affect the organization of cost accounting and choice of methods for calculating the production expenses in sausage production in modern conditions. Integration within the framework of the Eurasian Economic Union and digitalization are the new most significant factors that change both the production process and accounting practices. Conclusions. The rise of digitalization in all areas of activity of meat processing enterprises, development of the regulatory framework within the Eurasian economic integration have become significant factors that have a material impact on the most important elements of accounting and calculation tools in sausage production. These factors along with industry characteristics should be taken into account when organizing cost accounting and choosing methods for calculating the production expenses in sausage production. The results obtained can help further develop theoretical aspects of cost accounting and calculation in sausage production.
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Inerbaeva, A. T. "ASSESSMENT OF THE QUALITY AND SAFETY OF VENISON AND MEAT PRODUCTS BASED ON IT." Siberian Herald of Agricultural Science 48, no. 4 (October 23, 2018): 80–86. http://dx.doi.org/10.26898/0370-8799-2018-4-11.
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The article assesses the quality of raw venison and its processed products – smoked sausage. The characteristics of reindeer meat, which is not only rich in protein, but also contains watersoluble vitamins, is given. Microbiological safety of venison raised in the conditions of the Far North was studied. Raw produce passed veterinary and sanitary examination in the bodies of the state veterinary service and was granted an official veterinary document characterizing safety of the product. Production stages and technological process of smoked sausage with three names were described, namely: snack sausages, Okhotnichya and Norilskaya. All safety examination was conducted in compliance with Sanitary Rules and Regulations (SanPiN) 2.3.2.1078–01, Technical Regulations of the Customs Union 021/2011 On safety of food products and Technical Regulations of the Customs Union 034/2013 On safety of meat and meat products. The production technological scheme of venison smoked sausages is presented. For processing of non-traditional meat raw materials, standard technological procedures were applied: cutting, salting, maturing, shaping and thermal treatment. Energy value of 100 g of smoked sausages was as follows: snack sausages 453 kcal, Okhotnichya – 453 kcal, Norilskaya – 280 kcal. On completion of the processing, a safety check of smoked sausages by microbiological indices was performed. All the samples showed compliance with the standard regulatory requirements. Increase in industrial processing of these non-traditional meat raw materials will allow to implement its marketing more rationally and more effectively.
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Attoh-Kotoku, V., O. O. Olusola, F. Osafo, and A. B. Omojola. "Whole Unfermented African Locust Bean (WUALBF) Flour (Parkia biglobosa) as Non-Conventional Extender in Frankfurter-type Sausage." Nigerian Journal of Animal Production 43, no. 2 (January 9, 2021): 370–77. http://dx.doi.org/10.51791/njap.v43i2.987.
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Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUALBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute of the Council for Scientific and Industrial Research, Kumasi, Ghana. They were cooked overnight to soften the testa, which was carefully removed by pressing between palms and separated by swirling in water bath through a colander of 25mm sieve diameter. The resultant beans were sun dried, milled into flour for incorporation into the sausage formulations. Protein, fibre and cooking yield increased significantly (P0.05). Sensory evaluation revealed very high score (P0.05) on appearance, tenderness, juiciness and pH of the product. Production cost reduced by 6.5%, 12.92%, 24.32% and 29.60% respectively when using 5%, 10%, 15% and 20% WUALBF in Frankfurter-type sausages. The results suggest that WUALBF has promising potential as a non-conventional extender in Frankfurter-type Sausage
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Skrinjar, Marija, Zoran Masic, and Suncica Kocic-Tanackov. "Fungi and ochratoxin A: Frequency in food and raw materials for their production in Serbia." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 9–15. http://dx.doi.org/10.2298/zmspn0508009s.
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Contamination of various types of foods (cereals and their products, raisins dry sausages, cheese) with moulds and ochratoxin A (OTA) was examined. All samples were contaminated with moulds to a different degree. About 25% of wheat samples from the localities Nis and Leskovac, 70% from the locality Kikinda, graham flour (1 sample), barley flakes (1 sample), graham bread barley bread, 60% of "healthy food" product samples, 20% of dry sausage samples and 20% of melted cheese samples were contaminated with OTA.
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Pipek, P., B. A. Rohlík, A. Lojková, and L. Staruch. "Suppression of mould growth on dry sausages." Czech Journal of Food Sciences 28, No. 4 (September 6, 2010): 258–63. http://dx.doi.org/10.17221/121/2010-cjfs.
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The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage Vysočina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth.
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SILVA, DANILO A. L., CLARISSE V. BOTELHO, BRUNA T. F. MARTINS, RAFAELA M. TAVARES, ANDERSON C. CAMARGO, RICARDO S. YAMATOGI, LUCIANO S. BERSOT, and LUÍS A. NERO. "Listeria monocytogenes From Farm to Fork in a Brazilian Pork Production Chain." Journal of Food Protection 83, no. 3 (February 17, 2020): 485–90. http://dx.doi.org/10.4315/0362-028x.jfp-19-379.
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ABSTRACT Listeria monocytogenes contamination was assessed in different steps of a pork production chain. Ten lots of pigs were sampled at termination barns, at slaughter (after bleeding, after buckling, after evisceration, and after final washing), at processing (knives, deboning tables, and employees' hands), and of end products (ribs, shoulder, ham, and sausage). All samples (n = 670) were subjected to L. monocytogenes detection, and the obtained isolates (n = 18, identified as Listeria spp.) were characterized by their biochemical characteristics, serogroups, virulence genes, pulsed-field gel electrophoresis profiles, antibiotic resistances (ampicillin, penicillin, gentamicin, and sulfamethoxazole-trimethoprim), and adhesion abilities. The results revealed the low occurrence of Listeria spp. in the evaluated pork production chain. However, four tested sausage samples (40%) were positive for Listeria spp., with L. monocytogenes identified in two (20%) of these samples. Ten isolates were identified as L. monocytogenes (eight from serogroup 1/2a or 3a and two from serogroup 4b, 4d, or 4e): all isolates were also positive for the virulence-related genes hlyA, iap, plcA, actA, inlA, inlB, inlC, and inlJ and susceptible to the tested antibiotics. One sausage sample was contaminated by both serogroups 1/2a or 3a and 4b, 4d, or 4e. Isolates from serogroup 1/2a or 3a obtained during visits 5 and 6 presented distinct genetic profiles by pulsed-field gel electrophoresis, indicating that contamination may come from different sources. The adhesion potential exhibited by Listeria spp. isolates (n = 18) ranged from weak (serogroup 4b, 4d, or 4e) to moderate (L. innocua and L. monocytogenes serogroup 1/2a or 3a). Despite the low occurrence of L. monocytogenes, pathogenic serogroups were detected in sausages, demanding control measures by the industry. HIGHLIGHTS