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Control of bioflavour and safety in fermented sausages : first results of a European project
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2000
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| Author: |
Demeyer, D.
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Raemaekers, M.
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Rizzo, A.
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Holck, A.
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Smedt, A. de
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Brink, B. ten
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Hagen, B.
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Montel, C.
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Zanardi, E.
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Murbrekk, E.
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Leroy, F.
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Vandendriessche, F.
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Lorentsen, K.
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Venema, K.
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Sunesen, L.
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Stahnke, L.
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Vuyst, L. de
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Talon, R.
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Chizzolini, R.
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Eerola, S.
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| Keywords: |
Nutrition · Amines · Bacteriocins · Dry fermented sausage · Flavour · Lipid oxidation · Lipolysis · Proteolysis · 2 acetyl 1 pyrroline · Amino acid metabolism · Amino acid · Bacteriocin · Belgium · Fatty acid · Fermented product · Flavor · Food safety · Hexanal · Italy · Meat · Norway · Odor control · Protein hydrolysis · Quality control · Triceps brachii
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Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Mediterranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations reflected the nature of the raw material, rather than the ripening period. Italian sausages contained the highest amounts of hexanal. Norwegian sausages contained the highest amounts of both free fatty acids and free amino acids. Putrescine concentration could be related to initial contamination of raw materials. Mediterranean sausages were characterised by a 'pop corn' odour, identified as 2-acetyl-1-pyrroline. Proteolytic activity of pork Triceps brachii was found to be related to animal sex. Staphylococci and lactic acid bacteria were investigated. Leucine metabolism involving aldehyde production was found to be strain specific and very sensitive to pH and the presence of nitrite. Bacteria showed anti-oxidant activity, enhanced by the presence of manganese. Bacteriocin production by L. casei CTC 494 was studied and results incorporated into a mathematical model. (C) 2000 Elsevier Science Ltd.
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[Abstract]
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Relevance of microbial interactions to predictive microbiology
Microbial interaction can be ignored in predictive microbiology under most conditions. We show that interactions are only important at high population densities, using published data on inhibition of growth of Listeria monocytogenes in broth. Our analysis using growth models from predictive microbiology indicated that interactions only occur at population densities of ∼108 cfu/ml of the protective cultures. Spoilage is evident at these levels, except for fermented foods. In bacterial colonies, diffusion limitation acts as a constraint to growth. We have shown that these constraints only become important after large outgrowth of colonies (in the order of 5-log growth in Lactobacillus curvatus colonies), which depends on the initial inoculation density. Intra-colony interactions play an important role under these conditions. There is no large outgrowth of colonies when the initial inoculation densities are high and broth culture growth can be used to approximate colony growth. © 2002 Elsevier Science B.V. All rights reserved. Chemicals/CAS: Culture Media
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[Abstract]
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