| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 93 === iii
Abstract
The purpose of this review is to confer with the processing and
characteristics of fermented sausage. The fermentation processing of raw
sausage controlled by metabolic activity of added starter cultures. The
most common starter cultures that added in fermented sausage were
Micrococcus, Lactobacillus and Pediococcus. The production of
fermented sausage applied metabolic activity of microorganisms. The
basic process is the bacteria breakdown of added suger, as a result of
which lactic acid is formed. In the presence of lactic acid the pH drop to
a value close to the isoelectric point of salt-solube-protein. In this way
reducing water-holding capacity and making rapid drying which leads to
a sharp increase in firmness.In the meantime change in N-compounds
and in lipids seem to formed a precious flavor. The qualitys of fermented
sausage are relative to production period which can be noless than 3-5
days or be extended to 14-90 days. And then the water content approach
20-40% and water activity around 0.82 and 0.94. The initial pH value of
raw material (meat) affects the fermentation period and final products
pH value. The size of the fat particles in the sausage determines the
sausage type. Usually2.4 -3% sodium chloride is added to the raw
sausage mixtures. For a bacterial fermentation carbohydrates are the
main fermentable substrates. It`s essential to added 0.75% glucose for
obtain a desirable fermentation. For dry fermented sausage, fermentation
temperatures are usually between 15 and 26oC, and for semi-dry
fermented sausage fermentation temperatures are usually between 22 and
26oC, the relative humidity in ripening process around 90 and 95%. It`s
happened to produce odour and casing expansion if the fermentation is
not strickly controlled. For get a consistence drying rate, dry fermented
sausage usually controled the relative humidity of ripening process
around 85% and 90%. Mold strain can be as a starter culture for air-dry
sausage, growth of mold on sausageis surface is control by drying
tempature and relative humidity. If the relative humidity exceeds 75%
and higher temperature is contribute to mold growth.Added lipase in
sausage mixture is contributes to degradation of triglyceride and releases
free fatty acid. And added protease to sausage mixture can be increase
cathepsins activity to protein degradation or produce free amino acid and
peptides. Durning the manafacture of fermented sausage, pH value is a
factor which affect the decarboxylase activity effect biogenic amines.
The account of C. civergens and the content of tyramine both have
sufficient decrease While pH value below 4.9. Microorganisms as starter
production bacteriocins can be inhibit Listeria monocytogenes, and could
reduce one or two log cycles.
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