A Review of the Processing and Characteristics of Fermented sausage

• Main Authors: Chung-Hung Lai, 賴宗宏
• Other Authors: Jenn-Shou Tsai, Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/52721625125392779572

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.