Fermentation

Frédéric Leroy; S. De Smet; F. Toldrá

doi:10.1016/B978-0-323-85125-1.00007-7

Fermentation

Frédéric Leroy, S. De Smet, F. Toldrá

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review

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Abstract

This article describes the processing technology of “fermented sausages”. Product safety is ensured by a proper balance between acidulation (normally achieved via bacterial lactic acid production) and a lowered water activity created by a combination of salting (curing) and drying. Within the product, important chemical changes take place as well as further diverse microbial metabolism of peptides and fatty acids, liberated mainly by proteolytic and lipolytic enzymes present in the raw meat and fat materials, respectively. The variety of compounds formed as well as their volatilization lead to sensory quality. Newer developments include the production of “functional fermented sausages” as a result of the overall health debate around processed meats.

Original language	English
Title of host publication	Fermentation
Editors	Michael Dikeman
Publisher	Elsevier
Pages	475 - 483
Number of pages	9
Edition	3
ISBN (Electronic)	9780323851985
ISBN (Print)	9780323851251
DOIs	https://doi.org/10.1016/B978-0-323-85125-1.00007-7
Publication status	Published - 25 Oct 2023

Keywords

Antibiotic resistance
Coagulase-negative staphylococci
Dry fermented sausage
Functional foods
Lactobacilli
Oxidation
Lipolysis
Myofibrillar proteins
Nitrosylmyoglobin
Probiotics
Proteolysis
Salami
Starter culture
Volatile compounds
Zinc protoporphyrin

Access to Document

10.1016/B978-0-323-85125-1.00007-7Licence: CC BY

Encyclopedia of Meat ScienceFinal published version, 528 KBLicence: CC BY

FWOAL881: Functional coagulase-negative staphylococci to improve quality and safety during meat fermentations
Leroy, F., Weckx, S. & Michiels, C.
1/01/18 → 31/12/21
Project: Fundamental
IRP11: Interdisciplinary Research Program: Tradition and naturalness of animal products within a societal context of change.
Leroy, F., Ryckbosch, W., Brengman, M., Scholliers, P., Erdkamp, P. & De Vuyst, L.
1/01/18 → 31/12/24
Project: Fundamental
SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems
De Vuyst, L., Leroy, F., Weckx, S., De Vuyst, L. & Leroy, F.
1/11/12 → 31/10/24
Project: Fundamental

Cite this

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title = "Fermentation",

abstract = "This article describes the processing technology of “fermented sausages”. Product safety is ensured by a proper balance between acidulation (normally achieved via bacterial lactic acid production) and a lowered water activity created by a combination of salting (curing) and drying. Within the product, important chemical changes take place as well as further diverse microbial metabolism of peptides and fatty acids, liberated mainly by proteolytic and lipolytic enzymes present in the raw meat and fat materials, respectively. The variety of compounds formed as well as their volatilization lead to sensory quality. Newer developments include the production of “functional fermented sausages” as a result of the overall health debate around processed meats.",

keywords = "Antibiotic resistance, Coagulase-negative staphylococci, Dry fermented sausage, Functional foods, Lactobacilli, Oxidation, Lipolysis, Myofibrillar proteins, Nitrosylmyoglobin, Probiotics, Proteolysis, Salami, Starter culture, Volatile compounds, Zinc protoporphyrin",

author = "Fr{\'e}d{\'e}ric Leroy and {De Smet}, S. and F. Toldr{\'a}",

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pages = "475 -- 483",

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T1 - Fermentation

AU - Leroy, Frédéric

AU - De Smet, S.

AU - Toldrá, F.

PY - 2023/10/25

Y1 - 2023/10/25

N2 - This article describes the processing technology of “fermented sausages”. Product safety is ensured by a proper balance between acidulation (normally achieved via bacterial lactic acid production) and a lowered water activity created by a combination of salting (curing) and drying. Within the product, important chemical changes take place as well as further diverse microbial metabolism of peptides and fatty acids, liberated mainly by proteolytic and lipolytic enzymes present in the raw meat and fat materials, respectively. The variety of compounds formed as well as their volatilization lead to sensory quality. Newer developments include the production of “functional fermented sausages” as a result of the overall health debate around processed meats.

AB - This article describes the processing technology of “fermented sausages”. Product safety is ensured by a proper balance between acidulation (normally achieved via bacterial lactic acid production) and a lowered water activity created by a combination of salting (curing) and drying. Within the product, important chemical changes take place as well as further diverse microbial metabolism of peptides and fatty acids, liberated mainly by proteolytic and lipolytic enzymes present in the raw meat and fat materials, respectively. The variety of compounds formed as well as their volatilization lead to sensory quality. Newer developments include the production of “functional fermented sausages” as a result of the overall health debate around processed meats.

KW - Antibiotic resistance

KW - Coagulase-negative staphylococci

KW - Dry fermented sausage

KW - Functional foods

KW - Lactobacilli

KW - Oxidation

KW - Lipolysis

KW - Myofibrillar proteins

KW - Nitrosylmyoglobin

KW - Probiotics

KW - Proteolysis

KW - Salami

KW - Starter culture

KW - Volatile compounds

KW - Zinc protoporphyrin

U2 - 10.1016/B978-0-323-85125-1.00007-7

DO - 10.1016/B978-0-323-85125-1.00007-7

M3 - Chapter

SN - 9780323851251

SP - 475

EP - 483

BT - Fermentation

A2 - Dikeman, Michael

PB - Elsevier

ER -

Fermentation

Abstract

Keywords

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Projects

FWOAL881: Functional coagulase-negative staphylococci to improve quality and safety during meat fermentations

IRP11: Interdisciplinary Research Program: Tradition and naturalness of animal products within a societal context of change.

SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

Cite this