Dry fermented sausages

TALON R.; S. LEROY-SÉTRIN,; SILVINA GRACIELA FADDA

Handbook of Food & Beverage Fermentation Technology

Marcel Dekker

Lugar: New York; Año: 2004; p. 397 - 416

There are a wide variety of dry fermented products on the European market as a consequence of variations in the raw materials, formulations and manufacturing processes, which come from the habits ands customs of the different countries and regions. But from a global viewpoint, two categories can be distinguished: northern and southern products with some specific characteristics. In Northern products, rapid acidification by lactic acid bacteria to a final pH below 5 as well as smoking ensure safety, improve shelf life and contribute largely to the sensory quality. Acidification is a very important factor: its contributes to the inhibition of pathogen and spoilage flora, to the firmness and the development of the colour of the products, to the proteolysis (activation of cathepsin). Lastly the acidification participates to the sour taste of these products. Northern products are characterised by strong buttery and sour odours and low fruity notes. In southern products, acidification reaches a final pH above 5 and safety and shelf life are mainly ensured by drying and lowered water activity. In these non-acidic sausages, no or a weak proteolysis is noticed whereas lipolysis which increased with the length of repining is important and consequently oxidation products of fatty acids are in high amount. In non-acidic sausages, development of cocci Gram positive bacteria is favoured and they contribute to the sensory quality of these products. Southern products are characterised by fruity, sweet odours with medium scores for butter, sour and pungent attributes.