1.
Fermented sausages
SUBMITTED TO- Dr. RANJEETA BHARI
SUBMITTED BY- RAHUL KUMAR
ROLL NO. - 21011022
CLASS - M.Sc. (Hons.)BIOTECHNOLOGY
SEMESTER - 3rd

2.
Introduction
 Products are usually made from
comminuted meat and fat, mixed
with salt, curing agents, sugar and
spices, and filled into casings, and
are referred to as "fermented
sausages".
 It is one of the earliest form of meat
processing.
 Most of their characteristic sensory
properties to the action of salt,
curing agents, and proteolytic
muscle enzymes only.
 Fermented sausages have their
longest tradition in Southern and
Central Europe.
 Salting and drying of unground meat
was the traditional way of meat
preservation in Germany and other
European countries.

3.
Fermented Sausage Classification
 Considering various criteria, such as moisture content,
moisture : protein ratio (M : P), a w , surface treatment, meat
and geographical region.
 These parameters are mainly applied in Europe or in the
United States.
 In terms of shelf life and safety, moisture content alone is not
sufficiently informative compared with a w and pH values.
 More specifically, M : P ratio provides information about the
extent of drying of the lean meat portion.

4.
Sem-idry Fermented Sausages
• These sausages differ greatly from dry sausages
because of their pronounced tangy flavor from
forced fermentation, resulting in lactic acid
accumulation and a bulk of other products from
fermentation breakdown.
• In the United States, semidry sausages are
fermented and cooked but are not usually dried .
• In Europe they involve a broader range of
products, most of them experiencing weight loss
after fermentation because of cooking or hot
smoking.
• The final pH of semidry sausages is explicitly
acid (4.7 to 5.2 – 5.4), with a lactic acid content
of 0.5% to 1.3%; although they are often finely
chopped and spreadable, many of them can be
sliced, their moisture being 35% or higher.

5.
Semi-dry Fermented Sausages
• Semidry sausages are often smoked and
slightly cooked by the heat used in the
smokehouse, which occasionally reaches
nearly 60°C for a strictly limited time.
• After smoking, the sausages may be air
dried for a relatively short time.
• Compared with dry sausages, these
products show higher a w values , so that a
lower pH is needed for satisfactory
protection against undesired
microorganisms.
• The use of starter cultures to produce
semidry fermented sausages has proved to
be particularly successful to keep their
stability.

6.
Dry Fermented Sausages
 These products have a final pH ranging
between 5.2 and 5.8, which is
consistent with the lower lactic acid
content (0.5% – 1.0%), a moisture
lower than 30%.
 The main difference with semidry
fermented sausages is the long ripening
and drying process, during which
biochemical and physical changes occur
that strongly influence their stability
and safety.
 Dry fermented sausages exhibit high
shelf stability and can be kept without
refrigeration.
 The typical lower a w values of these
products is achieved by air - drying in
Mediterranean countries and by
smoking in northern countries.

7.
Dry Fermented Sausages
• The long ripening process of dry
fermented sausages promotes the
growth of starter cultures, which
contributes largely to their
sensory quality, while safety is
mainly ensured by drying and low
a w .
• dry fermented sausages are
mainly made with pork meat, the
formulation, degree of grinding,
level of fermentation, smoking
intensity, temperature of ripening,
and type and size of casing will
determine final product
characteristics.

8.
Ingredients and additives
Meat
• Fresh raw sausage mixture contains 50 - 70 % lean meat, that is mammalian
(sometimes poultry) skeletal muscle tissue.
• In beef muscle, post-mortem glycogenolysis is normally complete within 24
- 36 hours after slaughter whereas in pig muscle, it generally takes only a
few hours.
• If muscle pH drops to about 5.8 while the muscle temperature is still about
40°C , changes in muscle proteins render pork pale, soft, exudative (PSE).
• In muscles that naturally contain little glycogen, or which have been
depleted of their glycogen reserves by faulty treatment of the animals before
slaughter , the final pH of the meat can be higher than 6.0

9.
 In Germany, fermented sausages usually
contain pork and beef while Hungarian and
Italian salamis are manufactured from pork
only, and Turkish from beef only, often in
conjunction with fatty tissue from selected
sheep breeds.
 From a technologist's point of view, the
suitability of a meat for fermented sausage
production depends on its final pH, its water
holding capacity and on the desired intensity
of the curing colour.
 Many butchers prefer meat from old animals
(e. g., sows) for the manufacture of high-
quality dry sausages.

10.
Curing agents
 Usually 2.4 - 3 % sodium chloride (NaCl) is added to the raw sausage
mixtures, depending on the fat content in the formulation.
 This water activity inhibits or delays the growth of many undesired or
dangerous microorganisms and favours the development of lactobacilli,
staphylococci and micrococci.
 NaCl interacts with the myofibrillar structure and solubilizes proteins which
form a sticky film around meat particles. Obviously, it contributes to the taste
of meat products as well.
 Nitrite - which is added to the mixture as nitrite curing salt, or which is
formed from added nitrate by microorganisms.
 Nitrite is considered the active curing ingredient responsible for the
preservation of the food in combination with other ingredients, like
salt.
 Sodium nitrite or pottasium nitrite is added.

11.
Spices and other additives
• Ground pepper is usually present in all types
of fermented sausages at the 0.2 - 0.3 %
level. Other spices commonly used include
paprika, garlic, mace, pimento and
cardamon. Generally, air-dried sausages are
more heavily spiced than smoked sausages.
• Manganese is required by lactic acid
bacteria for various enzyme activities
including the key enzyme of glycolysis,
fructose-1,6-diphosphate aldolase .
• Some spices (garlic, rosemary, sage) contain
powerful antioxidants and may thus extent
the shelf life of dry sausages.

12.
The manufacture of fermented sausages
 Meat is chilled or partially frozen before it is comminuted in a meat grinder or cutter. Then,
curing salt, carbohydrates and seasonings are mixed in.
 The size of the particles in the sausage determines the product type.
 It is important to remove as much oxygen from the mixture as possible before it is filled
into casings because oxygen interferes with the formation of the desired colour and flavour.
 This is achieved by using vacuum-cutter, vacuum-filling devices or by forming the mixture
into a firm, round ball which is then placed into the filler. During filling, the temperature of
the mixture should not exceed 2°C.
 They must allow evaporation of water from the sausages and penetration of smoke, and they
must follow the shrinkage of the sausage during drying. For undried products, synthetic
casings are also used.
 For dry sausages with long shelf life and for mould-ripened sausages, fermentation
temperatures are usually below 22°C and semi-dry sausages are usually fermented at 22 -
26°C.
 for American-style semidry sausages, even higher fermentation temperatures along with
shorter fermentation times are applied.
 The higher the temperature, the more rapid the fermentation, but the higher the risk of
growth of undesired microorganisms.

13.
 The sausages are smoked more heavily at the end of the
fermentation period.
 Smoke contains phenols, carbonyl compounds and organic
acids of low molecular weight, and many of these
constituents have antimicrobial activity.
 Smoke is generated by the controlled combustion of wood
350 - 600°C.
 Sausages are usually aged at 12 - 15°C. air velocity
during ripening should ensure a slow and prevent
excessive mould growth.
 To obtain dry sausages, they are dried further to aw values
of 0.90 or below, bacterial growth is inhibited, and surface
condensation of water and mould growth is avoided, they
may be stored at ambient temperature.
 In the United States, sausages are frequently heated at the
end of the fermentation: regulations require a core
temperature of 58.3°C (137°F) if the presence of
Trichinella cannot be excluded.

14.
Starter Cultures
Developed a mixed culture composed of lactobacilli and micrococci.
Studies on the ecology of fermented sausages showed that LAB, mainly
Lactobacillus and coagulase - negative cocci (CNC) represented by
Micrococcaceae , are the two main bacterial groups technologically
important in the fermentation and ripening of sausage.

15.
L. sakei

16.
• Staphylococcus , contribute to flavor by catabolizing amino acid and free fatty
acids, and producing a range of volatile compounds that enhance cured meat
aroma and play a role in color formation through their nitrate reductase.
• Yeasts and molds also contribute to flavor through lipolytic and proteolytic
activities and lactic acid degradation .
• Pure cultures isolated from traditional fermented meats exhibit a diversity of
metabolic activities that diverge strongly from industrial bulk starters.

17.
The Growth of lactic acid starter culture in fermenting
meat
• The pH decreases faster with
increasing temperature, and the
optimum temperature for
fermentation with P. cerevisiae is
43°- 45°C.
• The action of the homo-
fermentative organism produces
an environment which is
excellent for drying (around pH
5.2 to 5.3), and the action of salt
and sugars with the lactic acid
produces a safe and marketable
summer sausage.

18.
The Basic formulation of Turkish sucuk
 55 kg beef meat with 15% fat
 30 kg beef meat with 3% fat
 10 kg tail fat (L4)
 1.5 kg fresh garlic
 1 kg cumin
 0.5 kg paprika (hot)
 0.3 kg paprika (sweet)
 0.3 kg allspice
 0.4 kg dextrose
 0.5 kg black pepper
 0.5 kg vegetable oil
 2 kg Nitrite Curing Salt
 Starter culture

19.
Basic formulations for Greek dry salami
 76 kg pork meat
 24 kg pork back fat
 2.5 kg salt
 2.5 kg skim milk powder
 1.5 kg sugars (malto dextrin)
 0.3 kg mixed spices (black and
 red pepper,
 clove)
 0.1 kg garlic
 0.2 kg white wine
 0.02 kg NaNO2
 0.02 kg NaNO3
 0.06 kg Na-ascorbate
 Starter culture

20.
Basic formulation for Hungarian Salami
o 35 kg beef meat
o 30 kg pork shoulder
o 30 kg pork back fat
o 2 kg Nitrite Curing Salt
o 0.40 kg dextrose
o 0.5 kg powdered garlic
o 0.5 kg paprika (sweet)
o 0.3 kg white pepper
o Starter culture

21.
FERMENTED SAUSAGE FORMULATIONS
• PEPPERONI
• Basic ingredients for 100 kg
• 50 kg pork trimmings
30 kg beef chucks, hearts, cheeks
20 kg pork jowl
• Characteristic seasoning formulae per 1 kg
• 28.0 g nitrite salt for curing
0.5 g sodium or potassium nitrate
0.5 g chili
2.0 g allspice
1.5 g fenugreek
3.0 g ground pepper
4.5 g red pepper
1.5 g anise
10.0 g sugar
0.3 g peeled garlic
2.5 g dextrose
• 30.0 g nitrite salt for curing
1.2 g monosodium glutamate
4.0 g pepper
2.0 g red pepper
0.2 g chili
3.5 g dextrose
0.2 g garlic
• PORK AND BEEF CHORIZOS
• Chorizos are a strongly hot spiced
type of raw sausage, which can be
sold and used as fresh (like
merguez), semidry or dry
sausages
• Basic ingredients for 100 kg
• 33 kg lean pork or lean beef
33 kg pork neck or beef flank
34 kg fat pork (jowl, belly, fat
trimmings) or beef trimmings
• Characteristic seasoning formula per
1 kg
• 28.0 g nitrite salt for curing
0.4 g potassium nitrate
0.8 g sugar
1.0 g garlic, fresh
2.0 g red pepper
1.5 g chili
0.5 g glucono-delta-lactone

22.
(Central european) The Netherlands
Dutch semidry sausages are manufactured from pork and/or beef, and, in some
products, cooked pork rind. The most popular Dutch products are fi nely
chopped salami, Cervelat , Snijworst (with high fat content and rind added),
Farmersmetworst (which is coarsely chopped), and chorizo (which is less spicy than
the Spanish product).
(Eastern european ) Poland
A typical Polish sausage ( kielbasa ) is Polska , which is made from pork meat,
stuffed in natural casings, ripened at a low temperature (6 ° C), and smoked.
This semidry fermented sausage has a soft texture due to limited drying (total
weight loss of 12% – 17%) and is eaten cooked (Pisula 2004 ).
(Scandinavian ) Sweden
Swedish Medwurst is made from pork meat and contains boiled potatoes, in
addition to spices and seasonings. High fermentation temperatures (30 – 35 ° C)
and smoke are applied. The sausages are often heat – treated after fermentation.

23.
Some intrinsic and extrinsic factors affecting microbial
growth
Intrinsic factors
 pH
Starter cultures used in dry sausage manufacturing process in the North
of Europe produce sufficient amounts of lactic acid in order to decrease pH of
meat to values 4.8-5.0.
The acidification process of meat products should be slow, since a fast pH drop
results in a massive protein denaturation that makes the product unacceptable.

24.
• Meat has a pH value between 5.4-5.8 is suitable for the production of
sucuk.
• In the first 36 hours of ripening period, the pH should decrease to 5.3-5.4
and after 72 hours 4.9-5.0 interval is accepted .
• Traditionally produced and marketed sucuk should have a pH value
between 5.1-5.2
• Meat type
• The quality of raw material directly affects the properties of final product.
• Although normal meat is always the first choice of producers in the
production, The higher the water content of the raw material, the faster the
water releasing in the ripening chamber.
• However the mix of PSE and normal meat are mostly used as raw material
in fermented meat products.
• In traditional sucuk production, water buffalo or calves are used in Turkey

25.
Fat content
• The fat content in most of the fermented meat products is between
25 to 45% in order to fulfill consumer expectations in different
countries.
• This value, for example, should be less than 40% for Turkish
fermented sucuk.
• Fat acts as a reservoir for flavour compounds and contributes to
product texture and juiciness.
• Sheep tail fat is generally used in sucuk production.
• Beef tallow and beef kidney fat from beef can also be used in the
production .

26.
Extrinsic factors
• Temperature
• Temperature has a key role in every step.
• According to the requirements of microorganisms, the
producer has to choose right temperature values to support (in
curing and fermentation steps) or prevent (in preparation and
storing steps) microbial growth.
• The temperature directly affects pH, water activity, microbial
growth and texture of fermented sausages.
• There is a strong correlation between temperature and ripening
as well as drying .

27.
Air flow
• It is essential to control the temperature, the humidity and the
velocity of the air flows surrounding the sausages, in order to
ensure homogeneous conditions to all products under ripening.
• Flow ripening chambers are used in industrial applications to
maintain these controlled conditions.
• These chambers, which are among the most widespread used
for industrial applications, have a main upward air flow that is
cyclically moved along the cell floor, ensuring the required
average ripening homogeneity.
• Casing type
• Natural, collagen, fibrous or cellulose casings can be used in
the production of fermented meat products.

28.
Storing conditions
• Storage conditions significantly affected the microflora, pH,
weight loss, brine concentration, water activity and the
production of certain compounds such as biogenic amines.
• The colour of the product is also affected by these conditions.
• For example, yellowness of the traditional Greek sausages has
affected during storage according to the conditions of storage
room.
• It is reported that hazardous amounts of biogenic amines can
arise in a product not stored in refrigerated conditions.

29.
Public health aspects
 Most fermented sausages are not heated during manufacture or prior to
consumption,, at least in the last decade, they have a record of safety equal or
even superior to other meats.
 outbreaks of salmonellosis, Staphylococcus aureus enterotoxicosis, and,
recently, infections caused by enterohaemorrhagic strains of Escherichia coli
have been traced back to fermented sausages.
 measures to minimize these as well as other possible health hazards from the
ingestion of fermented sausages.
• Pathogens Hurdles
 Staphylococcus aureus pH < 5.1; a w < 0.86; bacteriocins
 Salmonella pH < 5.0; a w < 0.95; NaCl/NaNO2
 Clostridium perfringes LAB (acid andbacteriocins
 Escherichia coli (ECEH) LAB (acid)
 Campylobacter jejuni LAB (acid)

30.
References
• https://www.researchgate.net/publication/273203736
• https://tf.unibl.org/wp-
content/uploads/2017/10/Semidry-and-Dry-Fermented-
Sausages.pdf
• Lueckemanuscriptfermentedsausageswood1998.pdf
• Google images

31.
Thank you