Accelerated ripening of dry fermented sausages

Research on accelerated ripening of dry fermented sausages started in the early 1990s. Fermented sausages manufacture is a very important part of meat industry in many countries and the acceleration of ripening would result in a reduction of the storage time and would increase the profit margin and...

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Bibliographic Details
Published in:Trends in Food Science & Technology 2000-06, Vol.11 (6), p.201-209
Main Authors: Fernández, Manuela, Ordóñez, Juan A, Bruna, José M, Herranz, Beatriz, de la Hoz, Lorenzo
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Other fermented food industries
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Summary:Research on accelerated ripening of dry fermented sausages started in the early 1990s. Fermented sausages manufacture is a very important part of meat industry in many countries and the acceleration of ripening would result in a reduction of the storage time and would increase the profit margin and the competitiveness of the end product. The different strategies that have been assayed with this purpose include ripening at elevated temperature, use of genetically modified starter bacteria, addition of enzymes and addition of slurry systems. Over the last decade, numerous studies have been carried out, especially on the addition of enzymes. The aim of this paper is to review and update the knowledge on this topic. The more recent approaches in this field, such as the use of microbial extracts, are also presented.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(00)00077-7