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The purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked fermented meat product Kumpia wieprzowa, produced from pork shoulder without fore‐shank.

After one, two and three months, the pH, a_w, chemical composition, the content of nitrogen – total and soluble – as well as the profile of aromatic compounds and microflora, were evaluated.

During ripening, the water content decreased from 62.7 percent to 47.5 percent, while the protein and fat amount increased from 20.8 percent to 25.0 percent and from 9.7 percent to 16.3 percent, respectively; the a_w decreased from 0.95 to 0.88 and pH from 5.80 to 5.35. The proteolytic changes, measured by free amine groups and Nsoluble content, as well as the quantity of free fatty acids and percentage of most of the volatile compounds increased, particularly during the first two months of ripening. The total number of aerobic microorganisms, and Lactobacillaceae decreased during ripening from 7.9 to 6.2 and 5.6 to 4.7 log cfu/g, respectively. The count of coagulase‐negative cocci changed from 5.3 to 5.2 log cfu/g.

Kumpia wieprzowa is a unique pork product, entered on the List of Polish Traditional Products in 2005. Up to the present, the properties of Kumpia wieprzowa were not recognized and published in the scientific literature, in spite of its very interesting raw material (shoulder spontaneously fermented as a whole large primal cut).

Listeriosis in animals and humans has been known for over 60 years. Outbreaks in humans have been reported since 1951 but the importance of foodborne transmission has only been realised recently. Listeria monocytogenes is of concern to the food industry because of its ability to grow at refrigeration temperatures and the serious nature of listeriosis. Surveys have shown a widespread incidence of L. monocytogenes in foods and high numbers in certain foods. Hygienic practices in food production are being modified to reduce this incidence, and conditions to minimise the survival and growth of listeria in foods are being determined. Listeriosis is still a relatively rare disease and the majority of people may be resistant, or develop immunity to the bacterium. Because of the fact that a significant proportion of the population is likely to be vulnerable to infection, and the trend towards increased consumption of chilled foods which may have an extended shelf life, it is important to minimise the incidence of listeria in foods.

The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili.

To study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer survey from 200 respondents were asked about their behaviors on fermented sausage and opinions to the new products.

The preference score of the 3:1 (cooked glutinous rice: cooked rice) gained the highest score in all sensory attributes as same as 16 percent of Tomyum ingredients. According to the consumer survey, the TFS-TY was accepted by 90 percent of the total 200 respondents and gained an overall score equal to 7.30±1.11.

The varied preference of Thai respondents has affected on the acceptance of the new products. For example, some preferred very strong tastes either in sourness or spiciness, and some may be disliked.

The balancing characteristics of both products were very important. The new product should be identified by certain attributes in Thai fermented sausage and Tomyum. Over or less in any products gained lower preference attributes scores.

The purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects.

A total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature.

The mean pH of 4.45 and water activity (a_w) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, a_w and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period.

In accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.

The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods.

Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products.

In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions.

The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.

The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.

Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed.

Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes.

There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.

The purpose of this paper is to investigate the influence of different dietary fibers on color, nutritional, physico-chemical, sensory and textural properties of fresh sausage.

This study was undertaken to determine the effects of partial beef meat substitution (15, 10.5 and 6 percent) at different combinations: barley beta-glucan concentrate (BBC at 1 percent) alone, carrot fiber (ID809 at 1 percent) alone and a mixture of both fibers (BBC and ID809 at 0.5 percent of each), on the quality of fresh sausage.

Results revealed that the supplementation of dietary fibers generally decreased protein contents and increased moisture. Color parameters were significantly affected by the addition of dietary fibers. Meat substitution with dietary fibers tended toward red coloration, which enhanced sensory properties of fresh sausages, especially general acceptability. Fresh sausages formulated with a mixture of dietary fibers recorded good firmness. Indeed, it increased extrusion force values and provided a greater hardness at sensory level. This manuscript reports that beef sausage formulated with a mixture of BBC and ID809 and reduced beef meat rate improved acceptability to consumer.

The paper approaches a new subject that may be relevant to functional food. There are few research works to evaluate consumer preferences of new product developments and to achieve healthier and more economic fresh sausages formulated with a mixture of two fibers after reducing beef meat content.

The purpose of this work is the physicochemical characterization of a traditional Portuguese meat sausage, “Chouriça de carne de Melgaço”, including its lipid profile, taking into account the effects of autochthonous pig breed (Bísaro) and processing scale in its final composition.

Sausages from three manufacturers' scales (homemade, traditional, and industrial) and two breed origins (Bísaro and non Bísaro) were analysed for pH, moisture, fat, protein, ash, NaCl, hydroxyproline and fatty acid composition. A total of 11 samples from each type of manufacture and breed were randomly selected after the complete drying‐ripening process, in a total of 55 samples.

Physicochemical analysis of meat sausages showed a medium protein content (28‐33 per cent) correlated to manufacture type (p<0.05), and a high fat level (29‐41 per cent) related with manufacture type and breed. Homemade manufacture was characterized by lower moisture and higher salt contents, reinforcing consumer's safety and economical assurance. The industrial processed sausages presented significantly higher moisture content and higher PUFA contents than expected, indicating the use in the feeding of the pigs feedstuffs rich in oilseed components and an increased susceptibility to oxidation. Comparing with similar products from foreign origins, this sausage is characterized by similar salt contents and similar or lower fat contents, highly monounsaturated, with positive nutritional outcomes.

The improvement and control of Chouriça de carne de Melgaço manufacturing and breed origin is clearly needed. PGI should be implemented to guarantee genuineness of this product. The preservation of traditional procedures must guarantee the high quality of the product, its safety and consumer's acceptability.

This paper describes the findings of a research project which investigated the suitability of the UK as a possible niche market for a speciality Portuguese smoked sausage (Chouriço de Portalegre). The paper begins with a discussion of niche marketing theory, and proposes three criteria which a potential niche market should adhere to. These criteria are then used as a means of assessing the potential of the UK as a niche market, with the help of secondary and primary research. Results show that the Chouriço de Portalegre has an appropriate mix of qualities for niche marketing in the UK, but that issues of intermediary and customer knowledge and communication of product benefits need to be overcome.The findings have important implications for retailers of speciality meat products in the UK.

This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages.

Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability.

The addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p < 0.05). Furthermore, low-field nuclear magnetic resonance results suggested that sausages with 2.0% SPIH had the shortest T2 relaxation time. In addition, 2.0% SPIH and 0.01% BHA could inhibit the oxidation of emulsion sausages when compared with the sample without SPIH (p < 0.05). Moreover, there were no differences between sausages with 2.0% SPIH and 0.01% BHA (p > 0.05).

These findings confirmed that the 2.0% SPIH obtained under 200 MPa can be used as a natural additive to improve quality properties and antioxidant potential of emulsion sausages during storage.