Journal of Food Processing & Technology

Summer sausage: Healthy fermented meat product

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Raj Kumar Jaiswal, Gaurav Kumar, Meena Goswami, Tanuja, Pramila Umaraw and Akhilesh Kumar

Posters: J Food Process Technol

Abstract:

Sausages are one of the oldest forms of processed foods, which are salted, usually seasoned, chopped meat products, encased in animals? intestines or synthetic casings. Summer or semidry sausages are coarse ground; fermented non emulsion type products prepared by using starter cultures or can be held under specific conditions that preferentially promote the growth of microorganisms that impart flavor, texture and preservative qualities. Glucose is added to meat mixture as energy source for acid production by bacteria which declines the pH 4.6 -5.6. The decline in pH as a result of fermentation not only imparts the tangy flavor and chewy texture to fermented sausages. As the pH drops, it approaches the isoelectric point of the myofibrillar proteins (actin and myosin) where their ability to water reaches a minimum. Thus the low in pH also aids in removal of water during the drying process. Starter cultures are recommended for better fermentation as well as to reduce fermentation period. These sausages, in contrast to dry sausages are usually placed in smokehouse and cooked after ripening to have peculiar flavor and have a final moisture content of 50%. Consumers prefer them because of convenience variety economy and nutritional value.