Volatile compounds produced during the processing stages of Paínho de Portalegre, a portuguese traditional dry fermented sausage, were extracted and analyzed by a purge and trap gas chromatography flame ionization detector system (PT/GC/FID). A total of fourty five volatile compounds were detected, which included aldehydes (13), ketones (12), alcohols (9), esters (2), volatile fatty acids (3), ...

The identification and occurrence of tetrahydro-beta-carbolines were studied in different kinds of commercial sausages including cooked, fresh, dry-fermented, and ripened sausages, such as salamis and Spanish chorizo, salchichon, fuet, and morcilla, both smoked and unsmoked. Four compounds were identified in several sausages by high-performance liquid chromatography-mass spectrometry (HPLC-MS):...

[This corrects the article on p. 887 in vol. 58.].

The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored "ready to eat" (RTE) foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several outbreaks associated with the consumption of RTE m...

Biogenic amine accumulation was studied in spontaneously fermented sausages (Fuet) manufactured from unfrozen-fresh meat (U-sausages) and frozen-thawed meat (F-sausages). The aim was to investigate whether the frozen storage of raw materials affects the microbial composition and its aminogenic activity during sausage fermentation. Tyramine was the major amine in all sausages. Although the final...

AIMS The aim of this study was to determine the proteolytic activities of Staphylococcus xylosus strains on sarcoplasmic and myofibrillar proteins in order to evaluate the suitability of selected strains as starter cultures in the processing of a dry fermented pork sausage. METHODS AND RESULTS The proteolytic activity of 27 strains of Staphylococcus xylosus on sarcoplasmic and myofibrillar pr...

The objective of this study was to investigate survival kinetics of Campylobacter jejuni on various processed meat products (dry-cured ham, round ham with/without sodium nitrite, garlic seasoned ham with/without sodium nitrite, and sausage without sodium nitrite). Additionally, a semi-quantitative risk assessment of C. jejuni on various processed meat products was conducted using FDA-iRISK 1.0....

Petrovská klobása is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine biogenic amines was determined in three sausage groups produced from hot deboned (A1) and cold meat (B1, B3) during drying and ripening in traditional room (A1, B1) and in industrial ripening chamber (B3). Dansyl chloride derived amines were analysed by high-performance l...