Controlling the safety of fermented meat products.

The quality and safety of fermented meat products are influenced by the meat and fat tissue used, by starter strains and additives, and by the processing conditions that are applied. In a research project involving fermented meats, European scientists are focusing on the origin and development of flavor--the most important quality characteristic--and on safety, in terms of the minimal presence of biogenic amines, nitrosamines, lipid oxidation products and mycotoxins in dry fermented sausages.

Researchers prepared several different types of fermented meat products. One kind contained beef and pork, had a diameter of 9 cm and was ripened for two or three weeks. Another kind contained only pork, was 6 cm in diameter, was covered by a fungal starter culture and was ripened for four or seven weeks. All fermented meat products were comprehensively characterized by a range of analytical techniques.

Some of the sausages were less acidic, less sweet, sharper, more mature and cheesy than other types. Italian and Norwegian sausages had a more pronounced garlic flavor than the others. The sensory data were related to the output of an electronic nose. Important flavor compounds included alanine, tyramine and ammonia. Researchers have identified more than 130 volatile compounds in the fermented meat products.

Tyramine was the dominant biogenic amine in the fermented products. The lowest content of amines (10 mg/kg) was in the Norwegian sausages. One sausage sample had a high histamine level of 97 mg/kg. Some sausages had a high level of lipid oxidation products, while total levels of cholesterol were in the range 70 mg/100 g to 90 mg/100 g. In the case of fungi, the species Penicillium nalgiovense, P. olsonii, P. verrucosum, P. camemberti and P. chrysogenum have been identified (but not yet quantified) on the fermented meat products.

Scientists are currently screening for mycotoxins. Studies on the effect of starter strains and processing conditions on the catabolism of lipids, proteins and carbohydrates in fermented meats and on the production of bacteriocins are in progress.

Further information. D. Demeyer, University of Ghent, Department of Animal Production, Proefhoevestraat 10, B-9090 Melle, Belgium; phone: [phone]; fax: + 32 (0) 9 264.90.99; email: [e-mail].