12/13/2016

Teknologi

Fermented Meats
Anis Usfah Prastujati, S.Pt., M.Si

Pendahuluan

13 December 2016

Definisi Daging Fermentasi

Pendahuluan
Definisi Daging Fermentasi

Fermented Meats

Continued..

Continued..

Ferment
ed
Meats

Meats have been subjected to the action of microorganisms so that the

product characteristics (e.g. flavor, texture and shelf life) alter significantly.
Fermented meats are common food in the Mediteranian countries, central
and northern Europe, Spain, USA, Japan, Thailand, Philippine and Indonesia
(Urutan)

One of distinctive features of fermented meats is that they are

processed uncooked but sometimes smoked, has low pH (high
acidity), low-water content and extend their shelf life.
The basic technologies is using bacteria and dehydration by
keeping under controlled temperature and air humidity (drying and
ripening)

FERMENTED MEATS ARE READY-TO EAT PRODUCTS

Anis Usfah Prastujati, M.Si

Anis Usfah Prastujati, M.Si

12/13/2016

Fermented Meats

Type of fermented meat

Fermented Sausages

Sosis Fermentasi

Type of fermented meat

Types of fermented meats depend on:
the region/country, climate, heritage and starter culture

Fermented
Sausage

The types are divided into 2 groups :

1. Fermented sausages
2. Fermented whole meat products

Made from comminuted meat stuffed into casing

There are 2 subgroups:
1. Semidry sausages
2. Dry sausages

Anis Usfah Prastujati, M.Si

Fermented Sausages

Semidry Sausages

Anis Usfah Prastujati, M.Si

Fermented Sausages

Dry Sausages

tangy flavor,
stuffed in medium and large diameter natural or artificial casings,
the length of production is several days (only 5-7 days)

the organoleptic and other properties of dry sausages depend not

only upon the products of sugar bacterial fermentation but also
strongly by biochemical and physical changes during drying or
ageing process.

sometimes smoked to temperature 60-680C

the lengths of production depends upon a multiply of factors: such

as diameter and physical properties of casings, sausage
formulation, choice and methods of preparing meat, conditions of
drying and smoking etc.

the main sausages are : summer sausages, mettwurst, lebanon bologna (USA), thuringer etc.

overall processing times up to 90 days.

the pH value of the products : 4.8 to 5.4

the water content is 35-40%

the final pH : 5.0 -5.5

the water content less than 30%
the optimum temperature of drying varies from 20-230C and the
relative humidity should not exceed 75-80%
drying process must not too fast but slimy
Anis Usfah Prastujati, M.Si

Anis Usfah Prastujati, M.Si

12/13/2016

Fermented Sausages

Fermented Whole Meats

Daging Fermentasi

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Dry Sausages
The casing used are natural or synthetic.
Natural casings are beef small intestine and large intestine. As for
salami (diamater more than 40 mm) and summer sausages the most
casing are small horse intestine.
The best synthetic casings are called dry sausage fibrous casings.
It can adhere and shrink during drying
The main groups are : Genoa, hard Salami (USA), pepperoni,
Chorizo (Europa), Nham, Thai Krak Prew (Thailand)

Fermented
Whole
Meats

Sliced meats or whole meats that be fermented with or without

seasoning
For example : fermented dendeng, SHE traditionally fermented beef
from Aceh, Serrano ham and dry cured-coppa

Anis Usfah Prastujati, M.Si

Fermented Meats

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Anis Usfah Prastujati, M.Si

Fermented Meats

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Nitrite and Nitrate

Starter Culture

Nitrite added to meat delays development of the toxin that causes

botulism and imparts the characteristic cured meat flavor and color
we often associate with ham, bacon, salami, etc.

The group of lactic acid bacteria (LAB) is very diverse and includes
such genera as Lactobacillus, Pediococcusand Streptococcus which
produce lactic acid and aromatic compounds giving dried sausage
their characteristic flavor and tang.
Other bacterial species, belonging to the genera Micrococcus and
Staphylococcus for example, are used convert nitrate to nitrite in
sausage fermentation.

Some cured meats such as bacon, country ham, salami,

pepperoni, and Westfalian ham, for example, use sodium nitrate
because of the long aging period involved in curing the meat.
During this time, helpful bacteria (certain strains of micrococcus,
etc.) can ferment the nitrate and it is slowly converted to nitrite
which in turn is converted to nitric oxide.
It is the nitric oxide than combines with myoglobin protein in the
meat that imparts a pleasing red color in the cured product.
To insure proper fermentation, curing salts containing nitrite (or
nitrite and nitrate) as well as starter cultures of known bacteria are
used in the production of dry-cured meats.

Anis Usfah Prastujati, M.Si

Anis Usfah Prastujati, M.Si

12/13/2016

Fermented Meats

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Starter Culture

The fermentation step in dry cured sausage production involves the

action of LAB on the sugars added to ground meat. These organisms,
referred to as starter cultures, ferment the sugars to lactic acid and
the acid causes the meat to develop the characteristic texture and
flavor that is associated with the sausage.
In 1960, Merck & Co. and American Meat Institute were awarded
the Food Technology Industrial Achievement Award for
demonstrating the efficacy using of Pediococcuscerevisiaeas a
starter culture for controlled fermentation of sausage.
Today starter cultures are added routinely to commercial dry-cured
sausage formulations to initiate and control the formation of lactic
acid and drop the pH (acidity measure) of the sausage. In addition
to giving the sausages a unique lactic acid flavor, the rapid decline of
pH inhibits the growth of spoilage bacteria and pathogens.

Fermented Meats

Starter Culture
Fungal species of the genus Penicillium are a frequently used as
commercial starter cultures for mold ripened foods.
It is common practice to use mold starters for salami-type products,
especially in Europe. After stuffing, the salami casings are sprayed or
dipped in the mold culture before they are sent off for fermentation.
Three species of these fungi, P. notatum, P. nalgiovense and P.
chrysogenum have been isolated from both European and U.S. dry-cured
salami.
These molds help in flavor development by decomposing excess lactic
acid and inhibiting the growth of other undesirable molds.

Anis Usfah Prastujati, M.Si

Fermented Meats

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Seasonings for sausages

Seasonings are used in sausage production to contribute to the flavor of
the blended meats.
Spicing should be done carefully in order to control the seasoning but not
overpower the meat flavor of the sausage.
In addition to seasoning, some spices seem to have bacteriostatic and
antioxidant properties. Garlic and nutmeg, for example, have been shown
to have such properties.
The chemical and nutritional components of spices can be accessed on the
USDA Nutritional Database.

Anis Usfah Prastujati, M.Si

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Anis Usfah Prastujati, M.Si

Fermented Meats

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Seasonings for sausages

Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds
(cloves, saffron), seeds (yellow mustard, coriander, anise), berry (black
pepper), or the fruit (allspice, paprika, chili pepper) of tropical plants and
trees.
Herbs are leaves of low-growing shrubs. Examples are parsley, chives,
marjoram, thyme, basil, dill, oregano, rosemary, savory, sage and tarragon.
These can be used fresh or dried.
Seasonings, dehydrated vegetable include onion, garlic, sweet peppers, hot
peppers, mints, and freeze-dried chives and shallots.

Anis Usfah Prastujati, M.Si

12/13/2016

Fermented Meats

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Fermented Meats

Sugar
Its use depends upon the type of sausage being made. It is added to help
mask the taste of salt used in the curing process and it can also be used as a
source of food the lactic acid producing bacteria needed for proper
fermentation of dry and semi-dry sausages.
Depending on the type of sausage as little as 0.5% sugar is added; some
processed meats can contain as much a 2% sugar. Some examples of
sugars or sugar derivatives are glucose (or dextrose), maple syrup, corn
syrup, corn syrup solids, sucrose, honey, and sorbitol.
Most sugars except sorbitol enhance the browning of sausage during
cooking. Dextrose is essential in fermented sausages as a substrate for
growth of fermenting bacteria.

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Ascorbate and erythorbate

Sodium erythorbateor ascorbate creates conditions in meat which

speed up the rate of conversion of nitrite to nitric oxide which is
important for stabilizing the meat color.
They also inhibit the formation of nitrosamines in cured products.

Anis Usfah Prastujati, M.Si

Technological Process

Technological
process:

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1. Chilled/frozen meat
2. Comminuted and mixing: Salt, curing agent, Spices, starter cultures
3. Filling into casing or not
4. Fermentation
5. Smoking
6. Ageing/drying
7. Fermented meat products

Anis Usfah Prastujati, M.Si

Anis Usfah Prastujati, M.Si

Technological Process

Chop the meat

Stuffed

Tied

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Incubation

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12/13/2016

Technological Process

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22

Anis Usfah Prastujati, M.Si

Anis Usfah Prastujati, M.Si

Drying

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Fermented Meats

Genoa Salami

Anis Usfah Prastujati, M.Si

Semidry
Sausages

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Pepperoni
sticks

Sopressata

Anis Usfah Prastujati, M.Si

12/13/2016

Technological Process

Drying

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The reduction of moisture on the surface

of the sausage helps to reduce the
microbial growth not only of any surviving
surface bacteria but an other bacteria
that may have contaminated the surface
during production
Drying times depend on the type of the
sausage being produced and can vary from
an hour or two to weeks or months.
Short drying times prior to smoking
sausage is required to produce a pellicle,
or thin skin, that helps the sausage smoke
properly. If the surface is too wet,
undesirable and bitter smoke products will
be deposited on the sausage surface,
imparting a bitter or off flavor.

Technological Process

Drying

During the longer drying times, as in the drying of salami, temperature and
humidity must be closely controlled so as to ensure proper drying of the sausage
meats from the inside toward the outside.
During this time, the casing of the salami will mold. This is natural and it imparts
complexity to the flavor of the salami.
In surface of casing, the salami can rub (when completely mature) with a cloth
to partially remove the mold and dust it with rice flour.

Anis Usfah Prastujati, M.Si

Technological Process

Smoking

Anis Usfah Prastujati, M.Si

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The primary purpose in smoking meat is to

assist in preservation, development of
flavor, and production of a desirable color
in the sausage
One of the most important effects of smoke
are its bactericidal and bacteriostatic
properties as well as assisting in drying
and removing moisture from the surface of
the meat
COLD SMOKING, flavors but does not
preserve or cook the sausage. This process
is used solely to impart flavor and color to
the finished product which then must be
refrigerated to avoid spoilage. Cold smoking
is usually carried out at temperatures of
65-90 oF (18-32 oC).

Anis Usfah Prastujati, M.Si

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Fermented Meats
as a health
food

1. Inhibition of
intestinal pathogenic
bacteria by production
of organic acids and
by low pH,
2. Prevention of
pathogens adherence
to the intestinal
mucosa,
3. Production of
bacteriocins
4. Increase of food
assimilation and of
detoxification
processes,
5. Immune stimulation
and decrease of heart
failure and cancer
incidence.

12/13/2016

Deskripsi

Daging
Sapi

Dendeng Fermentasi
Slice

Dendeng Fermentasi
Giling

Aspartat

1,66

2,93

2,56

Glutamat

3,42

5,64

4,79

Serin

0,79

1,31

1,09

Histidin

0,70

1,02

0,91

Glisin

0,97

1,47

1,41

Threonin

0,98

1,58

1,27

Arginin

1,57

2,18

1,98

Alanin

1,08

1,79

1,60

Tirosin

0,67

0,99

0,79

Metionin

0,47

0,72

0,36

Valin

0,90

1,46

1,48

Fenilalanin

0,73

1,16

1,07

I leusin

0,90

1,50

1,29

Leusin

1,48

2,40

2,09

Lisin

1,45

1,90

2,08

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Penampakan Histologis Vili Usus Tikus Percobaan

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Tikus kontrol

Anis Usfah Prastujati, M.Si

Tikus dengan perlakuan

ransum daging fermentasi

Anis Usfah Prastujati, M.Si

Thank You!
Any Questions?