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Fermented Sausages “Scientists as Teachers, Teachers as Scientists” Fellowship Erin Graham and Guy Amoroso W.B. Saul Hi

Fermented Sausages “Scientists as Teachers, Teachers as Scientists” Fellowship Erin Graham and Guy Amoroso W.B. Saul High School of Agricultural Sciences. Two Major Types. Semi-dry Quickly fermented Cervelats, metwursts Bolognas (U.S.) Dry Slow fermentation Salami, pepperoni

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Fermented Sausages “Scientists as Teachers, Teachers as Scientists” Fellowship Erin Graham and Guy Amoroso W.B. Saul Hi

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  1. Fermented Sausages“Scientists as Teachers, Teachers as Scientists” FellowshipErin Graham and Guy AmorosoW.B. Saul High School of Agricultural Sciences

  2. Two Major Types • Semi-dry • Quickly fermented • Cervelats, metwursts • Bolognas (U.S.) • Dry • Slow fermentation • Salami, pepperoni • Both types include soft and hard

  3. Semi-dry characteristics • Tangy flavor • Water >35% • pH 4.8 - 5.4 • Spreadable or able to be sliced • Often smoked at lower temperatures • Usually contain beef

  4. Dry Characteristics • Longer curing time (up to 90 days) • pH 5 – 5.5 • Water content < 35% • When in larger casings (>4.5 cm) called salami • Pork or beef • Fermentation AND biochemical changes over the long curing add to sensory qualities

  5. Fermented sausage preparation • Raw meat in casings is allowed to sit without refrigeration • Bacteria perform lactic acid fermentation using sugars in the meat • Sugar is added to speed acidification • Acidification of the meat adds to sensory qualities • Gives tangy taste • Nonpathogenic microorganisms in the meat prevent pathogenic organisms from growing

  6. Organisms that Ferment • Lactic Acid Bacteria (LAB) • Gram-positive, catalase-positive cocci (GCC) • Molds • Yeast Lactobacillus sp. Penicillium chrysogenum Pediococcus sp. Yeast

  7. Lactic Acid Fermentation • One molecule of sugar is converted to lactic acid • Sugar is first split into 2 molecules pyruvate in glycolysis • Fermentation proceeds in the absence of oxygen What process happens if oxygen is present?

  8. Starter Cultures • Mixture of bacteria added to immediately start fermentation • Quicker than waiting for “house flora” to develop • Used in quick fermenting (semi-dry) products • Used by large manufacturers • Often considered inferior to “spontaneous fermentation” • Improves safety and quality of product

  9. Fermentation Experiment

  10. Methods • Mix the contents for each beaker and pack into the paper cups • Label each cup • Measure pH of each mixture • Incubate cups at 37o C for two days • Examine the contents of each cup- color, texture, and pH

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