MOGUNTIA complements the hurdle technology in raw sausage maturing
For the preservation of food in general, there are different methods, but all together only have the aim to inhibit these microorganisms or even kill. These are salting or brining, the deoxygenation, acidizing, drying and heating.
When raw sausage but we have the most important method of preservation, heating, without. Here we need to achieve the necessary stability over several stages. The individual steps of inhibiting and killing of microorganisms is called hurdles.
1st hurdle, salting and curing: Salt removes the water from the microorganisms and thus causes protein denaturation. However, for sensory reasons, not so much salt can be used that this alone would be sufficient for preservation. The situation is similar with the nitrite contained in the curing salt (also as its breakdown substance from nitrate). Its effect is based in particular on an initial inhibition when the other hurdles are not yet so strong. It is also responsible for the curing color, the aroma and the delay in oxidative processes.
2. Eh value: Many microorganisms require oxygen to multiply. This is introduced into the sausage in particular during the chopping process. By filling in the vacuum filler and adding antioxidants such as ascorbic acid and ascorbate, the oxygen content can be reduced again, as can the use of suitable starter cultures. This oxygen content available to the microorganisms is called the redox potential. This is represented by the Eh value.
3. The competitive flora: This is one of the most important hurdles. Through the use of microorganisms (starter cultures such as MOGUNTIA BESSASTART®, FIXSTART®, ProtectSTART® or RedSTART®), which promote ripening, taste development and reddening and their primary support in reproduction, undesired microorganisms are inhibited. So that the desired microorganisms can multiply, both the right combination of nutrients and the right climate play an essential role.
4. The Protect System from MOGUNTIA: This essentially still belongs to the field of competitive flora, but through the use of special cultures it also offers protection against Salmonella, which are very resistant to conventional competitive flora. In addition, enterobacteria can generally be inhibited. The right nutrient, which is built into all BESSAVIT® Protect ripening agents, is required for an optimal inhibiting effect.
5. pH value: Lowering the pH value (acidification) is the next hurdle in our system. In addition to its stabilizing effect, it is also responsible for gel formation, protein denaturation and taste. The lactic acid formed is a metabolic product of the lactic acid bacteria, which are naturally present or added as a starter culture. The type and number of lactic acid producers that are present is also largely responsible for the rate of acidification. (Starter cultures from MOGUNTIA: BESSASTART®, ProtectSTART®, FIXSTART® and RedSTART®. The type of culture depends on the ripening process and the raw sausage start).
6. Drying and smoking: This last hurdle is also one of the most important hurdles for hard-cut raw sausage. By lowering the aw value, the microbiological activity is almost stopped. The smoke can also have a stabilizing effect on the surface. However, if the sausage comes into contact with moisture again, the activity is resumed to a greater extent, since the pH value has risen again in the case of long-matured raw sausage and the residual nitrite content is very low.
Especially in short-ripened raw sausage as Teewurst or Zwiebelmettwurst, the Protect hurdle is gaining more and more importance, since the 6. Hurdle virtually eliminated. MOGUNTIA deals with the Protect system for more food safety. For more information and contact information for your country or region, visit www.moguntia.com.
Source: Mainz [Moguntia]
