178 Modern Food Microbiology
of the mold biota was P. nalgiovensis. The addition of Penicillium camemberti and P. nalgiovensis
during the curing of raw, dry, sausages was used in an effort to prevent the growth of mycotoxigenic
house molds, and it was more successful than potassium sorbate.
11
Country-cured hams are dry-cured hams produced in the southern United States. During the curing
and ripening period of 6 months to 2 years, heavy mold growth occurs on the surfaces. Although
Ayres et al.
7 noted that the presence of molds is incidental and that a satisfactory cure does not depend
on their presence, it seems likely that some aspects of flavor development of these products derive
from the heavy growth of such organisms, and to a lesser extent from yeasts. Heavy mold growth
obviates the activities of food-poisoning and food-spoilage bacteria, and in this sense the mold biota
aids in preservation. Ayres et al. found aspergilli and penicillia to be the predominant types of molds
on country-cured hams.
7
The processing of country-cured hams takes place during the early winter and consists of rubbing
sugar cure into the flesh side and onto the hock end. This is followed some time later by rubbing NaCl
into all parts of the ham not covered by skin. The hams are then wrapped in paper and individually
placed in cotton fabric bags and left lying flat for several days between 32
◦ C and 40
◦ C. The hams are
hung shank end down in ham houses for 6 weeks or longer and may be given a hickory smoke during
this time, although smoking is not essential for a desirable product.
Italian-type country-cured hams are produced with NaCl as the only cure. Curing is carried out
for about a month, followed by washing, drying, and ripening for 6–12 months or longer.
33 Although
halophilic and halotolerant bacteria increase as Italian hams ripen, the biota, in general, is thought to
play only a minor role.
56 In Europe, molds are critical in the production of safe and high quality products
such as salami and hams (Parma from Italy and Solano from Spain). For more detailed information
on meat starter cultures and formulations for fermented sausages, along with cure ingredients for
country-style hams, see references 6 and 57.
FISH PRODUCTS
Fermented fishery products are rather widespread in parts of Asia where marine sources contribute
more protein to the human diet than is the case in the Western world. More on fermentation can be
found in Chapter 7. Only two classes of fermented seafood products are noted below–sauces and
pastes.
Fish sauces are popular products in Southeast Asia, where they are known by various names such
as ngapi (Burma), nuoc-mam (Cambodia and Vietnam), nam-pla (Laos and Thailand), ketjap-ikan
(Indonesia), and so on. The production of some of these sauces begins with the addition of salt to
uneviscerated fish at a ratio of approximately 1:3, salt to fish. The salted fish are then transferred to
fermentation tanks generally constructed of concrete and built into the ground or placed in earthenware
pots and buried in the ground. The tanks or pots are filled and sealed off for at least 6 months to allow the
fish to liquefy. The liquid is collected, filtered, and transferred to earthenware containers and ripened
in the sun for 1–3 months. The finished product is described as being clear, dark-brown in color with
a distinct aroma and flavor.
70 In a study of fermenting Thai fish sauce by the latter investigators, the
pH from start to finish ranged from 6.2 to 6.6 with the NaCl content around 30% over the 12-month
fermentation period.
70 These parameters, along with the relatively high fermentation temperature,
result in the growth of halophilic aerobic spore formers as the predominant microorganisms of these
products. Lower numbers of streptococci, micrococci, and staphylococci were found, and they, along
with the Bacillus spp., were apparently involved in the development of flavor and aroma. Some
part of the liquefaction that occurs is undoubtedly due to the activities of fish proteases. Although
of the mold biota was P. nalgiovensis. The addition of Penicillium camemberti and P. nalgiovensis
during the curing of raw, dry, sausages was used in an effort to prevent the growth of mycotoxigenic
house molds, and it was more successful than potassium sorbate.
11
Country-cured hams are dry-cured hams produced in the southern United States. During the curing
and ripening period of 6 months to 2 years, heavy mold growth occurs on the surfaces. Although
Ayres et al.
7 noted that the presence of molds is incidental and that a satisfactory cure does not depend
on their presence, it seems likely that some aspects of flavor development of these products derive
from the heavy growth of such organisms, and to a lesser extent from yeasts. Heavy mold growth
obviates the activities of food-poisoning and food-spoilage bacteria, and in this sense the mold biota
aids in preservation. Ayres et al. found aspergilli and penicillia to be the predominant types of molds
on country-cured hams.
7
The processing of country-cured hams takes place during the early winter and consists of rubbing
sugar cure into the flesh side and onto the hock end. This is followed some time later by rubbing NaCl
into all parts of the ham not covered by skin. The hams are then wrapped in paper and individually
placed in cotton fabric bags and left lying flat for several days between 32
◦ C and 40
◦ C. The hams are
hung shank end down in ham houses for 6 weeks or longer and may be given a hickory smoke during
this time, although smoking is not essential for a desirable product.
Italian-type country-cured hams are produced with NaCl as the only cure. Curing is carried out
for about a month, followed by washing, drying, and ripening for 6–12 months or longer.
33 Although
halophilic and halotolerant bacteria increase as Italian hams ripen, the biota, in general, is thought to
play only a minor role.
56 In Europe, molds are critical in the production of safe and high quality products
such as salami and hams (Parma from Italy and Solano from Spain). For more detailed information
on meat starter cultures and formulations for fermented sausages, along with cure ingredients for
country-style hams, see references 6 and 57.
FISH PRODUCTS
Fermented fishery products are rather widespread in parts of Asia where marine sources contribute
more protein to the human diet than is the case in the Western world. More on fermentation can be
found in Chapter 7. Only two classes of fermented seafood products are noted below–sauces and
pastes.
Fish sauces are popular products in Southeast Asia, where they are known by various names such
as ngapi (Burma), nuoc-mam (Cambodia and Vietnam), nam-pla (Laos and Thailand), ketjap-ikan
(Indonesia), and so on. The production of some of these sauces begins with the addition of salt to
uneviscerated fish at a ratio of approximately 1:3, salt to fish. The salted fish are then transferred to
fermentation tanks generally constructed of concrete and built into the ground or placed in earthenware
pots and buried in the ground. The tanks or pots are filled and sealed off for at least 6 months to allow the
fish to liquefy. The liquid is collected, filtered, and transferred to earthenware containers and ripened
in the sun for 1–3 months. The finished product is described as being clear, dark-brown in color with
a distinct aroma and flavor.
70 In a study of fermenting Thai fish sauce by the latter investigators, the
pH from start to finish ranged from 6.2 to 6.6 with the NaCl content around 30% over the 12-month
fermentation period.
70 These parameters, along with the relatively high fermentation temperature,
result in the growth of halophilic aerobic spore formers as the predominant microorganisms of these
products. Lower numbers of streptococci, micrococci, and staphylococci were found, and they, along
with the Bacillus spp., were apparently involved in the development of flavor and aroma. Some
part of the liquefaction that occurs is undoubtedly due to the activities of fish proteases. Although