1. Introduction
Seasonings are ingredients that add flavor to food and food products. Seasonings are normally parts of plants. In meat products, aside from salt, various spices (typically seeds) and herbs are used, such as fennel seeds, paprika, cumin, nutmeg, oregano, mace, clove, garlic powder, onion, ginger, rosemary, sage, parsley, and white, black, and red pepper. The trade in and the processing of spices has developed into an important support industry for food processing enterprises in order to meet consumer preferences. Mixtures of seasonings were developed in order to serve as flavouring agents for various meat products. Natural spices, herbs and vegetable bulbs are the main groups of seasonings and are described hereunder.
Research indicates that many spices and herbs possess antioxidant and antimicrobial properties, primarily attributed to their phenolic compounds. In a study by Kong and others (2010), 13 common spice extracts were compared for their antioxidant activity. Clove, rosemary, and cassia bark, with the highest total phenolic content, demonstrated strong inhibition of lipid oxidation in fresh pork during storage. Additionally, rosemary and licorice extracts were found to inhibit Listeria monocytogenes in fresh pork, cooked ham (Zhang and others, 2009), and Swedish-style meatballs (Fernandez-Lopez and others, 2005). Eugenol, derived from clove, reportedly showed effectiveness against L. monocytogenes on beef slices (Hao and others, 1998). Antimicrobial spice and herb extracts, particularly against Gram-positive spoilage microbes, make them potential alternatives to synthetic antioxidants. Their comparable or superior effects in inhibiting lipid oxidation and microbial growth in meat and meat products highlight their potential in food preservation.
2. Clasification
Natural spices
The term “natural spices” includes dried rootstocks, barks, flowers or their parts and fruits or seeds of different plants. The most important natural spices used in processed meat products are pepper, paprika, nutmeg, mace, cloves, ginger, cinnamon, cardamom, chilli, coriander, cumin and pimento. The most common natural spice in sausage making is pepper. Spices are mainly used in the ground form with particle sizes from 0.1 to 1 mm.
Herbs
Herbs are dried leaves of plants grown in temperate climates.
The major herbs used in processed meat products are basil, celery, marjoram, oregano, rosemary and thyme.
Vegetable bulbs
The main natural seasonings originating from vegetable bulbs and used in processed meat products are onions and garlic.
Extracts
Natural spices are often contaminated with high numbers of microorganisms, in particular spores, due to their production process.
This may become a problem for the stability of the meat products. The microbial load of spices can be reduced by irradiation or fumigation. Such treatments are not allowed everywhere. Another option is the use of spices extracts. Extracts are produced by separating the flavourintensive fractions through physico-chemical procedures (e.g. steam distillation) which results in germ-free flavouring substances. Extracts are preferably used in viscous liquid or oily form. Due to the absence of microorganisms, extracts are specifically recommended for the production of microbiologically sensitive processed meat products, such as cured-cooked hams or cured-cooked beef cuts.
3. Procession and handling in meat products
Most spices used in meat processing are milled or ground. The milling method used affects the quality of the spices. Spices are normally coldmilled at low temperatures. The raw spices are deep-frozen thus avoiding the loss of oleoresins, aqua-resins and essential oils, which are the active flavour components.
o Spices (whole or ground, natural or extractives) should always be kept in a cool, dark and dry place.
o They must be stored in tightly sealed containers or bags to avoid loss of flavour.
o For processing purposes, spices should only be removed from the storage container using a spice spoon. Under no circumstances should spices be removed by hand as the adhering moisture and germs will lead to contamination, loss of flavour and clotting of the dry mixes.
o For all production, spices should be added by exact weight in order to standardize flavour and taste of the product.
o Products, which are consumed hot should be spiced mildly, as in the hot product higher amount of flavouring agents (oleoresins, aqua-resins and essential oils) will be released.
o If spices are added to a product mix under high temperature, the seasoning should be strong. In case of cold consumption of this product less spice will be released and taste and flavour will be weak if there is not enough seasoning.
Table1. Common Seasonings used in processed meats
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Description and origin
|
Uses
(in gram per 1 kilo of product)
|
|
A. SPICES
|
|
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Black/white pepper
Fruits seed
|
Used in a variety (almost all) meat products
1–2.5 g / 1 kg.
|
|
Paprika (Fruit seed)
|
Used in frankfurters, minced specialties and
other products. Sometimes used as a colouring
agent. 1-5 g / 1 kg.
|
|
Chilli (Fruit seed)
|
For spicy products
|
|
Pimento (Fruit seed)
|
It has an aroma similar to a mixture of nutmeg,
cinnamon and cloves. Used in a variety of
sausage products. Sometimes used as a partial
replacement for black pepper in frankfurters
and some smoked products. 0.3-3.0 g / kg
|
|
Mace (Flower)
|
Used in liver sausages, frankfurters and
bologna and similar. 0.4-1.0 g / kg
|
|
Ginger (Rhizome) (Root)
|
Used in frankfurters and similar products. 0.3-
0.5 g / kg
|
|
Nutmeg (Fruit seed)
|
Used in bologna and minced ham sausages,
frankfurters, liver sausage and gelatinous meat
mixes. 0.3-1.0 g / kg
|
|
Clove (Flower)
|
Used in bologna, gelatinous meat mixes and in
blood and liver sausage. 0.3-0.5 g / kg
|
|
Cinnamon (Bark)
|
Astringent and sweet, used in some countries in
mortadella and bologna sausage. 0.1-0.2 g / kg
|
|
B. AROMATIC SEEDS
|
|
|
Cardamom
|
Rapid loss of aromatic constituents during
storage. Used in liver sausage and gelatinous
meat mixes. 0.3-5.0 g / kg
|
|
Celery seed
|
Used in fresh pork sausages. 0.3-2.0 g / kg
|
|
Coriander seed
|
Contains about 13% of fatty matter and a trace
of tannin. It is used in frankfurters, minced
ham, luncheon meat. 0.3-1.0 g / kg
|
|
Cumin
|
Used for meat specialties with distinct flavour.
0.2-0.3 g / kg
|
|
C. CONDIMENTAL HERBS
|
|
|
Marjoram
Thyme
|
Used in liver and white raw-cooked sausages
and gelatinous meat mixes. 0.5-2.0 g / kg
|
|
D. CONDIMENTAL VEGETAB.
|
|
|
Onion (Bulb)
|
Used in liver sausage, gelatinous meat mixes,
meat loaves. Sometimes replace garlic.
2.0-10.0 g / kg
|
|
Garlic (Bulb)
|
Used in many types of raw-cooked sausages.
0.1-0.2 g /kg
|
References:
1. Heinz, G., & Hautzinger, P. (2007). Meat processing technology for small to medium scale producers. RAP Publication (FAO).
2. Hui, Y. H. (Ed.). (2012). Handbook of meat and meat processing. CRC press.
Than Thi Huong