Bulgarian Traditional Dry-Cured Meat Products: Comparison
View Latest Version
Please note this is a comparison between Version 3 by Beatrix Zheng and Version 2 by Beatrix Zheng.

Artisan food production, with its unique flavors, is a source of knowledge about sustainable use of natural resources. This is because it reflects the skills of local communities in utilizing these resources (e.g., wild and cultivated plants and autochthonous breeds) under specific environmental conditions for a long period of time. Therefore, the use of local ingredients and the reduction in food miles make traditional food a safer, healthier and more ecofriendly choice for consumers. In the present research, the researchers examined the herbal ingredients in Bulgarian dry-cured meats and discuss their contribution to the flavor and durability of the products. 

  • ethnobotany
  • food plants
  • antispoilage
  • antimicrobial
  • traditional food
  • antioxidant

1. Introduction

Traditional food and the related knowledge reflect personal preferences, cultural upbringing and the local flora of the land, which contributes to the specific taste and aroma of these products [1]. This is especially valid for foods rich in proteins and fats, like those of meat and dairy origin, which often include diverse natural preservatives [2][3]. The fermentation caused by the spontaneous microflora of the raw ingredients and the environment contribute to the highly appreciated organoleptic characteristics and nutritional advantages of traditional dry-cured meat products [4][5][6][7]. Thus, fermented meat products are regarded as extremely valuable both culturally and commercially [8].
On the other hand, traditional methods of production are prone to contamination, originating both from the raw materials and the production premises, which are not always specifically arranged to limit or to reduce contamination with harmful microorganisms [9][10][11]. Various attempts have been made to improve the safety of traditional meat products; however, many of them do not meet the requirements of the customers to preserve the familiar taste and appearance of the products they have been accustomed to [12][13]. The use of diverse spices as natural antimicrobials in traditional meat products allows the reduction or exclusion of artificial preservatives, such as nitrates and nitrites, that are proven to be harmful for human health when used excessively [14]. These spices and herbs possess a wide spectrum of antimicrobial and antioxidant properties and in some cases their addition complements the effect of other added antimicrobials [15][16][17][18]. Additionally, herbal ingredients, exhibiting important biochemical properties, including antioxidant, anti-inflammatory, and anticarcinogenic properties, alleviate the burden of many noninfectious diseases, and hence they contribute to the overall health of the consumers [19][20][21]. Balanced and frequent consumption of bioactive compounds through food not only ensures improved availability but also boosts natural immunity and may drive beneficial alterations in gut communities, supporting digestion and bioabsorption [22][23][24][25].
So far, scientific studies on traditional meat products have not been definitive about local denominations, or they were commodified in a way that prevented comparisons and further exploration on their typicity and cultural value [26][27]. A lack of attention has also been given to the ingredients in regard to their origin and/or scientific taxonomy. While some local animal breeds have been the focus when studying heritage charcuterie [28][29], herbal ingredients have not been so frequently assessed from the (ethno)botanical perspective [30][31][32].
Due to the considerable economic transformations in the last 100 years, i.e., the abolishment of private property and the prevalence of industrial food production during the communist period, the authentic features of meat processing typical for Bulgarians have gradually faded away, and are therefore scarcely discussed in the scientific literature [33][34]. During the communist era (1945–1989), many recipes that originated from the Bulgarian gastronomic traditions were industrialized and modified by applying advances in food chemistry and technology, e.g., changing ingredients according to availability, adding preservatives and bulking agents and using artificial casings [35][36][37]. Studies on Bulgarian traditional meat products have focused predominantly on the industrial versions, dealing with safety issues, isolation of favorable microbial strains and a variety of approaches to improve quality and production technology [38][39][40][41][42]. Thus, local knowledge and traditions in the production of dry meat products were gradually assimilated and altered to fit an industrial production mode, focused mostly on quantities, but not necessarily following the food typicity and locality [33]. Hence, original, locally recognized meat products have remained solely within the personal/family domain of Bulgarians.
Nowadays, food naturalness, perceived as a proof for better quality, has gained importance for the consumers’ choice and their increased interest in traditional food [43][44]. Positive reception of artisanal and homemade products has been registered at the growing number of farmers’ markets, specialized events and within informal supply networks in Bulgaria.

2. Bulgarian Traditional Dry-Cured Meat Products

There is an increasing tendency toward the consumption of red meat in Bulgaria, which is currently maintained by the rising import of fresh and frozen meat and processed meat products [45]. The researchers' latest research has also shown that Bulgarians have one of the highest preferences for red meat over poultry and other white meats in Southern Europe [46][47]. This was well reflected by the number of traditional meat products made of red meats, presented in the current research. The number of herbal ingredients and their combinations were the most diverse in traditional meat products made of pork—the preferred meat type of most of the Bulgarian participants in this research. Family recipes, handed down through generations, and the availability of ingredients, especially in the rural areas, have allowed the preservation of the knowledge for the preparation of dry-fermented meat products all over the country. Most of the currently assessed herbal ingredients are popular in the cuisines of other Mediterranean and Balkan countries as well, and even imported ones such as black pepper and cumin are regarded as “traditional” and are commonly used in the preparation of traditional meat products around Europe [14][48][49][50][51]. Herbal ingredients in Bulgarian traditional meat products rarely included oregano, rosemary or thyme, which are commonly used for meat flavoring around Europe [52]. Vignolo et al. suggested that the combination of garlic, cumin and black pepper was responsible for the typical flavor of “Bulgarian loukanka”, a generic description of one of the industrialized types of sausages not related to any specific region in Bulgaria [53]. Since the industrial versions were and still are more easily available to foreign consumers, the aforementioned pepper–cumin–garlic flavor formula, typical for “Bulgarian loukanka”, has probably appropriated a “signature role” in the Bulgarian tradition in dry-cured meat production. However, the researchers' field observations failed to spot artisanal/homemade products with such a combination of spices. On the contrary, only 13 of the studied artisanal/homemade products contained any Allium in the recipe. Overall, the artisanal/homemade products more often contained three or more herbal ingredients, which could be related to the quest for antimicrobial and antiradical activity contained by the essential oils and other phytochemicals [3][54][55][56][57]. Studied industrial versions of Bulgarian traditional meat products contained simpler combinations of two–three herbs and/or spices, used both in pork and veal meat products. While such an approach ensures more convenient ingredient supply and safety management, it hardly allows the creation of unique memorable flavors that represent local tradition and terroir. For instance, historical studies on the artisanal manufacturing of Gornooryahovski sudzhuk, one of the popular and frequently exported Bulgarian food products, revealed a variety of recipes recorded before 1944, with different numbers and combinations of spices, including nutmeg, allspice, cinnamon, etc. [58]. However, nowadays, the recipe for Gornooryahovski sudzhuk (prepared only from veal), registered as PGI, has only three spices—cumin, savory and black pepper. Some traditional products made for personal use were found to contain large amounts of salt, nitrates and nitrites, and thus more efforts are needed to raise the awareness of the producers for using traditional recipes on topics related to healthy lifestyle [59]. Additionally, the promotion of the use and combination of different spices and preservation techniques can ensure the production of safer and healthier products. Usage of spice mixtures together with Alliums implied that Bulgarian traditional production of dry-cured sausages relied on the herbal ingredients, not only for their organoleptic features but also for their antibacterial, antifungal and insecticide properties [60][61]. This was especially important in the warmer southern parts of the country, where the researchers found five of the seven meat products with four herbal ingredients that are known for their antimicrobial and antifungal properties [15][18][62]. Leek was preferred for the preparation of traditional sausages, a tradition also popular in northern parts of Greece. Leek contributes to the preservation of the fresher red color of the meat after drying due to the high nitrate content, especially in the pseudostem [63]. Onion was less popular, present in Novozagorska lukanka and Kalbasa. The latter shared some similarities with the Polish smoked Kielbasa and Slovenian Kranjska klobasa, which typically contain garlic instead of onion [64][65]. Natural phenolic compounds found in many Alliums and Lamiaceae species possess considerable antibacterial, antifungal and antioxidative activities that have made them very popular in meat processing [52]. The observed usage of three or more spices that are mixed with the sausage meat is not so typical for preserved meats produced in Europe, Africa and the Middle East [8][14][53][66][67][68]. Capsella bursa-pastoris could be regarded as the most unusual aromatic herb, used locally in Strandzha Mt., Southeast Bulgaria, in the preparation of pork sausages. Shepard’s purse is known as a leafy vegetable in other cultures and it is recognized for its antimicrobial and antioxidant properties [69][70][71]. However, this is its first mention in the preservation of meat products, which requires additional exploration. On the other hand, the most common spices used in Bulgarian traditional meat products were black pepper and paprika powder. They are important not only as taste and flavor enhancers, but also because of their health benefits. Black pepper is a universally known spice and medicinal plant with antimicrobial, antifungal and anti-inflammatory effects, due to the rich variety of piperidines, phenolics, flavonoids, proanthocyanidins, etc. [72][73]; meanwhile, an oil-soluble fraction of paprika powder contains predominately capsaicin, capsanthin and capsorubin, which, as a complex, contribute to the safety of the traditional products, as strong antioxidant and antimicrobial agents, while bringing its natural flavoring and coloration [74]. Savory and paprika powder, the most often used herbal ingredients of local origin in Bulgarian dry-cured products, are traditionally used in several European meat products with protected geographical origin (e.g., Iberian Chorizo, Slavonian Kulen and Morcilla de Burgos and others) [51][75][76]. Satureja species are among the popularly used herbs for seasoning of fresh and cooked meat products in some parts of Southern Europe and Western and Middle Asia due to their pronounced antimicrobial activity, attributable to the high content of carvacrol and thymol [77][78]. However, S. montana L., that is used in the Balkans and in Spain, is currently added to the meat products as an essential oil and/or extract [79]. Both were reported to express strong antioxidant and antibacterial activity against Salmonella, Listeria and Staphylococcus due to the presence of carvacrol and p-cymene [79][80]. In Bulgarian traditional meat products, dry S. hortensis herbage was found in recipes with both pork and/or beef/veal meat. Main constituents of S. hortensis essential oil (carvacrol, thymol, γ-terpinene and p-cymene) were reported to vary significantly depending on a number of factors, such as climate, genetic factors, harvesting times, etc., with carvacrol being the most important element for the antimicrobial activity of the essential oils [78][81][82]. Overall, the aromatic composition and major constituents of Satureja oils show significant intra- and interspecific variation [83]. Therefore, the foreign savory spices or similar of unknown origin could easily compromise the typical features of the final products, which underlines the importance of locally sourced ingredients for traditional products, especially when they are produced in greater volumes for the market [84]. Another carvacrol-rich herbal ingredient in the Bulgarian traditional sausages, far less frequently used than savory, is Origanum vulgare ssp. hirtum (Link) Ietsw. Carvacrol and thymol are one of the most important compounds in oregano essential oils that contributes to its strong antibacterial and antioxidative effect and has made it popular in the meat processing industry in the recent years [85][86]. Inter- and intra-populational diversity of the essential oil compounds of the Bulgarian populations of O. vulgare ssp. hirtum was found to be high, with most of the plants belonging to the carvacrol chemotype [87][88]. The collection of O. vulgare ssp. hirtum for the market is currently banned in Bulgaria due to its limited distribution in the country and the overexploitation of the wild populations [89]. Small-scale traditional food production in Bulgaria fostered the domestication of the threatened O. vulgare ssp. hirtum in home gardens, which contributes to the alleviation of the pressure on the natural populations [90]. In the artisanal/homemade pork meat products, the number of herbal ingredients included varied from one to five, and only one product had no herbal ingredients in the curing mixture (Elenski but ham). Products made of beef/veal, buffalo, horse or mutton meat, and especially the whole-muscle cuts, had fewer herbal ingredients. Topical application of pungent dry herbs and spices is more usual for the dry whole-muscle cuts that are first salted and then covered with specific mixes [8][91][92]. Traditional Bulgarian products from whole-muscle meat cuts are prepared in a similar way to the pastirma/bastirma method known also from the Middle Eastern and Mediterranean regions [8][68]. However, the currently assessed products made of mutton/lamb and beef, favored in Muslim communities, were predominantly cured with plain sea salt without application of any spices or herbs. The latter implies that they were probably destined for further culinary preparations. According to ethnographic data from first half of the twentieth century in the Central Balkan Mts., pastarma products, made of mutton, goat and buffalo meat, prepared by dry- and wet-curing in brine, were also used for the preparation of various dishes [93]. The same preservation method is used for the studied whole-muscle pork meat products; however, those were almost always flavored with spice mixtures. In this sense, the addition of herbs and spices categorizes these traditional meat products as products of higher value, as delicacies or mezze (starters), served and consumed in a celebratory manner [94][95]. This could be also related to the traditional practices of presenting sausages and other valuable traditional foods as part of the customary expressions of gratitude and appraisal during different occasions, which was practiced by some of the researchers' respondents. In this sense, Bulgarian artisanal and homemade dry-cured meat products cannot be considered as processed products that utilize low-quality cuts and other nonanimal ingredients, as they are in other European countries [7], but as added-value products.

References

  1. Trubek, A. The Taste of Place: A Cultural Journey into Terroir; University of California Press: Berkeley, CA, USA, 2008; ISBN 978-052-026-172-3.
  2. Ritota, M.; Manzi, P. Natural Preservatives from Plant in Cheese Making. Animals 2020, 10, 749.
  3. Ribeiro, J.S.; Santos, M.J.M.C.; Silva, L.K.R.; Pereira, L.C.L.; Santos, I.A.; Lannes, S.C.D.S.; da Silva, M.V. Natural antioxidants used in meat products: A brief review. Meat Sci. 2019, 148, 181–188.
  4. Trichopoulou, A.; Soukara, S.; Vasilopoulou, E. Traditional foods: A science and society perspective. Trends Food Sci. Technol. 2007, 18, 420–427.
  5. Charmpi, C.; Vervaet, T.; Van Reckem, E.; Geeraerts, W.; Van der Veken, D.; Ryckbosch, W.; Leroy, F.; Brengman, M. Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy. Meat Sci. 2021, 181, 108607.
  6. Johns, T.; Powell, B.; Maundu, P.; Eyzaguirre, P.B. Agricultural biodiversity as a link between traditional food systems and contemporary development, social integrity and ecological health. J. Sci. Food Agric. 2013, 93, 3433–3442.
  7. Leroy, F.; Geyzen, A.; Janssens, M.; De Vuyst, L.; Scholliers, P. Meat fermentation at the crossroads of innovation and tradition: A historical outlook. Trends Food Sci. Technol. 2013, 31, 130–137.
  8. Gagaoua, M.; Boudechicha, H.R. Ethnic meat products of the North African and Mediterranean countries: An overview. J. Ethn. Foods 2018, 5, 83–98.
  9. Holck, A.; Axelsson, L.; Mcleod, A.; Rode, T.M.; Heir, E. Health and Safety Considerations of Fermented Sausages. J. Food Qual. 2017, 2017, 9753894.
  10. Lešic, T.; Vahcic, N.; Kos, I.; Zadravec, M.; Pulic, B.S.; Bogdanovic, T.; Petricevic, S.; Listeš, E.; Škrivanko, M.; Pleadin, J. Characterization of traditional croatian household-produced dry-fermented sausages. Foods 2020, 9, 990.
  11. Karabasil, N.; Bošković, T.; Tomašević, I.; Vasilev, D.; Dimitrijević, M.; Katanić, N.; Antić, D. Production of traditional meat products in small and micro establishments in Serbia: Current status and future perspectives. Acta Vet. 2018, 68, 373–390.
  12. Shan, L.C.; Regan, Á.; Monahan, F.J.; Li, C.; Lalor, F.; Murrin, C.; Wall, P.G.; McConnon, Á. Consumer preferences towards healthier reformulation of a range of processed meat products: A qualitative exploratory study. Br. Food J. 2017, 119, 2013–2026.
  13. Van Gunst, A.; Roodenburg, A.J.C.; Steenhuis, I.H.M. Reformulation as an integrated approach of four disciplines: A qualitative study with food companies. Foods 2018, 7, 64.
  14. Braghieri, A.; Piazzolla, N.; Carlucci, A.; Bragaglio, A.; Napolitano, F. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages. Meat Sci. 2016, 111, 122–129.
  15. Mekinić, I.G.; Skroza, D.; Ljubenkov, I.; Katalinić, V.; Šimat, V. Antioxidant and antimicrobial potential of phenolic metabolites from traditionally used Mediterranean herbs and spices. Foods 2019, 8, 579.
  16. Yashin, A.; Yashin, Y.; Xia, X.; Nemzer, B. Antioxidant activity of spices and their impact on human health: A review. Antioxidants 2017, 6, 70.
  17. Reyes-García, V.; Aceituno, L.; Vila, S.; Calvet-Mir, L.; Garnatje, T.; Jesch, A.; Lastra, J.J.; Parada, M.; Rigat, M.; Vallès, J.; et al. Home Gardens in Three Mountain Regions of the Iberian Peninsula: Description, Motivation for Gardening, and Gross Financial Benefits. J. Sustain. Agric. 2012, 36, 249–270.
  18. García-Díez, J.; Alheiro, J.; Falco, V.; Fraqueza, M.J.; Patarata, L. Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products. J. Essent. Oil Res. 2017, 29, 117–125.
  19. Gottardi, D.; Bukvicki, D.; Prasad, S.; Tyagi, A.K. Beneficial effects of spices in food preservation and safety. Front. Microbiol. 2016, 7, 1394.
  20. Harasym, J.; Kaim, U.; Bogacz-Radomska, L.; Olędzki, R. Development of functional foods by traditional food processes. In Sustainability of the Food System; Betoret, N., Betoret, E., Eds.; Elsevier: London, UK, 2020; pp. 131–146. ISBN 9780128182932.
  21. Bhattacharya, E.; Pal, U.; Dutta, R.; Bhowmik, P.C.; Biswas, S.M. Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: A comparative approach to validate their utilization as functional foods. J. Food Sci. Technol. 2021, 59, 1173–1184.
  22. Jiang, T.A. Health Benefits of Culinary Herbs and Spices. J. AOAC Int. 2019, 102, 395–411.
  23. Peterson, C.T.; Rodionov, D.A.; Iablokov, S.N.; Pung, M.A.; Chopra, D.; Mills, P.J.; Peterson, S.N. Prebiotic Potential of Culinary Spices Used to Support Digestion and Bioabsorption. Evidence-based Complement. Altern. Med. 2019, 2019, 8973704.
  24. Sachdeva, C.; Kumar Kaushik, N. Spices-Reservoir of Health Benefits. In Natural Medicinal Plants; El-Shemy, H., Ed.; IntechOpen: London, UK, 2022; p. 96471. ISBN 978-1-83969-276-5.
  25. Duțu, L.E.; Popescu, M.L.; Purdel, C.N.; Ilie, E.I.; Luță, E.A.; Costea, L.; Gîrd, C.E. Traditional Medicinal Plants—A Possible Source of Antibacterial Activity on Respiratory Diseases Induced by Chlamydia pneumoniae, Haemophilus influenzae, Klebsiella pneumoniae and Moraxella catarrhalis. Diversity 2022, 14, 145.
  26. Panagou, E.Z.; Nychas, G.J.E.; Sofos, J.N. Types of traditional Greek foods and their safety. Food Control. 2013, 29, 32–41.
  27. Vulić, A.; Lešić, T.; Kudumija, N.; Zadravec, M.; Kiš, M.; Vahčić, N.; Pleadin, J. The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products. Food Control. 2021, 123, 107814.
  28. Gandini, G.C.; Villa, E. Analysis of the cultural value of local livestock breeds: A methodology. J. Anim. Breed. Genet. 2003, 120, 1–11.
  29. Ovaska, U.; Soini, K. Local Breeds—Rural Heritage or New Market Opportunities? Colliding Views on the Conservation and Sustainable Use of Landraces. Sociol. Rural. 2017, 57, 709–729.
  30. Tardío, J.; Pardo-de-Santayana, M.; Morales, M. Ethnobotanical review of wild edible plants in Spain. Bot. J. Linn. Soc. 2006, 152, 27–71.
  31. Durmuskahya, C.; Öztürk, M. Ethnobotanical survey of medicinal plants used for the treatment of diabetes in Manisa, Turkey. Sains Malaysiana 2013, 42, 1431–1438.
  32. Kalle, R.; Sõukand, R. Historical ethnobotanical review of wild edible plants of Estonia (1770s–1960s). Acta Soc. Bot. Pol. 2012, 81, 271–281.
  33. Vukov, N. Practices and European requirements: Metamorphoses of tradition in regionally marked meat specialties in Bulgaria. Bulg. Folk. 2017, 43, 187–212.
  34. Vuković, A.J.; Terzić, A. Gastronomy and Regional Identity: Balkan versus National Cuisine. In Gastronomy for Tourism Development; Peštek, A., Kukanja, M., Renko, S., Eds.; Emerald Publishing Limited: Bingley, UK, 2020; pp. 1–25. ISBN 978-1-78973-756-1.
  35. Marinov, M. Production and Distribution of Meat Products; Technika: Sofia, Bulgaria, 1963.
  36. Shkodrova, A. (Re)digesting communism. Food Hist. 2020, 18, 11–24.
  37. Petrov, L.; Dzhelepov, N.; Jordanov, E.; Uzunova, S. Bulgarian National Cuisine; Zemizdat: Sofia, Bulgaria, 1978.
  38. Balev, D.; Vulkova, T.; Dragoev, S.; Zlatanov, M.; Bahtchevanska, S. A comparative study on the effect of some antioxidants on the lipid and pigment oxidation in dry-fermented sausages. Int. J. Food Sci. Technol. 2005, 40, 977–983.
  39. Kurdova-Mintcheva, R.; Jordanova, D.; Ivanova, M. Human trichinellosis in Bulgaria-Epidemiological situation and trends. Vet. Parasitol. 2009, 159, 316–319.
  40. Karakolev, R. Incidence of Listeria monocytogenes in beef, pork, raw-dried and raw-smoked sausages in Bulgaria. Food Control. 2009, 20, 953–955.
  41. Gradinarska, D.; Mitreva, D.; Velkova-Yorgova, K.; Vlahova-Vangelova, D.; Kuzelov, A. Effect of extended aging upon textural aspects of traditional Bulgarian dry-cured ham. J. Agric. Plant Sci. 2019, 17, 67–77.
  42. Todorov, S.D.; Stojanovski, S.; Iliev, I.; Moncheva, P.; Nero, L.A.; Ivanova, I.V. Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”. Braz. J. Microbiol. 2017, 48, 576–586.
  43. Guàrdia, M.D.; Aguiar, A.P.S.; Claret, A.; Arnau, J.; Guerrero, L. Sensory characterization of dry-cured ham using free-choice profiling. Food Qual. Prefer. 2010, 21, 148–155.
  44. Benedini, R.; Parolari, G.; Toscani, T.; Virgili, R. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content. Meat Sci. 2012, 90, 431–437.
  45. Kostova, S.; Atanasov, B.; Marinova, D. Consumption of Animal Products in Bulgaria. In Handbook of Research on Social Marketing and Its Influence on Animal Origin Food Product Consumption; Bogueva, D., Marinova, D., Raphaely, T., Eds.; IGI Global: Hershey, PA, USA, 2018; pp. 283–297. ISBN 9781522547570.
  46. Quarta, S.; Massaro, M.; Chervenkov, M.; Ivanova, T.; Dimitrova, D.; Jorge, R.; Andrade, V.; Philippou, E.; Zisimou, C.; Maksimova, V.; et al. Persistent moderate-to-weak mediterranean diet adherence and low scoring for plant-based foods across several southern european countries: Are we overlooking the mediterranean diet recommendations? Nutrients 2021, 13, 1432.
  47. García-Conesa, M.-T.; Philippou, E.; Pafilas, C.; Massaro, M.; Quarta, S.; Andrade, V.; Jorge, R.; Chervenkov, M.; Ivanova, T.; Dimitrova, D.; et al. Exploring the Validity of the 14-Item Mediterranean Diet Adherence Screener (MEDAS): A Cross-National Study in Seven European Countries around the Mediterranean Region. Nutrients 2020, 12, 2960.
  48. Congdon, V. Catalan markets: Constructing national cuisine and space through the market scene. In Food & Markets: Proceedings of the Oxford Symposium on Food and Cookery 2014; Prospect Books: London, UK, 2015; pp. 104–113.
  49. Mlekuž, J. The renaissance of sausage: The role of Kranjska sausage in the contemporary process of reconstructing the Slovenian nation. Nations Natl. 2020, 26, 407–423.
  50. Kaban, G. Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk). Int. J. Food Prop. 2010, 13, 525–534.
  51. Santos, E.M.; González-Fernández, C.; Jaime, I.; Rovira, J. Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage. Meat Sci. 2003, 65, 893–898.
  52. Kalogianni, A.I.; Lazou, T.; Bossis, I.; Gelasakis, A.I. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020, 9, 794.
  53. Vignolo, G.; Fontana, C.; Fadda, S. Semidry and dry fermented sausages. In Handbook of Meat Processing; Toldrá, F., Ed.; John Wiley & Sons: Hoboken, NJ, USA, 2010; pp. 379–398. ISBN 978-081-382-096-5.
  54. Işikli, N.D.; Karababa, E. Rheological characterization of fenugreek paste (çemen). J. Food Eng. 2005, 69, 185–190.
  55. Bukvički, D.; Stojković, D.; Soković, M.; Vannini, L.; Montanari, C.; Pejin, B.; Savić, A.; Veljić, M.; Grujić, S.; Marin, P.D. Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. Meat Sci. 2014, 96, 1355–1360.
  56. Silva, F.V.M.; Martins, A.; Salta, J.; Neng, N.R.; Nogueira, J.M.F.; Mira, D.; Gaspar, N.; Justino, J.; Grosso, C.; Urieta, J.S.; et al. Phytochemical Profile and Anticholinesterase and Antimicrobial Activities of Supercritical versus Conventional Extracts of Satureja montana. J. Agric. Food Chem. 2009, 57, 11557–11563.
  57. Ulusoy, B.; Hecer, C.; Kaynarca, D.; Berkan, Ş. Effect of Oregano Essential Oil and Aqueous Oregano Infusion Application on Microbiological Properties of Samarella (Tsamarella), a Traditional Meat Product of Cyprus. Foods 2018, 7, 43.
  58. Garabetyan, E. Gornooryahovski Sudzhuk; Faber: Gorna Oryahovitsa, Bulgaria, 2013; ISBN 954-775-304-5.
  59. Halagarda, M.; Wójciak, K.M. Health and safety aspects of traditional European meat products. A review. Meat Sci. 2022, 184, 108623.
  60. De La Torre, J.E.; Gassara, F.; Kouassi, A.P.; Brar, S.K.; Belkacemi, K. Spice use in food: Properties and benefits. Crit. Rev. Food Sci. Nutr. 2017, 57, 1078–1088.
  61. Efenberger-Szmechtyk, M.; Nowak, A.; Czyzowska, A. Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products. Crit. Rev. Food Sci. Nutr. 2021, 61, 149–178.
  62. Do Nascimento, L.D.; de Moraes, A.A.B.; da Costa, K.S.; Galúcio, J.M.P.; Taube, P.S.; Costa, C.M.L.; Cruz, J.N.; Andrade, E.H.D.A.; de Faria, L.J.G. Bioactive natural compounds and antioxidant activity of essential oils from spice plants: New findings and potential applications. Biomolecules 2020, 10, 988.
  63. Fista, G.A.; Bloukas, J.G.; Siomos, A.S. Effect of leek and onion on processing and quality characteristics of Greek traditional sausages. Meat Sci. 2004, 68, 163–172.
  64. Pisula, A. Ethnic meat products: Poland. In Encyclopedia of Meat Sciences; Devine, C., Dikeman, M., Jensen, W., Eds.; Academic Press: Cambridge, MA, USA, 2004; ISBN 978-008-092-444-1.
  65. Halagarda, M.; Kędzior, W.; Pyrzyńska, E. Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality. Meat Sci. 2018, 139, 25–34.
  66. Terpou, A. Ethnic Selected Fermented Foods of Greece. In Fermented Food Products; CRC Press: Boca Raton, FL, USA, 2019; pp. 93–102. ISBN 9780429274787.
  67. Demirel, S.; Fen, Ü.; Dergisi, B.E.; Çinbilgel, İ.; Kurt, Y. A Research on Species Diversity and Ethno Botanical Utilization of Lamiaceae Family in Southern Turkey. Süleyman Demirel Üniversitesi Fen Bilim. Enstitüsü Derg. 2019, 23, 90–107.
  68. Kilic, B. Current trends in traditional Turkish meat products and cuisine. LWT—Food Sci. Technol. 2009, 42, 1581–1589.
  69. Zennie, T.M.; Ogzewalla, D. Ascorbic acid and Vitamin A content of edible wild plants of Ohio and Kentucky. Econ. Bot. 1977, 31, 76–79.
  70. Lim, H.-A.; Yun, S.-I. Antimicrobial activities of Capsella bursa-pastoris extracts. Korean J. Food Preserv. 2009, 16, 562–566.
  71. Riaz, I.; Bibi, Y.; Ahmad, N.; Nisa, S.; Qayyum, A. Evaluation of Nutritional, phytochemical, antioxidant and cytotoxic potential of Capsella bursa-pastoris, a wild vegetable from Potohar region of Pakistan. Kuwait J. Sci. 2021, 48.
  72. Zhang, C.; Zhao, J.; Famous, E.; Pan, S.; Peng, X.; Tian, J. Antioxidant, hepatoprotective and antifungal activities of black pepper (Piper nigrum L.) essential oil. Food Chem. 2021, 346, 128845.
  73. Takooree, H.; Aumeeruddy, M.Z.; Rengasamy, K.R.R.; Venugopala, K.N.; Jeewon, R.; Zengin, G.; Mahomoodally, M.F. A systematic review on black pepper (Piper nigrum L.): From folk uses to pharmacological applications. Crit. Rev. Food Sci. Nutr. 2019, 59, 210–243.
  74. Mihajilov-Krstev, T.; Radnović, D.; Kitić, D.; Zlatković, B.; Ristić, M.; Branković, S. Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil. Cent. Eur. J. Biol. 2009, 4, 411–416.
  75. Šubarić, D.; Jerkovic, I.; Marijanović, Z.; Mastanjević, K.; Šubarić, D.; Jerković, I.; Marijanović, Z.; Rad, Z. Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen). Meso 2010, 12, 270–275.
  76. Pereira, C.; Córdoba, M.D.G.; Aranda, E.; Hernández, A.; Velázquez, R.; Bartolomé, T.; Martín, A. Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture. Cyta—J. Food 2019, 17, 907–916.
  77. D’Antuono, L.F. Traditional foods and food systems: A revision of concepts emerging from qualitative surveys on-site in the Black Sea area and Italy. J. Sci. Food Agric. 2013, 93, 3443–3454.
  78. Fierascu, I.; Dinu-Pirvu, C.E.; Fierascu, R.C.; Velescu, B.S.; Anuta, V.; Ortan, A.; Jinga, V. Phytochemical profile and biological activities of Satureja hortensis L.: A review of the last decade. Molecules 2018, 23, 2458.
  79. Jokanović, M.; Ivić, M.; Škaljac, S.; Tomović, V.; Pavlić, B.; Šojić, B.; Zeković, Z.; Peulić, T.; Ikonić, P. Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage. LWT- Food Sci. Technol. 2020, 134, 110260.
  80. Miladi, H.; Ben Slama, R.; Mili, D.; Zouari, S.; Bakhrouf, A.; Ammar, E. Chemical Composition and Cytotoxic and Antioxidant Activities of Satureja montana L. Essential Oil and Its Antibacterial Potential against Salmonella Spp. Strains. J. Chem. 2013, 2013, 275698.
  81. Höferl, M.; Buchbauer, G.; Jirovetz, L.; Schmidt, E.; Stoyanova, A.; Denkova, Z.; Slavchev, A.; Geissler, M. Correlation of Antimicrobial Activities of Various Essential Oils and Their Main Aromatic Volatile Constituents. J. Essent. Oil Res. 2011, 21, 459–463.
  82. Baser, K.H.C.; Özek, T.; Kirimer, N.; Tümen, G. A Comparative Study of the Essential Oils of Wild and Cultivated Satureja hortensis L. J. Essent. Oil Res. 2011, 16, 422–424.
  83. Sefidkon, F.; Bistgani, Z.E. Integrative review on ethnobotany, essential oil, phytochemical, agronomy, molecular and pharmacological properties of Satureja species. J. Essent. Oil Res. 2021, 33, 114–132.
  84. Vannozzi, A.; Lucchin, M.; Barcaccia, G. cpDNA Barcoding by Combined End-Point and Real-Time PCR Analyses to Identify and Quantify the Main Contaminants of Oregano (Origanum vulgare L.) in Commercial Batches. Diversity 2018, 10, 98.
  85. Orhan-Yanıkan, E.; da Silva-Janeiro, S.; Ruiz-Rico, M.; Jiménez-Belenguer, A.I.; Ayhan, K.; Barat, J.M. Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry. Food Control. 2019, 101, 29–38.
  86. Takahashi, H.; Nakamura, A.; Fujino, N.; Sawaguchi, Y.; Sato, M.; Kuda, T.; Kimura, B. Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria. LWT 2021, 145, 111263.
  87. Konakchiev, A.; Genova, E.; Couladis, M. Chemical composition of the essential oil of Origanum vulgare ssp. hirtum (Link) Ietswaart in Bulgaria. C. R. Acad. Bulg. Sci. 2004, 57, 49–52.
  88. Alekseeva, M.; Zagorcheva, T.; Rusanova, M.; Rusanov, K.; Atanassov, I. Genetic and Flower Volatile Diversity in Natural Populations of Origanum vulgare subsp. hirtum (Link) Ietsw. in Bulgaria: Toward the Development of a Core Collection. Front. Plant Sci. 2021, 12, 679063.
  89. Mincheva, I.; Kozuharova, E.; Rastrelli, L. Ethnobotany and exploitation potential of Oreganum vulgare L. in the Rhodopes, Bulgaria. Pharmacol. Online 2016, 3, 168–173.
  90. Ivanova, T.; Bosseva, Y.; Chervenkov, M.; Dimitrova, D. Enough to Feed Ourselves!—Food Plants in Bulgarian Rural Home Gardens. Plants 2021, 10, 2520.
  91. Dzimba, F.E.J.M.; Faria, J.D.A.F.; Walter, E.H.M. Testing the sensory acceptability of biltong formulated with different spices. African J. Agric. Res. 2007, 2, 574–577.
  92. Karabiyikli, Ş.; Öncül, N.; Cevahiroğlu, H. Microbiological safety of pastrami: A traditional meat product. LWT—Food Sci. Technol. 2015, 64, 1–5.
  93. Ilieva, M. Ethnographic study on town of Elena. Ph.D. Thesis, Sofia University, Sofia, Bulgaria, 1941.
  94. Gavrilova, R. Something Bulgarian for dinner: Bulgarian popular cuisine as a selling point. In Informal Nationalism after Communism: The Everyday Construction of Post-Communism Identities; Polese, A., Seliverstova, O., Pawlusz, E., Morris, J., Eds.; Bloomsbury Publishing: London, UK, 2018; p. 232. ISBN 978-178-453-941-2.
  95. Markova, M. Food and Nutrition: Between Nature and Culture; Prof. Marin Drinov Academic Publishing House: Sofia, Bulgaria, 2011; ISBN 978-954-322-462-3.
More
© Text is available under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)
Video Production Service
Feedback