آخر الأخبار
Effect of Commercial Starter Culture fermentation on the characteristics of Fermented Semi-Dry Sausages
Title Effect of Commercial Starter Culture fermentation on the characteristics of Fermented Semi-Dry Sausages
Authors Shadi Al-ahmad
Source title International Journal of ChemTech Research 2015 Vol.7 No.4 pp.2020-2028 ref.47
ISSN 0974-4290
Q Q4
Link

http://sphinxsai.com/2015/ch_vol7_no4
Abstract The aim of this research was to produce fermented semi-dry sausages without starter culture and with three kinds of commercial starter culture, First culture was a Staphylococcus carnosus and Staphylococcus vitulinus, the second contains Lactococcus lactis and Lactobacillus sakei, while the third contains Lactococcus lactis , Lactobacillus sakei , Staphylococcus carnosus and Staphylococcus xylosus. During the 48 h fermentation at 30 C, sausages inoculated with mixed starter cultures resulted in a rapid pH decrease, suppression in the growth of Enterobacteriaceae, yeasts and molds than the control (P < 0.05). The changes in non-protein nitrogen (NPN) and free amino acid indicated severe hydrolysis of protein occurred during fermentation. No significant differences for texture and appearance were found among batches with mixed starters. The sausage inoculated with the combination of Lactococcus lactis , Lactobacillus sakei , Staphylococcus carnosus and Staphylococcus xylosus (S-S3) gained highest scores for flavor and taste. There was an apparent positive correlation (r = 0.87) between the NPN and appearance, taste and flavor in sausages, else a positive correlation (r = 0.663 P < 0.01) showed between flavor and Staphylococcus count in products .whereas pH value showed a significantly negative correlation (r = –0.832 P < 0.01) with taste.


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