Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 1, Pages 54-61Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2010.05.019
Keywords
Autochthonous starter culture; Fermented meat products; Biogenic amines; Sensory evaluation; Lactic acid bacteria
Categories
Ask authors/readers for more resources
Selected autochthonous starter (SAS) cultures (i.e. Lactobacillus sakei 8416, Lactobacillus sakei 4413, and L sakei 8426, L. plantarum 7423 and L curvatus 8427) were used as starter cultures in addition to a control treatment in the production of fermented sausages. The SAS cultures had a rapid growth and dominated the fortuitous population of LAB during the whole fermentation and ripening process improving the sensory attributes in comparison to control. Apart from the treatment produced with L sakei 8416, all other SAS cultures prevented the lipid oxidation to values lower than 1 mg malonaldehyde/kg. The Micrococcaceae count and the redness of the sausages was not affected by the smoking and the acidification during the fermentation in the treatments produced with L sakei 8416 and L sakei 4413. The treatment of L sakei 4413 had the lowest (*P < 0.05) content of all biogenic amines. In comparison to the control, the reduction of tyramine was 13%, tryptamine 55%, cadaverine 60% and putrescine 72%. Sausages produced with SAS cultures L sakei 4413 and L sakei 8416 had the highest scores for all sensory attributes. The results indicated that the SAS culture of L sakei 4413 is the best autochthonous starter culture for fermented sausages. (C) 2010 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available