Studies on the some properties of dry fermented sausages with bacterial starter cultures
1998
Mikami, M. (Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido (Japan)) | Kawashima, H. | Sekikawa, M.
Three types of bacterial mix starter cultures (P2M120, PLM230, S51) were used to make dry fermented sausages. Fermenting and ripening were carried out at a controlled range of 20 to 13.5 degrees C and with a RH of 70-90%, respectively. The total aerobic bacterial count was 1.1 x 10(5)/g in the control sausage and was 5.6 x 10(6) - 19(7)/g in the experimental sausage at day 0. After 3 days, these numbers increased to about 10(8) - 10(9)/g in the control and experimental sausages and maintained the number until 35 days. The pH values dropped rapidly to 4.8 on the PLM230 and S51 experimental sausages at 3 days. On the other hand, the pH of the control sausage dropped to 4.8 at 7 days and after that, the pH ranged from 4.6-4.8 on the control and experimental sausages. Coliform group disappeared at 3 or 7 days in experimental sausages and at 14 days in the control sausage. There was no significant difference on the proximate analysis among the four types of sausage. Protein, fat and ash content of the final products increased twice that of the original amount. The peptide content was highest in the S51 sausage and the total free amino acid content was highest in the PLM230 sausage. The PLM230 sausage scored higher than the others on the sensory evaluation, and the control sausage scored the lowest
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