Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region
2003
Fabio Favati | Maria Schirone | Maria Martuscelli | Maria Antonietta Crudele | Fernanda Galgano
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied. Three batches of »salsiccia« were produced using different starter mixtures (Lactobacillus sakei G20 and Staphylococcus xylosus S81; L. sakei G20 and S. xylosus S142; L. sakei G20 and S. xylosus S206), while the control batch was produced without a starter. The amounts of free fatty acids present in the samples at the end of the ripening period were not significantly different, suggesting that the lipolytic enzymes naturally occurring in meat could play a predominant role in the free fatty acids release. Oleic and linoleic acids were present in the highest concentrations, while only small quantities of short chain fatty acids were detected, with acetic acid being the most representative one.
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