Influence of processing and storage on the amino acid composition, biological value and bacteriological analysis of fermented sausages

desconocido. Dry and semi-dry fermented sausages with two formulae of each were manufactured from lean beef and tallow using a mixed bacterial culture comprising Lactobacilli and non pathogenic coagulase negative Staphylococci. The study aimed to evaluate the amino acid composition and biological value as well as bacteriological analysis of the manufactured sausages during production and storage periods (3 months at ambient temperature for dry sausage and one month at 4C and 3 months at -18C for semi-dry sausages). Among essential amino acids leucine, isoleucine and lysine recorded the highest amino acids values, while tryptophan recorded the lowest one during production and storage period of both types of fermented sausages. Moreover, the data revealed tlial, among total amino acids, glutamic acid recorded the highest value in both types of fermented sausages during production and storage period. Protein efficiency ratio (PER) and biological value (BV) increased after fermentation and during storage period for both types of fermented sausages. Data from bacteriological analysis indicated clearly that total viable mesophilic aerobic count rapidly increased during fermentation in dry fermented sausages as well as during fermentation and ripening in semi-dry fermented sausages afterwards, the total viable mesophilic aerobic count decreased in dry fermented sausages with progression of storage at room temperature and a lesser degree in semi-dry fermented sausages stored at 4C and -18C for one and 3 months ,respectively. Similar pattern was observed for Lactobacilli count. Coliform bacteria were found at the start of production in the range of 3.48-3.78 log10 colony from unit/g (CFU/g) and decreased during production and storage reaching below detection level (10 CFU/g) in dry fermented sausages stored at room temperatureand semi-dry fermented sausages stored at -18C, while it was reduced to 1.78-1.95 log10 CFU/g after one month cold storage at 4C of semi-dry fermented sausages.